Of which 6 g sugars and 10.1 g saturated fat.
No-added-sugar version: 212 kcal and 4.3 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Dark coconut and cocoa bread
Dark and dense, perfect sliced thin for toasting.
Ingredients
- 96 g (3½ oz) almond flour
- 112 g (4 oz) coconut flour
- 20 g (¾ oz) 100% cocoa powder
- 20 g (¾ oz) psyllium powder
- 2 tsp baking powder (8 g)
- 1 tsp salt (6 g)
- 1½ tbsp sugar (18 g / ¾ oz) — no added sugar: 2 tbsp erythritol (24 g)
- 6 eggs (300 g / 10½ oz)
- 110 g (4 oz) melted coconut oil
- 240 ml (1 cup) warm water
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Heat the oven to 180 °C (350 °F). Grease the pan and line it with parchment paper.
- Thoroughly mix all the dry ingredients: flours, cocoa, psyllium, baking powder, salt and sugar.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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