Peanut Butter Bread

About

This deliciously sweet Keto peanut butter bread makes for a great alternative low carb loaf. Somewhere between bread and a cake, this Keto loaf has a mild peanut taste, perfect complemented by sweet or savory toppings. This low carb loaf is perfect sliced warm for breakfast or for lunchtime sandwiches with your favorite Keto fillings.

How Do You Make Keto Peanut Butter Bread?

We have used coconut flour and ground almonds to create the base of our Keto bread. The low carb flours are mixed with melted butter, natural peanut butter, sweet cinnamon, erythritol, almond milk, baking soda, lemon and eggs to create a rich cake-like batter. The batter is then spooned into a lined loaf tin for baking until risen and golden. Once cooled, the loaf is ready for slicing. You may use a homemade peanut butter for this recipe or a shop-bought natural peanut butter.

Serving Suggestions

This Keto Peanut butter loaf is incredibly versatile. The bread can be enjoyed warm, slathered in butter or a low carb berry jam – perfect for weekend breakfasts. Alternatively, why not try a savory topping of crispy fried bacon? This makes an excellent brunch or lunch option that the whole family can enjoy. This Keto loaf will provide 12 generous slices of bread.

Ingredients

3 medium raw egg
2 tablespoon unsalted butter
2 cup, ground almonds, raw
1 teaspoon cinnamon, ground
1 teaspoon baking soda
1 teaspoon lemon juice
½ cup almond milk, vanilla or other flavors, unsweetened
½ cup 100% pure erythritol by now
⅓ cup peanut butter, natural, unsalted
⅓ cup coconut flour
⅛ teaspoon salt, sea salt

Instructions

Add the peanut butter and unsalted butter to a heatproof bowl. The peanut butter and butter need to be gently melted and mixed together. You can either set the bowl in a microwave to briefly heat through until melted. Alternatively, you can create a double boiler on the stove to gently melt the butters together. Once both the butter and peanut butter are completely melted, stir together to combine until smooth.
Add the ground almonds, coconut flour, cinnamon, erythritol, baking soda and salt to the bowl with the melted butters. Beat the mixture together well to combine. You may adjust the seasoning and add more or less cinnamon and sweetener as desired. You can also sub for your preference in low carb granulated sweetener if you wish. Be sure to adjust your macros for any changes.
Add the almond milk and the lemon juice to the bowl. Mix together well to combine with the flours and melted butters. The mixture will be quite thick and slightly lumpy at this stage.
Preheat the oven to 370 degrees Fahrenheit and line a loaf tin with baking paper. Crack the eggs into the mixing bowl. Beat the mixture together well until thoroughly combined and you have a thick but smooth cake batter.
Carefully spoon the peanut butter batter into the prepared loaf tin. Use a spoon or spatula to gently level the batter so that the surface is smooth and even. Transfer the loaf to the oven to bake for 45-50 minutes.
After this time the loaf should be golden brown all over and cooked through. If you test the center of the loaf with a skewer it should come away clean. Set the bread aside to cool in the tin before removing. You can serve the bread warm if desired or allow to cool completely. You should be able to get 12 even slices from the loaf.