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.
Ingredients
Loaves (2 mini loaves / 10 slices)
- 1½ cups almond flour
- ½ cup chocolate or vanilla protein powder
- ⅓ cup unsweetened cocoa powder
- ⅓ cup granulated monk fruit or allulose
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted butter or coconut oil
- ⅓ cup unsweetened almond milk
- 1 tsp vanilla extract
- ⅓ cup sugar-free chocolate chips
Swaps
- 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).
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Line two mini loaf pans with parchment, as in the photo. |
| 2 | Mix dry. Whisk almond flour, protein powder, cocoa, sweetener, baking powder, and salt. |
| 3 | Mix wet. Whisk eggs, melted butter, almond milk, and vanilla. Stir into the dry mix until just combined. Fold in most of the chips. |
| 4 | 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. |
Pro 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.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 190 |
| Protein | 12g |
| Net carbohydrates | 8g |
| Total carbohydrates | 12g |
| Fiber | 4g |
| Total fat | 12g |
| Sodium | 180mg |
Estimates based on almond flour, cocoa, protein powder, eggs, and sugar-free chips, cut into 10 slices. Exact numbers vary with protein brand.
Variations
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
| Method | Time | Notes |
|---|---|---|
| Counter | 2 days | Covered once cool |
| Refrigerator | Up to 1 week | Keeps the crumb fudgy |
| Freezer | Up to 2 months | Slice first, then wrap |
FAQ
Test your knowledge
5 quick questions about this double chocolate loaf
1. Protein per slice?
2. Net carbs per slice?
3. What makes this “double” chocolate?
4. About how long does this take?
5. Why pull the loaf a little early?
