This peanut butter bread combines almond and coconut flours with eggs, almond milk, vanilla, and a low-carb sweetener. It bakes in a 9×5-inch loaf pan and yields eight pieces.
Ingredients
- 1 cup peanut butter, preferably unsweetened and natural
- 3 large eggs
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened almond milk or another low-carb milk
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
- In a large bowl, whisk the eggs, peanut butter, almond milk, and vanilla until smooth.
- Add the almond flour, coconut flour, erythritol or preferred sweetener, baking powder, salt, and optional cinnamon.
- Stir until the dry ingredients are fully incorporated and the batter is smooth.
- Spread the batter evenly in the prepared loaf pan.
- Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. After 30–35 minutes, check that the center has reached 160°F (71°C).
- Cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.
- Slice into 8 pieces and serve as is or with butter, jam, or peanut butter.
Mixing Notes
Whisk the peanut butter into the eggs before adding the flours so the thick ingredient is evenly dispersed. Scrape the bowl after adding the dry mixture, paying attention to coconut flour around the sides. Cooling fully before slicing helps the loaf hold its shape.
