Avocado Chocolate Bread

Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is creamy and moist.


I have seen a lot of recipes coming out lately for mousses with the main ingredients being avocado and chocolate, so why not turn these two ingredients into a loaf that you can take with you anywhere for a snack?

Like everything else I make, this Avocado Chocolate Bread is gluten and grain free. It also contains no dairy for those of you that are lactose intolerant.


If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient dense ingredients, be sure to check out my new cookbook that was just released.
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4.9 from 9 reviews
Avocado Chocolate Bread (Gluten and Grain Free, Dairy Free)
  • 1½ cup avocado, mashed*
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
  • 3 tablespoons raw honey
  • 2 eggs
  • ½ cup pecans
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • ¼ cup raw cacao powder
  • ½ teaspoon salt
  • ⅓ cup chocolate chips
  1. add the avocado to a food processor and pulse until creamy
  2. add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients
  3. chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl
  4. combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
  5. spoon batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
  6. preheat oven at 350°F and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes
  7. let it cool on a wire rack and serve.
  8. to preserve freshness, place inside an airtight container and store in refrigerator
* I recommend you use Hass avocados to make this recipe because it is not bitter like other types of avocados. Other types of avocados may give a bitter aftertaste to this bread.


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  1. Crunchy Hot Mama July 22, 2013 at 11:11 am Reply

    This sounds amazing! I just finished baking a loaf of Paleo Banana Bread from Primally Inspired, so I can’t wait to try this one. Thanks for sharing all the yummy recipes you come up with 🙂

    • adriana July 22, 2013 at 1:35 pm Reply


  2. Anne July 23, 2013 at 12:24 am Reply

    Can you taste the avocado? I haven’t been game to try cakes or chocolate etc with avocado as we are not big fans of avocado.

    • adriana July 23, 2013 at 8:11 am Reply

      no you don’t taste the avocado. I also don’t like avocado… I should… but I don’t… so anytime you mix chocolate with avocado, the chocolate flavor dominates the dessert. However some people say that the avocado ‘enhances’ the chocolate flavor.

  3. Calliope Iris July 23, 2013 at 1:43 am Reply

    Hello Adriana,

    Congrats on your site/blog, truly inspiring!

    I was just wondering, my system doesn’t tolerate eggs all that well, what would you suggest I substitute them with?


  4. Rocky July 23, 2013 at 1:52 am Reply

    You forgot the raw cacao powder. I mixed it in the avocado mixture. It’s in the oven. Can’t wait 🙂

    • adriana July 23, 2013 at 8:06 am Reply

      thanks, I added it to the post

  5. Anne July 23, 2013 at 12:20 pm Reply

    Thanks for your reply Adriana – will have to try it.

  6. Allison Marsh July 23, 2013 at 12:50 pm Reply

    What can be subbed for almond flour? I don’t like cooking nut flours at high temps.

  7. Patricia July 23, 2013 at 5:00 pm Reply

    This looks great! I wish these recipes would include how to store the leftovers. With this type of thing, I am never sure how long the shelf life is, even when refrigerated.

    • adriana July 23, 2013 at 5:07 pm Reply

      I did add this to the instructions. You can store the bread in the fridge as the avocado will spoil the bread if left out for more than one day.

      • Patricia July 24, 2013 at 10:21 am Reply

        Thanks! How long do you think it will last in the fridge?

  8. Roxanne July 23, 2013 at 5:08 pm Reply

    I didnt think it was good to heat up avocado”s….

  9. Patricia July 24, 2013 at 10:19 am Reply

    It is FINE to heat up avocado. It is a fruit; you can heat/cook apples, pineapples, bananas, strawberries, etc., why not avocado? I have a recipe guacamole that grills the avocado first…it is absolutely delicious.

  10. Chris July 25, 2013 at 10:09 am Reply

    Can you use coconut or chick pea flour in place of almond?

    • adriana July 25, 2013 at 10:50 am Reply

      unfortunately it will not work.

  11. Beth Colegate July 28, 2013 at 2:23 am Reply

    Made this at my friend’s request – absolutely delicious, am recommending it to all my friends. Thank you!

