Chocolate Cacao Bread

5 from 4 votes!

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 Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: Australian Keto

Recipe Category: Low Carb

Servings: slices

Calories: 112kcal

Author: Megan Ellam

Ingredients

60 g brown flaxseeds or flaxmeal
150 g almond meal
60 g sweetener of choice
35 g MCT oil or liquid coconut oil
6 eggs 390g in total weight add more eggs to achieve total weight
2 tablespoons unsweetened cacao powder
1 tablespoon cacao nibs
60 g dark chocolate 85% cacao roughly chopped
40 g cacao butter melted
25 g psyllium powder
5 g xanthan gum
1 1/2 teaspoons gluten free baking powde r I 100% recommend Bobs Red Mill Double Acting Baking Powder
1 teaspoon cinnamon plus extra for dusting top of loaf
1 teaspoon vanilla extract

Metric - US Customary

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