Avocado Chocolate Bread

This Avocado Chocolate Bread is supremely decadent, healthy, ridiculously moist, and oh so chocolaty! This bread is packed with vitamins, fiber, and healthy fats. It is gluten-free, low carb and keto friendly. The flavor of avocados is so mild, you don't taste it all! Use Hass avocados to make this recipe because they aren't bitter like other types of avocados, It's also a great way to use up those ripe avocados. Chopped walnuts and extra chocolate chips on top make this even more delicious. It's a must try!

This bread makes a wonderful dessert, breakfast, or snack. Only 3g net carbs per slice!

Avocado Chocolate Bread

Recipe adapted from: Living Healthy with Chocolate

Ingredients

1½ cups avocado

3 tablespoons melted coconut oil

1 teaspoon vanilla extract

2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)

3 tablespoons Sukrin Fiber Syrup Gold (or any other low carb sticky sweetener)

1/2 cup Swerve (or any other granular artificial sweetener)

2 room temperature eggs

½ cup walnuts

2 cups almond flour

¼ cup unsweetened cacoa powder

1 teaspoon baking soda

½ teaspoon salt

⅓ cup sugar-free chocolate chips, plus some more to sprinkle on top (such as Lily's)

Directions:

1. Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.

Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, Sukrin fiber syrup gold, and eggs, and pulse until smooth.

Chop the walnuts, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.

Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.

Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.

Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.

Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.