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Keto Cookie Dough Bread Low Carb Chocolate Loaf
Emily

Keto Cookie Dough Bread

This Keto Cookie Dough Bread is soft, moist, and packed with sugar-free chocolate chips. A guilt-free low-carb treat that tastes just like cookie dough in a sliceable loaf!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Bread
Cuisine: Keto, Low-Carb
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated keto sweetener (erythritol)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup melted unsalted butter
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup sugar-free chocolate chips

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, keto sweetener, baking powder, and salt.
  3. In another bowl, whisk melted butter, eggs, almond milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
  5. Gently fold in the sugar-free chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool completely in the pan before slicing and serving. Enjoy!

Notes

For extra flavor, try adding a pinch of cinnamon or a few chopped walnuts. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can also be sliced and frozen for quick keto snacks.