Healthy Chocolate Bread Recipe is a low carb dessert made with coconut and almond flour, that is delicious and quite healthy!

Course Dessert

Cuisine American

Keyword Healthy  Chocolate Bread

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8 slices

Calories 206 kcal

Ingredients

6 large eggs room temperature

1/2 cup Swerve sugar replacer

1/2 cup unsalted butter or 1/2 cup coconut oil - melted

1/2 cup coconut flour

1/4 cup almond flour

1/4 cup protein powder

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup cocoa powder

1/4 cup low-carb sugar-free mini chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Line a 9"x6" loaf pan with baking paper so it has two handles on the side to lift the bread after baking. Spray it with baking spray and set aside.
3. In a large bowl whisk eggs and sugar for 1 minute until light and fluffy.
4. Add the melted butter and whisk to combine.
5. Add the rest of the ingredients except chocolate chips and whisk to combine.
6. Stop to scrape the sides and bottom of the bowl. Stir in chocolate chips.
7. Transfer the batter into the prepared pan.
8. Bake for 45-50 minutes. A skewer inserted into the center of the bread should come out clean.
9. Remove from oven and let cool in the pan for 10-15 minutes, before transferring to a cutting board.
10. Serve warm or at room temperature.

Nutrition Facts

Low Carb Keto Chocolate Bread

Amount Per Serving

Calories 206Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Cholesterol 153mg51%

Sodium 446mg19%

Potassium 86mg2%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 0g0%

Protein 6g12%

Vitamin A 535IU11%

Calcium 33mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Keto Strawberry Cheesecake is the ultimate guilt-free, low-carb dessert!

Course Dessert

Cuisine American

Keyword Keto Strawberry Cheesecake

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 10 slices

Calories 534 kcal

Author Catalina Castravet

Ingredients

Keto Cheesecake Crust:

• Baking spray for pan
• 1 1/2 cups almond flour
• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup Swerve Granular Sugar
• 1/2 cup unsalted butter melted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg

Keto Cheesecake Filling:

1 cup strawberries pureed in the food processor

1 cup strawberries cut into quarters

32 oz cream cheese softened to room temperature

8 oz sour cream room temperature

8 oz heavy cream

1 ¼ cup Swerve Granular Sugar

3 large eggs

2 teaspoons Vanilla extract

Sugar-Free Berry Sauce:

1 1/2 cup sliced strawberries

1/4 cup water

1/4 cup Swerve Granular Sugar

1 teaspoon lemon juice

1 teaspoon lemon zest

Instructions

1. Preheat oven to 300 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of a 10-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
2. Spray the springform pan inside with baking spray and set aside.
3. Add all the ingredients to a large bowl and stir until fully combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

1. Make sure all the ingredients are of room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
3. Add the sweetener and continue beating until well combined and creamy.
4. Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. Add the strawberry puree and beat just until combined.
6. Fold in the sliced strawberry pieces with a spatula.
7. Pour cheesecake batter into the prepared crust.

Bake:

1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
2. Transfer to the preheated oven.
3. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
5. Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Sugar-Free Berry Sauce:

1. Place a medium saucepan on the stove over medium heat. Add the strawberries.
2. Add water, lemon juice, lemon zest, and the sweetener.
3. Stir and simmer for 4-5 minutes, crushing a few berries.

Serve:

1. Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.

Nutrition Facts

Low-Carb Keto Strawberry Cheesecake

Amount Per Serving

Calories 534Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 25g156%

Cholesterol 133mg44%

Sodium 558mg24%

Potassium 473mg14%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 11g12%

Protein 15g30%

Vitamin A 967IU19%

Vitamin C 31mg38%

Calcium 249mg25%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.