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Pecan Chocolate Breakfast Bread (Gluten Free)

October 17, 2016 by Denise 8 Comments

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!
I’ve been on a breakfast bread kick. My last bread (cinnamon apple breakfast bread) was a real hit in our family and I used almond flour to make it gluten free. For this bread I’ve used almond butter and it too makes a quick and tasty sweet bread. Both are somewhat low carb. It’s the perfect breakfast for my husband who usually likes bagels and pastries for breakfast but is trying to lower his carb intake. I like this pecan chocolate breakfast bread because it’s so easy to make and you can freeze slices for another day.


This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!

Like most quick breads you really just mix the wet ingredients first and then mix in the dry ingredients. Since Im using almond butter today, it’s mostly wet ingredients. For the chocolate, I used a dark chocolate bar I buy at Aldi. It’s 85% cacao so it’s pretty dark but I like the taste. It’s not very sweet. You could use any kind of chocolate you like but if you are going for the health benefits, stick to dark chocolate. I used pecans because I love them but again you can vary the type of nut you use if you wish.

Pecan Chocolate Breakfast Bread

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!

Thoughts & Notes

  • I used Swerve sweetener because it has 0 net carbs and tastes like sugar to me. Coconut sugar is also a good choice. This bread is not overly sweet so if you want it sweeter adjust accordingly.
  • I used pumpkin puree to keep it moist.Make sure it’s our pumpkin puree and not pumpkin pie filling. You can substitute no sugar added apple sauce instead of the pumpkin if you wish.
  • As mentioned above, you can use any type of chocolate or nut combination.
  • Use a clean almond butter as possible. Make sure there is no added sugar in the ingredients list.
  • This bread is easy to freeze and gluten free. Just slice and then freeze the individual slices. Reheat in the microwave for breakfast.
  • This bread is a quick & healthy make ahead breakfast option that is lower in carbs and sugar.

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!

I hope you like this recipe. I’ve already made it 4 times as it’s easy and really delicious. I think I’ve finally found a baking project that I can handle! Enjoy. The nutritional information for 1 slice is:

260 cals / 21.3g fat / 25.7g carbs / 20.3g fiber / 8.7g protein = 5.4g net carbs

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!
5 from 1 vote
Print

Pecan Chocolate Chip Breakfast Bread (gluten free)

This pecan chocolate breakfast bread is a delicious gluten free treat that you can have every morning. Easy to make and freezable too!
Course Snack
Cuisine American
Keyword bread, chocolate, gluten free, low carb, paleo, pecans
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 260 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ¾ cup almond butter, natural
  • 1 cup cauliflower, riced
  • 2 Tablespoons coconut flour
  • 2 large eggs
  • ½ cup pumpkin puree
  • 1 teaspoon baking soda
  • ½ cup dark chocolate, broken into small pieces (see note)
  • 1 teaspoon vanilla
  • ½ cup Swerve sweetener
  • ½ cup roasted pecans, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk your eggs and then add all of your ingredients except for the chocolate and pecans.
  3. When mixed together, add your pecans and chocolate and just mix to incorporate.
  4. Spoon into a greased bread pan.
  5. Bake for 40-50 minutes checking every once in awhile to make sure it doesn't get over done.
  6. A toothpick should pull out of the center cleanly and/or the top should be firm to the touch.
  7. Note* I used 2 small Moser Roth 85% cacao chocolate bars from Aldi. If you are not concerned about carbs, just use any kind of chocolate you like. 

This post may contain affiliate links. For more information please visit our policies page.


More gluten free ideas!

These Paleo blueberry bagels are both low carb and gluten free. A healthy alternative to bread. Very filling with only 3.5g carbs & 7.3g protein.
Paleo Blueberry Bagels
These low carb lemon berry bundt cakes are the perfect solution to your sweet tooth on a diet. Not only are they sweet and tasty, they are gluten free too!
Low Carb Lemon Berry Bundt Cake
These gluten free, maple walnut biscotti are the perfect low carb treat. Enjoy with a nice cup of coffee for an afternoon break or even as dessert!
Gluten FreeMaple Walnut Biscotti
This Paleo coconut caramel quick bread is a tasty recipe you can eat any time of the day. Gluten free and full of flavor!
Paleo Coconut Caramel Quick Bread

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Kelly

    September 25, 2018 at 12:45 am

    Do you know the nutritional value of the bread

    Reply
    • Denise

      September 25, 2018 at 2:08 am

      Hi Kelly,
      I calculated it to be
      260 cals / 21.3g fat / 25.7g carbs / 20.3g fiber / 8.7g protein = 5.4g net carbs
      However, I used 2 small Moser Roth 85% cacao chocolate bars for the chocolate. If are concerned about carbs using a different chocolate would affect the calculations. I also used MaraNatha all natural almond butter.
      Hope that helps!

      Reply
      • Kelly

        September 25, 2018 at 6:53 am

        Thanks. Is that per slice? Made it last night. It’s really good.

        Reply
        • Denise

          September 26, 2018 at 8:31 am

          Yes that is per slice. Glad You liked it!

          Reply
  2. Bethany @ athletic avocado

    October 17, 2016 at 5:37 pm

    HOLY WOW. This bread looks really guilty and decadent, but by looking at the ingredients, it’s obviously not! So cool that you used cauliflower! LOVE this recipe! 🙂

    Reply
    • Denise

      October 19, 2016 at 6:59 am

      Thank you Bethany! I’m really happy how it came out!

      Reply
  3. Donna

    October 17, 2016 at 5:34 pm

    Looks yummy – is the cauliflower raw or cooked first?

    Reply
    • Denise

      October 17, 2016 at 7:42 pm

      It’s raw Donna. It adds bulk but doesn’t affect the taste. I just take raw cauliflower and pulse it in a food processor to make cauliflower rice. Let me know if you have any other questions.

      Reply

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