Keto Peanut Butter Bread
User Reviews
5
Keto Peanut Butter Bread
Description
Keto Peanut Butter Bread relies on egg whites whipped to a light, fluffy texture to give lift and structure. Runny peanut butter integrates with almond milk and granulated sweetener to form the wet ingredients, while almond flour, coconut flour, baking powder, and salt compose the dry mix. The batter resting period allows coconut flour to absorb moisture, ensuring the right consistency before baking. Baking at 180°C for about an hour yields a golden crust with a soft, moist interior. This bread offers a satisfying texture and pronounced peanut flavor without using wheat flour or sugars.
The bread slices hold together well, making them ideal for toast or as a snack base. Adjusting the sweetness or omitting it allows customization for savory variants. Because this bread is dense, slicing thinly helps keep portions manageable. It pairs well with butter, cream cheese, or sugar-free jams. The recipe’s reliance on runny peanut butter suggests checking ingredient labels to ensure the appropriate consistency for best results.
The notes advise using peanut butter with only peanuts and no added sugars or fats, preferably stirred well to avoid dry bits. Runny consistency is crucial; if too loose or firm, minor adjustments with coconut flour or almond milk can correct the batter. This careful balance ensures the bread bakes evenly without being too wet or dry.
Ingredients
- 3 egg large
- 1 cup / 250g peanut butter runny, not firm ***see notes
- ½ cup / 120ml almond milk
- ½ cup / 100g granulated sweetener
- 1 cup / 100g almond flour
- ¼ cup / 30g coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt only if your peanut butter is unsalted, sea salt
Instructions
- First, preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
- Using an electric mixer or a food processor, blend the eggs until fluffy, light in colour and double the size - about 2 minutes.
- Add the sweetener, peanut butter and almond milk and continue blending until a smooth batter.
- In a separate bowl, stir together the remaining dry ingredients - almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined.
- Wait 3 minutes to let the coconut flour absorb the moisture. Now, check the consistency of your batter. It should be soft. If your peanut butter was very runny, you may need to add an additional tablespoon coconut flour. If it was firmer, you may need to add a splash of almond milk.
- Fill the batter into the prepared bread pan and bake for about 60 minutes. Check the bread after 45-50 minutes. If it is golden brown, loosely cover the top with aluminium foil to prevent burning.
- Let cool completely before slicing.
Notes
- Use runny peanut butter containing only peanuts; stir well before measuring to avoid dry parts.
- Adjust batter consistency by adding coconut flour if too loose, or almond milk if too firm, before baking.
- This bread yields around 12 slices, with about 4 grams net carbs each.
- Omitting sweetener creates a savory version without altering the recipe's structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Total Carbohydrates | 6.2g | 2% |
| Protein | 9g | 18% |
| Fat | 16.6g | 26% |
| Saturated Fat | 3g | 15% |
| Fiber | 2.8g | 11% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
