I’ve started going back to a Keto diet again because of the quarantine weight I’ve gained the past year. So far, I’ve lost a little over 3kg for the past 2 weeks! I gained around 10kg and I knew I had to start doing something about it.

Because I’ve indulged in too much carbs, craving for the texture of bread or cakes would be the most challenging thing with this diet. So, I prepared this time by buying some ingredients that will allow me to bake my own Keto-friendly goodies!

I tried baking Keto Chocolate bread and to be honest, this one’s much better than my first Keto bread attempt. I’ve cut down on the eggs and the chocolate helps mask the coconut smell/taste as well.

Ingredients

• 4 eggs
• 1/2 cup almond milk
• 1/3 cup melted unsalted butter
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 5-6 tbsp coconut flour
• erythritol to sweeten (according to taste)

Directions

1. Mix all the wet ingredients in a bowl.
2. Add the dry ingredients and mix until well-combined.
3. Bake in a preheated oven at 175C for 20-30 minutes!
4. Cool at room temperature (or eat right away if you’re hungry)

It’s quite simple to make! To be honest, I find Keto baking a bit difficult because not all coconut flour are created equal. Feel free to adjust the ingredients and experiment until you find the texture and taste that’s right for you! Also, I don’t have the macros but I promise you this one’s within the ratio. Haha. Also, don’t eat the entire thing in one sitting. You can divide this into 4-5 servings and have it for breakfast for a week.

I’ll be posting more Keto recipes here in the future so please look out for those!