Simple Way to Low Carb Chocolate Dip

Low-Carb Keto Bread

Recipe for delicious low carb chocolate fudge.

Recipe Summary Low-Carb Keto Bread

This recipe is lower in cholesterol than most low-carb breads and uses only 4 whole eggs. It's keto, Paleo, wheat free, gluten free, and celiac, and diabetes-friendly. The best part is that it's less eggy than most low-carb breads.

Ingredients | Low Carb Chocolate Dip

olive oil cooking spray

⅔ cup almond flour

⅓ cup coconut flour

2 teaspoons baking powder

½ teaspoon xanthan gum

½ teaspoon salt

4 eggs

4 egg whites

¼ cup butter, melted

¼ cup coconut oil, melted

3 tablespoons grapeseed oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan with cooking spray.

Mix almond flour, coconut flour, baking powder, xanthan gum, and salt together in a large bowl.

Combine eggs and egg whites in a food processor; pulse until well beaten. Add almond flour mixture, butter, coconut oil, and grapeseed oil. Pulse until a smooth batter forms.

Spread batter in the prepared loaf pan.

Bake in the preheated oven until top is browned, about 40 minutes. Cool in the pan, about 15 minutes. Invert onto a cooling rack to finish cooling.

Info | Low Carb Chocolate Dip

prep: 15 mins cook: 40 mins additional: 15 mins total: 1 hr 10 mins Servings: 8 Yield: 1 loaf

TAG : Low-Carb Keto Bread

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