Step 1

Mix the flour, ground almonds, cacao powder and salt. Add butter, xylitol, rice syrup and yeast.

Step 2

Heat the coconut milk with 3 crushed cardamom pods in a saucepan over a gentle heat until it is just boiling, then turn the heat off and allow to infuse for 10 mins or so, until it is warm to the touch. Remove the cardamom pods or strain through a sieve to catch them, pouring the coconut milk into the dry ingredients. Bring the dough together and knead for about 10 mins. It should be smooth by this point.

Step 3

Briefly knead the chopped chocolate or cacao nibs into the dough until they are evenly dispersed, then form a loaf and place it on a lined baking tray. Place in a plastic bag or cover with a tea towel and leave to rise for 1 and 1/2 hours, until doubled in size.

Step 4

Preheat the oven to 220C/425F/gas Bake for 10 mins, then reduce temperature to 190C/375F/gas 5 for another 20 mins.

Step 5

Allow to cool slightly, then brush with melted butter (or go full on treat with a glaze made with sugar free icing sugar* and coconut milk).

Step 6

Serve warm or cold with butter or nut butter or jam (sugar free or regular).