Peanut Butter Bread (Keto, Gluten-Free)
By Carine Claudepierre
Published on 09/05/2019 - Last updated on 10/27/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Peanut butter bread is a healthy moist keto bread perfect for breakfast toast or afternoon tea with only 5 grams net carb per slice.
Plus, it is gluten-free and dairy-free. This healthy peanut butter bread is a dream. My two favorite things come together into the most delicious comforting keto bread.
Is Peanut Butter Keto?
Yes, you can safely eat peanuts or peanut butter on a keto diet while staying in ketosis.
Note that 100 grams of peanuts contain 16 grams of carbs but 9 grams of fiber.
It means that you get only 7 grams of net carbs per 100 grams of peanuts.
Also, you never go more than 30 grams of peanut butter at once, so you will barely get 2 grams of net carbs per serving!
Obviously, you must use peanut butter with no added sugar to keep it in the safe range, and don’t overdo it.
But overall, you can definitely have a slice of this bread to fix any sweet bread cravings safely.
What Is Keto Peanut Butter Bread?
A keto peanut butter bread is a simple sweet bread recipe made with peanut butter, keto flour, and eggs.
It has a soft fluffy bread texture delicious for breakfast toast with sugar-free strawberry jam or on its own.
How To Make Peanut Butter Bread
More than keto bread, this is a healthy peanut butter bread made only with wholesome ingredients.
Indeed, this bread contains lots of plant-based fiber and protein.
Ingredients
Let’s see what you need to make this.
- Peanut butter – make sure fresh, runny peanut butter that has no oil or sugar added in the peanut butter.
- Eggs – this adds the fluffy texture to the bread, and because the recipe use only 2 eggs, it has no eggy flavor at all.
- Almond flour – I used fine almond flour which gives the best result. Almond meal works but makes the bread heavier and denser.
- Psyllium husk – I used the whole husk. It is my secret ingredient to this soft bread texture. Don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
- Baking powder, or you can use half the amount of baking soda.
- Unsweetened almond milk – I am using Almond breeze as always because it has no aftertaste in my recipes and contains barely a few carbs, and no added sugar.
- Vanilla – optional but always delicious with it! Use vanilla seeds if you cant find a sugar-free vanilla extract.
- Apple cider vinegar or lemon juice, you need this to activate the baking powder as the recipe is gluten-free.
Serving Peanut Butter Bread?
This is a delicious sweet bread for breakfast toast. First, I recommend spreading sugar-free chia seed am on top or simply butter. Also, you can toast the slices to add a little crispiness!
Finally, you can serve this bread as a breakfast bread. One slice with a cup of my bulletproof coffee for breakfast is delicious to start the day.
More Sweet Keto Bread Recipes
I have got so many keto bread recipes for you to try. Have a look at those other sweet bread; if you crave a sweet bread on your keto diet, you deserve it!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Peanut Butter Bread
Ingredients
- 1 cup Natural Peanut Butter fresh, runny, no added oil or sugar
- 1 cup Unsweetened Almond Milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ⅔ cup Granulated Sweetener
- 1 ¾ cup Almond Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Apple Cider Vinegar
- ⅓ cup Whole Psyllium Husk see note on how to choose yours
Instructions
- Preheat oven to 400°F (200°C), fan-forced if you can otherwise regular baking mode.
- Line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a food processor, with the S blade attachment, add peanut butter, unsweetened almond milk (at room temperature, not too cold, or it will harden the peanut butter), eggs, vanilla, and sugar-free crystal sweetener.
- Close the food processor and process until smooth about 40 seconds.
- Open the food processor and add almond flour, apple cider vinegar, and baking powder.
- Process again on medium/high speed until the almond flour is well incorporated, about 30-40 seconds.
- Open the food processor and add psyllium husk. You can add husk in the previous step, with almond flour but it can form lumps so I prefer to add them separately. Process again on medium/high speed for 40 seconds to combine all the ingredients and form the peanut butter bread batter.
- Pour the peanut butter bread batter into the prepared loaf pan. Bake for 50 minutes. I recommend wrapping the loaf pan with a piece of foil after 20 minutes to prevent the top of the bread from burning. Bake for at least 50 minutes up to 70 minutes if needed, or until the bread has set in the center. Check if it is cooked by inserting a pick in the middle of the bread. If it comes out clean it is cooked.
- Remove the pan from the oven. Cool down for 10 minutes into the pan then loosen the side with a knife and pull out the bread from the pan using the pieces of parchment paper.
- Cool down on a rack for at least 3 hours or overnight before slicing.
Storage
- You can store your bread in an airtight box or wrapped in a clean towel for up to 4 days at room temperature.
- Otherwise, freeze the sliced bread in an airtight container or bag. Defrost the slices 1 hour before at least or overnight at room temperature and bring to the toaster to add some crispiness.
- Enjoy your bread slice raw or bring it to the toaster to add some crispiness.
- I recommend spreading butter, sugar-free chia seed jam or sugar-free chocolate spread for extra decadence! Use this bread as a base for my keto French toast recipe if you like!
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
2 questions, Carine (your name is lovely, suits you well).
