Keto Peanut Butter Bread

Peanut butter bread is a delicious keto bread for breakfast or tea time and 5 grams of net carbs per slice.

📝 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
• 2/3 cup Granulated Sweetener
• 1 3/4 cup Almond Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Apple Cider Vinegar
• 1/3 cup Whole Psyllium Husk (see note on how to choose yours)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F (200°C), fan-forced if you can otherwise regular baking mode.
2. 2Line a 9x5-inch loaf pan with parchment paper. Set aside.
3. 3In 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.
4. 4Close the food processor and process until smooth about 40 seconds.
5. 5Open the food processor and add almond flour, apple cider vinegar, and baking powder.
6. 6Process again on medium/high speed until the almond flour is well incorporated, about 30-40 seconds.
7. 7Open 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.
8. 8Pour 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.
9. 9Remove 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.
10. 10Cool down on a rack for at least 3 hours or overnight before slicing.
11. 11--- Storage ---
12. 12You can store your bread in an airtight box or wrapped in a clean towel for up to 4 days at room temperature.
13. 13Otherwise, 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.
14. 14Enjoy your bread slice raw or bring it to the toaster to add some crispiness.
15. 15I 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!