This keto chocolate bread is rich, moist, and not too sweet. It’s perfect for a quick breakfast that feels indulgent without kicking you out of ketosis!
Featuring bold chocolate flavor and a subtle sweetness, this low-carb chocolate bread is made with wholesome ingredients like almond flour, eggs, butter, cream cheese, and of course cocoa powder.
It’s a keto-friendly chocolate bread that is sure to make it into your usual rotation of keto baked goods!
Oh, and did I mention it’s also gluten-free and sugar-free?! You really can’t go wrong with this delicious keto chocolate bread when a chocolate craving hits!
If you’re a big fan of chocolate, you’ll love this long-time favorite around here, our keto chocolate cream cheese pound cake. It was a big inspiration for this chocolate bread!
Be sure to check out our entire collection of keto bread recipes for more delicious options!
Keto Chocolate Bread
One of my favorite things about this sugar-free chocolate bread is that it’s not very sweet. This makes it perfect for a small breakfast with a cup of coffee or tea.
It’s also very satiating and filling due to the addition of cream cheese. With the richness the cream cheese and cocoa powder create, one slice is enough to keep you full until your next meal.
Unlike when having the sugar-filled version which will just have you craving more sweets throughout the day.
Since this is technically a keto quick bread it’s also very easy to make and comes together quickly. This recipe really is a superstar that is sure to become a new favorite for you as it has for us!
What You’ll Need
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The following are the ingredients you’ll need to make this delicious low-carb breakfast chocolate bread.
- Finely milled almond flour
- Granulated sugar-substitute
- Cocoa powder
- Baking powder
- Sea salt
- Full-fat cream cheese, room temperature
- Unsalted butter, room temperature
- Eggs, room temperature
- Baking chocolate
For more keto baking tips, be sure to follow our detailed post that will ensure you have great results every time.
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for this keto chocolate breakfast bread, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar, and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0 % impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this recipe.
Lastly, if you can’t easily find a more natural granulated sugar substitute, you can also use Splenda with great success.
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Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
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Keto Chocolate Bread
This keto chocolate bread is rich, moist, and not too sweet. Featuring bold chocolate flavor and a subtle sweetness, this low carb chocolate bread is easily made with only wholesome ingredients like almond flour, eggs, cream cheese, and of course cocoa powder
Ingredients
- 1 1/4 cups of finely milled almond flour measured and sifted
- 3/4 cup of granulated sugar substitute
- 1/4 cup cocoa powder
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 3 ounces of cream cheese, room temperature
- 4 eggs , room temperature
- 4 tablespoons of unsalted butter, room temperature
- 1 ounce of baking chocolate (melted)
- 1 teaspoon of instant coffee (optional for enhancing chocolate )
Instructions
- Preheat oven to 325 degrees
- Grease an 8-inch loaf pan and line with parchment paper for easier release.
- In a medium-size bowl combine all the dry ingredients (except sugar substitute) and set them aside.
- In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the eggs one at a time making sure to mix well after each addition.
- Add all the dry ingredients mixing well until fully combined.
- Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed.
- Bake the bread for 50-60 minutes or until an inserted toothpick comes out clean.
- Allow cooling for 10 minutes before taking it out of the mold. Then place on a baking rack to fully cool before slicing.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 19gSaturated Fat: 8.4gCholesterol: 79mgSodium: 85mgCarbohydrates: 4.7gNet Carbohydrates: 3.5gFiber: 1.2gSugar: 3.2gProtein: 6.1g
