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In the heart of the Midwest, where every kitchen holds the warmth of stories shared over generations, we find the delightful mystery of low carb brownie bread. Born out of a desire for indulgence without guilt, this recipe brings together the familiar comforts of classic desserts with the nutritional consciousness that’s essential in today’s world. Imagine the rich, chocolatey aroma wafting through Grandma’s farmhouse on a crisp autumn afternoon — that’s what this brownie bread is all about. With this low carb version, you’re able to celebrate those cherished traditions while keeping health in mind. Perfect for anyone who wants to enjoy a slice of nostalgia without the sugar rush!
Low carb brownie bread pairs beautifully with a spread of whipped cream cheese or a dollop of unsweetened Greek yogurt, which complements its rich flavor with a hint of tang. You might also consider serving it alongside a steaming cup of herbal tea or freshly brewed coffee for an afternoon treat. During the cooler months, a light sprinkle of cinnamon on top adds a cozy, festive touch.
Low Carb Brownie Bread
Servings: 8
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Ingredients
1 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup erythritol sweetener
1/2 cup sugar-free chocolate chips
Directions
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Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt until fully combined.
In another bowl, beat the eggs and mix in the almond milk, melted coconut oil, vanilla extract, and erythritol.
Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth.
Fold in the sugar-free chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Allow the brownie bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Variations & Tips
For a nutty twist, consider adding a half cup of chopped walnuts or pecans to the batter. Alternatively, if you prefer a hint of fruitiness, fold in a quarter cup of fresh raspberries or diced strawberries. You can also experiment with spices by adding a teaspoon of cinnamon or espresso powder to deepen the flavor. Remember to keep an eye on the baking time if you make additions, as the extra moisture might require a bit more time in the oven.
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