This braided chocolate bread is a delicious treat that will leave you feeling good in your own skin. Our Chocolate Prime Shift D-BHB powder adds an extra chocolatey flavor without added sugars.
Prep Time: 20 minutes + 30 minutes to let yeast “proof”
Cooking Time: 30-40 minutes
2 teaspoons dried yeast (1 2-ounce packet)
2 tablespoons warm water
⅔ cup almond flour
⅛ cup Keto brown sugar, such as monk fruit
2 teaspoons xanthan gum
1 teaspoon baking powder
1 large egg
11 ounces shredded mozzarella cheese
2 ounces plain cream cheese
2 ounces Keto-friendly dark chocolate
2 ounces finely chopped hazelnuts
1.5 ounces unsalted butter
¼ cup Keto confectioners’ sugar
1 tablespoon unsweetened cocoa powder
2 packets of Real Ketones Chocolate Prime Shift D-BHB
Mix the yeast with the warm water and let it sit a few minutes to “proof”.
Preheat the oven to 320 F (160 C).
Mix the almond flour, Keto brown sugar, xanthan gum, and baking powder until well-combined. Mix in the egg.
Heat the mozzarella and cream cheese in a glass bowl in the microwave on 30-second intervals, stirring in-between. When it is melted, use your hands to mix it into the flour mixture. It will be sticky, but be patient with this step.
Form a ball with the dough and place in-between two 11x13” sheets of parchment paper.
Use a rolling pin to roll out an 11x13” rectangle of dough, about ¼” thick. Set aside.
Melt all of the chocolate filling ingredients together and stir very well. Spread the chocolate filling mixture over the rectangle of dough.
Carefully roll up the dough and cut in half, so that there are two rolls. Braid together and press firmly together.
Place on a baking sheet lined with parchment paper, and let sit for 30 minutes (to allow the yeast to continue to “proof”.
Bake in the oven for 30-40 minutes. The bread will be golden brown and firm to touch.
Remove from the oven and let cool before serving.
Serve between 12, storing any leftovers in an airtight container on the countertop for 3 days.
Net Carbs: 8