Low Carb Chocolate Chip Cookie Dough Bread
4.4g
Net Carbs
10.3g
Protein
18.0g
Fat
4.2g
Fiber
217
Calories
Ingredients:
- 1/4 cup creamy peanut butter (no sugar added)
- 2 teaspoons Vanilla Extract
- 1/2 cup Almond butter
- 4 each Egg
- 1 teaspoon Baking soda
- 1/2 cup Lily's Dark Chocolate Baking Chips
- 4 tablespoons Cashew Butter
- 1 serving Vital proteins collagen peptides
- 1/4 teaspoon Salt
- 1 tablespoon truvia
Directions:
- Heat oven to 350 and line a loaf pan with parchment paper.
- In a stand mixer combine all ingredients except for chocolate chips until well combined. Stir in about two thirds of the chocolate chips and pour into the lined loaf pan. Sprinkle the remaining chocolate chips over the top of the batter. Bake for 40-45 minutes, or until completely done. Let cool for 10 minutes before slicing. Slice into 10 roughly ½-inch slices. One slice is one serving.
This bread can be stored in an airtight container on the counter for up to 2 days. Slicing and then freezing this bread is a great way to store it. You can warm up a slice in the toaster, or in a warm oven.
