1 1/2 cup (150g) almond flour
1/2 tbsp baking powder
1/2 cup (85g) erythritol
Wet ingredients
6 tbsp butter
2 oz (100g) dark chocolate (I used Lily’s dark chocolate baking chips)
1/4 cup (65g) Greek yogurt
1/3 cup (80ml) unsweetened almond milk
1 tsp vanilla extract
3 eggs
1 tbsp zero carb pancakes syrup (I used Hungry Jack Sugar Free)
Preheat the oven to 350°F (180°C).
Chop the chocolate into small pieces. (I just put the baking chips straight in the pot to melt.)
Place all the dry ingredients in a medium bowl and whisk together.
Melt the butter and the dark chocolate in a saucepan on low heath. Be careful to not burn the chocolate.
When completely melted remove from the heath and set aside.
While the melted chocolate is cooling down, combine together the remaining wet ingredients, in a large bowl.
Add the chocolate to the mixed wet ingredients and combine them.
Add the dry ingredients to the wet ingredients and fold them together with a spatula until well combined.
Line a 10″x5″ loaf pan (25×12 cm) with parchment paper. Coat the parchment paper with some avocado oil spray and pour the batter into the loaf pan. (I used a muffin tin to create 12 equal servings.)
Bake in the oven 350°F (180°C) for about 35 minutes.
When adding the chocolate, make sure this is not too hot, otherwise you will end up cooking the eggs.
(1.7g net carbs, 184cals, 15.5g fat, 5.1g protein per 60g serving)
