This delicious, peanut butter bread is a wonderful grain-free, low carb option for peanut butter lovers!
Bread. It’s supposedly the staff of life. But for me, it’s a curse on my blood sugar.
Unfortunately, I LOVE bread! I love everything about it. The soft sponginess of the gluten, the soft pillowy texture when I bite into it and of course, the endless number of topping possibilities. What’s not to love?
But as I get older, I’m learning that loving something, doesn’t mean it will love me back, and that is definitely the case with bread.
I wasn’t anywhere near perfect with the low carb eating and part of the reason was bread. It’s so hard to walk past a perfectly delectable loaf of bread!
I’ve made an attempt at low carb bread before, and while it wasn’t too bad, it just didn’t hit the spot the way regular bread does. The texture and flavor just didn’t even come close to what I was hoping for.
So recently, I ran across and adapted this recipe for Almond Butter Bread (original recipe site no longer available for link credit). It sounded too good to be true. I didn’t have any almond butter on hand (which is actually lower in carbs than peanut butter), so I used peanut butter instead. I also added a couple ingredients to help with flavor.
The truth is, I thought I was making a sweet bread, forgetting that most breads these days have added sugar in some form. But after the first bite, I realized I had a pretty darn good loaf of regular bread!
I will try this again with almond butter just to compare flavors and reduce the carbs even further. I have a feeling the almond butter will be much milder in flavor. But for now, this is delicious and there are no grains involved! This is wonderful Paleo bread too!
RECIPE NOTE: This bread does tend to be a bit on the drier side, despite all the oil in the nut butter. So you’ll want to be sure to spread something on it.
MORE LOW CARB BREAD RECIPES:
- Low Carb Sandwich Bread (sweet or savory)
- Low Carb Muffins (sweet or savory)
PEANUT BUTTER BREAD RECIPE:
This simple loaf requires no rising time and it's grain free!
- 1 cup peanut butter (no sugar added)
- 5 large eggs
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. pure liquid stevia OR 1 tbsp. honey OR 2 tbsp. maple syrup (optional)
Mix all ingredient together until smooth.
Pour into a parchment-lined loaf pan.
Bake at 325 F. for about 30-40 minutes. The bread is done when a knife inserted in the center pulls out clean.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Bethany @ Athletic Avocado says
Holy cow this sounds so amazing! I can’t believe how few ingredients there are!
The Gracious Pantry says
Bethany – Ya, it’s pretty easy to make! I hope you enjoy it! 🙂
Dpaulad says
This recipe doesn’t say how much flour to use… am I missing it?
The Gracious Pantry says
Dpaulad – There is not flour. It’s a flourless recipe. 🙂 I know it doesn’t seem like it will work without it, but it will. Promise.
Misty says
Would you be able to use Almond Butter instead of PB for a lower carb option? Thanks!
The Gracious Pantry says
Misty – Sure!
Kaylee Ann says
Just wondering, since I am “counting calories” and on a strict clean eating diet… Would you by chance know how many calories or nutrient facts about this recipe? I am bread obsessed & this looks too DIE for!!!! Just wondering how many slices I could have without feeling… ya know… the guilt!
The Gracious Pantry says
Kaylee – I no longer offer that info, but I can highly recommend MyFitnessPal.com. Their calculator is super easy to use!
Kerry says
Hi what is a cup equal to in grams or other measures ?
The Gracious Pantry says
Kerry – A cup is 8 ounces. Does that help?
patrick says
No flour of any kind in this? This must taste very eggy…yes?
The Gracious Pantry says
Patrick – Nope, no flour. And I didn’t taste any egg at all. 🙂
Tiffany says
I was wondering if you could substitute the eggs for bananas or applesauce and get a similar effect…my son is not able to have eggs. Thanks
The Gracious Pantry says
Tiffany – I haven’t tried it so it’s hard to say. The only thing you could do is give it a try. Let me know how it goes if you do!
Lauren says
I think I am going to try using flax eggs stead of eggs.
The Gracious Pantry says
Lauren – Let me know how it turns out!
Mindy McCollum says
Can this recipe be made in muffin cups instead of a loaf pan? If so, how long would it need to bake?
The Gracious Pantry says
Mindy – I don’t see why not. The baking time would be reduced, but I’m not sure by how long. I would check them at the 20 minute mark and then every 2-4 minutes after that.
Dy says
I changed it up a bit and substituted the peanut butter with a nut butter that consisted of equal parts: raw unsalted sunflower seeds, raw unsalted pistachios and raw unsalted cashews which I ground to a smooth nut butter in the food processor, (to simplify, I did a cup of each), I omitted both the cinnamon and any of the sweetner options. I included the baking soda and the 5 eggs and also added 1/2 teaspoon of baking powder. This bread is a WINNER! It has a neutral flavor (taste) and sort of a green tint because of the pistachios. I have tried this recipe with almond butter (that I ‘ve ground up myself)…but the flavor (taste) has a bit to be desired, very “off” tasting…(I won’t be using almond butter again).
Thank you for the recipe, IT’S A KEEPER!
The Gracious Pantry says
Dy – Great! I’m so glad it all worked out! 😀
Wendy says
Do you think if a little yeast was used it would be lighter?
The Gracious Pantry says
Wendy – I’m not sure that would help here. Plus, you’d most likely be able to taste the yeast. Even in smaller amounts.
Christy says
This may be a weird question. I’ve made two loaves now, & both rise sort of oddly. They’re lopsided & it’s almost like the top (sort of) center rises (too quickly?) & cracks around the edges like it could come apart almost. So hard to explain ? I cook in a convection oven. Never had any bread do this before. It tastes fine…texture seems fine…just definitely not a “pretty” loaf.
The Gracious Pantry says
Christy – Hmmm… I haven’t heard that before. Maybe it’s the pan? Or maybe the way it works in convection? I baked mine in a regular oven, so that could be the difference. This isn’t exactly a “normal” bread dough, so even a slight change could make a difference.
June says
When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise.
Two other websites include vinegar, but your recipe does not. Is baking soda really needed?
The Gracious Pantry says
June – I haven’t tried it without. You could give it a shot. Please let me know what the results are if you do. I just know that the way I made it works for me. Sorry I can’t be more help.