Easy Peanut Butter Bread (Keto)

This Peanut Butter Bread Recipe Is Moist and Delicious

Peanut Butter Bread was a recipe that Mrs. CBB wanted to create with me because she LOVES peanut butter.

Even if you are not on a keto diet such as myself you’ll enjoy this peanut butter bread.

How do I know? I’m not living a keto lifestyle and I pretty much ate half the loaf.

This is the inexpensive but delicious peanut butter bread that you can make and gift to friends and family for Christmas.

Making Homemade Peanut Butter

For this peanut butter bread recipe we went ahead and made our peanut butter in a food processor.

That’s only because we had an excess of Kirkland jumbo peanuts (they are the best peanuts) so we used them up.

Every time we go to Costco we buy 2 cans of the Kirkland brand peanuts for $8.99 a can.

You can’t beat that price at any bulk store or grocery store and they are jumbo peanuts.

If you don’t want to make homemade peanut butter stick to peanut butter that I made with just nuts.

However, Yupik Blanched Roasted Peanuts 1kg is a great price on Amazon for $8.99

How To Make Keto Peanut Butter Bread

Bake at 350-degree oven for 50 mins or until slightly golden and a toothpick comes out clean.

• 1/4 cup psyllium husk
• 1 cup unsweetened almond milk
• 1 cup of just peanuts peanut butter or any PB only made with nuts
• 6 large eggs
• 1 cup of Almond Flour
• 1/2 teaspoon of baking soda
• 1 Tbsp Baking powder
• 2 tablespoons of monk fruit sweetener, or Swerve, etc (blend it in a coffee grinder if it’s the granules
• 2 Tbsp Apple cider vinegar
• 1 Tbs Pure Vanilla (optional)

Steps To Make The PB Bread

In a large bowl or stand mixer add the almond milk and psyllium husk until combined

Add  peanut butter, eggs, baking soda, sweetener, and apple cider vinegar

Finally, add the almond flour, baking soda and mix until combined about 2 mins

If you want to add sugar-free chocolate chips or other bits do it now.

We kept our peanut butter bread clean without any extras added to the recipe.

Pour the batter into a parchment-lined 9×5 loaf pan and bake until golden

Bake for 50 minutes or until a toothpick comes out clean.

Removing The Cake From The Pan

After about 15 minutes I lay a piece of aluminum foil over top to prevent it from turning too dark on top.

After about 15 minutes of cooling go around the sides with a butter knife and remove the cake from the pan

Let the cake cool overnight and cut it the next day which we found was the best way.

I left the cake on a cutting board and wrapped it in a tea towel.

Store the cake wrapped in the refrigerator or freeze it for later use.

Jam and Peanut Butter

The peanut butter bread was so moist and hints of peanut butter but not overpowering at all.

When we cut into it so we toasted it and added sugar-free strawberry chia jam and more peanut butter.

You could also toast the bread and add keto Nuti-light which I’ve tried and tastes just like Nutella.

Lastly, my friend Maya at Wholesome Yum makes a delicious 5 Ingredient Nutella Spread.

I’ve also toasted it and added butter, cinnamon, and monk fruit mixture over top. Delicious.

Nutrition is 4 net carbs per slice.

Discussion: What other toppings would you put on a thick slice of peanut butter bread?

Leave me your comments below

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