Chocolate Cacao Keto Bread

Chocolate Cacao Keto Bread

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My Chocolate Cacao Keto Bread is going to rock your world. Gluten and grain free this bread is super easy to make and perfect every single time I make it.

Originally featured in my best selling book Keto Eats, this bread was a winner from the moment I created it. I wanted to have a sweet grain free bread recipe that would be a great alternative to a fruit toast. I know a lot of keto diet followers miss their raisin toasts and the like for breakfast so it was an idea rattling around in my head.

With nothing really like my chocolate cacao keto bread on the market I was and still am very tempted to create either pre-prepared packet mixes where you just add eggs and the wet ingredients and also provide a baked product ready for slicing and eating. It takes a lot of effort and a contract manufacturer to produce what I want so for now I will just leave it here for you to create. 

I have decided to release this recipe freely as it appears that another business has used my recipe in a ready mix for sale, including my instructions word for word. So now I am just putting out here for everyone to use.

chocolat ecacao bread with peanut butter on plate

CHOCOLATE CACAO BREAD INGREDIENTS

All ingredients in the recipe card have links included to find a supplier online should you not have a local supplier that stocks keto ingredients.

  1. Flaxseeds – in this recipe I have used milled brown flaxseeds/linseeds. The flaxseeds provide a delicious nutty flavour and dark brown colour to the bread. You can substitute for golden flaxseed but the colour of the bread will be more of a blonde. For those of you with a coffee grinder, Thermomix® or food processor capable of milling seeds it is best to buy the seeds and mill when you need them.
  2. Sweetener – I use a lot of Sukrin sweeteners in my baking due to the low carbohydrate and kCal. In this recipe I have used Sukrin:1, which has a ration of 1:1 with sugar. If substituting other sweeteners, just check the level of sweetness to sugar and adjust accordingly.
  3. Eggs – the eggs total volume weight add to the leavening of this yeast free bread recipe. Please weigh the total volume of eggs to achieve the correct weight. Please do not be concerned the bread will taste eggy as it totally does not.
  4. Bobs Red Mill Baking Powder – I use this double acting baking powder in all my baking. Please find a supplier (there is one in the recipe card link) as it has various actions when both mixed and heated to help give great rise and structure in gluten free baking.
  5. Psyllium husk powder helps to mop up the liquid and can be substituted for chia flour.
  6. Cacao Powder, nibs, chocolate and butter all add to the flavour of the chocolate cacao bread. The nibs and the chocolate also add a nice bit of texture and crunch to the bread that is very pleasant without being bitter.
  7. For a dairy free option just use vegan chocolate like Little Zebra.

keto breads sliced on blue background

BAKING CHOCOLATE CACAO BREAD

To be completely honest there is nothing difficult here. Make sure you have the right sized tin. If it is oversized then your bread is likely to have little rise and will cook a lot quicker. 

I use a fan-forced oven in all of my baking, however I have the ability to change to a static oven and I have tested this bread under both conditions at the same temperature in the recipe with no changes in cooking time. Both recipe tests have given the same result.

three slices of bread with toppings

LOVE THE RECIPE AND WANT MORE?

If you love this recipe then let us know below by rating and giving it a comment so that others know this recipe is worth making. I have included a short list of recipes to try below including my new variation of this very recipe in a spiced version. I do hope you are loving all the recipes and make a new one from time to time. xo

  1. Spiced Chocolate Bread – Easter Bread
  2. Low Carb Bread Recipe
  3. Daily Keto Bread
  4. Keto Banana Bread
  5. Best Keto Bread – no eggy taste

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chocolat ecacao bread with peanut butter on plate

Chocolate Cacao Bread

Originally featured in my Keto Eats book this bread is being shared on the website for various reasons. It is truly one of my best recipes so it can now be enjoyed freely by everyone.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Bread
Cuisine: Australian Keto
Keyword: chocolate cacao bread
Recipe Category: Low Carb
Servings: 22 slices
Calories: 112kcal
Author: Megan

Ingredients

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 180°C. Line a 22 cm x 11 cm loaf tin with baking paper.
  • Mill flaxseeds with blender or coffee grinder.
  • Add all ingredients to a large bowl and mix well.
  • Scoop stiff batter into loaf tin gently. Smooth with wet spatula.
  • Bake 50 minutes. Allow to cool for 1 hour.

THERMOMIX® METHOD

  • Preheat oven to 180°C. Line a 22 cm x 11 cm loaf tin with baking paper.
  • Mill flaxseeds 10 seconds/speed 10.
  • Add remaining ingredients and mix 30 seconds/speed 3/reverse.
  • Scoop stiff batter into loaf tin gently. Smooth with wet spatula.
  • Bake 50 minutes. Allow to cool for 1 hour.

Notes

1. This Chocolate Cacao Bread can be kept fresh in the fridge up to 5 days or frozen for your convenience.
2. Please read the blog post for more of a thorough description of the recipe and ingredients and any possible substitutions.
3. Please note that all recipe nutritional panels are in international format and fibre needs to be subtracted from total carbohydrates to calculate net carbs.

Nutrition

Serving: 1slice | Calories: 112kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 24mg | Potassium: 45mg | Fiber: 2g | Sugar: 0g | Vitamin A: 65IU | Calcium: 29mg | Iron: 0.7mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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