“Low calorie chocolate bread”

I posted a picture of this bread on my facebook page and I followed it with a question, ‘Who would be interested in the recipe for this low calorie bread?’. The response I got was amazing 🙂 I often worry that I may not be baking the right content or I may not be baking stuff that other people would eat.

I love making healthier versions of well known indulgences, however, during the week I tend to bake things that are quick, versatile and can either keep well or be frozen. More often than not, these little creations aren’t very interesting, or so I thought. Based on the response I received from Facebook, it seems that sharing these recipes would be appreciated.

I wanted to try make a bread or a loaf that didn’t rely on protein powder. I know that not everyone is a fan and some people may not have protein powder as readily available as I do.

One slice of this bread contains a mere 50 calories (Protein: 3.1 Carbs: 6.6 Fat: 1.3)

Don’t blame me if you somehow manage to eat half the loaf in 1 sitting, and trust me on this one, it is VERY possible!

(Also- excuse the calluses on my hands, I took this pic straight after training) 

Low calorie chocolate bread


  • 1/2 cup whole grain spelt flour
  • 1/4 cup oat flour
  • 1 heaped TBS cocoa
  • 1 tsp baking powder
  • 1/4 tsp bicarb
  • 1 tsp psyllium husk, optional but recommended
  • 1 egg
  • 3 egg whites
  • 1/2 tsp stevia
  • 1 tsp liquid sweetener/ 3 TBS honey
  • 3/4 cup water
  • 1 tsp caramel or vanilla essence
  • 3/4 cup grated pumpkin


  1. Preheat oven to 180' and spray a loaf tin with some cooking spray, Set aside.

  2. Add the spelt flour, oat flour, cocoa, stevia, baking powder, bicarb and psyllium husk to a bowl and mix until the cocoa has turned the mixture a chocolate brown colour.

  3. To a blender or a food proecessor, add the egg, egg whites, water, essence and liquid sweetener. Blend for at least one minute. Add the grated pumpkin to this mixture.

  4. Fold the egg mixture into the dry ingredients, being careful not to overmix.

  5. Pour into the prepared tin and bake for 35 minutes.

  6. Allow the bread to cool fully before removing from the tin and before slicing.

Jo's Notes

If you aren't a fan of stevia, then you could substitute it for 1/4 cup of honey or 1/3 cup of xylitol, both taste dependent.



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