Valentine’s Day is quickly approaching and I absolutely love LOVE!
This KETO, LOW-CARB loaf is super yummy. You can store them in the freezer for up to 2 months and they stay really fresh.
With a chewy brownie texture, these are the perfect treat for you and your hunny to share! Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>
https://atomic-temporary-141891585.wpcomstaging.com/2019/02/04/triple-chocolate-dream-loaf/
Triple Chocolate Dream Loaf
Ingredients
- 2 Cups Almond Flour
- 1/4 Cup Cocoa Powder
- 1 Cup Coconut Flour
- 4 Eggs
- 1/4 Cup Olive Oil
- 3/4 Cup Water
- 1/4 Cup Lily’s Chocolate Chips
- 1/4 Cup Swerve Confectioners
- Dash Pink Himalayan Salt
Directions
- Preheat oven to 350 Degrees Fahrenheit.
- Put all the dry ingredients in a bowl, Mix gently.
- Add the eggs, water and oil. Fold until combined fully using a rubber spatula.
- Divide into 2 and scoop into 2 x 1lb loaf pans. (I used these)
- Bake for 35-40 minutes, until a toothpick is inserted and comes out clean.
- Let cool fully and then slice into 10 each loaf.
- Store in a sealed container in fridge for up to 1 week.
***Recipe Notes***
You can top with low carb icing or nuts and seeds. I used 3 tbsp of swerve confectioners with a few tbsp of heavy cream. It dries nice on top after a few hours in the fridge.
Nutrition Per Serving
1 serving = 1 SLICE
Total Fat 6.2g
Total Carbohydrates =7.1g
Dietary Fiber =2.8g
Protein 2.9g
Net carbs per serving: 1.8g
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