1. “Runny” peanut butter” ,– are you referring to natural peanut butter where the oil rises to the top? (I have stirred the oil in and refrigerated for a day, and it doesn’t separate
that way.) Anyway, not the sugar-added homogenized brands.
2. Looking to substitute for the almond milk since I have everything but that already. I thought of “peanut milk” using peanut butter and water in the blender, Would that be “over-peanutting” the peanut bread? Water alone might make the flavor weaker and uninteresting. Still, toasting helps all kinds of bread, and then lots of butter!
Thank you 🥰🥰
1. Yes, natural, very soft pure peanut butter is what you need!
2. Any milk would work, peanut milk is fine!
This is the single best and my favourite keto recipe I’ve ever found. Been making it almost every week for nearly 5 years, it is a lifesaver of a breakfast choice and a snack. It freezes a d defrosts very well. I started adding 30g of beef protein and an extra egg for more protein and it holds up well. Thank you for this recipe 😊
Would substituting Xantham Gun for the Psyllum Husk be acceptable? I calculated you would need about 1.5tbsp of Xantham Gum for the Psyllum Husk, but I don’t know if the properties are too different to substitute.
Yes, it’ll probably work
Can I use tahini instead of peanut butter? Do you think it will still work? And will it still be keto?
Absolutely both are keto friendly
Can I ask for a hard copy of your keto low carb recipe please. I’m having a hard time to look for your recipe here in your video. Tell me how can I get it. Thank you and God bless you richly and your YouTube vlog.
Hi, thanks for sharing your recipe. I reckon I can substitute oat milk for almond milk & honey for erythritol for this recipe? 😉
Yes, this should work well
This recipe was super easy and very quick to both make and clean up. I was expecting it to be dense, and just a good keto bread, but not necessarily a good bread, but it’s so light and fluffy with a surprisingly nice taste. You could easily reduce the sweetener and add fresh herbs to make it more savoury, or throw in sugar-free chocolate chips to make muffins. I used two flax eggs to keep it vegan and it came out perfect.
hi
would omitting the sugar affect the overall outcone ofcthis recipe?
It won’t be sweet at all but the batter should hold well without the sugar free sweetener
hello i would like to try this peanut butter bread out can i use a mixer i don’t own a blender will it work with mixer???
Sure, a food processor will work well too
what about using finely ground psyllium?
You can use ground husk by some brands turns food blue purple. Also, you will need less since it’s a ground the volume needed will be different.
OMG, so good!! I put the batter in silicon donut molds, so cute, and tasty!
This is adorable! Peanut butter donuts!
Thanks, today I am making the peanut butter loaf, I hope it will come out like on the video and pic ! How do I get your receipts ?
I am not sure what your question is, do you meant recipe ? The recipe ingredient measurement are before this comment section in the recipe card if its what you need. Enjoy the bread, XOXO Carine
Can I replace almond flour for chickpea flour?almond flours use to be very expensive here in Brasil.
No sorry you can’t. First chickpea flour is not keto approved, high in carbs and it’s way heavier than almond flour, the bread will come out very hard and dense. XOXO Carine
Hi Carine! I wanted to clarify the almond flour measurement with you. I have calculated 1 3/4 Almond flour as 175 grams and you indicate 210 grams. I am in the US so I am not sure if our fine Almond flour is a bit different? I was just hoping for your guidance before I make this delicious looking bread. I’ve enjoyed every recipe of yours I have tried.
Hi Carine,
Can I use almond meal instead of almond flour? I will like to try these recipe and so many more.
Kind regards and thanks 😊
Cynthia
Yes but note than almond meal give a gritty texture to keto baking recipes. Enjoy.
Hello ! I am using US standard cups and ultra fine almond flour as you have in US grocery store. So if you follow my recipe in cups you will be all good anytime. It easy to have 10/20% difference when you convert cups to weight because it depends of the method you used to fill the cups and as you said the structure of the flour. If you are measuring slightly less flour in your cups it might be because your almond flour is coarser, therefore you fit less in the cup, or you didn’t pack the cup as much. But overall don’t worry too much, if you follow the recipe in cups it will be fine. Enjoy the lovely bread. XOXO Carine
this was awesome !…I made it vegan by replacing the eggs for tofu and foamy beaten aquafaba (I bought my aquafaba on amazon. It’s powder and has No fat, carbs, or calories), so the tofu replaced the protein and moisture. ( i also added1 tbsp. chia seeds). The macro’s were still Keto friendly after amending and it was delicious. Thank You for all your wonderful recipes and helpful knowledge on keto…so far I have lost 10 pounds in 2 weeks !
That’s amazing ! Thanks for following me here. Enjoy the recipes and keep up the great weight lose ! XOXO Carine
Hello, can you substitute the psyllium husk for flaxseed?
I guess it could work here but the texture will dense and compact. Enjoy, XOXO Carine
Thanks you!
Think it will be ok without a food processor?
Sure but make sure you are using a runny peanut butter and al ingredients at room temperature or it will solidify the peanut butter making it hard to blend by hand. Enjoy the recipe, XOXO Carine
Sooooo good!!
Thank you so much, Take care, Carine
Topped with Nutella would be Awesome!