This Chocolatey Peanut Butter Loaf is gluten free, grain free, sugar free and low carb, and you won’t believe how fabulous the texture is!
Chocolate and Peanut Butter.
Peanut Butter and chocolate.
The Classic combo never gets old and the variety of recipes will never end. Although it is clearly still pumpkin season in the food blogging world, chocolate and peanut butter will never be snubbed! I hope you are as excited about this delicious loaf as I was making it!
The texture is amazing. Almost like an English muffin with some nooks and crannies and light and airy, not dense. Add that bit of chocolate swirl over the top and it’s almost like a little bit of dessert with your breakfast! Enjoy this bread for breakfast or as a side or as a snack, but whenever you eat this, you won’t be eating any guilt! It’s super low in carbs!
When I made my Blueberry English Muffin Loaf which I had adapted from my orginial English Muffin made in 2 minutes, another version was in the works in my head before I could have the chance to make it in the kitchen.
The first time I tested this out adapting from my orginial recipe from the Blueberry English Muffin, it was slightly oily so I did some adjustments with the almond flour and butter and it came it perfect the second time around! You can enjoy it right out of the oven, but I like toasting each slice for a little bit more crispness.
Got another version for me to make with this loaf? Let me know, I love a good challenge!
- If you don’t have liquid vanilla stevia, you can use another sweetener of choice, about 1/3 cup.
- Serves: 12
- Serving size: 1
- Calories: 174
- Fat: 14.8g
- Saturated fat: 3.4g
- Carbohydrates: 4.1g
- Sugar: 0.6g
- Sodium: 264mg
- Fiber: 1.8g
- Protein: 7.4g
- Cholesterol: 100mg
- Preheat oven to 350 degrees F.
- Melt the peanut butter with 3 tbsp of butter. Set aside 1 tbsp of butter.
- Stir in the remaining ingredients except the eggs.
- Taste batter for sweetness, adjust if needed, then stir in eggs until combined.
- Pour batter into a parchment lined loaf pan.
- With the remaining tablespoon of butter, melt that together with the chocolate. Add stevia then taste and adjust. Stir until smooth.
- Drizzle the melted chocolate into the loaf. Stir around with a butter knife.
- Bake for 45 minutes.
- Allow to cool 15 minutes before removing and slicing.
- Enjoy or toast!