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    Home » Dessert » Low Carb Chocolate Quick Bread & Trifle

    Published: Apr 16, 2020 · Modified: Jul 13, 2022 by Deb Belsha · This post may contain affiliate links

    Low Carb Chocolate Quick Bread & Trifle

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    What is better than a 2 for 1 dessert? Well, yes there are many things, but this is a food blog, so.... You will love this low carb chocolate quick bread. It is a delicious stand alone dessert but I discovered it can morph into a decadent trifle treat.

    slice of chocolate bread with whipped cream on plate.

    This chocolate bread is not a deep rich cake. This recipe from Carb manager was perfect since I was searching for a light cocoa flavor that would lend itself to being more of a base for keto whipped cream or no sugar added ice cream.

    Ingredients for low carb chocolate quick bread:

    ingredients for chocolate quick bread.
    • almond flour, finely milled ( I recommend Bob's Red Mill)
    • baking powder
    • salt
    • ground golden flaxseed meal (Bob's again; I believe it's necessary for texture)
    • confectioner's powder sugar substitute ( I used Swerve)
    • dark cocoa powder ( Hershey's is my preference)
    • egg
    • vanilla
    • sour cream (not pictured)
    • extra virgin olive oil
    • Xanthan gum (optional, but it helps texture)

    This is a simple quick bread to make. You just dump all the dry ingredients in a food processor, pulsing until smooth. Then the wet ingredients are added and mixed again. I haven't tried it but I'm guessing you can use a mixer if you don't have a processor. The idea is not to over mix the batter.

    Pour the batter into a parchment lined 9x5 loaf pan which has been sprayed with baking spray

    The quick bread rises up beautifully and after it has fully cooled, also slices easily. I have found some low carb cakes and breads crumble easily and are difficult to remove from the pan and also hard to slice cleanly.

    low carb chocolate quick bread in loaf pan.
    slices of low carb chocolate quick bread on cutting board.

    It is a delicious bread and not overly sweet. The first time we tried it, I just added a swirl of coconut non dairy whipped cream. It was wonderful and I couldn't imagine changing a thing. However, I found it only stayed light and fresh for about 3 days at room temperature and didn't really do any better after freezing. Now if you have a larger family, you could easily finish this low carb chocolate bread in 3 days. But it's just Jim and I so I wanted to find another option.

    The perfect solution was a trifle. Here's how I made it:

    • I defrosted the remainder of the bread and cut it into cubes.
    • I made a chocolate fudge no sugar instant pudding.
    • Using half of the pudding, I added some no sugar cool whip to make a mousse-like pudding.
    • I added some vanilla extract to the remainder of the cool whip.
    • Then just layer; starting with chocolate bread, pudding, mousse, whipped topping. Finish off with a no sugar chocolate syrup. ( I like the Choc-Zero brand).
    low carb chocolate bread trifle in glass bowl.

    And ta-da, an ooey, gooey delight!

    Some other desserts you may like:

    Low Carb Pecan Banana Bread

    No Sugar Added Coconut Cake

    Print
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    low carb chocolate quick bread with coconut whipped topping on plate

    Low Carb Chocolate Quick Bread and Trifle

    • Author: Deb
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 60 minutes
    • Yield: 12 slices 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: American
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    Description

    This delicious low carb chocolate quick bread is wonderful on its own.  But add a few simple ingredients and it turns into a decadent delight.


    Ingredients

    Units Scale
    • 1 cup fine milled almond flour, sifted
    • 2 teaspoons baking powder
    • ½ teaspoon Xanthan gum
    • ¼ teaspoon salt
    • 3 tablespoons ground golden flaxseed meal
    • 4 tablespoons dark cocoa powder
    • 1 ¼ cups confectioner's sugar substitute
    • 6 large eggs, room temperature
    • 4 tablespoons extra virgin olive oil
    • ¼ cup sour cream
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat oven to 350°F.  Spray a 9x5 parchment lined loaf pan with baking spray.
    2. Combine all dry ingredients and pulse in a food processor until smooth.
    3. Add the eggs, sour cream, oil and extract.  Continue to pulse until completely mixed together.
    4. Pour in prepared pan and bake for 45-55 minutes or until a toothpick comes out clean. (mine took the full 55 minutes).
    5. Let cool on wire rack before removing to fully cool.
    6. Cover and keep at room temperature for 3 days.

    Keywords: Low Carb Chocolate Quick Bread

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    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

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