Almond Flour Chocolate Bread Paleo Recipes

EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8x4 in loaf pan with parchment paper.
• In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
• Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
• Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
• Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

ALMOND FLOUR CHOCOLATE BREAD {PALEO}

Steps:

• 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!

PALEO ALMOND-COCONUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
• Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
• Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
• Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
• Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.