Peanut Butter Bread – 3g Net Carb per Slice Recipe
One of the life savers for me on this low carb diet has been the ability to replace every day bread with this one below. There’s absolutely no flour used in this recipe – that means no tapioca flour, no soy flour, no almond flour. I’ve tested it with my glucose and found that I can handle 4 slices sufficiently – although I usually keep it down two 2 slices at breakfast. I found the original recipe below at 24/7 low carb diner but made some alterations. Be warned, this is not going to be a typical sized piece of bread – it definitely is smaller per square unit a slice. But, when faced with the option of NO bread versus this, I think I’ll take this smaller slice, thank you, especially since it doesn’t make me miss bread.
So far, I’ve only used store bought no-stir all natural peanut or almond butter. I’ve used the nut butters individually and also mixed together and found that I love them both. I’ve also tried the recipe without the salt listed in the ingredients below and found that the flavor is sufficient as the nuts have natural saltiness already. What I want to do (and will probably try this weekend) is to make my own nut butter and use that in the bread.
I really wanted to try sunbutter (Sunflower Butter) and see how it came out with the bread. So I’ll post more and let you know how it goes. Thus far, this “bread” has been substituted basically anywhere I would have bread, even as bread crumbs. You can also play with the recipe below to come up with different flavors (cinnamon toast anyone?)
For baking the bread itself I usually buy a disposable bread loaf pan with a plastic top/covering for storage. If you don’t want to buy a disposable pan, what I’ve also done is used an old bread bag and twisty and store in there, making it feel even more like bread!
Ingredients:
- 1 cup all natural nut butter (I usually use peanut butter or almond butter)
- 3 eggs
- 1 Tbsp apple cider vinegar
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
Directions:
First, preheat your oven to 350 degrees Farenheit.
1. Combine the peanut butter with the 3 eggs and whisk until smooth (basically until it resembles a creamy butter again).
Note: I have to admit, that the first few seconds when the eggs and butter are combining, it looks weird. But, scientifically, the butter will release itself and recombine with the eggs. Have faith. It will happen.
2. Add the apple cider vinegar.
3. Add the baking soda.
4. Add the salt (optional) – I typically find that the bread has enough salt without the added salt above so you can definitely leave this out. Some people also add a small packet of stevia sweetener – again, it’s up to you – the nut butters really do, however, have enough flavor to where I think you really don’t need to add anything else much into it.
5. Bake for 30-40 minutes (depending on how hot your oven bakes). I find that my oven does a sufficient job at exactly 35 minutes.
Let cool on a rack where there is air flow both above and below the loaf. Once the loaf is cooled, slice the bread and place into whatever packaging you have for storage. I usually slice about 18 slices into the loaf itself and count each slice at 3g of carbs for bolusing.
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