Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Cuisine: American
Course: Dessert, Snack
Difficulty: Easy
Ingredients
For the Chocolate Loaf
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated keto sweetener
- 4 large eggs
- ½ cup melted butter
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup sugar-free dark chocolate chips
For the Fudge Filling
- ⅓ cup sugar-free chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
For the Chocolate Glaze
- ½ cup sugar-free chocolate chips
- 3 tablespoons heavy cream
- 1 tablespoon butter
Optional Toppings
- Sugar-free chocolate curls
- Chopped pecans
- Chopped walnuts
- Unsweetened cocoa powder
- Keto sprinkles
Instructions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
Step 2
In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, salt, and keto sweetener until evenly combined.
Step 3
In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and sour cream until smooth.
Step 4
Pour the wet ingredients into the dry ingredients. Stir gently until a thick batter forms. Fold in the sugar-free chocolate chips without overmixing.
Step 5
Prepare the fudge filling by microwaving the chocolate chips, heavy cream, and butter in 20-second intervals, stirring until smooth.
Step 6
Spread half of the loaf batter into the prepared pan. Spoon the fudge filling evenly across the center, keeping it away from the edges. Cover with the remaining batter and smooth the top.
Step 7
Bake for 45–50 minutes, or until a toothpick inserted near the edge comes out mostly clean. The center should remain slightly fudgy.
Step 8
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before glazing.
Step 9
Prepare the glaze by melting the chocolate chips, butter, and heavy cream together until smooth and glossy.
Step 10
Pour the glaze over the cooled loaf and spread evenly with a spatula. Decorate with chocolate curls, nuts, or keto sprinkles if desired.
Step 11
Allow the glaze to set for about 20 minutes before slicing and serving.
Recipe Tips
- Use room-temperature ingredients for the best texture.
- Do not overmix the batter, as this can make the loaf dense.
- Check for doneness after 45 minutes to avoid overbaking.
- Cool completely before adding the glaze for a smooth finish.
- Store leftovers in an airtight container to maintain freshness.
Storage
Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 7 days. Freeze individual slices for up to 3 months and thaw overnight before serving.
Serving Suggestions
Enjoy this chocolate loaf with hot coffee, espresso, or unsweetened almond milk. It also pairs wonderfully with sugar-free whipped cream or a scoop of keto vanilla ice cream for an indulgent dessert.
Nutrition Information (Per Serving)
- Calories: 295
- Fat: 26g
- Protein: 9g
- Total Carbohydrates: 12g
- Fiber: 7g
- Net Carbohydrates: 5g
- Sugar: 2g
- Sugar Alcohols: 4g
- Sodium: 180mg
- Cholesterol: 95mg