low-carb grain-free chocolate chip cookie bread

by purelytwins

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 🙂  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?  They are considered to be lower in carbs.  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)  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. 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.

If you liked the recipe, click here to get FREE recipe updates delivered to your inbox once a week so you never miss a recipe.


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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: makes one 8.5 x 4 bread loaf 1x


  • 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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GiGi Eats June 18, 2014 - 9:56 am

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”!

purelytwins June 18, 2014 - 11:47 am

oh yes we love our coconut flour too!! it’s so nice having something that we can bake with 🙂

Ellen June 18, 2014 - 9:58 am

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.

purelytwins June 18, 2014 - 11:47 am

Ellen correct!

kat June 18, 2014 - 10:07 am

Oh my!! This looks divine, making as soon as possible!!!

purelytwins June 18, 2014 - 11:47 am

save us some 🙂

Jen June 18, 2014 - 10:31 am

this looks so good. i LOVE chocolate chips, so i’ll be trying this out for sure soon!

purelytwins June 18, 2014 - 11:47 am

thanks Jen!

zosia June 18, 2014 - 10:34 am

so, it’s either 2 cups whole nuts or 1 cup nut butter, right?

this is going to be great!


purelytwins June 18, 2014 - 11:46 am

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.

Linz @ Itz Linz June 18, 2014 - 11:05 am

i would eat it plain!

Heather June 18, 2014 - 11:48 am

I love your recipes! I’m going to give this a try today.

purelytwins June 18, 2014 - 12:29 pm

thanks Heather! let us know if you do 🙂 hugs

Heather June 21, 2014 - 9:55 am

I made it yesterday, it was awesome! Kids love it, too. Thank you, ladies! 🙂

purelytwins June 21, 2014 - 10:50 am

awesome Heather, so happy to hear it!! xo

Sarah Grace June 18, 2014 - 1:25 pm

This looks delicious girls! I know I love chocolate chip cookie anything! I bet this toasted until crunchy would be amazing 🙂
xoxo Sarah Grace, Fresh Fit N Healthy.

purelytwins June 18, 2014 - 6:45 pm

Toasted would be great Sarah!

Polly @ Tasty Food Project June 18, 2014 - 1:28 pm

This looks incredible! I would probably use cashew butter since I’ve been really loving it lately. Thanks for sharing this recipe!

purelytwins June 18, 2014 - 6:45 pm

Enjoy the recipe Polly!

lindsay June 18, 2014 - 3:36 pm

have you tried plantain flour yet? I’ve heard great things!

purelytwins June 18, 2014 - 6:46 pm

Lindsay we have not!

Kiko June 18, 2014 - 4:46 pm

would seeds butter work?

purelytwins June 18, 2014 - 6:47 pm

Kiko we have not tested that, but sunflower seed butter should do okay. Just make sure it weights 9 oz.

Patty @ Reach Your Peak June 18, 2014 - 6:26 pm

I just bought coconut flour so I definitely need to make this this weekend!! Thanks for sharing 🙂

purelytwins June 18, 2014 - 6:47 pm

Awesome Patty! Enjoy the recipe!

Georgia June 18, 2014 - 7:47 pm

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 🙂 I can’t wait to make this!!!

purelytwins June 18, 2014 - 8:56 pm

Let us know how you like the bread Georgia!

Marianne June 18, 2014 - 7:56 pm

I made this today for our wedding anniversary. We love it! Thank you for adding yummyness to our special day. It’s 9 years. 🙂

purelytwins June 18, 2014 - 8:57 pm

Marianne awesome!! So glad you enjoyed the recipe and we are honored you picked it to enjoy on your special day! Happy Anniversary!!

Allie June 18, 2014 - 8:26 pm

Do you have an egg substitute? I am allergic 🙁

purelytwins June 18, 2014 - 8:57 pm

Allie not for this recipe, sorry. We will have to play around with some ideas but at the moment we have no substitutions.

Allie June 18, 2014 - 11:40 pm

Ok, thanks!! It looks amazing, though!!

