Have you ever tried peanut butter bread? Did you know how easy it is to make?
How about how easy is it to screw it up? Ok, maybe I didn’t totally ruin it, it was edible, warm with some cream cheese slathered on it.
Here’s what I did wrong. First, I added baking powder when it called for baking soda.
Now, I think the three eggs and the natural peanut butter and its oil contributed to the moistness, so that part was good.
Plus, it’s hard to wrap your head around the fact that this is just another alternative bread. I expected sweetness, and after tasting it, I feel it would be better sweet.
Maybe that’s just me and my sweet tooth, but to me, peanut butter bread sounds like it should be at least a little bit sweet. Then cream cheese would have been good.
Think how yummy cream cheese and sugar-free jelly would be on it. Maybe even butter and the SF jelly/jam.
Anyhow, I got the recipe in Melissa Thorsby’s Hot and Healthy Keto Group on Facebook.
Here is the recipe:
PEANUT BUTTER BREAD
• 1 cup smooth peanut butter
• 3 large eggs
• 1 tbsp vinegar
• 1/2 tsp baking soda
• 1 tsp granular sweetener
1) Preheat oven to 350°F. Grease two 3 inch x 5-inch mini loaf pans. In a medium bowl, combine all the ingredients.
Hand whisk or use mixer to mix until everything is smooth.
2) Divide batter equally between the two loaf pans. Bake for about 25 minutes until breads are fully cooked or toothpick inserted comes out clean.
Let breads cool before slicing and serving.
Amount Per Serving (1 slice or 1/12 of recipe)
Net Carbs 3g