Keto Peanut Butter Bread
This American-style peanut butter loaf uses almond flour and psyllium husk for a tender, sliceable alternative to conventional bread. Make it for breakfast or tea, and toast a slice when you want crisp edges.
Ingredients
- 250 g (1 cup)natural peanut butter, fresh and runny, with no added oil or sugar
- 240 ml (1 cup)unsweetened almond milk
- 2 largeeggs
- 5 ml (1 teaspoon)vanilla extract
- 133 g (2/3 cup)granulated sweetener
- 168 g (1 3/4 cups)almond flour
- 12 g (1 tablespoon)baking powder
- 5 ml (1 teaspoon)apple cider vinegar
- 33 g (1/3 cup)whole psyllium husk
Instructions
- 1
Preheat the oven
Heat the oven to 200°C (400°F), using the fan setting if available; otherwise use regular baking mode.
- 2
Prepare the tin
Line a 23 x 13 cm (9 x 5-inch) loaf tin with baking parchment and set it aside.
- 3
Blend wet ingredients
Fit a food processor with its S-blade. Add the peanut butter, room-temperature almond milk, eggs, vanilla and granulated sweetener.
- 4
Process until smooth
Secure the lid and process the mixture for about 40 seconds, until smooth.
- 5
Add dry ingredients
Open the processor and add the almond flour, apple cider vinegar and baking powder.
- 6
Mix the flour
Process on medium-high speed for about 30–40 seconds, until the almond flour is incorporated.
- 7
Mix in psyllium
Add the psyllium husk separately to help prevent lumps. Process on medium-high for 40 seconds, until the ingredients form a batter.
- 8
Bake the loaf
Pour the batter into the prepared tin and bake for 50 minutes. After 20 minutes, cover the tin with foil to help prevent the top from burning. Continue baking for at least 50 minutes and up to 70 minutes if needed, until the centre is set. Check by inserting a pick into the middle; it should come out clean.
- 9
Remove from tin
Take the tin out of the oven and leave the loaf to cool in it for 10 minutes. Loosen the sides with a knife, then lift the loaf out using the parchment.
- 10
Cool before slicing
Cool the loaf on a rack for at least 3 hours or overnight before slicing.
- 11
Store the loaf
Keep it in an airtight container or wrapped in a clean tea towel at room temperature for up to 4 days. Alternatively, freeze the slices in an airtight container or bag.
- 12
Defrost and serve
Defrost frozen slices at room temperature for at least 1 hour or overnight. Eat a slice as it is or toast it for a crisp finish; serve with butter, sugar-free chia seed jam or sugar-free chocolate spread if you like.
What is peanut butter bread?
This is a loaf-style bread made with peanut butter rather than wheat flour as its main base. It takes an American baking format and adapts it with almond flour, a granulated sweetener and psyllium husk.
The combination gives the loaf its nutty flavour and helps it hold together in slices. Allowing it to cool fully is especially useful here, as the crumb needs time to set.
Nutrition and macros by portion
The nutrition label shows one serving as written: 186 calories, 6g protein, 8g carbs, 11g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Serve a thinner slice | 130 kcal | 4g | 6g | 8g |
| This serving | As written | 186 kcal | 6g | 8g | 11g |
| Hungry | Serve two slices | 279 kcal | 9g | 12g | 17g |
The peanut butter and almond flour contribute much of the fat, while the eggs and peanut butter provide protein. The almond flour, sweetener and other ingredients contribute carbohydrates; pair a slice with eggs or another savoury protein and fresh fruit for a more rounded breakfast.
Choose the peanut butter carefully
Peanut butter: Use natural peanut butter that is runny and has no added oil or sugar, as specified. A very thick or cold jar can make it harder to blend smoothly.
Almond milk: Bring it to room temperature before mixing. Cold milk can cause the peanut butter to firm up, making an even batter more difficult to achieve.
Why add psyllium separately?
Psyllium husk: Add it after processing the other ingredients rather than with the almond flour. The recipe separates these additions to help avoid lumps.
Final mixing: Process for 40 seconds after adding the husk so it is distributed through the batter. Scrape or check the mixture before pouring if you can see any dry pockets.
Watch the centre as it bakes
Top: Cover the tin with foil after 20 minutes to help keep the loaf from over-browning. The loaf still needs time to cook through beneath the surface.
Centre: Bake for at least 50 minutes, extending the time up to 70 minutes if needed. A pick inserted in the middle should come out clean, and the centre should be set.
Cooling makes cleaner slices
In the tin: Leave the loaf in the tin for 10 minutes, then loosen the edges and lift it out with the parchment.
On the rack: Let it cool for at least 3 hours or overnight before cutting. Slicing while warm can make the crumb harder to handle.
Serving and timing
Serve: A slice works on its own or toasted, with butter, sugar-free chia seed jam or sugar-free chocolate spread. The loaf can also be used as the base for French toast.
Plan ahead: The stated total time is 65 minutes, but the loaf also needs at least 3 hours of cooling before slicing. Bake it ahead if you want to serve neat slices.
Recipe notes & tips
- Use room-temperature almond milk so it blends readily with the peanut butter.
- Line the tin with enough parchment to lift the loaf out after baking.
- Add the psyllium after the almond flour mixture to reduce the chance of lumps.
- Cover the tin with foil after 20 minutes to help protect the top.
- Check the centre with a pick and extend the bake if it does not come out clean.
- Wait at least 3 hours before slicing for a loaf that is easier to cut.
Variations
- Toast a slice: Warm it in the toaster for a crisper surface.
- Add butter: Spread it over a warm toasted slice for a richer finish.
- Use chia seed jam: Add sugar-free chia seed jam for a fruity topping.
- Try chocolate spread: Pair a slice with sugar-free chocolate spread.
- Make French toast: Use the cooled loaf as the base for keto French toast.
Common mistakes to avoid
- Using cold almond milk: It can firm the peanut butter; let the milk reach room temperature first.
- Adding psyllium too early: It may form lumps; add it after the other ingredients have been processed.
- Skipping the foil: The top may burn before the centre sets; cover the tin after 20 minutes.
- Relying only on the timer: The loaf may need up to 70 minutes; check the centre with a pick.
- Slicing too soon: The crumb may not hold together neatly; cool the loaf for at least 3 hours.
How to store
Keep the loaf in an airtight container or wrapped in a clean tea towel at room temperature for up to 4 days. For longer storage, freeze slices in an airtight container or bag; defrost at room temperature for at least 1 hour or overnight, then toast if desired.
Frequently asked questions
Can I use almond milk straight from the fridge?
Room-temperature almond milk is preferable because cold milk can make the peanut butter harden. Let it warm before blending.
How do I know when the loaf is cooked?
The centre should be set, and a pick inserted into the middle should come out clean. If needed, continue baking, up to 70 minutes in total.
Why is the psyllium added separately?
Adding it after the other ingredients helps reduce lumps. Process the batter for 40 seconds once the husk is in.
How long should the loaf cool before slicing?
Cool it in the tin for 10 minutes, then transfer it to a rack for at least 3 hours or overnight before slicing.
Can I freeze the bread?
Yes. Freeze the slices in an airtight container or bag, then defrost them at room temperature for at least 1 hour or overnight.
What can I serve with a slice?
Try butter, sugar-free chia seed jam or sugar-free chocolate spread. Toasting the slice adds a crisp finish.
Cook it from the original
This recipe comes from sweetashoney.co. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on sweetashoney.co