Orange Chocolate Swirl Bread – Low Carb and Gluten-Free

By KellyJo

Low carb orange quick bread, swirled with chocolate. A delightful treat for breakfast or tea time.

Ingredients

• Orange Bread:
• Chocolate Swirl and Glaze
• 2 oz unsweetened chocolate, chopped
• 2 tbsp butter
• 2 tbsp powdered Swerve Sweetener or powdered erythritol
• 1/2 tsp vanilla extract
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup granulated Swerve Sweetener or other erythritol
• 3 large eggs
• Zest of medium orange
• 20 drops stevia extract
• 1/4 cup orange juice
• 1/4 cup almond milk

Details

Adapted from alldayidreamaboutfood.com

Preparation

Step 1

1.Preheat oven to 300F and grease a loaf pan well.
2.In a small saucepan over low heat, melt chocolate, butter and powdered erythritol together until smooth. Stir in vanilla extract and set aside.
3.In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
4.In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes.
5.Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed.
6.Beat in orange zest and stevia extract.
7.Beat in half of the almond flour mixture, then beat in orange juice and almond milk. Beat in remaining almond flour mixture until well combined.
8.Spread half the batter into the prepared pan, and then dollop with about 2/3 of the chocolate glaze. Use a knife to swirl the chocolate into the batter.
9.Top with remaining batter, and swirl a bit more, then smooth the top.
10.Bake 55 to 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
11.Drizzle with remaining chocolate glaze.

Notes


Serves 16. Each serving has 6.6 g of carbs and 2.8 g of fiber. Total NET CARBS = 3.8 g.