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CHOCOLATE CHIP BREAD

(GLUTEN-FREE, GRAIN-FREE, LOW-
CARB, PALEO)
May 14, 2014 - by Adrian Harlan
! 21 Comments

Incredibly-moist quick bread, filled with chunks of

chocolate chips and drizzled with a silky, dark
chocolate glaze.

This chocolare bread has just the right amount of

sweetness and is light and fluffy.

It’s hard to believe that something so delicious can

be made without traditional white flours and
contain no gluten or grains. Believe me when I say
you will love this recipe!

The secret to making this bread have the perfect

texture, moisture and flavor is by combining a few
of my favorite baking ingredients together: finely
ground almond flour, arrowroot powder, coconut
milk, honey and butter.

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(1) First the almond flour. I use Honeyville

Blanched Almond Flour in all my recipes. Other
brands of almond flours I have tested have not
worked well as a substitute for all purpose flour.
They all seem to be ground very fine and have the
same density and moisture content, but they are
different. This will cause your bread to have a
different consistency, potentially making it oily,
heavy or even crumbly. If you experiment with
other brands and your bread turns out good, please
let me know which brand you used so I can also
give it a try. I am always looking for good products
and your feedback is extremely valuable to me. You
could also make your own almond flour and use for
baking my recipes! Follow my tutorial here.

(2) Second the arrowroot powder. This is the

rootstock, a highly digestible starch obtained from
tropical plants and it’s an excellent substitute for
cornstarch. When combined with almond flour,
arrowroot gives this bread that perfect fluffy and
airy texture we remember from baking with all
purpose flours.

(3) Coconut milk. The coconut milk is what makes

my Chocolate Chip Bread so moist. You absolutely
need coconut milk for this quick bread recipe and it
must be full fat. Substituting it with the light
version will make your bread turn out soggy. I use
full fat coconut milk from can and my favorite
brand is by Thai Kitchen.

(4) Honey. Raw honey is used exclusively to sweeten

the batter. Using a honey that has not been heated
and is raw will not only have more nutrients, but it
also has a thicker consistency that does not run off
the spoon easily. This thicker honey adds just the
right amount of moisture to this bread.

(5) BUTTER! Butter adds that special buttery taste

and texture to this bread. You can use coconut oil if
you are lactose intolerant, but if you are not I
highly suggest you follow the recipe. Make sure to
look for a good organic brand of butter that has
been made from pasture-raised cows. Butter from
organic grass-fed cows is an extremely good source
of fat and loaded with essential nutrients and
vitamins.

One last tip worth mentioning is that when it’s

time to combine the wet and the dry ingredients
you need to be very careful not to over mix. Over
mixing your batter may result in a heavy, oily
textured bread. Mix the wet and dry ingredients
together until *just* combined.

This quick Chocolate Chip Bread recipe is very easy

to make and will be a hit with your family!

I am looking forward to reading your thoughts and

comments below.

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Chocolate Chip Bread (Gluten-

free, Grain-free, Low-carb,
Paleo)
AUTHOR: Adriana Harlan -
LivingHealthyWithChocolate.com

SERVES: 12

Ingredients

2 cups blanched almond flour

1 tablespoon arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon fine Himalayan salt
2 eggs, room temperature
6 tablespoons butter, soften
1/3 cup full fat coconut milk
3 tablespoons raw honey
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/2 cup semisweet mini chocolate chips,
soy-free brand*

Chocolate Glaze:
1/3 cup semisweet mini chocolate chips
2 tablespoons full fat coconut milk

To see the brands I use, click each ingredient above

or visit my Amazon Influencer shop.

Instructions

1. Preheat the oven 350°F.

2. In a large bowl, mix together the almond

flour, arrowroot, baking soda and salt
using a spatula.

3. In a separate bowl, whisk together the

eggs, butter, coconut milk, honey, apple
cider vinegar and vanilla extract.

4. Add the wet ingredients into the dry

ingredients and gently mix with a spatula
just until combined. Do not over mix the
batter.

5. Pour the batter into an 8½ x 4½-inch

medium loaf pan lined with parchment
paper. Make sure the paper covers all 4
sides of the pan.

6. Bake at 350°F until a toothpick inserted

into the center comes out clean,
approximately 45 minutes. Set pan on a
wire rack to cool.

Chocolate Glaze:
1. Slowly melt the chocolate in a bowl over
simmering water (double boiler).

2. Once chocolate has melted, remove it

from the heat and stir the coconut milk
until everything is combined and smooth.

