Servings: 1 loaf
Almond Flour Chocolate Chip Bread
Moist and fluffy, this delicious grain-free quick bread recipe is perfect for chocolate lovers.
Equipment
- Loaf Pan
- Digital Thermometer
- Parchment Paper
Ingredients
- 3 large eggs
- ⅔ cup cottage cheese or Greek yogurt
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract optional
- 2 cups almond flour
- ⅓ cup tapioca flour or gluten-free all-purpose flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup chocolate chips
Instructions
- 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, tapioca flour, baking powder, ground cinnamon, and sea salt.
- Transfer the dry ingredients to the large bowl with the wet ingredients and stir well. Stir in the chocolate chips with a rubber spatula.
- Pour the bread batter into the prepared loaf pan. If you’d like, sprinkle extra chocolate chips on top of the batter.
- 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. 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.
Nutrition
Serving: 1Slice (of 8), Calories: 386kcal, Carbohydrates: 36g, Protein: 15g, Fat: 22g, Saturated Fat: 6g, Monounsaturated Fat: 1g, Cholesterol: 89mg, Sodium: 359mg, Fiber: 6g, Sugar: 25g
https://www.theroastedroot.net/almond-flour-chocolate-chip-bread/