Flourless low carb chocolate chip cookie bread recipe. Paleo friendly bread recipe.
grain free gluten free cashew chip bread

Remember when we mentioned our weekend highlight? Well, today we are sharing that recipe with you.

After making our first nut butter bread with our chocolate pistachio protein bread followed by our paleo almond butter bread we’ve been wanting to create another flavor. And chocolate chip came to mind. Well… chocolate chip cookie bread!

Because who doesn’t love any excuse to eat more chocolate chips?

We love COOKIE DOUGH recipes.

low carb paleo chocolate chip cookie bread

We both love, love, love Enjoy life chocolate chips. One thing we sometimes do is pour out a shot glass worth and eat it as a little chocolate treat. Anyone else sneak in bites of chocolate chips? Don’t be shy. We won’t judge you ๐Ÿ™‚ ย Actually our second oldest sister got us doing that as that is how she likes to enjoy her chocolate chips. It’s pretty much the same thing as having a nice piece of dark chocolate. Although, there’s something about eating the cute little chips that make it such a fun experience.

Low-carb, grain-free chocolate chip cookie bread.

grain free coconut flour dairy free bread

paleo low carb chocolate chip bread

Now you might be thinking low-carb?

We’ve never labeled any of our recipes as low-carb even though some of them could be. But today we are saying this bread is low-carb to help those that might be interested in low-carb recipes. Although, you don’t have to eat low-carb to enjoy this amazing bread.

We eat a semi low-carb diet. Don’t get us wrong, we still eat carbs like rice, plantains, potatoes, honey, maple syrup and fresh fruit but they just aren’t the main highlight of our daily diet. We have figured out over the years that our bodies like fats for energy.

The first time we made this recipe we used cashews, which turned out amazing. The second time we used macadamia nuts. Why did we use macadamia nuts? ย They are considered to be lower in carbs. ย Plus we really like them, just wish they were not so expensive.

This bread is full of healthy fats, protein and some carbs! Just what we like.

Grain-free, gluten-free, low carb chocolate chip cookie bread with macadamia nuts.

As you can see from the video the bread came out perfectly!! Easy to make too–thank goodness for Vitamix blenders! You can make anything in a blender.

This bread is so soft and moist, full of flavor and will just set your taste buds on a frenzy. One bite and you will be sold.

Gary kept saying how good the bread was which brought a huge smile to our faces. This bread did not last long in this house (only lasted 3 days) ย and we know it will become an instant family favorite in your house!

chocolate chip coconut flour paleo bread gluten and grainfree

Enjoy this bread warm or chilled.ย Perfect to enjoy with coffee or tea.

Or as a sweet treat for dessert…or whenever you need something to get you through a rough day.

For chocolate chips that are low in sugar and carbs we like Lily’s chocolate chips.

Substitution ideas:

Use any nut or seed butter for the 1 cup of macadamia nuts.

Use any liquid sweetener of choice to replace maple syrup.

If you want it even lower in carbs you can try doing some stevia and doing 2 tablespoons water or coconut milk for the maple.

Use raw cacao nibs or carob chips instead of chocolate chips.

We did not want this bread to be overly sweet so we only did 2 tablespoons of maple syrup for a little touch of sweetness. We find the chocolate chips to add enough sweetness.

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low-carb grain-free chocolate chip bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: makes one 8.5 x 4 bread loaf

low-carb grain-free chocolate chip bread

Love bread but cannot have gluten or grains? Trying to eat a low carb diet? This chocolate chip bread is made from macadamia nuts and coconut flour keeping it low-carb and low-sugar.


  • 1 cup (9 oz) nut butter (macadamia, almonds, or cashews)
  • 5 eggs
  • 2 tbsp maple syrup or coconut nectar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut flour
  • 1/2 cup chocolate chips
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar


  1. Place 2 cups macadamia nuts and cover with water. Let sit for about 1 hour.
  2. Rinse the nuts well.
  3. Pre-heat over to 350 degrees.
  4. Gather all ingredients and let sit out at room temperature.
  5. First need to make nut butter. Blend nuts in vitamix until creamy. This will take some time.
  6. Pour nut butter into bowl and set aside as you will only need 1 cup.
  7. Place remaining ingredients, except chocolate chips, into vitamix blender.
  8. Blend until well combined and smooth.
  9. Hand stir in chocolate chips.
  10. Pour batter into well greased 8.5 x 4 loaf pan.
  11. Bake 25-30 minutes.

