- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10 slices
- Calories: Approximately 265 per serving
Ingredients
For the Chocolate Loaf
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated keto sweetener
- 4 large eggs
- ½ cup melted unsalted butter
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup sugar-free chocolate chips
For the Chocolate Fudge Glaze
- ⅓ cup sugar-free dark chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon butter
Optional Toppings
- Extra sugar-free chocolate chips
- Chopped pecans or walnuts
- Unsweetened cocoa powder for dusting
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper to make removal easier.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and keto sweetener until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs until smooth. Add the melted butter, sour cream, almond milk, and vanilla extract. Stir until the mixture is creamy and well blended.
Step 4: Combine Everything
Gradually pour the wet ingredients into the dry ingredients. Stir gently until no dry flour remains. Fold in the sugar-free chocolate chips without overmixing.
Step 5: Bake
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Step 6: Cool
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely for another 20 minutes before adding the glaze.
Step 7: Prepare the Fudge Glaze
Place the chocolate chips, butter, and heavy cream into a microwave-safe bowl.
Heat in 20-second intervals, stirring after each, until smooth and glossy.
Pour the glaze evenly over the cooled loaf.
Step 8: Garnish and Serve
Top with extra chocolate chips or chopped nuts if desired. Slice and serve once the glaze has slightly set.
Recipe Tips
- Use room-temperature eggs for a smoother batter.
- Avoid overmixing to keep the loaf soft and tender.
- Let the loaf cool completely before slicing to prevent crumbling.
- Store leftovers in an airtight container for maximum freshness.
- For even richer flavor, add one teaspoon of espresso powder to the batter.
Storage
Room Temperature: Store for up to 2 days in an airtight container.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
This Triple Fudge Keto Chocolate Loaf pairs beautifully with:
- Fresh whipped cream
- Sugar-free vanilla ice cream
- A hot cup of coffee
- Unsweetened almond milk
- Fresh raspberries or strawberries
Nutrition Information (Per Serving)
- Calories: 265
- Protein: 8 g
- Fat: 24 g
- Carbohydrates: 10 g
- Fiber: 6 g
- Net Carbs: 4 g
- Sugar: 2 g
- Sodium: 180 mg
- Cholesterol: 85 mg