This paleo chocolate bread is definitely going to be your new favorite! No coconut or bananas needed here. A super simple recipe that is perfect for chocolate lovers.
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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.
My almond flour paleo bread recipes are some of my most popular on Fit Mitten Kitchen. They’re simple and straightforward, don’t require a ton of ingredients, and taste pretty freaking awesome, if I do say so myself.
There are a lot of paleo banana bread recipes out there (mine included) and chocolate banana breads, but I wanted to bring you a paleo friendly chocolate bread that didn’t require banana.
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.
Ingredients List
- almond flour – make sure you use super fine, made from blanched almonds (not almond meal).
- unsweetened cocoa powder – cacao powder will also work, but you might want to add granulated sugar to sweeten a little more.
- tapioca flour – helps bind flour and creates a super soft texture
- baking soda – to get the bread to rise
- salt – to enhance and balance flavor
- eggs – to hold things together and give the bread some structure
- oil – to keep things moist
- milk or creamer – to thin out the batter just a touch
- maple syrup – the main sweetener
- vanilla extract – to enhance flavor and round out the chocolate flavor
- chocolate chips – additional sweetness and chocolate flavor!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
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.
Want my Top 5 Muffin Recipes?
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!
More Chocolate Lovers Recipes
If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you! Xx Ashley
Almond Flour Chocolate Bread {paleo}
Ingredients
- 1.75 cups blanched almond flour, weighed 185g
- 1/2 cup unsweetened cocoa powder
- 1/4 cup tapioca flour
- 1.5 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup oil, olive, avocado, melted/cooled coconut
- 1/3 cup pure maple syrup, see notes
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons non-dairy milk or brewed coffee
- 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, (granulated sugar, if using) 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 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!
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