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 realised JUST HOW MANY keto peanut butter recipes I have on my website when I recently collected them all in one roundup post!
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!
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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
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Preheat the oven to 180 C / 350 F and line a bread pan with parchment paper.
Step 2: Using an electric mixer or a food processor, blend the eggs until fluffy, light in colour and double the size - about 2 minutes.
Step 3: Add the sweetener, peanut butter and almond milk and continue blending until a smooth batter.
Step 4: 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.
Step 5: Fill the batter into the prepared bread pan and bake for about 60 minutes.
Let cool completely before slicing.
Katrin's Top Tips
Tip #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.
Tip #2: Check all keto bread during baking. Once it is golden brown, loosely cover the top with aluminium foil to prevent burning.
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
Tried this recipe? Give it a star rating below!
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Recipe
Keto Peanut Butter Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9 x 5 inch loaf pan
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.
Susan L
I made this with a mixed nut butter as that was all I had the day I made it - it was very good, although I think peanut butter would have been even better (next time!). I was wondering about egg sizes though, as they’re defined differently here in Canada. Am I correct in assuming that you’re using UK sizing (a UK medium egg is a large egg here)?
Also, where you don’t specify the size, are you using UK medium eggs?
Katrin Nürnberger
Hi Susan, glad you like the recipe. If I don't specify that the egg is medium, assume that it is a large UK egg.
Janet Huyton
AB SO LU TE LY devine. I stuck some out of date raisins in (just a few) and it is absolutely lovely, thanks so much, Janet
Lone
Love your recipes and thanks so much for sharing! I know you use different size pans in your recipes so I'm wondering what size of bread pan you're using in this one.
Katrin Nürnberger
I used a full sized 9 x 5 inch silicone loaf pan.
Melody
Made this today. It's so delicious. By far one of the best keto breads I've had.
wyatt
is this recipe gluten free
Katrin Nürnberger
Yes, all my recipes are gluten free.
Jenniffer
I really enjoyed this bread. It was moist too. Thank you for the recipe. Glad I came across it. I read for storage in the fridge about 6 days. I'm pretty sure I've had it in the fridge coveted for more than 6 days. The taste is still th same. It doesn't taste stale at all. The only problem I'm worried about is the eggs after a certain amount of days. But right now I'm still enjoying it. Do you think if it started to go bad due to the eggs being in it, it would have a different taste or smell bad.
Sneha
You are awesome and so is this recipe. It came out so good and I am trying really hard not to over indulge. Made this bread with 70gms of coconut flour because I ran out of almond flour. But the moment I came accross this recipe I had to try it. And I am so happy I did. Its taste amazing with Sugarfree strawberry jam.. just yum!!
Thank you for sharing such amazing recipes..
Michele
What size loaf pan should you use?
Katrin Nürnberger
I used a full size loaf pan. it holds 900 ml liquid.
Michele
Thank you
christine
Could you use almond butter as an alternative to peanut butter ?
Katrin Nürnberger
Yes of course. Just make sure it's not too runny. From my experience, almond butter tends to be more liquid than peanut butter.
Joey
I love so many of your recipes but this bread is absolutely delicious! I made modifications…seed flour and HWC as I have a nut allergy and almond milk/flour isn’t possible. I only have chunky peanut butter so mixed that in by hand to preserve the chunks.
I’m not sure what it’s like made per the recipe but even with my modifications it’s fantastic! Thank you!!