Low-Carb Chocolate Breakfast Bread
This Low-Carb Chocolate Breakfast Bread offers two delectable recipe versions! A truly delicious + simple, no fuss variety as well as a more involved, but decadent option. The choice is yours and you can’t go wrong!
Hi Friends, today’s recipe is actually two for one! I know how challenging it can be at the moment to go out and get groceries–and sometimes a few (or many!) items are scarce. I also know that many of you are simultaneously working from home and running your own classrooms (we should have made this a boozy bread, ha! 😉 ), so we wanted to create two versions for you– one delicious, easy peasy chocolate bread that sets up beautifully + quickly in the oven with less ingredients, and then another more involved, very decadent chocolate bread for when you happen to have the extra time and groceries on hand. And never fear, because both of them have the same, simple, super delectable icing glaze! (We mean business when it comes to icing).
The Breakdown
I’m really looking forward to finding out which Low-Carb Chocolate Breakfast Bread version you’ll prefer! You’ll find them in the recipe area below. I love each of them for different reasons. But they’re both so very chocolatey–and that of course is the most important thing here, right?!
•The decadent recipe involves cream cheese, Unsweetened Baker’s Chocolate in addition to the chocolate chips and cocoa powder. This version requires a longer bake and period of refrigeration after, but is incredibly decadent, gooey + fluffy.
•The easier version has cocoa powder with the option of chocolate chips and a 3rd egg for quick set up! This scrumptious bread can be served 5-10 minutes out of the oven and drizzled with glaze. It’s a sturdier bread, simple to cut–and can be, as mentioned above, enjoyed fresh from the oven. It is also SO delicious.
“But Lila, I have all the ingredients, which one do I choose?” They’re both genuinely wonderful (safe answer, I know!), but I would say the easy bread is more in-tune with your typical breakfast and the decadent bread is more of a “dessertish” breakfast–like a loaded Belgian Waffle. But you know best, whichever seems like a winner to you.
Tips:
- I’m usually all for whisking by hand, but we actually preferred using an electric hand mixer to blend this bread batter, particularly for the richer version with cream cheese.
- We like to make our Swerve icing glaze right before serving. It tends to thicken up if left out–you can always thin it out with a bit of milk or coconut milk, but we really enjoy it fresh.
- No salt or baking soda in either version of these Keto Chocolate Loaves. That goes against the norm for us, but after much testing, we concluded that it’s so much better without it! We just use baking powder for leavening and there is enough salt in the glaze to balance it all out nicely. It has to do with the bitterness of the chocolate.
- I know we’re like a broken record, but it’s always worth mentioning to review the ingredients and directions ahead of time–it really does take all the stress out of it and allows you to relax and enjoy the baking process.
If you love this Low-Carb Chocolate Bread, we think you’ll also love our:
•Low-Carb Coffee Cake Breakfast Bread
•Low-Carb Lemon Blueberry Bread
Enjoy The Recipe, Happy Baking!
Low-Carb Chocolate Breakfast Bread
- Total Time: about an hour and 15 minutes
- Yield: 10-12 slices 1x
- Diet: Gluten Free
Description
*This recipe has 2 versions below–a deliciously no fuss “easy version” + our more gooey, “decadent version”. Both are super chocolatey and scrumptious, choose what works for you!
