Flourless Chocolate Almond Butter Bread (Keto + Paleo)

5 from 4 votes
Jump to RecipeSave to FavoritesPrint

This post may contain affiliate links. Please read our disclosure policy.

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)

Flourless Chocolate Almond Butter Bread

By: Ashley McCrary
5 from 4 votes
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 1 loaf/10 slices


  • 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


  • Pre-heat oven to 350F.
  • In a large bowl whisk together the eggs along with the baking powder. Make sure the baking powder is combined and not clumpy. 
  • 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. 
  • Carefully fold in the chocolate chips using a spatula. 
  • Transfer the mixture to a 9x5 greased loaf pan. 
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow to cool completely.
  • Slice and enjoy. 


  • Store covered for up to one week and freeze for up to a month. 


Serving: 1Slice | Calories: 192kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Cholesterol: 74mg | Sodium: 372mg | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @myusername or tag #myhashtag!

Shop My Post:

Be sure to pin this Chocolate Almond Butter Bread to your Pinterest Boards:

Chocolate Bread

Love this recipe? Be sure to check out my other favorites below:

About Me

Mother, wife, cookbook author, recipe creator an open book

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!

View More Delicious Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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. Yay. This makes me so happy. Yes I have also used peanut butter and my husband really
      loved it.

  2. 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!

  3. 5 stars
    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

  4. 5 stars
    Thanks for the delicious recipe. Even my husband, who is a huge critic of anything good for you, likes this one!

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

  5. 5 stars
    Just cooled this enough to slice a piece and it’s so yummy! Can’t wait to have some with coffee in the morning 💗

  6. 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. 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;-)

  7. 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. 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.