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Flourless Chocolate Almond Butter Bread (Keto + Paleo)

May 29, 2020 | Author: Ashley McCrary

Bread is always a good idea, especially my new Flourless Chocolate Almond Butter Bread. It requires minimal ingredients and will easily become your new favorite recipe. To make it even better, it is Keto, Paleo and gluten free. Each slice only has 6 NET Carbs.

Chocolate Bread

I’m sure you may be a little skeptical on how this bread turns out so perfect without using flour. Trust me, you will never be able to tell. It is super moist and the texture is spot on. Not only is this one of my favorite recipes, but my husband along with my kids love this as breakfast or dessert.

Chocolate Bread

Just to be safe, you may want to make 2 loaves and freeze one. As soon as I take one loaf out of the oven, it will begin within minutes. Making a back up loaf is always a smart decision. I will slice and place in plastic wrap and put in the freezer for up to 3 months. I will simply remove and thaw a slice whenever I have a craving hit. It’s the perfect treat to keep on hand that will allow you to stick with your health goals.

Chocolate Bread

Ingredients for this Chocolate Almond Butter Bread:

  • Almond or Cashew Butter
  • Eggs
  • Salt
  • Vanilla Extract
  • Baking Powder
  • Dark Chocolate Chips
  • Unsweetened Cocoa Powder
  • Monk Fruit Granulated Sweetener (Or sub coconut sugar)
  • 9X5 Loaf Pan
Chocolate Almond Butter Bread

How to serve this bread:

This bread is so versatile and can be served as a snack, breakfast or dessert. Below are a few of the different ways I like to serve.

  • Top evenly with 1 tsp ghee and Heat in the microwave for 10 seconds.
  • Heated with dairy free ice cream over the top
  • Topped with dairy free whipped cream and sliced strawberries
  • Drizzled with Buttercream Glaze (Click here for the recipe)
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Flourless Chocolate Almond Butter Bread

This Chocolate Almond Butter Bread is super moist and only require minimal everyday ingredients that you probably already have on hand. This recipe is Keto Gluten Free and Paleo compliant. Each slice only has 6 NET CARBS.

  • Total Time: 25 minutes
  • Yield: 1 loaf/10 slices 1x


  • 4 large eggs
  • 1 cup smooth almond or cashew butter
  • 1 tsp baking powder
  • 2 1/2 tbsp unsweetened cocoa
  • 3 tbsp mini dark chocolate chips
  • 3 1/2 tbsp monk fruit sweetener (or sweetener of choice)
  • 1 tsp vanilla extract
  • Pinch of salt


  1. Pre-heat oven to 350F.
  2. In a large bowl whisk together the eggs along with the baking powder. Make sure the baking powder is combined and not clumpy. 
  3. Add the almond butter, cocoa powder, monk fruit sweetener and vanilla to the eggs and mix using a hand held mixer on medium speed until combined, 20 seconds or so. 
  4. Carefully fold in the chocolate chips using a spatula. 
  5. Transfer the mixture to a 9×5 greased loaf pan. 
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Remove from the oven and allow to cool completely.
  8. Slice and enjoy. 


  • Store covered for up to one week and freeze for up to a month. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast/Dessert/Snack
  • Method: Oven
  • Cuisine: Keto, Paleo, Gluten Free


  • Serving Size: 1 Slice
  • Calories: 192
  • Sodium: 372
  • Fat: 15
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 9
  • Cholesterol: 74

Keywords: Flourless Bread, Chocolate Bread, Keto Bread, Keto Recipes, Paleo Bread

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Chocolate Bread

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22 thoughts on "Flourless Chocolate Almond Butter Bread (Keto + Paleo)"

  1. Sara says:

    Would your sub coconut sugar for monk fruit sweetener 1:1?

    1. Ashley McCrary says:


  2. Sarah says:

    Just made this but used peanut butter instead of almond butter as it’s all I had on hand. It is a 10/10!! So delicious and the perfect little treat! I’m definitely making a second loaf!

    1. Ashley McCrary says:

      Yay. This makes me so happy. Yes I have also used peanut butter and my husband really
      loved it.

  3. Lisa says:

    So excited to make this for my friend who is diabetic for her birthday!!!! It’s in the oven now and I can say the batter tastes amazing 🙂
    I also wanted to share how much I enjoy your posts and stories. Don’t let the haters get you down. Your authentic joy is contagious and spills out to your family and fans. Thank you for sharing your gifts with all of us!

    1. Ashley McCrary says:

      Lisa, you are precious. Thank you so much for your kind words.

  4. Julissa says:

    Just made this and the knife is not coming out clean after 25 mins. Should I leave it longer?

    1. Ashley McCrary says:

      Yes. All ovens cook differently. I would leave it in a little longer.

  5. Carolanne says:

    This is currently in the oven – I used half almond butter and half cashew butter because it’s all I had. It was super simple! One question – what type of chocolate chips did you use to count the net carbs? I used Lily’s which is only 1 net carb per serving vs enjoy life which is 8. Just trying to figure out if maybe I saved myself some carbs or not. Haha

    1. Ashley McCrary says:

      Hi honey. I used enjoy life, so you probably did save carbs.

  6. Jen says:

    Thanks for the delicious recipe. Even my husband, who is a huge critic of anything good for you, likes this one!

    1. Ashley McCrary says:

      I am so happy to hear! My husband is the same way and will eat this bread up too. Thank you for your review

  7. Chrissi says:

    Just cooled this enough to slice a piece and it’s so yummy! Can’t wait to have some with coffee in the morning 💗

    1. Ashley McCrary says:

      This makes me so happy. Pairing it with coffee is the absolute best.

  8. Rachel says:

    Holy schnikes, this is delicious! I used sugar instead of monk fruit and it wasn’t too sweet. Looking forward to having it for breakfast on a kayaking trip this weekend in Alaska.

    1. Ashley McCrary says:

      Hi Rachel…….so thrilled the “Almond Butter Bread” was a hit and is a trip breakfast must. Have a fantastic time in Alaska. I hear its a bucket list absolute;-)

  9. Jamie Stutes says:

    Can’t wait to bake this over the weekend! Sounds delicious!

  10. Carol says:

    I have a lot of Xylitol. How much should I use, and, since it doesn’t melt/mix well, what’s the best way of incorporating it into the ingredients? Thank you!

    1. Ashley McCrary says:

      Hi Carol. This isn’t something I use so I am really not sure how to use it. So sorry I couldn’t be more help.

  11. Christine says:

    Made this today for the first time. My cook time did not come out to 30 min but more. I believe it was due to the chocolate chips I used, didn’t have mini and used regular. After 27 min there was still a giggle in the middle, and it already split. Not sure what I did wrong except the chips. I just tried it and it is very good, just not as moist as I was expecting. I may have over cooked :(. Will try again as I am so looking for a good snack, morning bite to kill my sweet cravings….

    1. Ashley McCrary says:

      So sorry to hear that. Do remember that everyone’s ovens cooks differently. Always feel free to change the time as needed. This is my all time favorite treat. So moist and delicious. Thanks!


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

✨Full recipe below. Be sure to follow @healthylittlepeach for more recipes

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1 17oz container of Hummus
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2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

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