I’m on day two of starting my keto journey once again, and after having a really rough night of craving sweets, headaches, and a baby that would not sleep I decided I needed to make a low carb/keto bread alternative so I can have some toast with butter.
This was the first time I tried this recipe, and tweaked it a bit from the original. The changes were made partly out of curiosity, and partly out of running out of smooth peanut butter–and wanting a sweeter bread (hence adding a smidge more sweetener than the original recipe called for.)
It didn’t come out as tall as a regular loaf of bread, which is fine by me considering I was just going to eat it as a piece of toast with real butter. It is extremely moist and chewy for being low-carb and not having any flour or grain of any kind. I am in love with the flavor, as it is nutty and sweet and leaves me with a full feeling I don’t get with Oopsie Rolls for example.
Keto Peanut Butter Bread Recipe:
- 3/4 cup natural peanut butter – smooth
- 1/4 cup natural peanut butter – extra chunk
- 3 eggs
- 1 Tablespoon vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tbsp splenda (or other sweetener, optional)
- Preheat oven to 350 degrees
- Blend peanut butter and eggs until smooth (I used my stand mixer) scraping sides of the bowl if necessary.
- Add remaining ingredients.
- Pour into loaf pan coated with non-stick spray, smooth the top.
- Bake 35-40 minutes, let cool before slicing.
Below are the individual ingredients and their carb/calorie/etc amount, when this loaf is sliced into 10 pieces it comes out to roughly 6 carbs per slice. Take into consideration I’m still learning the My Fitness Pal nutrition calculator, and I don’t think this is the net carb amount. But better safe than sorry, right?
This is a great treat to have when bread is on the brain.