    Personally I can detect the cooked avocado taste (but I’m a huge avo fan) and feel it enhances the flavour and certainly the texture. I love how gooey it is. But the other 4 people who tried it couldn’t taste the avo. So all a matter of taste! 🙂

  12. Theodora July 28, 2013 at 3:08 am Reply

    It’s so soft and creamy, a real treat ! Just perfect !
    Thanks Adriana.

  13. Susanna Faygenbaum July 28, 2013 at 6:05 am Reply

    Can you approximate how many avocados this uses?

    • adriana July 28, 2013 at 8:48 am Reply

      about 2-3 small ones

  14. nicole July 28, 2013 at 10:01 am Reply

    What is “meshed” avocado?

    • adriana July 29, 2013 at 7:56 am Reply

      mashed… thanks, I fixed the spelling error

  15. xoxoNEH July 31, 2013 at 5:41 am Reply

    Hi, could I sub the coconut cream with greek yogurt? thanks

    • adriana July 31, 2013 at 10:12 am Reply


  16. Rich July 31, 2013 at 7:11 pm Reply

    * note *
    People that are gluten intolerant are quite often A1 casein intolerant.

    • adriana August 2, 2013 at 10:51 am Reply

      this recipe is dairy free.

  17. amye August 1, 2013 at 7:01 am Reply

    Hi when you sub coconut cream for greek yogurt, what is the new measurement?

    • adriana August 2, 2013 at 10:36 am Reply

      same, no changes

  18. Shannon August 6, 2013 at 5:03 am Reply

    I have a nut allergy. Is there anything that can be substituted for the almond flour?

    • adriana August 6, 2013 at 11:43 am Reply

      You can try using sunflower seed flour. I have not tested this, but it could work.

  19. Darla August 11, 2013 at 9:21 am Reply

    Wow. I made this yesterday, and it’s truly amazing. We go paleo/zone clean pretty hardcore at our house, but my Achilles Heel has always been chocolate, and I’ve struggled with a crack-like weakness for double chocolate muffins. Thank you so much for making a site like this.

    Pecans are my favorite nuts, but the next time I make this I might leave them out, just because I’m a “brownies without nuts” kind of girl, but still, seriously. This is a wonderful recipe. Our oven runs a little hot, so I only baked it for 40 min. It was a good call. Still delightfully moist all the way through!

    • adriana August 11, 2013 at 9:39 am Reply

      thank you for the feedback 🙂

  20. Juanita August 11, 2013 at 1:54 pm Reply

    Do you know the carb and calorie count for this?

    • Juanita August 16, 2013 at 10:54 am Reply


  21. Roo August 18, 2013 at 2:27 am Reply

    As I am allergic to avocados can you substitute it with anything else ?

    • adriana August 18, 2013 at 5:54 pm Reply

      bananas would work

  22. jasmine August 23, 2013 at 2:45 am Reply

    I just finished making this loaf and I don’t know what went wrong but it is totally disgusting and has a terrible bitter taste throughout, and a particularly bitter aftertaste, to the extent that is is probably not edible. Such a waste of beautiful (and expensive) ingredients! Has anyone else had this problem? We ate SO much of the mixture raw and it tasted so good, so i can’t understand where the bitter taste has come from. I have tried each of the ingredients individually to check them and they are all fine; no rancid nuts, no problem with the almond meal etc. Just don’t understand it. I used Hass avocados (really big round ones) and have to say i never really use these ones, so maybe they go bitter when heated? Any suggestions?
    Otherwise the loaf looks just great and the texture is awesome too.

    • adriana August 23, 2013 at 8:08 am Reply

      I am sorry you are disappointed with the results and I can assure you that there is NO WAY this bread tastes “disgusting”. Mixing chocolate with avocado and almonds is a really delicious combination. Something obviously went very wrong with the ingredients you used.

    • Tracy August 23, 2013 at 9:51 am Reply

      Jasmine I had the same problem. I can’t figure it out.It tasted ok but the bitter after taste was really bad. I didn’t use raw cocoa powder just regular. I am so disappointed.

