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!
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.
Mix well with spoon. Set aside for a while.
Place the peanut butter, eggs and the sweetener in a large bowl.
Mix well with the electric mixer…
…until smooth and bubbly.
Add the whey protein mixture.
Again, mix well with the electric mixer…
…until smooth and well mixed.
Pour the batter into a large loaf pan or into mini loaf pans.
Bake the mini loaf pans for some 20–25 minutes, or a large loaf pan for some 30–40 minutes.
This is how they look after 10 minutes, nicely rising…
…and here they are after 20 minutes. Very nice rising!
|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!
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.