About the Recipe
A rich, grain-free loaf that supports stable energy and indulgence without blood sugar spikes.
Ingredients
2 ½ cups superfine almond meal
½ cup unsweetened organic cocoa powder, sifted
2 tsp baking powder
½ tsp sea salt
2 ½ tsp ground cinnamon
6 large eggs, separated
1 cup Lakanto monkfruit or Besti monkfruit allulose blend or erythritol, plus a few drops of liquid stevia if desired
½ stick unsalted butter or ghee melted, cooled slightly
½ cup cooled brewed coffee
2 tsp pure vanilla extract
Preparation
Step 1: Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with coconut oil or butter and line it with parchment paper, leaving about 2 inches of overhang on the short sides.
Step 2: In a medium bowl, whisk together the almond meal, cocoa powder, baking powder, sea salt, and 1½ teaspoons of cinnamon until evenly combined.
Step 3: In a large bowl, whisk the egg yolks with the sweetener (Swerve), melted butter or ghee, brewed coffee, and vanilla extract until smooth.
Step 4: Gradually stir the dry ingredients into the wet mixture until a smooth batter forms.
Step 5: Using a mixer, beat the egg whites on medium-high speed until stiff peaks form, about 1–2 minutes.
Step 6: Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites until no streaks remain.
Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Step 8: Remove from the oven and allow the loaf to cool in the pan for 20 minutes. Carefully lift out using the parchment overhang and let cool completely on a wire rack before slicing.
Substitutions
• Use ghee instead of butter
• Swap sweetener to taste
Dietary Notes
Paleo, Gluten-free