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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.

Find it online: https://healthysubstitute.com/low-carb-coffee-keto-bread