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Perfect Peanut Butter Bread

January 18, 2015 By elviira 33 Comments

Gluten-Free Peanut Butter Bread | Low-Carb, So Simple

If you love peanut butter bread but don’t want to waste your time with complicated recipes, then this one is for you! With only 5 ingredients you can create the simplest and the most delicious gluten-free low-carb peanut butter bread!



Best Peanut Butter Bread | Low-Carb, So Simple
 

Tips for making the peanut butter bread

As there are only a few ingredients, preparing this bread is easy, however it’s good to remember a couple of things. First of all, the weights used in the recipe are for the brands to which I have linked. If you use other brands, the same amount of stuff might weigh more or less. So, if you use other brand that I have used, I recommend to measure by volume, not by weight.

But let’s check how to make this PPBB:

Place the whey protein and the baking powder in a small bowl.

Perfect Peanut Butter Bread; Whey Protein and Baking Powder in a Bowl | Low-Carb, So Simple

 

Mix well with spoon. Set aside for a while.

Perfect Peanut Butter Bread; Mixing | Low-Carb, So Simple

 

Place the peanut butter, eggs and the sweetener in a large bowl.

Perfect Peanut Butter Bread; Adding Peanut Butter, Eggs and Sweetener in a Large Bowl | Low-Carb, So Simple

 

Mix well with the electric mixer…

Perfect Peanut Butter Bread; Mixing with an Electric Mixer | Low-Carb, So Simple

 

…until smooth and bubbly.

Perfect Peanut Butter Bread; Smooth and Bubbly Mixture | Low-Carb, So Simple

 

Add the whey protein mixture.

Perfect Peanut Butter Bread; Adding the Dry Ingredients | Low-Carb, So Simple

 

Again, mix well with the electric mixer…

Perfect Peanut Butter Bread; Again Mixing with an Electric Mixer | Low-Carb, So Simple

 

…until smooth and well mixed.

Perfect Peanut Butter Bread; Smooth Mixture | Low-Carb, So Simple

 

Pour the batter into a large loaf pan or into mini loaf pans.

Perfect Peanut Butter Bread; Pouring the Batter into Mini Loaf Pans | Low-Carb, So Simple

 

Bake the mini loaf pans for some 20–25 minutes, or a large loaf pan for some 30–40 minutes.

Perfect Peanut Butter Bread; Mini Loaf Pans in the Oven | Low-Carb, So Simple

 

This is how they look after 10 minutes, nicely rising…

Perfect Peanut Butter Bread; Mini Loaf Pans after 10 Minutes in the Oven | Low-Carb, So Simple

 

…and here they are after 20 minutes. Very nice rising!

Perfect Peanut Butter Bread; Mini Loaf Pans after 20 Minutes in the Oven | Low-Carb, So Simple

 

Ready loaves:

Ready Peanut Butter Bread Loaves | Low-Carb, So Simple

 

Print
Perfect Peanut Butter Bread

Author: Elviira

Perfect Peanut Butter Bread

  • 1/2 cup = 120 ml = 1.5 oz = 45 g vanilla-flavored whey protein
  • 2 teaspoons aluminium-free baking powder
  • 1/2 cup = 120 ml = 4.4 oz = 125 g organic smooth peanut butter (natural, unsweetened)
  • 4 organic free-range eggs
  • 1/4 cup = 60 ml = 1.75 oz = 50 g Confectioner’s Style Swerve OR other sweetener of choice to taste
  1. Preheat the oven to 300 °F (150 °C).
  2. Mix well the whey protein and the baking powder in a small bowl. Set aside.
  3. Place the rest of the ingredients (peanut butter, eggs and the sweetener) in a large bowl.
  4. Beat with an electric mixer until the batter is smooth, fluffy and bubbly. This takes a minute or two.
  5. Add the whey protein mixture to the peanut butter mixture.
  6. Beat again with the electric mixer until the batter is smooth and well mixed.
  7. Pour the batter into a 9 × 5 inch (23 × 13 cm) silicone loaf pan, or mini loaf pans.
  8. Bake for 30–40 minutes, or until a knife inserted near center comes out clean. Mini loaf pans take less time, approximately 20–25 minutes.
  9. Let cool, remove from the pan and cut into slices. Best served with homemade Sugar-Free Raspberry Jam.
4.5.2.16
https://www.lowcarbsosimple.com/perfect-peanut-butter-bread/
Images, text and recipe fully copyrighted by Low-Carb, So Simple

