Low Carb Chocolate Loaf (coconut flour

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1/2 tsp Stevia glycerite

• Baking & Spices

  • 1 oz Baking chocolate, unsweetened
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cups Bob's red mill coconut flour
  • 1/4 cup Cocoa powder, unsweetened
  • 2 tbsp Lily's sugar-free chocolate chips
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 2 tsp Vinegar

• Drinks

  • 1/2 tsp Instant coffee or espresso

• Dairy

  • 4 oz Butter, salted

• Other

  • 1/2 cup (115 g sukrin 1 (or swerve granulated

Found on lowcarbmaven.com

Description

Directions

• Preparation: Preheat oven to 350 and position rack to the lower third. Butter or oil a small metal loaf pan. (I used a vintage 7 x 2 1/2 inch pan)*** Cut a piece of parchment to cover most of the bottom of the pan, come up the long sides and over the edge. Sliver the baking chocolate with a heavy, sharp knife. Gather your ingredients.
• Method: Measure all of the dry ingredients into a medium bowl. Mix thoroughly with a whisk or a hand mixer.
• Melt the butter and chocolate in a small microwaveable bowl for about 40- 50 seconds and let it sit for a few minutes. Stir. The chocolate should have melted. If not, return to the microwave for about 10-15 more seconds.
• Add the eggs, vanilla, stevia glycerite and vinegar to the dry ingredients. Mix for a few seconds, then add the butter and chocolate. Mix for about 30 seconds. The batter will be thick. DO NOT let it sit in the bowl.
• Spoon the thick batter into your loaf pan. Lift the pan up a few inches and let it fall back onto the counter about 3-5 times to knock out the large air bubbles. Smooth the top (I used a small off-set spatula). Sprinkle the top with chocolate chips.
• Bake: Cooking time reflects my pan dimensions - see notes! Put into the middle of the oven and bake uncovered for 30 minutes. Then, cover loosely with a piece of foil and cook for 20-30 minutes more or until a toothpick inserted into the center comes out clean. Remove from the oven and place a doubled tea towel over the loaf for about 20 minutes to trap in steam and moisture. Then, loosen the sides of the loaf with a knife and remove to a baking rack to finish cooling.

Nutrition