Peanut Butter and Jelly Sandwiches

About

The kid in you will thank you once you bite into a sweet peanut butter and jelly sandwich made with fluffy Keto cloud bread! Every part of the recipe is homemade, from the jelly to the peanut butter to the bread. Your Keto jelly is made with real strawberries, a hint of lemon juice, and sugar substitutes. It thickens up just like the jelly you buy at the store, and it glides on any Keto bread smoothly. Since the peanut butter is homemade, you can choose between creamy or crunchy. You’ll notice the recipe makes several sandwiches. Since you need a substantial amount of jelly and peanut butter for them to be made properly, you can keep the completed condiments separated in your refrigerator. Keep your cloud bread stored in an airtight-sealed bag so you can pull out a piece and make a sandwich whenever you’re craving one!

Jam Or Jelly?

Is there really a difference between jam and jelly? Yes! Jam is made with whole fruit that is mashed and preserved in the jam. Jelly is often more like a gelatinized puree. Jelly is more transparent and typically has more sugar. However, this healthy Keto strawberry jam is only made with real fruit and Keto-friendly sweeteners.

Fruit Pectin VS Gelatin

If you didn’t know already, gelatin is not vegetarian because it is made from horse hooves. If you’d like a more vegetarian-friendly Keto recipe, you can substitute gelatin with fruit pectin. Pectin is an all-natural starch found in apples and other fruits. Follow the directions on your pectin packaging to know exactly how much to substitute with.

Ingredients

5 oz strawberries, frozen, unsweetened
8 fl oz water
1 teaspoon lemon juice
5 Drop liquid stevia
2 teaspoon erythritol granulated
1 teaspoon gelatin (jello) powder, plain
1 ½ teaspoon water
6 oz peanut butter, unsalted
1 tablespoon avocado oil
12 large raw egg
4 oz cream cheese
½ teaspoon cream of tartar

Instructions

Make the strawberry jam first so it has time to set, but making it the night before would be best. Add whole, frozen strawberries, water, lemon juice, liquid stevia, and erythritol to a medium-sized pot. Cover the pot with a lid, bring it to a boil, then reduce it to a simmer. Let the strawberries simmer until they are soft enough to fall apart. While the strawberries are simmering, pour powdered gelatin into a small dish and pour cold tap water over it.
Set the gelatin aside to bloom. When the strawberries are soft, remove the pot from the heat and use an immersion blender to blend the berries and liquids into a puree. You can also use a good-quality blender to make the puree. Strain the puree back into the cooking pot so the seeds are removed. Bring the pot to a simmer again.
Once the puree is hot, add a couple of spoonfuls to the bloomed gelatin. Stir the gelatin until it dissolves into the hot liquid. Then, pour the thickened liquid back into the simmering pot. Stir the ingredients, and let the puree bubble over low heat until it is thick enough to leave a glossy coating on the back of a metal spoon. Pour the hot jelly into a container it can chill and set in. Let the jelly cool down at room temperature. Then, place it in your refrigerator where it needs to be set for a minimum of 4 hours.
To make the peanut butter, blend whole roasted, unsalted peanuts in a powerful blender or food processor. Continually scrape the peanuts down with a spatula and grind them until the peanut form a thick but creamy butter. Drizzle the avocado oil into the peanuts as you continue blending to make smooth peanut butter. If you like chunky peanut butter, leave it chunky! It’s best to refrigerate homemade peanut butter. Scoop the peanut butter into a container, and set it to chill in your refrigerator alongside the jelly.
Once the jelly and peanut butter are set, you can make the cloud bread for the sandwiches. Separate all your eggs, and add the yolks to a stand mixer with a whip attachment. Whip the yolks at a high speed for several minutes until they thicken up and turn pale yellow. When the yolks are pale, add softened cream cheese to the mixer. Whip the ingredients together until you have a lump-free, pale yellow mixture. Scrape the mixture into a clean bowl to leave aside for the next step.
Wipe your mixing bowl and attachment clean, making sure there is no yolk left behind. Pour the egg whites into the bowl, and begin whipping them until they’re frothy. Once the whites are frothy, add cream of tartar and continue whipping them until you reach stiff peaks. If you left your egg whites out at room temperature, it should only take them a few minutes to become stiff. When the egg whites are done, use a baking spatula to add about ⅓ of the whites to the yolk mixture, and fold them in. Continue until all the egg whites are folded into the yolks, and you have a light yellow, fluffy cloud bread batter.
Turn on an oven to preheat to 300 degrees. Line a sheet tray with parchment paper, and begin scooping a ¼-cup portion of batter onto the paper. Gently spread the batter into about a 5-inch circle, then repeat the process until the rest of the batter is portioned. Bake the cloud bread immediately for 25 minutes or until the bread has golden edges with a soft and bouncy center. Let the cloud bread cool for at least 5 minutes before you use it, or you can let it cool at room temperature.
To assemble one peanut butter and jelly sandwich, flip a piece of cloud bread over so the flat side is facing up. On one half of the bread, spread about ¼ ounce of cold strawberry jelly. On the other half, spread about ½ ounce of chilled peanut butter. Fold the cloud bread in half to smush the peanut butter and jelly together to complete your sandwich. Repeat as necessary to assemble all sandwiches, or save the individual components to make another fresh sandwich when you’re ready.