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Chocolate Bread Slice With Chocolate Chips

Low-Carb Chocolate Breakfast Bread


  • Author: Lila Ruth
  • Prep Time: about 15 minutes
  • Cook Time: 60+ miunutes
  • 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)

Scale

Ingredients

Bread Batter (Easy Version):

Bread Batter (Decadent Version):

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:

  1. Preheat oven to 350 degrees
  2. Line your bread pan with parchment paper. (  it’s narrow and higher, giving a taller loaf.
  3. 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.
  4. 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.
  5. Immediately pour bread batter into your lined loaf pan.
  6. Bake for the first 30 minutes uncovered. Then with oven mitts on, cover tightly with aluminum foil and bake another 25 minutes. 
  7. 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.
  8. 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.
  9. 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!)
  10. 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:

  1. Preheat oven to 350 degrees
  2. Line your bread pan with parchment paper. (  it’s narrow and higher, giving a taller loaf.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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. 
  9. 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!
  10. While you’re waiting for the bread to cool, go ahead and mix together your glaze.
  11. 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.
  12. 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!
  13. 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!

 


  • Category: Low-Carb
  • Method: Baking
  • Cuisine: Breakfast Bread

Keywords: sugar-free, gluten-free, grain-free, grainless, chocolate bread, breakfast, easy recipes, chocolate cake, keto frosting