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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 except the eggs.
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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 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.