Keto Peanut Butter Bread

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This keto peanut butter bread is so moist yet light and fluffy – and it comes together in minutes! It’s a wonderful low carb breakfast choice or afternoon treat. Gluten free, sugar free and only 3.4g net carbs per slice.

keto peanut butter bread sliced open

If you’ve been following this blog for a while, you’ll know how much I love peanut butter. I realised JUST HOW MANY keto peanut butter recipes I have on my website when I recently collected them all in one roundup post!

Well, there’s always room for one more, right? Because this healthy peanut butter bread was definitely still missing in my repertoire.

I think you’re going to love this sweet bread recipe. It is

  • quick and easy to make – only 10 minutes prep
  • packed with peanut flavour
  • low in carbs and gluten free!

It tastes great all on its own, but you can toast and butter it like a “real” bread for a luscious sugar free breakfast. Or, think of it as a loaf cake and enjoy a slice in the afternoon with a cuppa!

Before we get started, let’s clarify something I get asked a lot:

Is peanut butter keto?

That’s a yes! Even though peanuts are technically a legume, they are a popular keto food. Peanuts are higher in fat than other beans and they are low in carbs. Nutritionally speaking, they are very similar to almonds. Peanuts are also gluten free. 

However, not all peanut butter brands are keto friendly. This is because some contain added sugar. Always read the label! Alternatively, you can also make your own peanut butter.

a slice of healthy peanut butter bread with butter

Peanut butter texture

The correct texture of peanut butter is important for this recipe. Make sure that it is runny and not hard. The dry, firm bits from the bottom of the pot are not what we’re looking for here! Stir the pot well before using.

Ingredients

You only need 8 simple ingredients for this flourless peanut butter cake recipe that are all low carb cupboard staples.

  • Peanut butter – Ideally, peanut butter should contain just one ingredient – peanuts. Good UK brands are Manilife or Meridian.
  • Eggs
  • Almond flour – I used ground almonds, which are equivalent to regular almond flour in the US. Super-fine almond flour will also work.
  • Coconut flour – It’s always best to measure this with a a scale rather than cups because coconut flour absorbs a lot of moisture.
  • Almond milk – Check that it is unsweetened.
  • Granulated Sweetener – I used a granulated erythritol monk fruit sweetener blend. Golden erythritol would also work, as would erythritol stevia blends, xylitol or allulose. If using xylitol, be aware it’s toxic to dogs.
  • Baking powder – can be replaced with 1 tsp baking soda and 1 tsp apple cider vinegar
  • Sea salt – only if your peanut butter is unsalted.

How to make keto peanut butter bread

peanut butter batter in a food processor bowl and a loaf tin lined with parchment paper

First, preheat the oven to 180 C / 350 F and line a bread pan with parchment paper.

Using an electric mixer or a food processor, blend the eggs until fluffy, light in colour and double the size – about 2 minutes.

Add the sweetener, peanut butter and almond milk and continue blending until a smooth batter.

In a separate bowl, stir together the remaining dry ingredients – almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined.

smoothing the top of the dough in a loaf tin with a spatula

Wait 3 minutes to let the coconut flour absorb the moisture. Now, check the consistency of your batter. It should be soft. If your peanut butter was very runny, you may need to add an additional tablespoon coconut flour. If it was firmer, you may need to add a splash of almond milk.

Fill the batter into the prepared bread pan and bake for about 60 minutes. Check the keto bread after 45-50 minutes. If it is golden brown, loosely cover the top with aluminium foil to prevent burning.

Let cool completely before slicing.

baked bread loaf on parchment paper

Recipe variations

It’s possible to replace the peanut butter with other nut butters such as almond butter or with sunflower seed butter.

Using only almond flour: Use 1 ¾ cup or 175 grams of almond flour and omit the coconut flour.

Using only coconut flour: Use ⅓ cup plus ¼ cup or 70 grams of coconut flour and omit the almond flour.

Keto chocolate peanut butter bread: Create a chocolate swirl by taking ½ of the batter and adding 2 tbsp cocoa powder. Then, follow the instructions in my Peanut Butter Brownies recipe on how to create the marble effect.

Savoury option: Simply leave out the sweetener! The recipe works just as well without.

Storage

Keto peanut butter bread stays fresh at room temperature for 2 days and in the fridge for about 6 days.

It also freezes well. Store in the freezer for up to 3 months.

More sugar free peanut butter treats

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sliced keto peanut butter bread and a knife

Keto Peanut Butter Bread

from sugarfreelondoner.com

A healthy peanut butter bread that will go down a treat both for breakfast or as a grab and go snack! This easy recipe is going to wow all peanut butter fans, whether they are low carb or not.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 203 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • First, preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.

  • Using an electric mixer or a food processor, blend the eggs until fluffy, light in colour and double the size – about 2 minutes.

  • Add the sweetener, peanut butter and almond milk and continue blending until a smooth batter.

  • In a separate bowl, stir together the remaining dry ingredients – almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined.

  • Wait 3 minutes to let the coconut flour absorb the moisture. Now, check the consistency of your batter. It should be soft. If your peanut butter was very runny, you may need to add an additional tablespoon coconut flour. If it was firmer, you may need to add a splash of almond milk.

  • Fill the batter into the prepared bread pan and bake for about 60 minutes. Check the bread after 45-50 minutes. If it is golden brown, loosely cover the top with aluminium foil to prevent burning.

  • Let cool completely before slicing.

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Notes

3.4g net carbs per slice. Makes 12 slices. 
***The correct texture of peanut butter is important for this recipe. Make sure that it is runny and not hard. The dry, firm bits from the bottom of the pot are not what we’re looking for here! Stir the pot well before using. Ideally choose peanut butter to use contains just one ingredient – peanuts. No additional fats, no added sugar.  
Savoury option: Simply leave out the sweetener! The recipe works just as well without.

Nutrition

Calories: 203kcalTotal Carbohydrates: 6.2gProtein: 9gFat: 16.6gSaturated Fat: 3gFiber: 2.8gSugar: 1.4g

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.





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