Chris June 18, 2014 - 9:37 pm

Yum! Any substitution for the coconut flour?

purelytwins June 19, 2014 - 9:06 am

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.

badgurl June 19, 2014 - 6:38 am

Sounds delish! I cannot wait to try it.
I’d enjoy this bread spread with some peanut butter on it mmm… 🙂

Lauren June 19, 2014 - 2:54 pm

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!

purelytwins June 19, 2014 - 3:15 pm

so happy you liked it Lauren 🙂 yes go enjoy your seconds!! xo

Michelle June 19, 2014 - 8:40 pm

Awesome! Making this when I get back home next week.

purelytwins June 19, 2014 - 9:02 pm

Enjoy the bread Michelle

Audra June 21, 2014 - 4:33 pm

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,

purelytwins June 21, 2014 - 4:38 pm

sure we think that would be fine

Angela June 24, 2014 - 9:16 pm

can I sub egg whites for eggs?

purelytwins June 24, 2014 - 9:25 pm

Angela sure.

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Sanjay Sajeev July 14, 2014 - 12:34 am

Looks delicious. Fantastic recipe. Thank you for sharing this. I am going to try this now

purelytwins July 14, 2014 - 9:09 am

Awesome let us know how you like it Sanjay.

Aleksandra July 15, 2014 - 4:05 pm

Could I substitute the coconut flour with oat flour?

purelytwins July 15, 2014 - 4:07 pm

you can try, you might have to adjust the liquids as coconut flour absorbs differently.

bar July 20, 2014 - 11:47 am

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 !!!

purelytwins July 20, 2014 - 1:24 pm

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.

bar July 20, 2014 - 6:35 pm

Sounds like good advice. Thanks!

kathryn July 27, 2014 - 8:47 pm

Could I use peanut butter in this? Would be so much more affordable!

purelytwins July 28, 2014 - 8:29 am

yes we say in the directions as that any nut would work

sara August 1, 2014 - 11:43 am

I was wondering if this could be done w/ peanut butter? I love peanut butter and chocolate. Yum!

purelytwins August 1, 2014 - 12:09 pm

yes using peanut butter would be great!

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Lucy October 13, 2014 - 1:08 pm

Could I use almond meal/flour instead of the coconut flour? I really want to make this!

purelytwins October 13, 2014 - 5:01 pm

Lucy not really as they absorb liquid differently, but you could try.

Erin March 1, 2015 - 4:46 pm

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.

purelytwins March 1, 2015 - 7:33 pm

What size pan did you use? How much almond milk did you do? What your almond runny or thick?

kristen Halsey January 31, 2016 - 6:49 pm

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

purelytwins February 1, 2016 - 8:06 pm

Not sure why you have to bake yours longer, we know sometimes different ovens might vary the baking time.

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Angela W. April 24, 2015 - 8:09 pm

Is there anything you can replace the vinegar with or maybe leave it out. Vinegar bothers me;(

purelytwins April 24, 2015 - 10:51 pm

you can leave it out

Suzanne May 24, 2015 - 7:28 pm

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!

purelytwins May 25, 2015 - 8:04 am

Glad you enjoyed the recipe!

Crystal June 27, 2015 - 12:11 pm

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!!!

purelytwins June 27, 2015 - 3:25 pm

wahoo!! enjoy

shayna July 27, 2015 - 1:20 pm

If cashews are used, do they need to be soaked as well?

purelytwins July 28, 2015 - 12:24 pm

we recommend soaking for better digestion, but you don’t have to

Kelly August 31, 2015 - 7:05 pm

This looks so good!

Meg January 11, 2016 - 5:32 pm

Can we sub out almonf flour for the coconut flour if that’s what we have on hand?

purelytwins January 13, 2016 - 1:26 pm

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.

Syl February 27, 2016 - 8:10 pm

Can you give us the carb/sugar amounts per slice and how many slices per loaf?

Sandra March 20, 2016 - 9:53 pm

I made this bread a few weeks ago and loved it. I just made it again but added spinach and still so yummy!

Penny April 12, 2016 - 8:02 am

Can you give us the carb/sugar amounts per slice and how many slices per loaf?

Thank you!

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It looks really yum.Can I add it to my low carb diet dessert? Also, can I replace sugar with jaggery?

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Glenda April 5, 2020 - 7:04 pm

This sounds and looks delicious but need nutritional facts for keto please. Thanks.


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