6 Ingredient Raspberry Choco Loaf

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If you’re looking for a quick, wholesome, and delicious breakfast option that fits into a gluten-free lifestyle, this 5-ingredient Gluten Free Raspberry Choco Loaf is just the thing. Made with nutrient-rich almond flour, naturally sweet maple syrup, and raspberries, this loaf is both satisfying and nourishing, without any complicated prep or hard-to-find ingredients.

What makes this loaf so special is its simplicity. With just five pantry staples, you can whip up a soft, moist, and slightly sweet loaf that’s bursting with real fruit flavor. There are no refined sugars, no dairy, and absolutely no gluten—just clean, real ingredients you can feel good about.

Whether you’re meal prepping for the week, hosting a casual brunch, or just need a grab-and-go snack, this loaf checks all the boxes. It’s naturally gluten-free, freezer-friendly, and perfect own its own or you can dress it up with a dollop of yogurt, a drizzle of nut butter, or a sprinkle of seeds for extra texture and nutrition.

Minimal ingredients, maximum flavor—this is healthy comfort food at its best.

Why You’ll Love This Recipe

I love this recipe because its a healthy version of sweet without refined sugar and nasty ingredients. The combination of the raspberries and milk chocolate, is heavenly

Ingredients

Almond Flour or GF Self Raising Flour: Totally up to you
Free Range Eggs: Always
Honey: Or you can choose maple syrup
Gluten Free Baking Powder: Make sure its GF
Frozen Raspberries: You can choose fresh if in season, otherwise frozen is always great value
Choc Chips: I like dark chocolate, better for you and perfect with the tartness of the raspberries

Get ready! Embrace baking!

Instructions

Preheat oven to 180c. Line a loaf pan with baking paper (I prefer this option as easy to slide out of the pan)
Whisk together the almond flour, eggs, honey, and baking powder in a large bowl until smooth.
Gently fold in the raspberries and chocolate chips. Try not to overmix, especially if using fresh berries.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frequently Asked Questions

Could I swap the raspberries for blueberries?

Yum! Or even mixed berries would be delicious!

Can I freeze the loaf once cooked?

A great option. Slice and freeze. Delicious toasted.

Can I add sugar?

Let’s try not to! Although, if you prefer sugar, I would suggest raw or brown sugar as an option

6 Ingredient Gluten Free Raspberry Choco Loaf

Raquel Bosustow

I am hoping you can feel the inspiration to bake! With just 6 simple ingredients, this is a perfect way to start.

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Prep Time 10

Cook Time 35

Serves

Ingredients

2 cups Almond Flour
3 Free Range Eggs
1/4 cup Honey
1 tsp Gluten Free Baking Powder
1 cup Frozen Raspberries
1/3 cup Choc Chips

Instructions

Preheat oven to 180c. Line a loaf pan with baking paper (I prefer this option as easy to slide out of the pan)
Whisk together the almond flour, eggs, honey, and baking powder in a large bowl until smooth.
Gently fold in the raspberries and chocolate chips. Try not to overmix, especially if using fresh berries.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Dessert

Cuisine | universal