Keto Low Carb Peanut Butter Bread Loaf

This flourless, gluten-free bread is perfect for those with dietary restrictions or following a low carb diet.
With only 5 ingredients, this peanut butter bread is quick and easy to make. Plus, there’s no bread maker required! You can make this in an oven, or even a Ninja Foodi Multi-cooker!

The Peanut Butter

For this recipe, you’ll want to use a crunchy peanut butter. Not only does this add texture to the bread, but smooth peanut butter is higher in carbs!

You’ll want to make sure you’re using a high quality peanut butter, that is free from sugar. If you’re in the USA, then Justin’s Classic Peanut Butter is perfect, with only two ingredients that are sustainability sourced. In the UK, Pip & Nut Crunchy Peanut Butter is really good! Made from Hi-Oleic peanuts, which offer extra health benefits over standard peanut butters.

The White Wine Vinegar

For the best results, I recommend using white wine vinegar. But if you don’t have any, or are intolerant to white wine vinegar, you can use an alternative such a a normal brown vinegar. Baking powder can also work, but the results might not be quite the same.

The sweetener (optional)

Using sweetener in peanut butter bread, is completely optional. The amount used can also be varied based on how sweet you’d like your bread.

For this recipe you can use whichever sweetener you prefer. For those on a low carb diet, or keto diet, then I recommend using Erythritol or if in the USA, Monk Fruit. Both of these sweeteners can be fully deducted from the carb content as they have a glycemic index rating of zero!

Another good sweetener is Xylitol, which tastes great but has a glycemic index rating of 7 so you need to count 50% of the carbs from xylitol to ensure you’re not going over your daily limit. Warning: If you have a dog, don’t use xylitol as it is toxic to doggies.

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Yield: 1 Loaf

Keto, Low Carb Peanut Butter Bread

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Gluten-free & Flourless peanut butter bread, made using only 5 ingredients. Suitable for both keto and low carb diets.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 250g Crunchy, sugar-free peanut butter
• 3 Medium or Large Eggs
• 1 Teaspoon White Wine Vinegar, or 1 Teaspoon baking powder
• 1 to 2 Tablespoons of a low carb sweetener to taste (e.g. Erythritol)
• Pinch of sea salt or pink himinlayan rock salt

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a loaf pan with butter. You can also line the loaf tin with non-stick baking paper.
2. Measure all the ingredients into a large mixing bowl. Whisk together until all the ingredients are thoroughly combined. You can whisk this by hand, but I highly recommend using an electric mixer.
3. Once combined, pour the mix into the greased loaf tin. Bake in the oven for 25 minutes.
4. Remove from the oven, and leave it to rest until cooled before cutting.

Notes

You can also use this recipe to make mini peanut butter loaves, or even peanut butter bagels by using different types of baking tins and dividing the mixture between the mini loaf/bagel tins.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Erythritol 
• 
  Pip & Nut Crunchy Peanut Butter
• 
  Justin's Classic Peanut Butter

Nutrition Information

Yield

12

Serving Size

1 Slice
Amount Per Serving Calories 146Total Fat 10.9gSaturated Fat 2.3gCholesterol 41mgSodium 35mgCarbohydrates 4gFiber 0.7gSugar 0.7g

Nutrition information varies based on the actual ingredients and brands use. Always check your own nutritional information.