Chocolate Bread with Chocolate Chips (Almond Flour and Protein)

almondflourblueberrybread This Chocolate Bread recipe is a low carb dessert made with coconut and almond flour, that is delicious and quite healthy. Enjoy it for breakfast, or as a snack with some butter on top.

6 large eggs, at room temperature
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup unsalted butter or coconut oil, melted
½ cup coconut flour
¼ cup almond flour
¼ cup whey protein powder
½ tsp. sea salt
1 tsp. baking soda
¼ cup Dutch cocoa powder
¼ cup unsweetened dark mini chocolate chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x6" loaf pan with baking paper so it has two handles on the side to lift the bread after baking. Spray it with baking spray and set aside.

In a large bowl whisk eggs and sugar for 1 minute until light and fluffy.

Add the melted butter and whisk to combine.

Add the rest of the ingredients except chocolate chips and whisk to combine.

Stop to scrape the sides and bottom of the bowl. Stir in chocolate chips.

Transfer the batter into the prepared pan.

Bake for 45-50 minutes. A skewer inserted into the center of the bread should come out clean.

Remove from oven and let cool in the pan for 10-15 minutes, before transferring to a cutting board.

Serve warm or at room temperature.

Makes 8 slices.

Cook's Notes:

Storage: Wrap it with plastic or cover it with foil, this way the bread will last longer and not dry out as fast. At room temperature, it will last for up to 3-4 days. Similarly, you could wrap it and then refrigerate it for up to 7 days. If refrigerated, try heating it up in the microwave for about 10 seconds, it will make it moist and tender.
We used a regular size 9x6" loaf pan to make this recipe. We recommend lining it with baking paper so it has two handles on the sides to lift the bread after baking.
Also, to make it a larger portion, use a larger loaf pan. For the double-sized portion, the ingredients will have to double and also the cooking time will increase by 5-10 minutes.
To check the doneness of the bread, insert a toothpick and it should come back clean.
This recipe can be made to make cupcakes as well. Simply use the same ingredients and steps up to pouring the batter in the pan. Instead, of a loaf pan, use a cupcake pan.