 


 

Nutrition information  Protein  Fat  Net carbs  kcal
Large loaf:  93.5 g  107.0 g  20.7 g  1420 kcal
Per slice if 20 slices in a loaf:  4.7 g  5.3 g  1.0 g  71 kcal
Per slice if 30 slices in a loaf:  3.1 g  3.6 g  0.7 g  47 kcal
Per mini loaf if 8 mini loaves in total:  11.7 g  13.4 g  2.6 g  178 kcal

 

My peanut butter bread experiments

This recipe is based on my wildly popular Simple and Fluffy Gluten-Free Low-Carb Bread recipe. (I still don’t know what I was thinking when deciding to choose that long title…) Actually, when developing that recipe some years ago, I made my first experiments with peanut butter (you can read more about that from the blog post). Since I’m not that big fan of peanut butter, I quite soon switched to almond butter. Well, sometimes — maybe a couple times in a year — I get craving for peanut butter — but otherwise I’m not that fond of the taste.

Anyway, I think one reason I didn’t like that original peanut butter bread was that I simply didn’t use enough sweetener. I remember I added a few drops liquid stevia but that didn’t give the desired sweetness. Moreover, I felt the peculiar aftertaste typical of stevia.

I’ve made some peanut bread experiments occasionally. For example, last year I wanted to serve some peanut butter bread with raspberry jam on Valentine’s Day. There is a Facebook status update about that (those small loaves of peanut butter bread are on the very left; the raspberry jam is in the white small jar which is decorated with a red heart). I used powdered erythritol (ZSweet) for sweetening and baked the bread in small pans. The loaves were both beautiful and tasty.

A couple of weeks ago I tried again the recipe and fine-tuned it. I reduced one egg and used Swerve as sweetener. To my taste 1/4 cup (60 ml) Swerve was just perfect. I also prefer to bake the bread in mini loaf pans, the loaves just look so adorable!

 

Image of Perfect Peanut Butter Bread | Low-Carb, So Simple

 

Tips for variation

The texture of the bread is slightly spongy. If that disturbs you, you can reduce the amount of whey protein and use half whey protein and half organic hemp protein, or alternatively half whey protein and half egg white protein. You might want to add 1/2 teaspoon organic vanilla extract to add some vanilla flavor, in case you don’t find naturally sweetened vanilla-flavored hemp protein or egg white protein. Moreover, you can add one more egg if you use other types of protein in addition to whey protein.

I recommend to use anyway some whey protein and not replace it completely with another protein. Sure, you can do that, but if you use for example only hemp protein you’ll end up with crumblier bread which doesn’t hold that well together. It might have also an interesting flavor. On the other hand, if you use only egg white protein, the bread will hold extremely well together, but the texture is leathery and on the dry side.

For the ultimate indulgence, you can add some Sugar-Free Raspberry Jam to the batter just before pouring it into the pan. You can make nice swirls so that the raspberry jam spreads a bit and creates beautiful patterns.

If you cannot tolerate peanuts, you can still enjoy the nutty flavors by using sunflower seed butter, like Sunbutter. Just remember to use baking powder and not baking soda, otherwise your bread turns green. Well, it’s not harmful, it just looks scary. (I’ve baked that kind of bread for Halloween, for that purpose it’s perfect!)


 

In the photo below is a loaf made with Sunbutter.