- Easy version has 4.8 net carbs per full slice
- Decadent version has 5.6 net carbs per full slice
- (Reminder that Swerve has zero net carbs)
Ingredients
Bread Batter (Easy Version):
- 2 + 1/2 cups almond flour (Bob’s Red Mill)
- 2/3 cup + 1 Tablespoon Swerve Confectioner Sugar Replacement
- 1/3 cup + 1 tablespoon cocoa powder (Droste for richer color)
- 2 + 1/2 teaspoons baking powder, Hain Brand is Grain-Free (do not use baking soda)
- 1 teaspoon gelatin
- 1/3 cup Lily’s sugar free milk chocolate chips (optional)
- 3 eggs
- 1/4 cup olive oil (or oil of choice)
- 1/4 cup + 1/2 Tablespoon full fat coconut milk or half + half
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
Bread Batter (Decadent Version):
- 2 + 1/2 cups almond flour (Bob’s Red Mill)
- 2/3 cup + 1 tablespoon Swerve Confectioner Sugar Replacement
- 1/4 cup + 1 tablespoon cocoa powder (Droste for richer color)
- 2 + 1/2 teaspoons baking powder, Hain Brand is Grain-Free (do not use baking soda)
- 1 teaspoon gelatin
- 1/2 cup Lily’s sugar free milk chocolate chips (optional)
- 3 tablespoons olive oil (or oil of choice)
- 1 tablespoon vanilla extract
- 1/2 cup cream cheese, softened
- 2 eggs
- 1/2 cup + 1 tablespoon full fat coconut milk or half + half
- 1 tablespoon apple cider vinegar
Chocolate Glaze (Both Versions):
- 2.5 tablespoon melted butter (Earth Balance for Dairy-Free)
- 2 + 1/2 tablespoons coconut milk or half + half
- 1 + 1/2 teaspoons vanilla extract
- 1/3 cup Swerve Confectioner Sugar Replacement
- 2 tablespoons cocoa powder
- 1/8th teaspoon salt
Instructions
For The Easy Version:
- Preheat oven to 350 degrees
- Line your bread pan with parchment paper. ( it’s narrow and higher, giving a taller loaf.
- In a large bowl, sift then whisk together almond flour, Swerve Confectioner, cocoa powder, gelatin and baking powder. (Use a wire whisk to go back and forth over the sieve when sifting, goes much faster!) Then whisk in chocolate chips if desired.
- Add eggs, milk, oil, vanilla extract and apple cider vinegar. Whisk rapidly or blend with electric hand mixer until smooth, but do not over mix.
- Immediately pour bread batter into your lined loaf pan.
- Bake for the first 30 minutes uncovered. Then with oven mitts on, cover tightly with aluminum foil and bake another 25 minutes.
- Remove from oven, take the foil off and set the loaf pan on a cooling tray for 10 minutes. While you’re waiting, go ahead and mix together your glaze.
- In a medium to large mixing bowl, add your melted butter, vanilla and milk. Sift cocoa, Swerve Confectioner and salt over the top. Blend with a hand mixer until smooth. Add more Swerve for a thicker glaze, or more milk/butter to thin it out.
- You can either let the bread cool a bit more and spread the glaze over the whole loaf, or you can slice it warm and spoon glaze on each piece. (*This glaze works so well with this bread, balancing out the flavor beautifully, I definitely recommend making sure to include it if you like!)
- Serve and enjoy! Store leftovers in an airtight container, you can zap them for a quick 10 seconds or so in the microwave if you would like to serve them warm again.
For The Decadent Version:
- Preheat oven to 350 degrees
- Line your bread pan with parchment paper. ( it’s narrow and higher, giving a taller loaf.
- In a large bowl, sift then whisk together almond flour, Swerve Confectioner, cocoa powder, gelatin and baking powder. (Use a wire whisk to go back and forth over the sieve when sifting, goes much faster!) Then whisk in chocolate chips if desired.
- In a microwave-safe dish, melt your Baker’s Unsweetened Chocolate at 30 second intervals, stirring each time until full melted. Stir olive oil into melted chocolate and then stir in the vanilla extract. Set dish aside momentarily.
- Make sure your cream cheese is softened and ready to go, you can place it in the microwave for about 15 seconds to warm it up.
- Place eggs, milk, softened cream cheese and apple cider vinegar onto your flour mixture–do not mix yet- and then pour the melted chocolate mixture over top, using a rubber spatula to scrape down the sides. Blend your bread batter with an electric hand mixer until smooth, but do not over mix. Batter will be very thick. Use your rubber spatula to give it one more go around. Use batter immediately. (The melted chocolate starts cooling once it is mixed with the milk and other liquid, that is why the batter is thick, it will thin out again while baking and then form into bread.)
- Immediately spoon and pour the thick bread batter into lined loaf pan and smooth out the top with the back of a wet spoon so it’s nice and even.
- Bake for the first 30 minutes uncovered. Then with oven mitts on, cover tightly with aluminum foil and bake another 43 minutes. Remove from oven and place loaf pan on a wire cooling rack. Take off the foil–the top of your bread will still be a bit soft. This will firm up into an amazing texture in the fridge in part due to the gelatin.