    • Jasmine August 24, 2013 at 5:30 am Reply

      I have done a little research and apparently if you “overheat” avocados they develop a bitter taste. According to avocado.org.au 180 degrees for 20 minutes will have no bitterness and Hass avocados have been shown to have no bitterness (I have since discovered my avocados were not Hass variety, they were big and round, perhaps the ‘REED’ variety according to this same website). So perhaps avocado variety does make a difference to the bitterness! I would be making sure it was the Hass variety if anyone was to try it (and apparently 75% of australian avocados are Hass, so that should be easy!)

      • Carla November 29, 2014 at 10:33 am Reply

        Hi. I recently made this and before it was even cooked it had a bitter flavour and after it was cooked it still had a bitter flavour throughout the batch. Later on I found of the avos I had used must have been rancid because I ate the leftover avo for lunch it tasted bitter and absolutely awful. Such a waste of lovely ingredients! Hopefully the next batch will be better!

        • adriana November 29, 2014 at 2:24 pm Reply

          Hi Carla, make sure to use Hass avocados next time. Other types of avocado have a bitter taste when baked and this could have also been the problem you had.

    • adriana February 26, 2016 at 7:32 pm Reply

      The bitter taste could also be from your baking soda. Baking soda goes bad and rancid and gives a terrible taste to anything you add it to.

  23. Juanita August 23, 2013 at 8:43 am Reply

    I made this bread and loved it ❤ i just was I new the carb count.. Not to good at figuring that kind of stuff out… Great bread or for desert !

  24. Lyn R August 31, 2013 at 8:10 pm Reply

    This looks so good, can’t wait to try it. Thank you! Just wondering…. would it be possible for me to leave out the pecans all together or would that mess up the whole consistency/texture of the bread?

    • adriana September 2, 2013 at 10:12 am Reply

      you can leave it our, I just really love a crunchy pecan in my breads…

      • Lyn R September 2, 2013 at 1:08 pm Reply

        oh good! and thanks for letting me know! 🙂

  25. ashley September 3, 2013 at 1:31 pm Reply

    Can I substitute the honey for something? (other than agave)

    • adriana September 3, 2013 at 7:46 pm Reply

      coconut palm sugar, maple syrup

  26. Patricia O'Connor September 6, 2013 at 12:37 am Reply

    Will regular all purpose flour work?

    • adriana September 6, 2013 at 11:20 am Reply

      I have not tried, but it might. You might need to add a little more than 2 cups, but without testing it first it is hard to say how much more.

  27. Patricia O'Connor September 8, 2013 at 7:46 pm Reply

    I have fireweed honey will that work?

    • adriana September 8, 2013 at 8:13 pm Reply

      Yes, let me know how it turns out.

  28. Corina Burgin September 9, 2013 at 5:38 pm Reply

    This looks amazing and I look forward to trying it. I also however, am interested in knowing if all purpose flour or whole wheat flour could be used instead of the almond flour. Going to follow the replies to see if anyone tries it.

  29. caryn September 11, 2013 at 12:29 am Reply

    Nutritional Info
    Servings Per Recipe: 1
    Amount Per Serving
    Calories: 250.0
    Total Fat: 22.5 g
    Cholesterol: 0.0 mg
    Sodium: 0.0 mg
    Total Carbs: 15.0 g
    Dietary Fiber: 5.0 g
    Protein: 5.0 g

    View full nutritional breakdown of Avocado Chocolate Bread calories by ingredient

    • Steph September 11, 2013 at 4:35 am Reply

      Is this per loaf or slice. How big of a slice?

  30. Maria September 11, 2013 at 1:54 am Reply

    I’m quite confused. I put in the processor the avocado and honey, oil, eggs. And what about the dry ingredients? I mix them apart and the add to the wet mix??
    Thank you

    • adriana September 11, 2013 at 4:29 am Reply

      Yes, mix dry ingredients apart, them gently mix with the wet ingredients.

  31. Sarah September 16, 2013 at 9:59 am Reply

    I made this again the other night and still can’t get over how delicious and forgiving it is. I mixed and matched with your avocado banana bread, sort of blending the two recipes and skipping the pecans. It was super delicious. I have been buying up avocados and freezing them while they are cheap so that I can make this all year round. THANK YOU!

