HOW TO MAKE KETO CHOCOLATE WALNUT BREAD - SOFT, FLUFFY, FLAVORFUL & SO DELICIOUS !

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OMG !!! This bread is incredibly soft and fluffy ! Flavorful with chocolate goodness and so delicious. It started when my bread crazy sister gave me a bar of Dark Chocolate with truffle sweetened with stevia and asked me whether I could make a bread with it. And so I did ! I did not expect the bread to bloom so much during baking especially when there's no yeast involved. But after baking, the top felt a little soft so I was worried that it may have failed as a successful keto bread should have a firm and crusty top. Then the top deflated a bit and I was even more worried. But lo and behold !When I sliced it up, the inside was the most amazingly soft and fluffy bread and it tasted so good. I just kept eating it on its own with a cup of coffee. I tried toasting it and it turned out moderately crispy and yummy too.

Since then, I have made a few loaves and they all turned out the same - good rise, slightly soft at the top, deflated a little at the top center, soft and fluffy inside and tasted incredible. Once the bread cools down, the top also firms up. Depending on what type of dark chocolate you use, you may need to adjust the sweetener. As the bread in the video is slightly sweetened with stevia, I only used 100 g or 1/2 cup erythritol and it turned out just nice - mildly sweet. I did another loaf with 90% dark chocolate which tasted bitter so I added 150 g of erythritol and it was just nice. In fact, you could do between 150 to 200 g of erythritol according to your preference.

The other prominent difference is the dough. This dough is soft and slightly sticky which is normal. Just simply shape it and place it in the pan. If you can't shape it, just scoop it into the pan.

The recipe can be viewed and printed at this link ;

https://docs.google.com/document/d/1cXWzlLgQwEwWB_NPoaFdJY58I6hwfjcYyStj-5RFs6g/edit?usp=sharing

NUTRITION INFO
[ Total servings = 21 ]
Per serving ;
Net Carb = 1 g
Calories = 66
Total Fat = 4.4 g
Protein = 3 g

INGREDIENTS
Dry Ingredients
Coconut Flour = 90 g / 3/4 cup
Golden Flaxseed = 90 g 3/4 cup
(Note : Must be grounded into powdery texture otherwise the bread will be denser. Coffee bean grinder or multi grinder is the best tool for this.)
Psyllium Husks = 26 g / 3 tbsp.
(Note : Must be grounded into finer texture until half its original volume. Coffee bean grinder or multi grinder is the best tool for this. If using pre ground psyllium husks, the quantity needs to be reduced as it is superfine and more concentrated)
Baking Powder = 12 g / 3 tsp
(Note : If using double acting baking powder, amount needs to be reduced by half)
Salt = 1 tsp
Erythritol = 100 g / 1/2 cup
Walnuts (chopped) = 50 g / 1/2 cup for bread + 20 g / 1/4 cup for topping

Wet Ingredients
Eggs = 9 large egg whites (320 g) or 5 whole large eggs
(Note : Egg whites not only makes the bread less eggy but helps with the rise)
Apple cider vinegar = 43 ml / 3 tbsp.
Hot water = 240 ml / 1 cup

Dark Chocolate = 100 g (Equivalent to 1 standard thin bar)
(Note : If your chocolate is sweetened with stevia or any low carb sweetener, then 100 g erythritol is sufficient for the bread and this amount is only mildly sweet. However, if the chocolate has no added sweetener at all and tastes bitter, then increase the erythritol between 150 to 200 g)

DIRECTIONS
1. Preheat the oven to 350F or 180C.
2. In a bowl, mix the dry ingredients except the walnuts until well combined.
3. Add the walnuts and mix to combine.
4. Add all the wet ingredients and mix until a soft dough is formed.
5. Add the chocolate and mix to combine.
6. The dough is rather soft and slightly sticky. Just place the dough into a greased 8"x4" pan lined with parchment paper at the bottom. If using baking pan without non stick element, then line the whole pan with parchment paper. Spread the top evenly.
7. Top with the chopped walnuts and press down gently so that they stick to the dough.
8. Bake for 60 mins or until a wooden skewer comes out clean.
9. This bread will rise quite a fair bit but after baking the top may feel a little soft and may deflate slightly but it's normal. Once its cooled, the top will firm up.
10. Cool completely before slicing.
11. This bread is soft and fluffy so it can be enjoyed on its own. It can be toasted for a moderately crispy texture.
12. The bread can be kept at room temperature for a day or two and refrigerated up to 1 week. You can leave the chilled bread at the kitchen counter until it comes to room temperature and it will be still be soft.
13. The bread can be frozen for months.

First track of music : Banjo Farmer
Second track of music : In The Park
Music credit to : Ultimate Tracks
YouTube link ;
https://www.youtube.com/channel/UCojURolM_4O5DNO-mB9r6TQ