 

Perfect Peanut Butter Bread made with Sunbutter | Low-Carb, So Simple

 

Related posts:

Flat Bread Deep Pan Pizza Crust; Flat Bread with Cherry Tomatoes and Fresh Basil | Low-Carb,So Simple!Gluten-Free Low-Carb Flat Bread, Focaccia or Pizza Crust 2-Minute 3-Ingredient Low-Carb Tortillas2-Minute 3-Ingredient Low-Carb & Paleo Tortilla 1-2-3 Bread1-2-3 Bread (Dairy-Free) Flatbread | Low-Carb, So Simple!Flatbread

Filed Under: Breads, Breakfasts, Comfort Food, Desserts Tagged With: bread, breakfast, carbs under 5, peanut butter, whey protein

Previous Post: « Amazing Cauliflower Poppers
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Reader Interactions

Comments

  1. V

    March 7, 2018 at 04:25

    I made this into the big loaf but it didn’t rise much at all. I noticed your picture looks a lot more bubbly than mine did but I let it mix for a while (2-5 minutes) and no bubble action was happening. I used Adam’s no stir smooth and isopure whey protein powder. I baked it for about 35 minutes. What do you think I did wrong? The taste is good, very spongy though– and very.. tiny condensed slices.

    Reply
    • elviira

      March 7, 2018 at 07:51

      Hi, sorry to hear it didn’t rise. I wonder if Isopure was the culprit as it has (to my understanding) so much other ingredients. You also might want to mix it for 10 minutes to ensure it gets enough air and becomes bubbly and thick.

      Reply
  2. Beth

    September 23, 2017 at 18:52

    Wondering if you could substitute egg white protein powder for the whey protein powder?

    Reply
    • elviira

      September 23, 2017 at 19:34

      It might make the texture too dry and leathery, that’s what I’ve learned from my experiments. I wonder if you add fluid (like almond milk or oil) if that helps keep it moist.

      Reply
  3. den

    June 3, 2017 at 20:48

    Hi..
    Net carbs are shown.
    What are total carbs?
    Thanks

    Reply
    • elviira

      June 3, 2017 at 20:54

      Hi den, I calculate only net carbs… sorry!

      Reply
  4. Cheryl from Melbourne Australia

    March 13, 2017 at 15:46

    I just love this recipe 🙂 I’ve tried many low carb breads and this is the first one that feels and handles like actual bread….almost no crumbs. It’s so easy to make too – very fool proof. Great to use for french toast as well. Thank you for the recipe! 🙂

    Reply
    • elviira

      March 13, 2017 at 16:33

      Hi Cheryl, thank you so much for your comment! So great to hear you like the recipe! It’s one of my favorites, too 🙂

      Reply
  5. Jan

    March 5, 2017 at 05:11

    Thought of another question… how big are your mini loaf pans? They are adorable btw!

    Reply
    • elviira

      March 5, 2017 at 12:55

      Hi Jan, thanks! The mini loaf pans are 3.5 X 2 inch (9 X 5 cm).

      Reply
      • Jan

        March 5, 2017 at 20:39

        Oh those are much smaller than what I used. Mine turned out great though! I thought I over cooked it a bit, but now that I’ve eat it I think it’s fine. This morning I decided to try french toast. I put one egg in a bowl and added 1/4 tsp of vanilla and a tsp or so of Silk Coconut/almond milk. They came out out perfectly and tasted pretty darn good!

        Reply
        • elviira

          March 5, 2017 at 22:58

          Wonderful! That French toast sounds really yummy 🙂

          Reply
  6. Cristen Mathews

    March 3, 2017 at 00:20

    This recipe looks so amazing and simple! Is there any way the whey protein could be substituted with almond or coconut flour?

    Reply
    • elviira

      March 3, 2017 at 08:09

      Thanks, Cristen! The protein makes the bread rise remarkably and improves the texture. If you replace it with almond or coconut flour, it affects to the texture (the bread will be more flat and crumbly.)

