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.
- 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
- 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.
- 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.
- Once combined, pour the mix into the greased loaf tin. Bake in the oven for 25 minutes.
- Remove from the oven, and leave it to rest until cooled before cutting.
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.
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Serving Size1 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.