This keto peanut butter bread is so moist yet light and fluffy - and it comes together in minutes! It's a wonderful low carb breakfast choice or afternoon treat. Gluten free, sugar free and only 3.4g net carbs per slice.
If you've been following this blog for a while, you'll know how much I love peanut butter. I have a TON of peanut butter recipe on my website!
Well, there's always room for one more, right? Because this healthy peanut butter bread was definitely still missing in my repertoire.
I think you're going to love this sweet bread recipe. It is
- quick and easy to make - only 10 minutes prep
- packed with peanut flavour
- low in carbs and gluten free!
It tastes great all on its own, but you can toast and butter it like a "real" bread for a luscious sugar free breakfast. Or, think of it as a loaf cake and enjoy a slice in the afternoon with a cuppa!
Ingredients
You only need 8 simple ingredients for this flourless peanut butter bread recipe. All are low carb cupboard staples.
- Peanut butter - Ideally, peanut butter should contain just one ingredient - peanuts. I like Manilife or Meridian. Alternatively, you can also make your own peanut butter.
- Eggs
- Almond flour - I used ground almonds, which are equivalent to regular almond flour in the US. Super-fine almond flour will also work.
- Coconut flour - It's always best to measure this with a a scale rather than cups because coconut flour absorbs a lot of moisture.
- Almond milk - Check that it is unsweetened.
- Granulated Sweetener - I used a granulated erythritol monk fruit sweetener blend. Golden erythritol would also work, as would erythritol stevia blends, xylitol or allulose. If using xylitol, be aware it's toxic to dogs.
- Baking powder - can be replaced with 1 teaspoon baking soda and 1 teaspoon apple cider vinegar
- Sea salt - Add a pinch of salt if your peanut butter is unsalted.
Instructions
It is simple to make a keto peanut butter bread. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Preheat the oven to 180 C / 350 F and line a bread 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.
STEP 2
Add the sweetener, peanut butter and almond milk and continue blending until a smooth batter.
STEP 3
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.
STEP 4
Wait 3 minutes to let the coconut flour absorb the moisture. Now, check the consistency of your batter. It should be soft.
STEP 5
Fill the batter into the prepared bread pan and bake in the preheated oven for about 60 minutes.
STEP 6
Let the bread cool completely before slicing. It is very fragile straight out of the oven and firms up as it cools.
Katrin's Top Tips
#1: The correct texture of peanut butter is important for this recipe. Make sure that it is runny and not hard. The dry, firm bits from the bottom of the pot are not what we're looking for here! Stir the pot well before using.
#2: Batter consistency. 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.
#3: Don't let it over-brown. Once the bread is golden, loosely cover the top with aluminium foil to prevent burning.
Recipe FAQs
That's a yes! Even though peanuts are technically a legume, they are a popular keto food. Peanuts are higher in fat than other beans and they are low in carbs. Nutritionally speaking, they are very similar to almonds. Peanuts are also gluten free.
Yes. The recipe works just as well without.
Yes, the recipe makes around 8 muffins. Bake them for 25 minutes at 180C / 350F.
Sprinkle the top with peanuts before baking. Or, add a dark chocolate glaze once the bread has cooled down. Use the ganache recipe from my sugar free chocolate birthday cake.
Recipe Variations
It's possible to replace the peanut butter with other nut butters such as almond butter or with sunflower seed butter.
Using only almond flour: Use 1 ¾ cup or 175 grams of almond flour and omit the coconut flour.
Using only coconut flour: Use ⅓ cup plus ¼ cup or 70 grams of coconut flour and omit the almond flour.
Keto chocolate peanut butter bread: Create a chocolate swirl by taking ½ of the batter and adding 2 tablespoon cocoa powder. Then, follow the instructions in my Peanut Butter Brownies recipe on how to create the marble effect.
Storage
Keto peanut butter bread stays fresh at room temperature for 2 days and in the fridge for about 6 days.
It also freezes well. Store in the freezer for up to 3 months.
Related Recipes
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Recipe
Keto Peanut Butter Bread
Equipment
Video
Ingredients
- 3 eggs 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 sea salt only if your peanut butter is unsalted
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.
Georgia Allison
We don't have almond milk. Could we use fat free low sugar milk? Also, can we use chunky peanut butter if it contains only peanuts?
Katrin Nürnberger
Yes, you can use any milk (although regular milk will add more carbs). Chunky peanut butter would work just as well.
Pattie
Can i use hwc instead of almond milk?
Katrin Nürnberger
That would add a lot of fat and change the texture of the bread. I don't recommend it.
Karin C
I don't have almond milk with me but can I substitute Macadamia milk or coconut milk?
Katrin Nürnberger
Of course, any milk will work.
Nancy
What to try this recipe, looks good. But I don't have almond milk. Can you use regular milk?
Katrin Nürnberger
Yes, regular milk will work as well.
Cheryl
Can powdered peanut butter, like PB2 mixed up to a thin consistency with water be used?
Katrin Nürnberger
I haven't tried it. But if that has the same consistency has peanut butter, it could work. Although I'm guessing that powdered peanut butter may be defatted?
Annie
can you replace eggs with flax eggs or any other vegan substitute?
Katrin Nürnberger
You would have to try that out, I'm not sure as I have not tested it myself. Sorry I can't help!
Margret
This looks so delicious, as do all of your recipes! I was wondering if the loaf pan is that smaller size you usually use or a more standard (for Texas) larger size?
Thank you for all your work on these recipes. I really appreciate your recipes.
Katrin Nürnberger
This is a regular/standard size loaf pan.
Barb Smith
I think I would like to try this but I am allergic to almonds. What could I use as a substitute for almond flour?
Katrin Nürnberger
I have given a conversion to using all coconut flour in the post. You could also try a 50/50 blend of sunflower seed flour and sesame seed flour.
Joey
I have a nut allergy and just used sunflower/pumpkin seed flour that I grind myself 1:1 sub for the almond flour
Maria
Hi!!! Can I use almond butter ?
Katrin Nürnberger
Yes, that would work as well. From my experience, almond butter tends to be more liquid than peanut butter. Check that the consistency of your dough is similar tom mine and add a little more almond flour if necessary.
Karen
If your peanut butter is too firm, can you fix by adding an oil (olive?) or a liquid (ie, almond milk)? Or something else?
Katrin Nürnberger
Yes, any liquid would work. I would probably go for almond milk.