I’m not a “baker” – I’m a “burner”… I can’t bake anything if it’s a dessert or something that needs exact precise measurements. I can follow directions; I just can’t not burn anything.
Which is why these are perfect – they never burn. The ingredients keep them moist. They’re keto. And they’re easy.
You Will Need:
- Almond Flour
- Almond Milk (I used unsweetened chocolate almond milk)
- Baking Soda
- Sugar Free Chocolate Baking Chips (Lily’s Dark Chocolate Chips)
- Coconut Oil
- Vanilla Extract
- 3 Large Eggs
- Monkfruit Sweetener
- No Sugar Added Sunflower Butter
- Muffin Tins / Loaf Tins
In a large bowl place your ingredients (or put all ingredients in a stand mixer bowl):
1/2 Cup of Chocolate Chips
2 1/2 Cups of Almond Flour
1 tsp of Baking Soda
1/3 Cup of Unsweetened Chocolate Almond Milk
1/3 Cup Coconut Oil
1 tsp Vanilla Extract
2 tbsp of No Sugar Added Sunflower Butter
3 Large Eggs
Blend all together.
Preheat the oven to 350. Grease your pans with either some butter, coconut oil or non-stick cooking spray. Pour your mixture into the pans and cook for 40 minutes. If the knife or toothpick comes out clean and the tops are a bit browned, they’re done. If the knife or toothpick does not come out clean, leave in for an additional 5-10 minutes.
Remove from the oven and cool – I removed the loaves entirely and let cool on my cake stand.
They will stay warm for quite some time so, you can slice into them after about 10 or so minutes. If you want to wait till later, just warm them up for a small amount of time in your microwave.
The chrome and marble cake stand is from White’s Mercantile. The marble chain link is from cb2.