If you’re looking for a fun and different recipe, this healthy keto brownie bread is the perfect dessert for you! Keto, low-carb, paleo, sugar-free, gluten-free, dairy-free.
Are you ready for some healthy keto brownie bread?
What happens when you have an urge to make brownies, but don’t have a brownie pan? You improvise and make brownies in a bread pan and they turn out like a delicious brownie/bread hybrid!
So I decided to make the most of it and post it anyway, because the minimalist in me definitely does not need an additional pan in my tiny kitchen. Plus this brownie bread was WAY too good to pass up.
Taste-wise, it is definitely spot on. If you think of a brownie/bread hybrid, this is exactly what you would end up with. A slightly fluffier texture, but all the taste of a super thick and rich brownie.
And I would be lying if I told you I never ate this for breakfast. It was SO indulgent, I just could not resist 🙂
Time for some baking!
For this recipe, you’ll need the following dry ingredients: granulated erythritol, almond flour, cocoa powder and gelatin. You will also need the following wet ingredients: butter or coconut oil (melted) and several eggs.
Lastly, you’ll need some chocolate chunks or chips. Yay for recipes with minimal (but still totally delicious) ingredients!
And if you are familiar with my recipe style, you know easy is the only way I will make things. Simply mix all the wet ingredients in one bowl, and the dry ingredients in another bowl.
Add the wet ingredient into the dry, and stir gently. Once fully mixed, gently fold in half of the chocolate chunks/chips.
Grease a baking dish and toss in the batter. Top with the remaining chocolate chunks/chips and bake until fully cooked.
Can I substitute the almond flour for another type of flour?
This is one thing I cannot endorse yet, as I have not tried it personally for this recipe. It could work, but I do not know from experience. Plus, it could impact the texture of the bread, so the result may not be as desirable. If you want me to try experimenting with a particular type of flour, please let me know in the comments below!
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