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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
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Low Carb Chocolate Peanut Butter Loaf
Ingredients
- 1/2 cup peanut butter no sugar added
- 4 tbsp butter divided
- 1/2 cup almond milk
- 3/4 cup almond flour 80grams
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- 2 tsp baking powder
- 1/2 tsp salt
- 6 eggs beaten
- 2 ounces unsweetened chocolate
- 1-2 tsp chocolate liquid stevia
Instructions
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Preheat oven to 350 degrees F.
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Melt the peanut butter with 3 tbsp of butter. Set aside 1 tbsp of butter.
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Stir in the remaining ingredients up to the eggs. Wait to add eggs until you taste batter.
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Taste batter for sweetness, adjust if needed, then stir in eggs until combined.
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Pour batter into a parchment lined loaf pan.
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With the remaining tablespoon of butter, melt that together with the chocolate. Add chocolate stevia then taste and adjust. Stir until smooth.
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Drizzle the melted chocolate into the loaf. Stir around with a butter knife.
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Bake for 45 minutes.
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Allow to cool 15 minutes before removing and slicing.
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Enjoy or toast!
Recipe Notes
Net Carbs: 4g
Brenda's Notes:
- If you don't have liquid vanilla stevia, you can use another sweetener of choice, about 1/3 cup.
- This recipe was first published in November 2016 and updated with video in September 2019.
Can almond meal be used in place of the almond flour?
Yes,i always use almond meal in place of almond flour,it’s cheaper and it works in all my recipes
Thanks for the recipe. Would organic peanut butter work? Or organic almond butter?
Sure!
Can coconut flour be used in place of almond flour?
No, coconut flour is much denser than almond flour (recipes that call for it always call for way less).
How about a zucchini bread?
Sounds good!
What is a substitute for the chocolate liquids stevia?
There isn’t a sub for it just use a sugar free sweetener of choice that equals a 1/2 cup of sugar.
Can i use coconut milk instead of almond milk??
yes
The batter seemed very runny, is that how is supposed to be?
Should be fine.
Can I use coconut oil instead of butter?
I’ve not tried that, so not sure on how the texture will be, but often you can easily replace butter with it so I think it should be fine.
Is the almond milk sweetened or unsweetened? Thanks so much for the recipe!
I always use unsweetened.
I had issues with the it getting done. I even baked it an additional 5 minutes. I followed the recipe… only subbing gentle sweet for the liquid sweetener. It’s very good… but I was afraid if I baked it too much longer than the recipe called for.. it would be dry. Any tips you could give would be appreciated!
Do you have an electric or gas oven? I’m finding that my electric oven is cooking things way quicker than my gas oven ever did. You could always try lowering the temperature and baking longer so the outside doesn’t get dry before the inside is fully cooked through. Also I let mine cool then place in the fridge overnight, seems to set it. Then I toast slices in the morning.
Can I make muffins instead of a loaf
I’ve never tried sound like a great idea!
What is the serving size? I can’t seem to find it on the nutrition information. Thank you.
This loaf makes 12 servings.
How big is your loaf pan? May i know the measurement please? Thx
8 by 4
Can I use powdered peanut butter?
Delicious recipe. I love to prepare the recipe.
i’m allergic to almonds. is there another gf flour i can use? with amount? thank you.
sesame flour might be an option for swapping with almond, but I’ve not tested it so not sure.
Chunky or creamy peanut butter? Thanks
creamy
This is delicious and easy to make. I unfortunately didnt realize i was out of chocolate so ill have to make it again with the chocolate swirled in. I live at 6000 feet and the baked up beautifully and has a nice shiny crust. Thanks for a great quick bread recipe.
Can i use regular milk instead of almond one? Unfortunatelt, it doesn’t come in small enough containers and i always waste what’s left in the carton.
I don’t bake much.
Yes that will work.
That’s a lot of eggs. Can i cut down the amount of eggs? I find with recipes calling for so many eggs it has an egg taste. Whats your thoughts?
I can’t say for sure your bread will end up dry by reducing eggs. I think reducing by 1 or 2 the most might be OK.
Can the egg whites be used for half of the eggs? We need to watch the cholesterol level and y eggs is a lot.
I’ve not tried that so not sure on the outcome for texture.
You can replace eggs with applesauce, which will still make the bread moist. I believe it’s a fourth cup of applesauce for each egg, but google it for the exact amount just in case.
Hi, I am new to Keto, but I am vegan.. what can I use instead of butter and eggs?
Gelatin or flax eggs and coconut oil but I’ve not tested these out so I can’t guarantee the same results.
Awesome recipe!!! Thanks for sharing it!
Is granulated swerve a good substitute for the liquid stevia? Will it change the consistency of the bread?
It should be ok just note though it is not as sweet as stevia.
Can i sub soy nut butter allergy to peanut butter
I do not have any liquid stevia if any kind and have never seen this. I only use Swerve and Lakanto. How would I sub?
The amount of stevia used should equal about a cup of monk fruit sweetener, if using swerve you may need more as it’s not as sweet.
Hmm. This smelled great while baking and we wanted to love it but it tastes mostly like egg, which is not very appetizing. Is there any chance there is an error with the recipe as posted?
Maybe it was the size of your eggs? if they were really large then maybe you just got an overly eggy bread, but no the recipe is correct, there is no error, sorry you didn’t like it.
Mine came out perfect! It is so yummy too, everyone in my house enjoyed it and it was easy to make.. I wanted to post a picture of it but was unable to 😢 thank you fir the recipe .
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.
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!
This carbon gluten free chocolate recipe is good for my grandmother. She really likes it. Thanks for sharing mate.
Hello can this be made in a bread machine ?
Haven’t tested that out so can’t say for sure.
This is one of the good recipe I have ever had. Thanks for sharing by the way.
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
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 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 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.
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.
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