Almond Flour Chocolate Bread

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 is not 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.

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.

Why You’ll Love This

Simple ingredients, easy to make, and ready in less than one hour!

It’s also made grain-free, gluten-free and dairy-free if you’re looking for a dietary friendly chocolate bread.

A healthier treat for chocolate lovers.

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 and vanilla extract.

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 and 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 but 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 tablespoons of a granulated sweetener (coconut or cane, for example).

TAPIOCA FLOUR – This helps bind the almond flour together with the rest of the ingredients. If not paleo, you could use 1/4 cup of 1:1 gluten-free baking flour. You can also sub arrowroot.

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 so you can use up the rest of the bag of almond flour!