A lot of my hubby’s friends are fans of the high protein/low-carb diet (which I have extensively talked about before, particularly in this post), especially during intense weight-lifting workout days when they find themselves reaching for – gasp – protein shakes (which I am quite adamantly against). This all brings us to an all natural, no flour, low carb sweet bread which will be the only somewhat dessert recipe you will ever need (that’s also kid friendly – be careful of any hidden nut allergies though).
You will need*:
- 1 cup raw unblanched almonds
- 2 Tbsp unsweetened cocoa
- 2-4 Tbsp zero fat milk (optional)
for the bread:
- the nut butter made above (should be about 1 cup)
- 2 eggs
- 1 cup shredded zucchini
- 2 Tbsp honey (or stevia equivalent for a maximum low carb bread)
- 1.5 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- sprinkle of salt
How to:
- Blend almonds, milk, and cocoa until it forms a slightly chunky butter (which is my preference, but you could easily make it smooth if thats your liking)
- Shred zucchini and remove excess water thoroughly. Zucchini carry a lot of water and these will need to be really squeezed to dry them as out as much as possible
- Mix wet ingredients first, then the baking soda, salt and extract before adding the nut butter. once all are mixed thoroughly, add the zucchini and mix one last time
- Design with 4-5 almonds, or semi-sweet chocolate chunks (optional)
- Bake at 350 degrees for 25 minutes or until fork comes out clean
this is a “bread” recipe, so don’t expect this to rise like cake would, or to be equally as sweet – but it is great with morning or afternoon coffee. It’s also an excellent way to get your taste buds used to less sugar and more natural sweetness – plus, make this for your kids and get them to eat vegetables with a smile!
Servings and Calories:
servings: 8-10 slices
calories: 97 calories/serving
I’ve already made this bread more than a few times and it is ALWAYS such a hit! I mean, seriously, almonds, honey, and chocolate – what’s not to like?! Try it and let me know how you like it!
T
*this recipe has been mildly adapted from here
Almond milk here (love). I made a cake recently using almond milk, and since then I’m in love with almon milk and have been substituting cows milk with almond milk in my coffee every morning. This bread looks so delicious!
ME TOO! it’s hard to come by here in Beirut but luckily its easy to make at home. so yum!