Now who is ready for some chocolate chip cookie bread?

Nothing like enjoying chocolate chip cookies as bread.

low carb grain free bread recipe

Would you eat this bread plain or add a topping? If a topping, what would it be?

What flavors would you add to your chocolate chip bread?

P.S. If you enjoyed this video and post please pass this around to your friends and family. Thank you! We cannot do this without your support.


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83 thoughts on “low-carb grain-free chocolate chip cookie bread

  1. I have seriously been obsessing over coconut flour since December. When I can eat something that can BAKE – I get WAYYYYYY too excited for words because for 12 years I went without “baked goods”!

    Posted on June 18, 2014 at 9:56 am
    1. oh yes we love our coconut flour too!! it’s so nice having something that we can bake with ๐Ÿ™‚

      Posted on June 18, 2014 at 11:47 am
  2. This looks delicious. Just want to clarify though… we can use 1 cup premade nut butter, if we want, instead of grinding our own, right? Thanks.

    Posted on June 18, 2014 at 9:58 am
    1. Ellen correct!

      Posted on June 18, 2014 at 11:47 am
  3. Oh my!! This looks divine, making as soon as possible!!!

    Posted on June 18, 2014 at 10:07 am
    1. save us some ๐Ÿ™‚

      Posted on June 18, 2014 at 11:47 am
  4. this looks so good. i LOVE chocolate chips, so i’ll be trying this out for sure soon!

    Posted on June 18, 2014 at 10:31 am
    1. thanks Jen!

      Posted on June 18, 2014 at 11:47 am
  5. so, it’s either 2 cups whole nuts or 1 cup nut butter, right?

    this is going to be great!


    Posted on June 18, 2014 at 10:34 am
    1. no, it’s just 1 cup nut butter for recipe. the two cups of nuts was just to make the nut butter as we did not use all of it for the recipe.

      Posted on June 18, 2014 at 11:46 am
  6. i would eat it plain!

    Posted on June 18, 2014 at 11:05 am
  7. I love your recipes! I’m going to give this a try today.

    Posted on June 18, 2014 at 11:48 am
    1. thanks Heather! let us know if you do ๐Ÿ™‚ hugs

      Posted on June 18, 2014 at 12:29 pm
      1. I made it yesterday, it was awesome! Kids love it, too. Thank you, ladies! ๐Ÿ™‚

        Posted on June 21, 2014 at 9:55 am
        1. awesome Heather, so happy to hear it!! xo

          Posted on June 21, 2014 at 10:50 am
  8. This looks delicious girls! I know I love chocolate chip cookie anything! I bet this toasted until crunchy would be amazing ๐Ÿ™‚
    xoxo Sarah Grace, Fresh Fit N Healthy.

    Posted on June 18, 2014 at 1:25 pm
    1. Toasted would be great Sarah!

      Posted on June 18, 2014 at 6:45 pm
  9. This looks incredible! I would probably use cashew butter since I’ve been really loving it lately. Thanks for sharing this recipe!

    Posted on June 18, 2014 at 1:28 pm
    1. Enjoy the recipe Polly!

      Posted on June 18, 2014 at 6:45 pm
  10. have you tried plantain flour yet? I’ve heard great things!

    Posted on June 18, 2014 at 3:36 pm
    1. Lindsay we have not!

      Posted on June 18, 2014 at 6:46 pm
  11. would seeds butter work?

    Posted on June 18, 2014 at 4:46 pm
    1. Kiko we have not tested that, but sunflower seed butter should do okay. Just make sure it weights 9 oz.

      Posted on June 18, 2014 at 6:47 pm
  12. I just bought coconut flour so I definitely need to make this this weekend!! Thanks for sharing ๐Ÿ™‚

    Posted on June 18, 2014 at 6:26 pm
    1. Awesome Patty! Enjoy the recipe!

