Keto Chocolate Chip Loaf Cake

This Keto Chocolate Chip Loaf Cake is tender, moist, and packed with 11 grams of protein. Lightly sweetened, with a fine crumb, it makes the perfect breakfast, snack, or dessert. It's an easy one-bowl recipe the whole family will love!

Course Breakfast

Cuisine American

Keyword sour cream loaf

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 224kcal

Author Carolyn

Equipment

1 9x5 inch metal loaf pan

Ingredients

1/2 cup sour cream
1/2 cup brown sugar replacement
3 large eggs room temperature
2 tbsp avocado oil
2 1/4 cups almond flour
1/2 cup vanilla whey protein powder See notes
1 tbsp gelatin Optional, see notes
2 tsp baking powder
1/2 tsp salt
6 tbsp sugar free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350ºF and grease a 9x5 inch loaf pan. Line the bottom and long sides of the pan with parchment paper, with overhanging edges.
In a large bowl, whisk together the sour cream and sweetener until well combined. Whisk in the eggs and oil until smooth.
All at once, add the almond flour, protein powder, gelatin, baking powder, and salt. Stir until well combined.
Add 5 tablespoons of the chocolate chips and stir until well distributed.
Pour the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.
Bake 15 minutes, then reduce the oven temperature to 325ºF. Continue to bake for 35 to 40 minutes, until the top is golden brown and firm to the touch. Cover with foil partway through baking if it seems to be browning too quickly.
Remove and let cool 20 minutes in the pan, than transfer to a wire baking rack to cool completely.

Notes

Storage Information: Keep the loaf tightly wrapped up at all times so that it doesn't dry out. Store on the counter for up to 5 days or in the fridge for up to 10 days. It can also be frozen for several months.

Nutrition