    • adriana September 16, 2013 at 10:08 am Reply

      🙂 Thanks Sarah. I truly appreciate your feedback and kind words.

    • Juanita September 16, 2013 at 10:10 am Reply

      Sarah …how do you freeze your avocados?

  32. Janie Levesque October 1, 2013 at 5:08 pm Reply

    Baked this amazing bread today and it is perfect! Taste, texture, smell … Amazing!!! Thank you for a great recipe and it is easy to make 😉

  33. Lois October 3, 2013 at 4:53 am Reply

    My hair stylist gave me a sample of this last week and it is delicious! I am going to bake a loaf myself.

  34. Marie-Johanne Bourget November 16, 2013 at 7:00 pm Reply

    So delicious! and so exciting that there is no flour in this recipe!!! Awesome! Thanks!!!

  35. Helen December 2, 2013 at 3:01 pm Reply

    Yum Yum Yum! I made this last night,..it was delicious when hot fresh from the oven and even better the day after. Thanks for sharing this recipe Adriana.

  36. stacy December 4, 2013 at 5:34 pm Reply

    love it! my brother was over when I made it and he is always very skeptical of anything that I make that has odd ingredients. He tried it and loved it! Thanks for the awesome recipe!

    • adriana December 4, 2013 at 5:46 pm Reply

      Thank you Stacy!

  37. Stacie December 15, 2013 at 9:48 am Reply

    This is so good!!! I used two small avacados and there wasnt any bitter taste.

  38. Hannah December 15, 2013 at 5:33 pm Reply

    Hi, I’m wondering if there is a way to make this without eggs?
    Sounds yummy!

  39. Allen December 15, 2013 at 9:24 pm Reply

    Any suggestionfor an egg substitute to make this recipe vegan ?

  40. Katie January 12, 2014 at 4:29 am Reply

    I am excited to try this recipe today…do you think it would freeze well for later consumption??

    • adriana January 13, 2014 at 7:35 am Reply

      I never froze this bread before, but I think it should not be a problem.

  41. chandra January 13, 2014 at 8:09 am Reply

    can you use Apple sauce in place of eggs? I’d love to make this vegan

    • adriana January 13, 2014 at 1:05 pm Reply

      I really don’t know Chandra. Maybe someone else will be able to answer that for you.

  42. Vicky January 30, 2014 at 12:28 am Reply

    Hi! I’m so excited to try a ton of your recipes but had a quick question about the coconut cream used in a lot of your desserts. Will Creamed Coconut (for example, Let’s Do…Organic Organic Creamed Coconut) work just the same? I don’t know what I would do with the rest of the cans of used coconut milk that’s why. Thanks for your advice and for the amazing recipes!

    • adriana January 30, 2014 at 6:00 pm Reply

      Vicky, coconut cream is the thick cream the forms on the top of a can of coconut milk when you leave it in the fridge overnight. The cream separates from the water when the can is chilled and has a similar consistency of Greek yogurt. You can also substitute Greek yougurt for coconut cream. The light coconut milk or fat free Greek yougurt will not work, so make sure to get the full fat. Let me know if this helps.

  43. JULIA February 14, 2014 at 6:12 am Reply


    • adriana February 14, 2014 at 3:33 pm Reply

      Short answer is no. Coconut flour can not be substituted for almond flour unless you add more liquid and eggs.

  44. Sunitha March 6, 2014 at 5:07 am Reply

    Thanks for the wonderful recipe. I tried this yesterday at 350 F for about 45 min, I could still feel moist and raw flour in the cake towards the bottom of the loaf. Hence kept it for 10 more min, still no use. I was so excited to try this, 🙁 but for some reason it didn’t come out well. Have you faced such problem or any clue what might have gone wrong?

    • adriana March 8, 2014 at 1:21 pm Reply

      Sunitha, You might need to check the temperature of your oven with an oven thermometer to make sure it is at 350°F when you bake. Also, insert a toothpick into the center of the bread and only when it comes out clean, remove it from the oven.

