Decadent & Diet-Friendly: Mastering the 2-Ingredient Chocolate Bread Keto Recipe

For those with a sweet tooth who are also health-conscious, the idea of a decadent chocolate treat that aligns with dietary goals might seem like a distant dream. However, with the innovative 2-ingredient chocolate bread keto recipe, that dream becomes a delicious reality. This article explores various approaches to crafting this simple yet satisfying treat, including tips and tricks for achieving the perfect texture and flavor.

The Allure of Simple Keto Baking

The beauty of this recipe lies in its simplicity. In a world of elaborate recipes and lengthy ingredient lists, the 2-ingredient chocolate bread offers a refreshing alternative. It's diet-friendly, quick to prepare, and doesn't require a ton of ingredients or steps to make a good one. This makes it an ideal choice for busy individuals or those new to keto baking.

Core Ingredients: The Magic Duo

The basic recipe revolves around two key ingredients:

• Chocolate Ice Cream: It is important to use full-fat regular chocolate ice cream. The ice cream is first melted down to provide a more accurate ice cream measurement. Breyer’s chocolate ice cream, which does not contain any eggs, has been successfully used in this recipe.
• Self-Rising Flour: Self-rising flour is all-purpose flour that already has baking powder and salt mixed in. The self-rising flour is then whisked in until smooth.

Crafting the Chocolate Bread: Step-by-Step

Making this bread is surprisingly straightforward:

1. Preparation: Preheat the oven to 350°F (177°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. (You can also use a 9 x 5 inch pan but your bread will not rise as high and cooking time will need to be reduced).
2. Melt the Ice Cream: Add melted ice cream to a large mixing bowl. Make sure you melt the ice cream before measuring out the 3 cups.
3. Combine Ingredients: Sift in the flour using a mesh strainer or flour sifter. The flour needs to be sifted in to make it easier to mix. Mix with a whisk (or a mixer if you prefer) until the batter is smooth and no flour clumps remain. The 2 cups of flour is measured before sifting.
4. Additions (Optional): If you like adding chocolate chips to your chocolate bread, you can do that as well. If you want to add chocolate chips to your batter, stir them in now. If you wish to add chocolate chips on top, sprinkle them on now. To add more sweetness, add 1 cup of chocolate chips to the batter.
5. Bake: Pour batter into prepared loaf pan.
6. Cool: Remove the cake from the oven and let it cool completely.

Tips for Success

• Flour Measurement: To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour.
• Protein Content in Flour: This recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed.
• Sweetness Level: This bread is lightly sweetened. I wanted to make a chocolate bread that wasn't super sweet so that it can be enjoyed for breakfast.

Variations and Enhancements

While the 2-ingredient base is simple, there's room for customization:

Read also: Creamy Keto Dessert

• Chocolate Chips: Enhance the chocolate flavor by adding chocolate chips to the batter. Semisweet chocolate chips offer a richer flavor, while milk chocolate chips create a sweeter cake.
• Keto Chocolate Pumpkin Bread: Combine pumpkin puree with cocoa powder for a fall-inspired flavor.

Keto-Friendly Alternatives

For those strictly adhering to a keto diet, modifications are necessary:

• Flourless Chocolate Almond Butter Bread: This recipe uses almond butter as a base, eliminating the need for flour altogether. It requires minimal ingredients and will easily become your new favorite recipe. Each slice only has 6 NET Carbs.
• Low-Carb Chocolate Breakfast Bread: There are two delectable recipe versions! A truly delicious + simple, no fuss variety as well as a more involved, but decadent option. The easier version has cocoa powder with the option of chocolate chips and a 3rd egg for quick set up!

Keto Chocolate Pumpkin Bread Recipe

This Keto Chocolate Pumpkin Bread is moist, rich, and loaded with cozy fall flavor - yet it’s sugar-free, low carb, gluten-free, grain-free, and nut-free!

Ingredients:

• DRY:
  • 1 1/2 cups almond flour (super fine)
  • 1/2 cup Swerve Confectioners
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon gelatin
  • 1 1/2 teaspoons baking powder
• WET:
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, sift then whisk together almond flour, Swerve Confectioner, cocoa powder, gelatin and baking powder.
3. Add eggs, milk, oil, vanilla extract and apple cider vinegar.
4. Bake for the first 30 minutes uncovered. Remove from oven, take the foil off and set the loaf pan on a cooling tray for 10 minutes.

Low-Carb Chocolate Breakfast Bread Recipe

This recipe has 2 versions below-a deliciously no fuss “easy version” + our more gooey, “decadent version”.

Easy Version Ingredients:

• DRY:
  • 1 1/2 cups almond flour (super fine)
  • 1/2 cup Swerve Confectioners
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon gelatin
  • 1 1/2 teaspoons baking powder
• WET:
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Decadent Version Ingredients:

• DRY:
  • 1 1/2 cups almond flour (super fine)
  • 1/2 cup Swerve Confectioners
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon gelatin
  • 1 1/2 teaspoons baking powder
• WET:
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup softened cream cheese
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
• CHOCOLATE:
  • 1 ounce Baker’s Unsweetened Chocolate, melted with the olive oil

Instructions:

1. Line your bread pan with parchment paper.
2. In a large bowl, sift then whisk together almond flour, Swerve Confectioner, cocoa powder, gelatin and baking powder.
3. Add eggs, milk, oil, vanilla extract and apple cider vinegar.
4. Bake for the first 30 minutes uncovered. Remove from oven, take the foil off and set the loaf pan on a cooling tray for 10 minutes.

Flourless Chocolate Almond Butter Bread Recipe

Ingredients:

• 2 cups almond butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sweetener (such as erythritol or stevia)
• 1 teaspoon baking powder
• 4 large eggs
• Optional: chocolate chips

Instructions:

1. Preheat the oven to 325 F. Grease a 9×5 loaf pan, and line the bottom with parchment paper so the loaf will easily pop out after baking.
2. Combine all ingredients to form a batter, spread into the pan, and sprinkle optional chocolate chips on top.
3. Bake 55 minutes on the center rack.
4. Let cool completely before going around the sides of the pan with a knife and popping the loaf out. Once cooled, slice and enjoy.

Serving and Storage

This bread is versatile and can be served as a snack, breakfast, or dessert. Consider these serving suggestions:

• Warm with Glaze: Drizzle with a Swerve icing glaze for added sweetness.
• As a Treat: Enjoy a slice whenever a craving hits.
• Storage: Store leftovers in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to 7 days or freeze for up to 3 months.

Nutritional Considerations

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). This bread is lightly sweetened.

Read also: Low-Carb Pizza Guide

Read also: 5-Ingredient Keto

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