Keto Breads

I must admit, adapting to the texture of keto breads/cakes/muffins made without my beloved wheat flour has been a tough change for me (but getting used to anything new is a slow process for me in general). But I made "Peanut Butter Bread" last night, and was pleased by the mild flavor and impressed by the texture. (Still trying to figure out how those few ingredients made the magic happen!)


Peanut Butter Bread

1 cup peanut butter (no sugar added)

3 eggs

1 Tbsp. white vinegar

1/2 tsp baking soda

1 tsp sweetener, or to taste (I used Swerve)

pinch of salt

Mix together (it takes several minutes to blend it all together well, and then it seems weird and sticky, but that's just how it is!) and then pour in a greased baking pan or dish. Bake about 30 mins. @ 350 degrees.

Enjoy!    

This has me intrigued. I just can't imagine only one cup of peanut butter would replace about 3 cups of flour for a loaf of bread.

Would you care to give details on the bread? Is it more like a muffin? When you hold a slice with one hand does it fall apart? What would you put on this bread? Do you only taste peanut butter or would there be no need for peanut butter and instead you could just put some butter on it and call it good?

thanks Racheal!

It is the 3 eggs that give the bread its volume.

How big was the loaf? What size pan did you use?

That recipe makes a very small amount of dough, which I baked up in a round 6-inch Pyrex dish. It served 3 of us for breakfast.  

The peanut butter bread was actually not really like a muffin, which I had expected; it was moist and airy, and didn't fall apart. It was much more like a wheat flour/yeast bread than any other keto bread recipe I have yet tried. Yay again for the amazing powers of eggs!

Next time I will add a little more sweetener and a few chocolate chips, per my husband's request, although that sounds more like dessert than breakfast!