  45. Nadin March 10, 2014 at 12:38 pm Reply

    thank you so, SO much!! i tried this out today and substituted a few ingredients – and the result is simply gorgeous …. actually i did half of the original amount and it was that delicious that i honestly ate ALL of it. alone.
    will do this again for a party on saturday (this time with real almond flour, gotta try a gluten free version!).
    as i substituted a few things and it came out more as a cake than a bread, i wrote down my own version of this, but of course credited you!
    here’s the link if you want to take a look (there’s also a pic of mine there 😉 )

    Love, Nadin

    • adriana March 10, 2014 at 1:26 pm Reply

      Thank you Nadin!

  46. Giovanna April 14, 2014 at 3:04 pm Reply

    I was not happy when It came out of the oven. I cut in small portions and refrigerated. I took it out the next day to have it for snack and it was amazing. I took it to work and shared with some of my friends and they all loved it. I will recommend to eat it cold. Thanks for the recipe.

  47. Meredith April 16, 2014 at 4:29 am Reply

    Can you taste the coconut, or do the other ingredients mask the taste?

    • adriana April 16, 2014 at 8:45 am Reply

      Chocolate is the dominate flavor. I personally don’t think you can taste the coconut at all.

  48. Jason September 24, 2014 at 6:07 am Reply

    This looks absolutely delicious! I want to reach into my computer screen and pull out the loaf lol. I am kind of weirded out by the thought of avocado and chocolate but it looks so good I think I am going to have to try it out.

  49. Rima November 10, 2014 at 5:52 pm Reply

    This chocolate bread is so yummy! I made a small change, I used old fashioned oats in place of almond flour and it work very well. So yummy. Thank u for sharing this recipe 🙂

  50. Tracey November 24, 2014 at 5:21 am Reply

    Love the avocado chocolate cake . Is it possible to send me the nutritional values please, cal,carbs,sugars,fats etc

    • adriana November 24, 2014 at 9:23 am Reply

      Tracey, look in the comments for the nutrition facts.

  51. P4peace December 1, 2014 at 2:47 am Reply

    Hi what can I substitute for all the coconut ol and flour, sugar etc oh and honey…unfortunately dd allergic to coconut and honey and of course dairy and gluten! Thnx

    • adriana December 1, 2014 at 8:00 am Reply

      For the honey, use maple syrup. For the coconut oil, use butter, macadamia nut oil or another oil you like. For the coconut cream, use plain greek yogurt, heavy cream, or maybe a nut milk like almond milk may work, but I have’t tried it.

  52. Angela Miller January 14, 2015 at 6:47 pm Reply

    What would you substitute for the eggs? I am allergic, of course.

    • adriana January 14, 2015 at 8:19 pm Reply

      Angela, you could try making it with chia or flax eggs. I have never tried this recipe with these substitutions, so if you make it and it turns out good please let me know. As a general rule, 1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can replace 1 egg. Also, 1 teaspoon of chia seed flour, or 1 ½ teaspoons of chia seeds mixed with a 1/4 cup of water may replace an egg.

  53. Amanda January 19, 2015 at 5:59 am Reply

    If it takes chocolate chips, how it is dairy free? My son is allergic to milk, and I haven’t found chocolate chips that are dairy free except carob chips, which none of us, including my son, have cared for.

    • adriana January 19, 2015 at 7:58 am Reply

      Amanda, the chocolate chips I use are dairy free. I have a link below the recipe above to all the products I used to make this recipe, including the chocolate chips. They are dairy, soy, nut and gluten free.

  54. Alice January 21, 2015 at 7:34 pm Reply

    I made this bread today. It’s delicious!

  55. kim January 21, 2015 at 9:16 pm Reply

    Is there anything you can substitute for honey as allergic to it, and also can’t have sugar so have to keep that very low. Thanks, looks amazing, would be fabulous to find a replacement for the honey. not keen on artificial sweeteners either, wondering if apple juice would work? Honey would obviously help it stick together and give it a glaze.

    • adriana January 22, 2015 at 8:18 am Reply

      Kim, you could add a very ripe banana, or use dates. I would use at least 10 large dates and I would make a paste by pulsing them in my blender or food processor.