      Reply
  7. Jan

    January 11, 2017 at 22:22

    OMG it’s dairy free! Oh happy day! Can’t wait to try it!

    Reply
    • elviira

      January 11, 2017 at 22:33

      Lol! Hope you like it! 🙂

      Reply
  8. Deana

    October 16, 2016 at 12:27

    Excellent low carb bread! I did everything as you recommended, I just added a splash of sunflower oil to make it a bit more moist and it turned out great. Almost unbelievable there’s no flour of any kind in it! Thank you!

    Reply
    • elviira

      October 16, 2016 at 14:40

      Hi Deana, so happy you like the bread!!

      Reply
  9. Carolyn B.

    July 6, 2016 at 22:31

    Hello, I made it today with Cashew butter and it turned out great! How should I store this bread? Thanks!

    Reply
    • elviira

      July 6, 2016 at 22:38

      Hi Carolyn, great that you liked the bread 🙂 Cashew butter makes great bread with this method, I’ve lately made bread with cashew butter as well, a nice coincidence! I recommend to store the bread in the fridge (for a few days). It also freezes well if you need to store it for longer time.

      Reply
      • Carolyn B.

        July 8, 2016 at 22:58

        Thank you!

        Reply
  10. Aranda

    June 25, 2016 at 05:15

    Do you have an idea of the calorie and carb count for this loaf of bread? I’m not sure if they were posted but I could not see them in the nutritional information, thank you.

    Reply
    • elviira

      June 25, 2016 at 07:09

      Hi Aranda, the nutritional information is right under the recipe: Large loaf contains 93.5 g protein, 107.0 g fat, 20.7 g net carbs and 1420 kcal.

      Reply
  11. Patricia

    September 28, 2015 at 19:04

    I made a big loaf of this bread yesterday using Chocolate Caramel whey (MyProtein), Dark Chocolate Dreams (Peanut Butter & Co), 4 eggs, 2 tsp baking powder and no sweetener at all ! WOW ! I’m amazed ! So easy & quick ! I’ll sure experiment more ! Love your blog !

    Patricia

    Reply
    • elviira

      September 29, 2015 at 12:27

      Thanks, Patricia! Your variation sounds delicious! Hope you like the other recipes on my blog as well 🙂

      Reply
  12. Lani

    September 22, 2015 at 18:13

    These are gorgeous! However, I’m curious — if I baked them in muffin cups instead, would I need to adjust the cooking time/temp? Thanks!

    Reply
    • elviira

      September 23, 2015 at 11:01

      Hi Lani, yes, shorter baking time is needed. I would expect 15-20 minutes is enough, though it’s best to check with a toothpick when they are done.

      Reply
  13. Kelly

    August 13, 2015 at 18:58

    This looks so good & easy to make!.

    Reply
    • elviira

      August 15, 2015 at 11:19

      Thanks, Kelly! Even my son who normally doesn’t like peanut butter was completely hooked on this!

      Reply
  14. Norah

    February 10, 2015 at 04:04

    I saw this recipe and had to run out and get the ingredients I did not have. They smell great and baked up light and fluffy. Sadly I am already at my carb count for today so I can’t have one right now. My husband tried one of the mini loaves and loved it. His only comment was that it is very eggy in flavor. I am thinking about using chocolate whey powder next time to make a chocolate peanut butter bread.

    Reply
    • elviira

      February 10, 2015 at 07:07

      Hi Norah, and thanks for trying out my recipe! Chocolate whey powder sounds like a great idea, hope it also reduces the eggy flavor.

      Reply
  15. Carol

    January 21, 2015 at 08:30

    Could I substitute eggs for fresh egg white only to reduce the fat content?

    Reply
    • elviira

      January 21, 2015 at 09:29

      Hi Carol, I haven’t tried out, but that actually could work. However, that’s just my wild guess. But if you try that, please tell me how it worked out!

      Reply

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Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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