Keto/ Low Carb Chocolate Brownie Loaf (Gluten Free With Dairy Free Option)

This dark chocolate brownie loaf
is quick, simple & tasty.

Ingredients: 

1 cup blanched almond flour

1/2 cup Lakanto Baking Sweetener*

1/3 cup unsweetened cocoa powder

1 envelope (0.25 ounce) unsweetened gelatin powder

1/3 cup co0ocnut oil, melted

3 tablespoons coconut milk

3 eggs

1/3 cup sugar free dark chocolate chips**

Method:

Preheat oven to 350* Grease a 9 x 3 inch loaf pan with coconut oil and set aside.

In a large bowl, sift together the flour, sweetener, cocoa and gelatin. In a separate bowl, use a fork to combine the oil, milk and eggs. Make a well in the center of the dry ingredients. Pour the liquid ingredients, all at once, into the well. Stir with a fork, just until all of the dry ingredients are mixed in. Stir in half of the chocolate chips. Spread the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 30 minutes, or until the center of the bread rises and the edges are set/ solid. 

Allow to cool in the pan for 15 minutes. Remove from the pan and finish cooling completely on a rack. Once the loaf is completely cooled, slice into 10 portions. Store in an airtight container in the refrigerator.

*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

**For a dairy free loaf, use dairy free chocolate chips.

Nutritional info per serving, approximately: 199.25 calories ~ 18 grams fat ~ 4.25 grams carbs ~ 2.3 grams net carbs ~ 6.25 grams protein

Note: This chocolate brownie bread is quick and easy to make. It flavor improves the next day after the loaf has been chilled. Nutritious & tasty❣