This paleo chocolate bread is definitely going to be your new favorite! No coconut, or bananas here. A super simple recipe that is perfect for the paleo chocolate lovers.
Have I told you how much I love baking with almond flour? Well, I’m about to…
Almond flour can be used as an alternative to whole grain flour. It isn’t a 1:1 substitute, but it is grain-free (and gluten-free), paleo friendly and can create light yet soft and moist texture in quick breads, cakes and muffins.
Side note: I’m not going to tell you that baking grain free or paleo is “healthier”. To me, it’s just another way of baking and creating recipes that taste good, but are also fairly nutrient-dense. Everyone has a different opinion on what is “healthy” versus what isn’t. I’m just here to provide you with awesome recipes that aren’t loaded with extra sugar and all that. If you’ve been reading Fit Mitten Kitchen for awhile, you know I love a balance of everything!
ANYWAYS. Back to this chocolate almond flour bread.
I am obsessed with the texture that you get when baking breads and muffins with almond flour. It’s cake-like, somewhat dense but not heavy, and moist.
Basically, it’s amazing.
The Best Almond Flour Paleo Chocolate Bread
My almond flour paleo bread recipes are some of my most popular on Fit Mitten Kitchen. They’re simple and straightforward, typically don’t require a ton of ingredients, and taste pretty freaking awesome, if I do say so myself.
When recipe brainstorming for this season I realized I didn’t have a chocolate paleo bread for you yet.
There are a lot of paleo banana bread recipes out there (mine included) and paleo chocolate banana breads, but I wanted to bring you a paleo chocolate bread that didn’t require banana.
Even though you know I *love* bananas, I know there are some of you out there that don’t care for them or you just can’t have them in your diet.
So now I bring you paleo chocolate bread that you must add to your baking list ASAP.
Ingredients needed
- almond flour
- unsweetened cocoa powder
- tapioca flour (helps bind flours, can sub arrowroot)
- baking soda
- salt
- eggs
- oil
- milk or creamer
- maple syrup
- chocolate chips
How to make this Paleo Chocolate Bread (with no bananas!)
- Start with mixing the dry ingredients separately. This helps to make sure the cocoa powder and almond flour get incorporated, along with the tapioca flour, baking soda and salt. Set the bowl of dry ingredients aside as you mix the wet ingredients.
- For the wet ingredients you’ll first mix together the maple syrup and oil, then whisk in the three eggs.
- Then all that’s left is to combine the wet ingredients with the dry ingredients, stir in milk while combining everything then fold in the chocolate chips. Transfer the batter to a lined 8×4 loaf pan.
- Bake the bread for about 20 minutes uncovered, then add foil to top and bake for another 15-25 minutes.
- Your bread is done when an inserted toothpick comes out clean (no wet batter).
Notes about this paleo bread recipe
ALMOND FLOUR – This is an almond flour based paleo bread and this recipe has not been tested using other flours. If looking to use a whole grain flour, I’d suggest looking at my other whole grain breads here.
You could likely sub cashew flour – the texture may change slightly.
MAPLE SYRUP – I used maple syrup for the sweetener in this recipe. You can use another liquid sweetener but I would not recommend using a dry sweetener to replace the maple syrup. This chocolate paleo bread is not super sweet on its own, unless you add the chocolate chips to the batter and on top. If you’re used to sweeter baked goods, you may want to add 3-4 TBSP of a granulated sweetener.
TAPIOCA FLOUR – This helps bind the almond flour together with the rest of the ingredients. If not paleo, you could use an equal amount of cornstarch. You can also sub arrowroot.
It not looking to avoid coconut, you can probably sub 3 TBSP of coconut flour in place of the 1/3 cup tapioca flour.
This paleo chocolate bread makes for a delicious healthier treat, and pairs quite well with your favorite nut butter.
Please please please tell me you’ll make it!
Also check out this great round up of almond flour recipes for paleo friendly desserts and treats.
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you! Xx Ashley
How to Make…
The Best Paleo Chocolate Bread with almond flour
Paleo Chocolate Bread made with almond flour (no coconut!) and a simple list of ingredients. This bread is moist, almost cake-like in texture, grain free, gluten free and dairy free.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Scale:
Ingredients
- 1 3/4 cups blanched almond flour (weighed 185g)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup tapioca flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup oil (olive, avocado, melted/cooled coconut)
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- 2 TBSP non-dairy milk
- 1/3 cup mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- In medium bowl add almond flour, cocoa powder, tapioca flour, baking soda and salt; set aside.
- In large bowl whisk together eggs, oil, maple syrup and vanilla extract. Pour dry ingredients into large bowl of wet ingredients, using spatula to stir a few times. Then add in the chocolate chips and the 2 tablespoons of milk, stirring to fully combined. Batter should be thick and wet but spreadable into pan. Pour batter into prepared loaf pan.
- Bake chocolate bread for 20 minutes uncovered, then add foil and continue baking for another 10-20 minutes. Be sure to check the bread after baking for 30 minutes total – the edges may darken but the bread will be ready when inserted toothpick comes out with no wet batter. The middle may fall slightly, this is okay! The bread still tastes delicious.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into about 1″ thick slices. Enjoy!
Nutrition Information:
- Serving Size: 1/10
- Calories: 268
- Sugar: 12g
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 56mg
K.S. says
Well, I made this and followed exactly what the recipe said. In fact, I re-read the recipe a few times afterwards to make sure I didn’t miss an ingredient. The texture was ok, but it tasted like a brick of unsweetened cocoa. I couldn’t eat it. I’m not sure what happened here. I’m not one to leave negative comments, but this was quite disappointing.
I highly recommend sweetening it WAY more than what the recipe calls for.
★
Ashley says
So sorry this recipe didn’t work out for you. I’ll add a note in the recipe card regarding adding more sweetness to personal preference.
Kioti says
HI! Could I use pumpkin in plus of oil?
Ashley says
That would probably be fine! YOu just might need another tablespoon of milk if batter is super thick
DC says
The bread was super popular. I did sub erythrotol in for syrup, and sugar free chocolate chips. Added little more zukes for moisture.
Carly says
Best dessert recipe I’ve tried, great texture and everyone else who has tried it loves it too.
★★★★★
Richard says
Enjoyed this bread! It’s exactly as you say, “somewhat dense but not heavy”. I don’t like bakes that are overly sweet, and this recipe has the right amount of sweetness for me. I like that the bittersweet-ness of the cocoa comes through but doesn’t overpower. Nice!
★★★★
Ashley says
Awesome, Richard! So glad you enjoyed it. Thanks so much for taking the time to comment and leave a review! Helps more than you know!