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Introduction
Craving a sweet treat that doesn’t throw you out of ketosis? This Keto Chocolate Chip Bread is your answer! It’s soft, moist, and filled with melty pockets of sugar-free chocolate chips in every bite—perfect with a cup of coffee or as a guilt-free dessert. Unlike many store-bought low-carb treats that taste artificial or dry, this homemade loaf is full of rich flavor and bakes up beautifully with that golden crust we all love.
This bread is ideal for anyone on a low-carb or keto lifestyle who misses traditional baked goods. It satisfies those dessert cravings without the sugar spike, and you won’t even believe it’s keto-friendly once you taste it. It’s also gluten-free, so it’s a win for more than just low-carb eaters.
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Why You’ll Love This Recipe
- Low in carbs, high in satisfaction – Keeps you in ketosis while tasting like a cheat.
- Moist and fluffy texture – Thanks to almond flour and the perfect balance of ingredients.
- Naturally sweetened – No aftertaste, just a comforting, sweet flavor.
- Easy to customize – Add nuts, spices, or even a swirl of peanut butter.
- Great for meal prep – Slice it up, store it, and enjoy all week.
Whether you’re having a cozy breakfast, a mid-afternoon treat, or a low-carb dessert, this chocolate chip bread is the answer to your cravings.
My Personal Experience
This bread came about during a weekend baking experiment when I had a craving for something sweet but wasn’t in the mood for a full-on cake. I remembered a regular banana bread recipe I used to make before going keto, and I thought—why not create something similar, but low-carb and with chocolate?
The result was better than I expected! The kitchen smelled amazing, and the moment I sliced into the loaf, I was hooked. I had a slice warm with a little butter, and wow—it was everything I missed about sweet breads, without the guilt. My non-keto family even loved it and didn’t know it was sugar-free.
Required Equipment
🍞 Loaf Pan
Essential for shaping the bread and getting those even slices. I use a standard 8.5 x 4.5-inch pan.
🎛 Mixing Bowls
One for wet ingredients and one for dry. Helps keep the batter smooth and prevents over-mixing.
🥄 Whisk or Hand Mixer
To mix the eggs and sweetener properly. A hand mixer makes it extra fluffy.
🧴 Spatula
Great for folding in chocolate chips and scraping down the bowl without wasting any batter.
🔪 Knife
For slicing once cooled. A serrated knife works best to avoid tearing the bread.
Ingredients & Substitutions
- 2 cups almond flour – The main base. Low in carbs, high in healthy fats. Don’t substitute with coconut flour—they behave differently.
- ⅓ cup coconut flour – Adds structure and keeps the bread fluffy. You can omit and increase almond flour by ½ cup if needed, but texture will change slightly.
- ½ cup butter (melted) – Adds richness. Coconut oil or ghee also works for dairy-free.
- ⅓ cup keto sweetener – Monk fruit or erythritol works well. Adjust to taste.
- 4 large eggs – Helps bind the bread and keep it light. Room temperature eggs work best.
- ½ cup unsweetened almond milk – Keeps the batter moist. You can use any low-carb milk.
- 1 tsp vanilla extract – Enhances the sweetness and brings warmth.
- 1 tsp baking powder – For rise and fluffiness.
- ¼ tsp salt – Balances the sweetness.
- ½ cup sugar-free chocolate chips – The star of the show! Use your favorite keto brand.
How to Make Keto Chocolate Chip Bread
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- Mix the dry ingredients.
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. - Whisk the wet ingredients.
In another bowl, beat the eggs, then mix in melted butter, almond milk, sweetener, and vanilla extract until smooth. - Combine everything.
Slowly stir the wet ingredients into the dry ingredients. Mix just until fully combined—don’t overmix. - Fold in the chocolate chips.
Use a spatula to gently fold them in so they’re evenly distributed. - Transfer to the pan.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top if you’d like. - Bake.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean (a few melted chips are okay!). - Cool before slicing.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Don’t slice too early—it sets as it cools.
Tips for This Recipe
- Use room temperature ingredients for better texture.
- Let it cool completely before slicing to prevent crumbling.
- Store in the fridge to keep it fresh longer (almond flour-based breads are moist).
- Taste your batter—keto sweeteners vary, so you may want to adjust.
- Don’t overbake! It keeps cooking as it cools.
Optional Additions
- Chopped pecans or walnuts – Add crunch and depth.
- Cinnamon or nutmeg – For a warm spiced twist.
- Peanut butter swirl – Drop spoonfuls into the batter and lightly swirl before baking.
- Unsweetened shredded coconut – For a tropical touch.
Serving Ideas
- Enjoy warm with a pat of butter or cream cheese.
- Slice and toast lightly for a quick breakfast.
- Serve with keto whipped cream or a scoop of keto ice cream for dessert.
- Wrap it up and take it on-the-go for a sweet snack!
Storage Recommendations
- Fridge: Store in an airtight container for up to 5–6 days.
- Freezer: Slice and freeze with parchment between slices for up to 2 months.
- Reheat: Toast lightly or microwave a slice for 10–15 seconds.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not entirely. They absorb moisture differently and aren’t interchangeable. Stick with the combo listed for best results.
Is it sweet enough for dessert?
Yes! It’s sweet and rich without being overpowering. You can add more sweetener if needed.
Can I make this dairy-free?
Yes! Use coconut oil or ghee instead of butter and choose a dairy-free chocolate chip brand.
Can I make muffins instead of a loaf?
Absolutely. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Nutritional Breakdown (Per Slice – makes 10 slices)
- Calories: 220
- Total Carbs: 7g
- Fiber: 4g
- Net Carbs: 3g
- Fat: 19g
- Protein: 6g
Keto Chocolate Chip Bread Recipe
Ingredients
- 2 cups almond flour
- ⅓ cup coconut flour
- ½ cup melted butter
- ⅓ cup keto sweetener
- 4 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix almond flour, coconut flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk eggs, melted butter, almond milk, sweetener, and vanilla.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Pour batter into the loaf pan and smooth the top.
- Bake for 40–50 minutes or until a toothpick comes out clean.
- Cool before slicing and enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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