  56. Debi January 28, 2015 at 4:36 am Reply

    How many servings does this make? I found the nutritional info, but it just states, “Servings per recipe: 1”. This could not possibly be the nutritional info for the whole recipe; and if it is; I am making this every. single. weekend. LOL

    • adriana January 29, 2015 at 9:57 am Reply

      Debi, This loaf serves about 10 people, depending how thick you slice each piece.

      • Debi January 29, 2015 at 10:03 am Reply

        Cool! Thanks Adriana, for getting back so quickly. Looks delish! I believe I will try!

  57. Eniko Molnar April 8, 2015 at 11:09 am Reply

    Hey chocolate lovers!!!!
    Just made the avocado-cholota cake, as I made it in 24cm O cake pan. I used no almond flour but grounded almond and like 0,5 cup of roughly chopped almond (just in a food processor) also I added a half can of coconut milk+ its cream and no more liquids.
    And as you see on the picture I sprinkled the chocochips on the top as I completely forgot to add it 😀

    Love it!!!!!!!! Thank you for sharing it 🙂

    • adriana April 8, 2015 at 11:56 am Reply

      Thank you for your feedback and for sharing your photo Eniko. Looks incredible!!!

  58. Amy July 20, 2015 at 2:25 pm Reply

    I made this and it was amazing – I loved it, esp. the next day when it was colder from the refrigerator. Next time I will add more chocolate chips in the batter because I wanted it a tad sweeter. I love that it is super healthy! It felt like I was digesting a meal full of nutrients when I ate this for a snack vs. an empty calorie sugary traditional cake, that gives you that empty bad feeling inside.

    • adriana July 20, 2015 at 2:28 pm Reply

      🙂 🙂 Thank you Amy. So happy you like it!

  59. Susan August 22, 2015 at 7:41 am Reply

    Although I know honey is natural sweetener, it still has a high carb count and raises blood sugar levels.. I would like to know if another sweetener like Stevia or erythritol can be used instead of honey.

    • adriana August 24, 2015 at 9:38 am Reply

      Hi Susan, I haven’t made this recipe with stevia or erythritol yet, but I think it may work. Try adding it to the batter until it’s sweet enough to your taste. I personally like the taste of honey or maple syrup over stevia in baked goods, but I know it’s much higher in carbs.

  60. Steph October 5, 2015 at 10:24 am Reply

    I have been eating paleo since my auto immune diagnosis and even stricter since my bone marrow transplant to put my disease in remission. I had my doubts about this recipe…..but it turned out amazing. It will certainly be a healthy alternative to the craving for paleo cookies, crackers or granola type bars that are loaded with sugars……thanks much for sharing!!

    • adriana October 12, 2015 at 10:50 am Reply

      Thank you for your feedback and for sharing your photo Steph, it looks delicious! I’m happy you found my website and that my recipes give you options you want something sweet. 🙂

  61. Melissa November 9, 2015 at 6:57 pm Reply

    We absolutely loved this bread! I only had a glass pan at home so I used 325 F and baked the bread for about 40 minutes. It is delicious!

    • adriana November 9, 2015 at 6:59 pm Reply

      Thank you for your feedback and for sharing your photo Melissa, looks really delicious!! 🙂

  62. james November 24, 2015 at 1:46 pm Reply

    could you please give the nutritional facts as i am diabetic and would like to try this but i need to watch my diet too.

    • adriana November 25, 2015 at 9:01 am Reply

      James, based on 10 serving:
      Per serving: Calories 342 (From Fat 243); Fat 27g (Saturated 8g); Cholesterol 0mg; Sodium 269mg;
      Carbohydrate 21g (Dietary Fiber 6g); Protein 8g.
      You can reduce the carb count further by replacing the honey with xylitol and stevia, and using 80% dark chocolate to top the bread.

  63. Kendall February 26, 2016 at 7:04 pm Reply

    Wow – I pulled this out of the oven about an hour ago and it is seriously amazing. This is definitely going to become a staple in my kitchen!! I substituted greek yogurt for the coconut cream and the bread tastes great. Next time I will see how heavy cream works!

    • adriana February 26, 2016 at 7:24 pm Reply

      That’s great Kendall! I’m so happy to hear 🙂 Take a photo of your bread and post it here in the comments so I can see!

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