In case you’re craving chocolate this Chocolate Chip Bread with lots of chocolate chunks and melted chocolate ganache will do the trick. Low-carb and Paleo!
In a large bowl, mix together the almond flour, arrowroot, baking soda and salt using a spatula.
In a separate bowl, whisk together the eggs, butter, coconut milk, honey, apple cider vinegar and vanilla extract.
Add the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Do not over mix the batter.
Pour the batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper. Make sure the paper covers all 4 sides of the pan.
Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 45 minutes. Set pan on a wire rack to cool.
Chocolate Glaze:
Slowly melt the chocolate in a bowl over simmering water (double boiler).
Once chocolate has melted, remove it from the heat and stir the coconut milk until everything is combined and smooth.
Pour glaze over the top of the cooled bread and allow the chocolate to set for a few minutes before removing the bread from the pan.
Notes
*To further reduce the carb content in this recipe you can use a stevia-sweetened chocolate like this one.Store bread in an airtight container in the refrigerator.