- Place bread into the fridge–we actually like to put it into the freezer for 30 minutes, it’s much faster and works like a charm!
- While you’re waiting for the bread to cool, go ahead and mix together your glaze.
- In a medium to large mixing bowl, add your melted butter, vanilla and milk. Sift cocoa, Swerve Confectioner and salt over the top. Blend with a hand mixer until smooth. Add more Swerve for a thicker glaze, or more milk/butter to thin it out.
- If your bread is still a touch warm out of the freezer the glaze will melt right over it, otherwise it will be a little thicker. Spread glaze over cooled bread, slice and serve. *This glaze works so well with this bread, balancing out the flavor beautifully, I definitely recommend making sure to include it if you like!
- Store leftovers in an airtight container, you can zap them for a quick 10 seconds or so in the microwave if you would like to serve them warm again. Enjoy!
- Prep Time: about 15 minutes
- Cook Time: 60+ miunutes
- Category: Low-Carb
- Method: Baking
- Cuisine: Breakfast Bread
Mmmmm, I will take any version of this chocolate bread! It looks decadent!!!
Aww haha, thank you dear Noelle! 😀 I still can’t decide which one we like best!
Chocolate for breakfast? What a way to start the day! Can’t wait to try it—- your recipes are wonderful ❤️
You’re so kind Annie, thank you!! I’m thrilled you’re continuing to enjoy the recipes, and I so agree that chocolate is the very best way to begin any day! 😀
I’m on the specific carbohydrate diet, but have found chocolate is not a problem for me. I do, though use only baking soda in my baking. What are the consequences of using baking soda in this bread? And if it just absolutely will not work, do you have an alternative suggestion for leavening? This looks so good, I’d love to give it a try if possible. Note: I’ll also be using honey instead of swerve, as it isn’t allowed on scd either, but I’m pretty good at adapting recipes to use honey instead of ot non-nutritive Sweeteners .
Hi and thanks for your comment! I’m so glad you can tolerate chocolate and since you can, I do think this could work for you! Since you’ll be using honey, baking soda won’t be a problem for leavening. It’s just an issue with the cocoa/Swerve combo. And for modified SCD, I would do 2.5 cups almond flour, 1/3 cup cocoa powder, 3/4 or 1 teaspoon baking soda, 1 teaspoon gelatin, just 2 eggs, 1/2 cup honey, 3 tablespoons olive oil, 1 or 2 tablespoons full fat coconut milk for richness, 1 tablespoon of vanilla, 1 tablespoon apple cider vinegar. And 30 minutes at 350 uncovered and probably another 30 covered. But of course adapt to whatever works best for you! We’d love to hear how it goes and hope you enjoy it! 😀
Hello, I can’t have eggs. Will this work with flax or chia eggs?
Hi and thank you for your comment, I so wish I had another option for you but this recipe does require eggs to set up.
What a beautiful breakfast loaf! So rich and decadent! You are so talented at these keto recipes!
Aww you are SO kind, thank you my friend!! 😀 They’re so much fun to make!
Low carb rich and luscious chocolate bread for breakfast and snack time works for me! Love both versions that you provided, because that’s nice to be able to choose from. Pinning!!
Aww thank you my friend, that is so kind of you!! And I’m using as many excuses as possible to justify a slice 3 times a day-cocoa has health benefits!! 😉
Chocolate breakfast bread is a dream come true. I would love a few slices of this with a cup of coffee! Beautiful photos, Catherine!
Thank you dear Katherine, you are SO kind to say that!! Coffee really is it’s best companion, so good together! 😀
I made the decadent “bread” which I modified slightly. I used half half and half and half vanilla almond milk, and egg white in a carton (6 T) to replace eggs. I also added a little liquid stevia glycate and chocolate extract. It cut a little down on fat since I focus on low carb high protein: it was amazing and that was still warm, and without the icing! I can’t wait to try both and with the icing! Thank you 🙂
Thank you for your kind review! 😀 I’m so glad you’re enjoying the decadent version and thank you for including your experience, those are excellent alterations! Hope you love it with the icing next time!