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!
Ready loaves:
Perfect Peanut Butter Bread
Ingredients
- 1/2 cup = 120 ml = 1.5 oz = 45 g vanilla-flavored whey protein
- 2 teaspoons aluminium-free baking powder
- 1/2 cup = 120 ml = 4.4 oz = 125 g organic smooth peanut butter (natural, unsweetened)
- 4 organic free-range eggs
- 1/4 cup = 60 ml = 1.75 oz = 50 g Confectioner’s Style Swerve OR other sweetener of choice to taste
Instructions
- Preheat the oven to 300 °F (150 °C).
- Mix well the whey protein and the baking powder in a small bowl. Set aside.
- Place the rest of the ingredients (peanut butter, eggs and the sweetener) in a large bowl.
- Beat with an electric mixer until the batter is smooth, fluffy and bubbly. This takes a minute or two.
- Add the whey protein mixture to the peanut butter mixture.
- Beat again with the electric mixer until the batter is smooth and well mixed.
- Pour the batter into a 9 × 5 inch (23 × 13 cm) silicone loaf pan, or mini loaf pans.
- Bake for 30–40 minutes, or until a knife inserted near center comes out clean. Mini loaf pans take less time, approximately 20–25 minutes.
- Let cool, remove from the pan and cut into slices. Best served with homemade Sugar-Free Raspberry Jam.
| 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.
I made this into the big loaf but it didn’t rise much at all. I noticed your picture looks a lot more bubbly than mine did but I let it mix for a while (2-5 minutes) and no bubble action was happening. I used Adam’s no stir smooth and isopure whey protein powder. I baked it for about 35 minutes. What do you think I did wrong? The taste is good, very spongy though– and very.. tiny condensed slices.
Hi, sorry to hear it didn’t rise. I wonder if Isopure was the culprit as it has (to my understanding) so much other ingredients. You also might want to mix it for 10 minutes to ensure it gets enough air and becomes bubbly and thick.
Wondering if you could substitute egg white protein powder for the whey protein powder?
It might make the texture too dry and leathery, that’s what I’ve learned from my experiments. I wonder if you add fluid (like almond milk or oil) if that helps keep it moist.
Hi..
Net carbs are shown.
What are total carbs?
Thanks
Hi den, I calculate only net carbs… sorry!
I just love this recipe 🙂 I’ve tried many low carb breads and this is the first one that feels and handles like actual bread….almost no crumbs. It’s so easy to make too – very fool proof. Great to use for french toast as well. Thank you for the recipe! 🙂
Hi Cheryl, thank you so much for your comment! So great to hear you like the recipe! It’s one of my favorites, too 🙂
Thought of another question… how big are your mini loaf pans? They are adorable btw!
Hi Jan, thanks! The mini loaf pans are 3.5 X 2 inch (9 X 5 cm).
Oh those are much smaller than what I used. Mine turned out great though! I thought I over cooked it a bit, but now that I’ve eat it I think it’s fine. This morning I decided to try french toast. I put one egg in a bowl and added 1/4 tsp of vanilla and a tsp or so of Silk Coconut/almond milk. They came out out perfectly and tasted pretty darn good!
Wonderful! That French toast sounds really yummy 🙂
This recipe looks so amazing and simple! Is there any way the whey protein could be substituted with almond or coconut flour?
Thanks, Cristen! The protein makes the bread rise remarkably and improves the texture. If you replace it with almond or coconut flour, it affects to the texture (the bread will be more flat and crumbly.)
OMG it’s dairy free! Oh happy day! Can’t wait to try it!
Lol! Hope you like it! 🙂
Excellent low carb bread! I did everything as you recommended, I just added a splash of sunflower oil to make it a bit more moist and it turned out great. Almost unbelievable there’s no flour of any kind in it! Thank you!
Hi Deana, so happy you like the bread!!
Hello, I made it today with Cashew butter and it turned out great! How should I store this bread? Thanks!
Hi Carolyn, great that you liked the bread 🙂 Cashew butter makes great bread with this method, I’ve lately made bread with cashew butter as well, a nice coincidence! I recommend to store the bread in the fridge (for a few days). It also freezes well if you need to store it for longer time.
Thank you!
Do you have an idea of the calorie and carb count for this loaf of bread? I’m not sure if they were posted but I could not see them in the nutritional information, thank you.
Hi Aranda, the nutritional information is right under the recipe: Large loaf contains 93.5 g protein, 107.0 g fat, 20.7 g net carbs and 1420 kcal.
I made a big loaf of this bread yesterday using Chocolate Caramel whey (MyProtein), Dark Chocolate Dreams (Peanut Butter & Co), 4 eggs, 2 tsp baking powder and no sweetener at all ! WOW ! I’m amazed ! So easy & quick ! I’ll sure experiment more ! Love your blog !
Patricia
Thanks, Patricia! Your variation sounds delicious! Hope you like the other recipes on my blog as well 🙂
These are gorgeous! However, I’m curious — if I baked them in muffin cups instead, would I need to adjust the cooking time/temp? Thanks!
Hi Lani, yes, shorter baking time is needed. I would expect 15-20 minutes is enough, though it’s best to check with a toothpick when they are done.
This looks so good & easy to make!.
Thanks, Kelly! Even my son who normally doesn’t like peanut butter was completely hooked on this!
I saw this recipe and had to run out and get the ingredients I did not have. They smell great and baked up light and fluffy. Sadly I am already at my carb count for today so I can’t have one right now. My husband tried one of the mini loaves and loved it. His only comment was that it is very eggy in flavor. I am thinking about using chocolate whey powder next time to make a chocolate peanut butter bread.
Hi Norah, and thanks for trying out my recipe! Chocolate whey powder sounds like a great idea, hope it also reduces the eggy flavor.
Could I substitute eggs for fresh egg white only to reduce the fat content?
Hi Carol, I haven’t tried out, but that actually could work. However, that’s just my wild guess. But if you try that, please tell me how it worked out!