Looking for the perfect chocolate treat that won’t kick you out of ketosis? This keto chocolate bread is exactly what you need.
Rich, moist, and totally satisfying, it tastes just like regular chocolate bread but without all the carbs.
What makes this recipe special is the combination of both regular and Dutch cocoa powder. This gives the bread a deep, complex chocolate flavor that will make you forget you’re eating a keto friendly dessert.
One of the best things about this recipe is how simple it is to make. You don’t need any special baking skills or complicated techniques.
Just mix the ingredients, pour into a pan, and bake. The hardest part is waiting for it to cool before slicing!
The sugar free chocolate chips on top are optional, but they add an extra layer of chocolate goodness that makes this bread even more special.
👍 Why You’ll Love This Recipe
Perfect Chocolate Taste: The combination of two types of cocoa powder creates a rich chocolate flavor that tastes just like regular chocolate bread.
The regular cocoa gives you that classic taste, while Dutch cocoa adds depth and richness. You won’t believe this is a keto recipe!
Actually Bread Like Texture: Unlike many keto breads that turn out dry or crumbly, this one has a moist, cake like texture. The yogurt and eggs work together to create a soft, tender crumb that holds together perfectly when sliced.
Family Approved: Even family members who aren’t following keto will enjoy this bread. It’s so good, they won’t even realize it’s a keto recipe. Perfect for mixed diet households!
✨ Recipe Ingredients
- 3 Eggs
- 2/3 cup Yogurt
- 1/4 cup Water
- 1 3/4 cups Almond Flour (I recommend this one – amazon)
- 1/4 cup Cocoa Powder (unsweetened)
- 2 tablespoons Dutch Cocoa Powder
- 1/2 cup Granulated Sugar Sweetener
- 1 tablespoon Baking Powder
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- Sugar Free Chocolate Chips (on top) – I recommend these (amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and greasing a loaf pan (I used a 9×5 inch one). Also line it with parchment paper.
Step 2
Combine all the ingredients from the list and mix until the batter is formed.
Step 3
Spread it into the pan. You can add the chocolate chips on top at this stage, or a few minutes before removing the bread from the oven (I prefer the latter).
Step 4
Bake for 50-55 minutes until set.
Step 5
Remove from the oven and let it cool for 10 minutes before slicing and serving. Enjoy!
💡Tips
1. Room Temperature Ingredients Matter
Always use room temperature eggs and yogurt before starting. Cold ingredients don’t mix well with almond flour and can create lumps in your batter.
Take them out of the fridge about 30 minutes before baking. If you forget, you can place the eggs in warm water for 5 minutes to quickly bring them to room temperature.
2. Don’t Skip the Parchment Paper
Almond flour tends to stick more than regular flour, even in a well greased pan. Leave some paper hanging over the sides – this creates “handles” that make it super easy to lift the bread out after baking.
Make sure to still grease the pan before putting in the parchment paper, as this helps it stick to the pan.
3. Cooling
Let it cool in the pan for exactly 10 minutes – not less. Then remove it using the parchment paper handles and let it cool completely on a wire rack.
The bread is still baking internally during the first 10 minutes after coming out of the oven. Cutting too soon can make the texture gummy.
If you’re adding chocolate chips at the end, sprinkle them on about 2 minutes before the bread comes out of the oven – they’ll melt perfectly without sinking into the batter.
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FAQ
1. Which sweetener should I use?
Any granulated erythritol-based sweetener works well – like Swerve, Lakanto, or similar brands. Monk fruit sweetener also works great.
Avoid liquid sweeteners as they’ll throw off the liquid ratio. Pure stevia powder isn’t recommended as it doesn’t provide the bulk needed for proper texture.
2. Why did my bread sink in the middle?
This can happen if you open the oven door too early (don’t open it for the first 40 minutes), undercooked center (make sure to bake until fully set), or too much liquid in the batter.
The batter should be thick but pourable. Another common cause is over mixing – mix just until the ingredients are combined.
Keto Chocolate Bread
Print RecipeIngredients
- 3 Eggs
- 2/3 cup Yogurt
- 1/4 cup Water
- 1 3/4 cups Almond Flour (I recommend this one – amazon)
- 1/4 cup Cocoa Powder unsweetened
- 2 tablespoons Dutch Cocoa Powder
- 1/2 cup Granulated Sugar Sweetener
- 1 tablespoon Baking Powder
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- Sugar Free Chocolate Chips on top – I recommend these (amazon)
Instructions
- Start by preheating the oven to 325°F and greasing a loaf pan (I used a 9×5 inch one). Also line it with parchment paper.
- Combine all the ingredients from the list and mix until the batter is formed.
- Spread it into the pan. You can add the chocolate chips on top at this stage, or a few minutes before removing the bread from the oven (I prefer the latter).
- Bake for 50-55 minutes until set.
- Remove from the oven and let it cool for 10 minutes before slicing and serving. Enjoy!
This was super easy to make. Thanks for sharing!