This Chocolate Peanut Butter bread is keto, gluten free, grain free, sugar free and low carb, and you won't believe how fabulous the texture is!
Chocolate Peanut Butter Bread
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!
Low Carb English Muffin Loaf
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!
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Keto Chocolate Peanut Butter Bread
Low Carb Chocolate Peanut Butter Loaf
- ½ cup peanut butter no sugar added
- 4 tablespoon butter divided
- ½ cup almond milk
- ¾ cup almond flour 80grams
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- 2 teaspoon baking powder
- ½ teaspoon salt
- 6 eggs beaten
- 2 ounces unsweetened chocolate
- 1-2 teaspoon chocolate liquid stevia
- Preheat oven to 350 degrees F.
- Melt the peanut butter with 3 tablespoon of butter. Set aside 1 tablespoon of butter.
- Stir in the remaining ingredients up to the eggs. Wait to add eggs until you taste batter.
- 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 chocolate 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!
- If you don't have liquid vanilla stevia, you can use another sweetener of choice, about ⅓ cup.
- This recipe was first published in November 2016 and updated with video in September 2019.
What size pan did you use ? Couldn't find it anywhere .
Standard loaf pan 9 by 5
I can't have eggs. Can I use something else besides eggs?
No not in this recipe.
Could we leave out the butter to be dairy free? What can we sub?
coconut oil would work.
India Schemes | Sarkari Yojana
Can almond meal be used in place of the almond flour?
I think it would work but haven't tried it myself.
thanku so much for your kind reply
Went to get the ingredients for this today. Dang, is almond milk expensive! And my store only had it in half gallon cartons. I was hoping they would have a small pint sized container of it, as I just planned on using some for this recipe. Also could not find liquid chocolate stevia. I found vanilla liquid stevia, but not chocolate.
I am confused a little about the ingredients. Does the vanilla extract, vanilla liquid stevia and chocolate liquid stevia go into the batter? Or do the two flavors of liquid stevia get mixed with the unsweetened chocolate for the topping?
The ingredients are in order with the step directions. So up to step 3 you are using all the ingredients for the peanut butter batter, except stop before adding the eggs. Taste batter then add eggs. The chocolate stevia at the very bottom of the ingredient list is used in step 6 and 7, which sweetens the chocolate to make the swirl in the bread.
I made this bread, and it is totally different from what I tried so far. It’s not crumbly or dense, the texture is rather interesting. It went perfectly well with a scoop of low-carb ice cream.
I made this bread, and it is totally different from what I tried so far. It's not crumbly or dense, the texture is rather interesting. It went perfectly well with a scoop of low-carb ice cream.
I used Lily low carb chocolate for the 2 ounces the recipe calls for. It wasn't a very good idea, as I found that this chocolate has a strong aftertaste. Next time, I will simply use baking chocolate, with is theoretically sugar-free.
I highly encourage you to try this recipe! Thanks Brenda <3
I am really interested in this recipe, but I am allergic to Stevia. How much liquid Monk fruit Extract can I use in it's place?
same amount should work
This is one of the good recipe I have ever had. Thanks for sharing by the way.
Hello can this be made in a bread machine ?
Haven't tested that out so can't say for sure.
This carbon gluten free chocolate recipe is good for my grandmother. She really likes it. Thanks for sharing mate.
Wow! This was great! Made it for my kids for breakfast. I just made the second batch and am trying it with peanut flour for the extra protein! And I kinda added chocolate chips this time since I’m too tired. Kids will be very excited! Thank you sooo much! Love your recipes!
Made and tried. Looked great. Did not tweak recipe at all. Bread was only so-so. Not much peanut butter taste, but lots of stevia taste. Will not make it again.