There’s nothing better than adding a little chocolate to your bread-type loaves..am I right? That’s why this keto chocolate chip bread is one of my new favourites to make!
To be honest, I was going to try to make a version of keto babka – but since this bread can’t be rolled, I was going to swirl in melted chocolate. However I wasn’t sure well it would work so I used chocolate chips instead and it is wonderful!
I based this recipe off my simple keto sweet bread recipe. All you have to do is mix together the ingredients and bake! SO easy.
I know people will ask – and at the moment – no there is no replacement for the whey or collagen. I highly recommend using those if possible because they up keto baked goods to another level.
Also if you are using collagen, I’d recommend using collagen based PROTEIN powder. I’ve had a few people who mentioned that using straight collagen didn’t work however I have had success with collagen based protein powders.
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I also added a few drops of Oooflavors Glazed Donut flavouring. This isn’t sponsored but they have some incredible flavours! However if you don’t have any, vanilla will work.
If you like this bread, make sure to try out my keto banana chocolate chip bread, my keto sweet bread or my delicious keto white bread.
Keto Chocolate Chip Bread
The most delicious keto chocolate chip bread. No dryness plus no EGGS. Only 1.9 net carbs per slice.
Ingredients
- 2.5 cups (250g) almond flour
- 2 cups (approx 100g) whey isolate
- 1/2 tsp salt
- 1 tsp vanilla (or other flavour)
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1/2 cup (100g) butter - melted
- 1/2 cup (100g) sugar substitute
- 1/4 cup (60ml) sour cream (or greek yogurt)
- 3/4 cup (177ml) water
- 100g sugar free chocolate chips
Instructions
- In a large mixing bowl, whisk together the almond flour, protein powder, xanthan gum, salt, sugar substitute and baking powder.
- Pour the butter, sour cream and vanilla into the dry ingredients and mix. You won't be able to mix it entirely and that is ok.
- Add in the water and stir again until you have a thick batter.
- Mix in the chocolate chips.
- Pour into a lined loaf tin.
- Bake at 350°F/175°C for 30-35 minutes.
- Enjoy!
Notes
This makes approx 18 slices/servings.
Nutritional Information per serving:(minus sugar alcohols)
- CALS: 189
- FAT: 14.4
- CARBS: 3.9
- FIBRE: 2
- NET CARBS: 1.9
- PROTEIN: 11
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4 comments
Are you sure that you use the same amount of collagen powder as a substitute for whey isolate? I just tried this recipe using Anthony’s Collagen Powder, it’s been in the oven for 70 minutes, and it’s still jiggling in the center. I feel like much lest collagen powder should be used if you’re using that instead of the whey isolate.
It might be the brand? I’ve used collagen interchangeably with whey and have had no issues.
I was so excited to try this recipe today. Unfortunately like Vanessa, I used a protein collagen powder and mine never setup. I left it in the oven for 75 minutes until I gave up. If you’re going to indicate being able to use a substitute ingredient then maybe include the brand because otherwise it seems the recipe doesn’t work. These ingredients are costly and no one wants to throw money down the disposal especially during these times.
Sorry to hear it didn’t work. Did you alter any ingredients and what protein powder did you use?