Enjoy a warmed up piece of Almond Flour Chocolate Chip Bread with melted butter on top alongside a mug of coffee or tea! 15 grams of protein per slice, and perfectly sweet with light and fluffy texture.

Almond flour chocolate chip bread cut into slices on a background with chocolate chips all around.

If you’re like me, and chocolate is a mainstay in your life, this reliably delicious almond flour chocolate chip bread is your new life companion.

Made with wholesome ingredients and boasting 15 grams of protein per slice, it is a great option for those who love mindful treats.

I find it is just the right level of sweetness without a lot of added sugar.

What is the taste and texture like? In addition to little explosions of molten chocolate goo, it is fluffy and moist with the slightest tang that is almost imperceptible.

Slice of chocolate chip bread on a plate with butter on top. A golden fork to the side.

Let’s discuss the simple ingredients for chocolate chip bread.

Ingredients for Almond Flour Chocolate Chip Bread:

Almond Flour: Taking the place of regular all-purpose flour, almond flour is the base of the recipe. It adds protein, healthy fats and fiber to the bread in addition to a light and airy texture.

Tapioca Flour or Gluten-Free All-Purpose Flour: Because almond flour doesn’t contain starch, almond flour recipes are benefited by the addition of some form of starch.

Tapioca flour or gluten-free all-purpose flour provide a more stable structure and add softness to the bread.

Eggs: Similar to the starch concept above, eggs help provide structure in almond flour recipes.

Without them, there is little to no structure, which is why I don’t recommend replacing the eggs with anything else like flax eggs.

Cottage Cheese: Taking the place of oil, we use cottage cheese! This brings protein, moisture, and a slight tangy flavor to the bread.

Pure Maple Syrup: Because chocolate chips add a great deal of sweetness to the bread, we don’t need a lot of additional sweetener. I like using pure maple syrup as a nice alternative to refined sugar.

Ground Cinnamon and Pure Vanilla Extract: A little ground cinnamon and a splash of vanilla adds warm flavor to the bread. Skip one or both if you aren’t into it.

Baking Powder: The leavening agent that’s responsible for the bread rising adequately.

Sea Salt: A pinch of salt goes a long way in enhancing flavors. Don’t skip it!

Chocolate Chips: The true star of the show. Pick your favorite chocolate chips! I like using semi-sweet chocolate chips. Sugar-free chocolate chips are great if you’re keeping the bread lower in sugar, as are dark chocolate chips.

Loaf of chocolate chip bread on a background cut into slices with chocolate chips sprinkled around.

Recipe Customizations:

Add 1/2 to 2/3 cup of chopped walnuts or pecans.
Replace the cottage cheese with 1/4 cup of avocado oil and 1/4 cup of almond milk, full fat coconut milk, or milk of choice. Melted coconut oil or olive oil works too.
If you aren’t gluten-free, you can use regular flour instead of the tapioca flour or GF AP flour.
For sweeter bread, add 1 to 3 tablespoons of monk fruit sweetener, allulose, or coconut sugar.

Now that we’ve covered the basics, let’s bake a loaf.

How to Make Almond Flour Chocolate Chip Bread:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Add the eggs, cottage cheese, pure maple syrup, and vanilla extract to a large mixing bowl. Mix until the wet ingredients are well combined.

In a separate bowl, stir together the almond flour, baking powder, ground cinnamon, and sea salt.

Dry ingredients on top of wet ingredients in a large mixing bowl.

Transfer the dry ingredients to the large bowl with the wet ingredients and stir well. Stir in the chocolate chips with a rubber spatula.

Bread batter in a mixing bowl with chocolate chips added in.

Pour the bread batter into the prepared loaf pan. If you’d like, sprinkle extra chocolate chips on top of the batter.

Loaf pan with chocolate chip bread batter inside, ready to go into the oven.

Cover the loaf pan with aluminum foil. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 10-20 minutes, or until the bread has baked through.

Loaf pan with chocolate chip bread inside.

Insert a digital thermometer into the center of the bread to check its internal temperature. The bread is fully baked when it has reached an internal temperature of 190 to 205 degrees Fahrenheit.

Allow the bread to cool completely to room temperature before slicing and serving.

This tasty treat tastes even better the next day, as is the case with most quick breads.

Storage Options:

Room Temperature: Wrap the bread pan in plastic wrap and store on the counter for up to 2 days.
Refrigerator: Refrigerate in the loaf pan, large zip lock bag or in an airtight container for up to 1 week.
Freezer: Freeze in a large zip lock bag for up to 3 months for longer storage.

Thick slice of chocolate chip bread on a white plate with melted butter. A gold fork to the side.

The next time your sweet tooth has a hankering for something cozy and chocolatey, whip up this tasty quick bread recipe.

More Healthy Quick Bread Recipes:

Bread with benefits!