Low Carb Chocolate Chip Bread
Indulge guilt-free with this Low Carb Chocolate Chip Bread, a decadent yet wholesome treat perfect for anyone following a keto or low-carb lifestyle. Made with nutrient-rich almond flour and sweetened with sugar-free alternatives like erythritol or monk fruit, this moist and fluffy bread delivers all the comfort of a classic dessert without compromising your health goals. Studded with rich, sugar-free chocolate chips and infused with the warm flavors of vanilla, it’s a crowd-pleasing option for breakfast, snacks, or as a light dessert. Ready in just an hour, this easy-to-make recipe is perfect for meal prep, offering a satisfying, gluten-free and low-carb option that’s deliciously adaptable to your needs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a medium bowl, combine the almond flour, baking powder, and salt. Stir well to mix the dry ingredients thoroughly.
In a separate large mixing bowl, whisk together the granulated erythritol, melted butter, and vanilla extract until well combined.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Ensure the mixture is smooth and creamy.
Gradually stir in the almond milk until fully incorporated.
Pour the dry ingredients into the wet ingredients and mix until just combined. Be careful not to overmix to ensure the bread has a light, tender crumb.
Gently fold in the sugar-free chocolate chips, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 6.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 617 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
