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Try this keto-friendly peanut butter bread recipe that’s both inexpensive and delicious. It’s an excellent treat for those who love peanut butter.

Moist Peanut Butter Bread Recipe

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, like 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 you can make and gift to friends and family for Christmas.

Making Homemade Peanut Butter

We made our peanut butter in a food processor for this peanut butter bread recipe.

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

Whenever we go to Costco, we buy two 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 an excellent price on Amazon for $8.99

How To Make Easy Peanut Butter Bread (Keto)

• Easy Peanut Butter Bread (Keto)
• Recipe Type: Keto
• Author: Mr.CBB
• Prep time: 15 mins
• Cook time: 50 mins
• Total time: 1 hour 5 mins
• Serves: 12

This is a simple keto peanut butter bread that is wonderful to eat on its own or with butter on top. Toast peanut butter b

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 Only Peanuts peanut butter or one made only with peanuts
• 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 Tbsp Pure Vanilla extract (optional)

Instructions

1. Preheat the oven to 350 degrees.
2. Add the almond milk and psyllium husk to a large bowl or stand mixer until combined.
3. Add peanut butter, eggs, baking soda, sweetener, and apple cider vinegar.
4. Finally, mix the almond flour and baking soda until about 2 mins.
5. If you want to add sugar-free chocolate chips, do so now.
6. Pour the batter into a parchment-lined 9×5 loaf pan and bake until golden.
7. Bake for 50 minutes or until a toothpick comes out clean.
8. After about 15 minutes in the oven, lay a piece of aluminum foil over the top to prevent it from turning too dark.
9. Once you take the bread out of the oven, let it rest for 15 minutes to cool. Go around the sides with a butter knife and remove the cake from the pan.
10. Let the cake cool overnight and cut it the next day, which we found was the best way.
11. If you have any bread left wrap it or put it in a container and refrigerate it for up to 4 days.

Removing The Cake From The Pan

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

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, with hints of peanut butter, but not overpowering.

When we cut into it, 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 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. Delicious.

Continue to Content

Easy Keto Peanut Butter Bread

Yield: 12 Slices

This is a simple keto peanut butter bread that is wonderful to eat on its own or with butter on top. Toast peanut butter bread and add butter, cream cheese, fruits, or more peanut butter and sugar-free jam.

Print

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees.
2. Add the almond milk and psyllium husk to a large bowl or stand mixer until combined.
3. Add peanut butter, eggs, baking soda, sweetener, and apple cider vinegar.
4. Finally, mix the almond flour and baking soda until combined, about 2 mins.
5. If you want to add sugar-free chocolate chips, do so now.
6. Pour the batter into a parchment-lined 9×5 loaf pan and bake until golden.
7. Bake for 50 minutes or until a toothpick comes out clean.
8. After about 15 minutes in the oven, lay a piece of aluminum foil over the top to prevent it from turning too dark.
9. Once you take the bread out of the oven, let it rest for 15 minutes to cool. Go around the sides with a butter knife and remove the cake from the pan.
10. Let the cake cool overnight and cut it the next day, which we found was the best way.
11. If you have any bread left wrap it or put it in a container and refrigerate it for up to 4 days.

Nutrition Information

Amount Per Serving Net Carbohydrates 4 g per slice.g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Nutrition: 4 net carbs per slice.

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

Please leave me your comments below

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