Two of my favorite things to enjoy together are a slice of cake and a hot cup of coffee. The two of them are a match made in heaven as far as I’m concerned. Even after switching to a low carb style diet, I’ve still been able to enjoy this combo thanks to great recipes like this one for a choco-latte bulletproof coffee keto bread. It takes everything I love about coffee and cake and mashes it together into one great tasting bread recipe. If you’ve ever had bulletproof coffee before, then you know how creamy and delicious it is when made right. It’s also a great breakfast option for staying in ketosis as well. Not only does this bread offer the great taste of bulletproof coffee, but it’s also full of a ton of other awesome low carb ingredients as well. The end result is a great low carb bread that you can enjoy 100% guilt-free.
Why This Keto Bread Is My Favorite Afternoon Snack
The first thing you’re going to want to do is melt your three ounces of dark chocolate (make sure it’s sugar free) and the stick of butter together. You can do this by adding them into a heatproof bowl and letting it sit above a pan of barely simmering water, stirring occasionally while they melt together. The reason you’re using dark chocolate is to keep the sugar and carb content to the bare minimum. There’s also the fact that both dark chocolate and butter will add a ton of quality fats to your cake, making it nice and keto-friendly. As an added bonus, dark chocolate is known to provide quite a few great cardiovascular health benefits. (1)
Grab a separate bowl and sift together one cup of almond flour, ½ cup of unsweetened cocoa powder, and a single teaspoon of baking powder. The combination of almond flour and cocoa powder is a great way to add even more quality fat calories into the mix. Cocoa powder provides many of the same benefits as the dark chocolate, while almond flour is easily my favorite type of flour to use for low carb baking. Studies have even found that eating almonds daily instead of typical high-carbohydrate snacks is a great way to prevent cardiometabolic disorders in healthy individuals. (2)
Next, you’re going to use the bowl of a stand mixer to beat together your two eggs, cream of tartar, and your choice of low carb granulated sweetener (I’d recommend using Stevia). Once this mixture is pale and fluffy, you can add in your melted chocolate and butter, MCT oil, milk, and either espresso or a strong brewed coffee. I love adding MCT oil into this recipe because it’s such a great ingredient that helps with both entering and remaining in ketosis. Preliminary studies into the effects of medium chain triglyceride fatty acids have been proving what keto enthusiasts have known for a while — MCT oil is a great tool for helping with weight loss and body composition. (3)
Once everything is well combined, you can mix in the almond flour mixture and four tablespoons of ground chia seeds (use a coffee grinder for best results). Adding chia seeds into this cake recipe is another great way to up the healthy fat content by providing heart healthy omega-3 fatty acids. They’re also a great source of dietary fiber, protein, and other essential nutrients, making them a perfect choice to add to this recipe as a finishing touch.
More Low Carb Keto Bread Recipes:
Lemon Poppy Seed Coconut Flour Keto Bread
Chewy and Fluffy Keto Cloud Bread (Love this!)
The Most Addictive Garlic Keto Cheesy Bread Ever
7-Ingredient Keto Cashew Bread
Life-changing Almond Flour Bread Recipe (Keto-Friendly)
The Best 90 Second Keto Bread in a Mug
Choco-Latte Bulletproof Coffee Keto Bread (A Healthy Fat Bomb!)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 16 1x
3 oz dark sugar free chocolate, chopped
1 stick butter, cubed
1 cup almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
2 large eggs
1 tsp cream of tartar
2/3 cup granulated Stevia or other low carb granulated sweetener
4 tbsp ground chia seeds (grind chia seeds in a coffee grinder)
2 tbsp milk
2 tbsp expresso or strong brewed coffee
1 tbsp MCT oil
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper. Set aside.
- Place the chocolate and butter in a heatproof bowl.
- Sit the bowl over a pan of barely simmering water and melt the chocolate and butter, stirring occasionally.
- Remove from the heat and set aside.
- In another bowl sift together the almond flour, cocoa powder and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs, cream of tartar and sweetener and beat on medium high speed until pale and fluffy.
- Add the chocolate mixture, MCT oil, milk and coffee and beat until well combined.
- Add in the almond flour mixture and ground chia seeds and beat until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into center comes out clean.
- Remove from oven and allow to cool completely before slicing.