Ingredients:
1 cup peanut butter (preferably unsweetened and natural)
3 large eggs
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened almond milk (or any low-carb milk)
2 tbsp erythritol (or preferred low-carb sweetener)
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon (optional, for added flavor)
Instructions:
Preheat the oven to 350°F (175°C). Grease a loaf pan (9×5 inches) with butter or cooking spray, or line it with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together the eggs, peanut butter, almond milk, and vanilla extract until smooth and well combined.
Add the dry ingredients: To the wet mixture, add the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon (if using). Stir well until everything is fully incorporated and the batter is smooth.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the loaf pan in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve: Slice the bread into 8 pieces and enjoy as is, or with a pat of butter, jam, or even extra peanut butter for that added indulgence!
Nutritional Information (per serving – 1 slice)-2 points!