High-Protein Double Chocolate Loaf
Dark cocoa loaf with melted chocolate pockets — low carb and ready in 45 minutes
This high-protein double chocolate loaf uses almond flour, cocoa, and chocolate protein powder, then folds in sugar-free chips so the top stays glossy like the photo. Bake as two small parchment loaves. Each slice has 12 g of protein and 8 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love this loaf
- 12g protein per slice
- Only 8g net carbs
- Cocoa plus chocolate chips
- Ready in about 45 minutes
- Two mini loaves like the photo
- No wheat flour
Health notes
- High protein: Chocolate protein powder plus eggs.
- Low carb: Almond flour instead of all-purpose.
- Sugar-free: Monk fruit and sugar-free chips.
- Double chocolate: Cocoa in the batter and chips on top.
Key element — do not overbake
Pull the loaves when a toothpick has a few moist crumbs. A dry bake loses the glossy, fudgy top in the photo.
New High Protein Recipes
High-Protein Double Chocolate Loaf
- Prep10 min
- Cook35 min
- Total45 min
- Servings10 servings
- Calories190 kcal
Ingredients
Instructions
- Heat the oven. Heat to 350°F (175°C). Line two mini loaf pans with parchment, as in the photo.
- Mix dry. Whisk almond flour, protein powder, cocoa, sweetener, baking powder, and salt.
- Mix wet. Whisk eggs, melted butter, almond milk, and vanilla. Stir into the dry mix until just combined. Fold in most of the chips.
- Bake. Divide the batter. Scatter remaining chips on top. Bake 30–35 minutes, until a toothpick has moist crumbs. Cool in the pans 15 minutes, then on a rack.
Notes & Tips
- Sift the cocoa so the batter is not streaky.
- Whey protein browns faster than casein — check at 28 minutes.
- A shiny top comes from chips melting on the surface, not extra oil.
- Cool before slicing or the crumb smears.
- Macros are per slice, 10 from two mini loaves.
Variations & serving ideas
- One large loaf: Use an 8×4 pan and bake 38–42 minutes.
- Greek yogurt: Replace 2 Tbsp milk with yogurt for a tighter crumb.
- Espresso: Add 1 tsp instant coffee to deepen the cocoa.
- No protein powder: Use ¼ cup extra almond flour (protein drops).
- Mint chip: Add ¼ tsp peppermint extract with the vanilla.
- Mocha: Stir 1 tsp instant espresso into the dry mix.
- Walnut: Fold in ¼ cup chopped walnuts with the chips.
- Muffins: Bake as 10 muffins for 16–18 minutes.
Storage
- Counter: 2 days (Covered once cool)
- Refrigerator: Up to 1 week (Keeps the crumb fudgy)
- Freezer: Up to 2 months (Slice first, then wrap)
Nutrition Facts
Per serving · makes 10 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Total fat | 12 g |
| Saturated fat | 4 g |
| Cholesterol | 37 mg |
| Sodium | 180 mg |
| Total carbohydrate | 12 g |
| Fibre | 4 g |
| Sugars | 2 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this loaf keto-friendly?
Yes. Almond flour and sugar-free chips keep each slice around 8g net carbs.
Why is my loaf dry?
It baked too long or the protein powder was very absorbent. Check early and add 1 Tbsp milk next time.
Can I use whey protein?
Yes. Whey sets faster than casein, so start checking at 28 minutes.
Do I need two pans?
No. One 8×4 loaf pan works. Bake a few minutes longer.
Can I use regular chocolate chips?
They add sugar. Sugar-free chips keep the macros on the card.
How many slices does this make?
Ten slices from two mini loaves match the per-serving macros on the card.
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