      Posted on June 18, 2014 at 6:47 pm
  13. Chocolate chips as a snack is what I’m known for.. I add it to all my trail mix pretty much and eat it with pretzels for a lazy version of chocolate covered preztel ๐Ÿ™‚ I can’t wait to make this!!!

    Posted on June 18, 2014 at 7:47 pm
    1. Let us know how you like the bread Georgia!

      Posted on June 18, 2014 at 8:56 pm
  14. I made this today for our wedding anniversary. We love it! Thank you for adding yummyness to our special day. It’s 9 years. ๐Ÿ™‚

    Posted on June 18, 2014 at 7:56 pm
    1. Marianne awesome!! So glad you enjoyed the recipe and we are honored you picked it to enjoy on your special day! Happy Anniversary!!

      Posted on June 18, 2014 at 8:57 pm
  15. Do you have an egg substitute? I am allergic ๐Ÿ™

    Posted on June 18, 2014 at 8:26 pm
    1. Allie not for this recipe, sorry. We will have to play around with some ideas but at the moment we have no substitutions.

      Posted on June 18, 2014 at 8:57 pm
      1. Ok, thanks!! It looks amazing, though!!

        Posted on June 18, 2014 at 11:40 pm
  16. Yum! Any substitution for the coconut flour?

    Posted on June 18, 2014 at 9:37 pm
    1. Not really as coconut flour is hard to replace since how it reacts in cooking, you could try sweet potato flour or gluten-free flour blend.

      Posted on June 19, 2014 at 9:06 am
  17. Sounds delish! I cannot wait to try it.
    I’d enjoy this bread spread with some peanut butter on it mmm… ๐Ÿ™‚

    Posted on June 19, 2014 at 6:38 am
  18. Just made this with the intention of having something for out of town guests to nibble on this weekend. Outlook for any remaining by tomorrow is bad. I’m off for seconds..this is incredible!

    Posted on June 19, 2014 at 2:54 pm
    1. so happy you liked it Lauren ๐Ÿ™‚ yes go enjoy your seconds!! xo

      Posted on June 19, 2014 at 3:15 pm
  19. Awesome! Making this when I get back home next week.

    Posted on June 19, 2014 at 8:40 pm
    1. Enjoy the bread Michelle

      Posted on June 19, 2014 at 9:02 pm
  20. This looks delicious! Do you think I could substitute some of the whole eggs with eggs whites? Maybe 2 or 3 whole eggs and 3 whites?
    Thank you so much!!!
    Much love,

    Posted on June 21, 2014 at 4:33 pm
    1. sure we think that would be fine

      Posted on June 21, 2014 at 4:38 pm
  21. can I sub egg whites for eggs?

    Posted on June 24, 2014 at 9:16 pm
    1. Angela sure.

      Posted on June 24, 2014 at 9:25 pm
  22. Looks delicious. Fantastic recipe. Thank you for sharing this. I am going to try this now

    Posted on July 14, 2014 at 12:34 am
    1. Awesome let us know how you like it Sanjay.

      Posted on July 14, 2014 at 9:09 am
  23. Could I substitute the coconut flour with oat flour?

    Posted on July 15, 2014 at 4:05 pm
    1. you can try, you might have to adjust the liquids as coconut flour absorbs differently.

      Posted on July 15, 2014 at 4:07 pm
  24. YUM! But, I have a question re: healthy fats. I’ve read that its important to buy nuts that are not roasted or heated because that will ruin the fat content and make it unhealthy, almost like a trans fat. And its important to eat raw nuts, soaked if possible, to keep the fats healthy. But, if one uses nuts in baking, doesn’t that turn the fat content into something unhealthy for the body? Confused !!!

    Posted on July 20, 2014 at 11:47 am
    1. Bar yep there is always a pro and con to everything. This argument about baking and cooking nuts could be made for most foods. It’s a hard battle. We believe in balance, not over doing. It’s a treat so it is about enjoying them in moderation. This is a personal preference. We always try to soak our nuts even if we are going to bake them. We do have unsoaked nuts sometimes. Listen to your body and do what is best for you.