3. Pour glaze over the top of the cooled bread

and allow the chocolate to set for a few
minutes before removing the bread from
the pan.

Recipe Notes
*To further reduce the carb content in this recipe
you can use a stevia-sweetened chocolate like
this one.

Store bread in an airtight container in the

refrigerator.

Nutrition Facts per serving

Calories: 120kcal; Carbohydrates: 6g; Protein: 1g; Fat:
9g; Saturated Fat: 6g; Sugar: 5g

Made this recipe? Review it and share your

photos below!! Click here. Top

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Farms... Arrowroot... Baking Soda,...
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Kerrygold Pure Thai Kitchen

Irish Butter -... Coconut Milk,...
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Bragg Organic Bakto Flavors Enjoy Life Semi-

Raw Apple... Pure... Sweet, Dairy...
$21.99

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Simply
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with your comment!

21 Comments - Click here to

comment.

Teresa Briones Says

July 28, 2018 At 5:46 Pm

Hi Adriana! Your recipes are so simple and easy

to make! They are also very delicious! We are on
keto and we are replacing the sweeteners with
those we could use. Looking forward to more
recipes!

Reply

Vicki Carr Says

February 25, 2018 At 1:47 Pm

What is the nutrition count for this? Im new to

keto so im tracking carbs, caloies and fat! Thank
you

Reply

Adriana Says
February 26, 2018 At 10:37 Am

Hi Vicki, the nutrition facts are posted in the

recipe card above. You can further reduce the
carb count by using a low carb sweetener like
Swerve or Monk Fruit sweetener, and
substituting the dark chocolate with a stevia
sweetened chocolate like this one.

Reply

Foram Sanghvi Says

February 21, 2018 At 10:04 Pm

Hi can this be made without eggs bcoz I don’t

eat eggs?

Reply

Adriana Says
February 22, 2018 At 7:47 Pm

Hi Foram, you could try making it with chia or

flax eggs. I have never tried this recipe with
these substitutions, so if you make it and it
turns out good please let me know. As a
general rule, 1 tablespoon of ground flax seeds
soaked in 3 tablespoons of water can replace 1
egg. Also, 1 teaspoon of chia seed flour, or 1 ½
teaspoons of chia seeds mixed with a 1/4 cup
of water may replace an egg. The texture of
you bread will be different so keep this in
mind.

Reply

Sharyn Says
June 7, 2017 At 10:13 Am

Could this be veganized?

Reply

Patricia Says
March 20, 2016 At 12:27 Pm

Can’t wait to try this, looks so yummy. Thank

you.

Reply

Adriana Says
March 21, 2016 At 5:08 Pm

Thank you Patricia! Let me know how you like

it

Reply

Jaynee Weber Says

March 8, 2016 At 9:45 Am

That was the most delicious recipe

Reply

Adriana Says
March 8, 2016 At 10:09 Am

Thank you Jaynee! I am so happy you like it

Reply

Christin Says
April 26, 2015 At 12:09 Pm

could you add pumpkin purée to this?? I’m

always looking for ways to sneak pumpkin in
but never know how much would be ok to
add?? Suggestions welcome, thanks!

Reply

Adriana Says
April 27, 2015 At 11:15 Am

Christin, it’s hard to say without first

experimenting. If you want to try it, I would
replace the coconut milk in the recipe with
the pumpkin puree. I think adding 1/3 to 1/2
cup would be good. Please check out my
pumpkin bread recipe at
https://livinghealthywithchocolate.com/desserts/paleo-
marble-pumpkin-chocolate-bread-3201/

Reply

Alexandra Says
December 3, 2014 At 4:08 Am

This recipe is awesome, just 3T of honey and it’s

already sweet enough plus the chocolate chips
and then the glaze, really a favourite. Hope
mine can look as perfect as yours but hey, I was
close Thank you Adriana fro the recipe

Reply

Adriana Says
December 3, 2014 At 7:01 Pm

Thank you so much for your feedback and for

sharing your photo Alexandra!

Reply

Cat Says
July 31, 2014 At 2:47 Am

I replaced the butter with 1/4 cup of coconut oil

at room temp, 2 tablespoons of grapeseed oil
and an extra pinch of salt for a dairy free
version. Works great guys!
Also, I made it with almost 3/4c of chocolate
chips instead of 1/2c and skipped the glaze, for
a lazy/ quicker version.
It’s a WONDERFUL recipe! I highly
recommend it!

Reply

Sara Says
June 24, 2014 At 7:51 Am