Low Carb Chocolate Chip Cookie Dough Bread


Atkins Low Carb Chocolate Chip Cookie Dough Bread
4.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.3g

Protein

18g

Fat

4.2g

Fiber

217.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/2 cup Lily's Dark Chocolate Baking Chips
  • 0 1/2 cup ALMOND BUTTER
  • 2 tsp Vanilla Extract
  • 4 each EGG
  • 0 1/4 tsp SALT
  • 1 tsp BAKING SODA
  • 0 1/4 cup Creamy peanut butter (no sugar added)
  • 4 Tbsp CASHEW BUTTER
  • 1 serving Vital proteins collagen peptides
  • 1 tablespoon truvia

DIRECTIONS

  1. Heat oven to 350 and line a loaf pan with parchment paper.
  2. 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.

Cooking Tip