My Double Chocolate Loaf is a rich chocolate bread filled with chocolate chips and protein that will satisfy any craving for a sweet treat. This recipe is low carb, gluten-free, and Trim Healthy Mama “S”.
Double Chocolate Loaf
So the other day I was playing around in the kitchen trying to come up with a new type of breakfast treat that could be used as a special side with my fried eggs.
I knew I wanted to make a bread or muffin type recipe because I love having a sweet option to go with the salty richness of a well-fried egg.
How do you like your breakfast? Do you like having a sweet and savory combo in the morning for your first meal of the day? Or are you a more savory type?
I guess for some, having a sweet treat for breakfast may seem odd, but it appears from what I’ve seen you it is must be an enjoyable combo for a lot of people.
I mean, take a look at the breakfast buffet the next time you stay over at a hotel or the breakfast selections on the menu of many restaurants.
I can promise you that in those hotels or restaurants you will see some type of sweet rolls or raisin toast available.
Making the Double Chocolate Loaf
This recipe is so delicious. It is the perfect balance of sweetness without overdoing it. You can enjoy it as an afternoon snack alongside a nice warm cup of coffee or with your breakfast as my family does.
Whether you’re having it for breakfast or as your protein filled snack you will love this easy recipe and how quickly you can mix it up and have it in the oven.
Not to mention the wonderful smells that will fill your home as it bakes. You can thank me later!
Unlike most of my recipes, this recipe DOES require a few “special ingredients” that can’t always be found in local grocery stores.
You guys know I try to limit recipes that use those harder to find ingredients but from time to time I do like to create recipes with some of my favorite Trim Healthy Mama products like this Double Chocolate Loaf.
This bread has a little extra punch of protein to help keep me fuller thanks to one of the special ingredients, Chocolate Whey Protein Isolate.
I use the delicious chocolate whey protein from the Trim Healthy Mama brand store because it is a great protein powder that is low in carbs and tastes amazing!
Although the recipe is a little more complicated when it comes to finding the ingredients, the actual bread recipe is super simple and it can be completed all in a blender.
So no extra messy steps or multiple bows to clean up afterward. After that, the most important step will be making sure you bake the loaf until it is fully cooked.
If you don’t bake it long enough you could have a dense section near the bottom of the loaf that appears gummy or wet.
To Make This Recipe You’ll Need:
4 large eggs
1/2 c real mayo (you read that right!)
1 c unsweetened almond milk
1 2/3 c Baking Blend, THM Brand
1/2 c Pyure Sweetener ( or 1/3 c + 2 Tbsp THM Super Sweet)
1/3 c unsweetened cocoa powder
1/3 cup + 2 Tbsp of Lily’s Chocolate Chips
2 tsp baking powder
Now one other ingredient I wanted to comment on before we move along is the mayo. Yes, that is the real mayo that you use on wraps or in dressings.
I know it sounds odd to some but you will not taste it AT ALL in this bread and it does amazing things for the texture of the bread.
It really does wonders from keeping it moist, but if you just can’t bring yourself to try it you can sub sour cream. But it may not be as moist.
How to Choose the Pan for baking a Double Chocolate Loaf
One of the most important parts of baking is choosing the right tools in your kitchen. For recipes like this Double Chocolate Loaf, you’ll need a good loaf pan.
Not all loaf pans are created equal, so there are a few things to keep in mind when you purchase or choose what size to use.
I thought I’d share a little on loaf pans and tips for choosing the best one to fit your recipe needs in this section of the post. So let’s look at some of those tips, shall we?
Loaf pans come in many sizes, starting with the cute little minis, which are great for when you bake those holiday gift loaves, to the huge king-sized pain de mie pans, which can produce large loves upward of 2 pounds.
There are also choices to make when it comes to glass or metals pans.
Still, the vast majority bread loaf recipes call for one of two basic sizes: 9″ x 5″, or 8 1/2″ x 4 1/2″. These are the sizes most commonly sold in your local retail stores.
They can be hard to tell apart with so little size difference. But if you put them side by side, you’ll notice the slight size difference.
If you’re like me and think what in the world would a size difference that small matter, you’ll be surprised to learn that even that small 1/2″ difference in each dimension could change the amount of rising or “dome” of your loaf.
What does that mean, you ask?
Well, basically it translates into using the smaller pan will force the loaf to rise up more creating a taller loaf, where the larger pan gives your bread loaf more room to spread before rising up. Which equals a flatter loaf.
How Does The Pan Size Effect Low Carb Breads?
Good question! I’m sure if you’ve tried any low carb baking by now you’ve found that gluten-free baking has lots of challenges when using low carb ingredients like flour alternatives and real sugars.
So I’m not going to pretend that picking the best pan for this loaf will rise as tall and as beautiful as one made with traditional high carb ingredients but it is delicious!
I do believe using the small pan size, 8 1/2″ x 4 1/2″, will help give your bread to rise a little taller. We all know that lower carb ingredients need all the help they can get when it comes to rising and holding their shapes.
I’m wondering now if it would rise higher in a glass bread loaf pan instead of the darker metal one I choose. I’ve heard the sides of the glass loaf pans are made a little different and sometimes help with the final shape of bread, let me know if you’ve seen that theory proven in your baking.
One thing for sure, that despite it not rising as tall as I would prefer, it is still so tasty and I plan on making it often. Plus stay tuned for updates on some more variations of this wonderful recipe!
A loaf of sweet chocolate bread with chocolate chips baked to perfection. This bread makes a great snack with coffee or as a yummy breakfast side with eggs.
- 1 2/3 cups of THM Baking Blend
- 1/2 cup THM Super Sweet or Pyure Sweetener
- 1/3 cup THM Chocolate Whey Protein
- 1/3 cup of a good cocoa powder
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup of real mayo
- 2 tsp baking powder
- 1 tsp pure vanilla
- 1/3 c + 1 Tbsp of Lily's Chocolate Chips
- Cooking Spray
- Preheat oven to 350 degrees. In a large bowl mix all the dry ingredients together.
- Next add the eggs, mayo, and almond milk to a blender and blend well.
- Once blended add in the dry ingredients and continue blending on high until all the ingredients are mixed in thoroughly.
- Remove the blade from the blend and stir in the sugar free chocolate chips. Reserve the 2 Table spoons for the top of the loaf.
- Spray a standard size loaf pan with cooking spray and add the chocolate batter into the loaf pan evenly and sprinkle the remaining chocolate chip over the top..
- Place the loaf pan into the preheated oven and bake for 1 hour on the middle rack.. A toothpick should come out clean when the bread is fully baked.
- Let the loaf cool 10 minutes then remove from the loaf pan and continue to cool completely before slicing.
- Slice the loaf into 12-14 slices and store in the fridge in an airtight container.
The real mayo in this recipe is used to keep the bread moist. You will not be able to taste it at all in this bread. If you prefer you an switch it out for sour cream but the cake may be slightly drier.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!