      Posted on July 20, 2014 at 1:24 pm
      1. Sounds like good advice. Thanks!

        Posted on July 20, 2014 at 6:35 pm
  25. Could I use peanut butter in this? Would be so much more affordable!

    Posted on July 27, 2014 at 8:47 pm
    1. yes we say in the directions as that any nut would work

      Posted on July 28, 2014 at 8:29 am
  26. I was wondering if this could be done w/ peanut butter? I love peanut butter and chocolate. Yum!

    Posted on August 1, 2014 at 11:43 am
    1. yes using peanut butter would be great!

      Posted on August 1, 2014 at 12:09 pm
  27. Could I use almond meal/flour instead of the coconut flour? I really want to make this!

    Posted on October 13, 2014 at 1:08 pm
    1. Lucy not really as they absorb liquid differently, but you could try.

      Posted on October 13, 2014 at 5:01 pm
  28. I”ve been on a mission to find grain free, low sugar recipes for my diet, and this looked absolutely wonderful! My loaf is in the oven now, but I’m finding I had to lower the tempurature and cook it longer. So far it’s over 30 minutes, and VERY liquidy in the center. I used almond milk and stevia instead of the maple syrup, and almond butter, so I’m not sure why mine is taking so much longer.

    Posted on March 1, 2015 at 4:46 pm
    1. What size pan did you use? How much almond milk did you do? What your almond runny or thick?

      Posted on March 1, 2015 at 7:33 pm
      1. I also am just making it and I had to cook it about 35 -38 minutes I used almond butter and the rest the same as the recipe , my loaf pan is one of the regular to large size ones so I’m not sure what’d going on-however I have found that I’m having to cook all paleo breads 5-10 minutes longer then recipes prescribe

        Posted on January 31, 2016 at 6:49 pm
        1. Not sure why you have to bake yours longer, we know sometimes different ovens might vary the baking time.

          Posted on February 1, 2016 at 8:06 pm
  29. Is there anything you can replace the vinegar with or maybe leave it out. Vinegar bothers me;(

    Posted on April 24, 2015 at 8:09 pm
    1. you can leave it out

      Posted on April 24, 2015 at 10:51 pm
  30. Just found and made this recipe today! Awesome! I used sugar free syrup and sugar free chocolate chips! Would never know it was healthy! Thank you!

    Posted on May 24, 2015 at 7:28 pm
    1. Glad you enjoyed the recipe!

      Posted on May 25, 2015 at 8:04 am
  31. I am so excited! I have a batch in the oven right now that I used your recipe as the base to make grain free chocolate chip banana bread!!!

    Posted on June 27, 2015 at 12:11 pm
    1. wahoo!! enjoy

      Posted on June 27, 2015 at 3:25 pm
  32. If cashews are used, do they need to be soaked as well?

    Posted on July 27, 2015 at 1:20 pm
    1. we recommend soaking for better digestion, but you don’t have to

      Posted on July 28, 2015 at 12:24 pm
  33. This looks so good!

    Posted on August 31, 2015 at 7:05 pm
  34. Can we sub out almonf flour for the coconut flour if that’s what we have on hand?

    Posted on January 11, 2016 at 5:32 pm
    1. You can it might change the final texture a little. Since coconut flour absorbs liquid you might have to do 1/3 or 1/2 cup almond flour.

      Posted on January 13, 2016 at 1:26 pm
  35. Can you give us the carb/sugar amounts per slice and how many slices per loaf?

    Posted on February 27, 2016 at 8:10 pm
  36. I made this bread a few weeks ago and loved it. I just made it again but added spinach and still so yummy!

    Posted on March 20, 2016 at 9:53 pm
  37. Can you give us the carb/sugar amounts per slice and how many slices per loaf?

    Thank you!

    Posted on April 12, 2016 at 8:02 am
  38. It looks really yum.Can I add it to my low carb diet dessert? Also, can I replace sugar with jaggery?

    Posted on August 4, 2016 at 3:02 am