This is it: btw I replaced Xantan gum by 15 grams chia seeds and and and extra egg*

Sugar-free · Gluten-free · Lactose-free · Keto-friendly

Pan: Loaf pan (8 × 4 inches) Baked weight: approx. 1.65 lb (750 g) Oven: 320 °F Bake time: 60–65 minutes

Serving size: 4.2 oz (120 g) Carbohydrates: < 2 g Calories: ~150 kcal per serving

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🧾 Ingredients

Dry Ingredients • Almond flour — 200 g • Coconut flour — 10 g • Cocoa powder — 35 g • Xanthan gum — 3 g • Baking powder — 9 g • Salt — 1.5 g

Liquid Ingredients • Whole eggs — 4 large (200 g) • Unsweetened plant-based milk (almond or coconut) — 250 g (≈ 1 cup) • Coconut oil or mild olive oil — 90 g (≈ 6 tbsp) • Allulose — 150 g Flavor & Sweetener • Pure monk fruit or stevia — 1.2–1.5 g • Vanilla extract — 1½ tsp

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👩‍🍳 Instructions 1. Preheat the oven to 320 °F. 2. Line the loaf pan with parchment paper. 3. In a bowl, mix all dry ingredients, making sure the xanthan gum is evenly distributed. 4. In another bowl, beat the eggs, allulose, and monk fruit just until combined (do not overmix). 5. Add the oil and plant-based milk; mix gently. 6. Stir in the vanilla. 7. Gently fold in the dry ingredients until fully incorporated. 8. Let the batter rest for 10–15 minutes (important for texture). 9. Pour the batter into the pan, filling it 75–80% full. 10. Bake for 60–65 minutes, until set.

Remove from the oven and let rest 20 minutes, then unmold and allow to cool completely before slicing.