Keto Chocolate Peanut Butter Bread (Low Carb, Gluten Free)
This Chocolate Peanut Butter keto bread is gluten free, grain free, sugar free and low carb, and you won’t believe how fabulous the texture is! Perfect whether you’re on a keto diet or low carb diet. Just 5 total grams of carbs or 3 g net carbs.
Sugar Free Low Carb Chocolate Peanut Butter Bread
Chocolate and Peanut Butter. Peanut Butter and chocolate.
The classic combo never gets old and the variety of keto recipes will never end. This keto peanut butter bread with a swirl of dark chocolate over the top is a lovely low-carb treat of healthy fats that will curb your sweet tooth!
I’ve adapted some of my favorite recipes from before I started a keto lifestyle using just basic ingredients and I never feel deprived.
When you can enjoy your favorite things and still stick to your health goals, it makes this a sustainable way of life!
I hope you are as excited about this delicious low carb peanut butter bread as I was making it!
Can I Make This Peanut Free?
Yes, if you have a peanut allergy, you can easily make this peanut free using sunflower seed butter. It works perfectly and has the same texture as creamy peanut butter.
What brand of Peanut Butter should I buy?
Most grocery stores now have a lot of food and sweet treats for the ketogenic diet, but you do need to read the ingredients for sugars.
Sometimes the names of sugar are in disguise and you can mistakenly eat keto desserts that you think won’t spike your blood sugar, but actually do, and raise your insulin levels.
I recommend looking for store bought products with minimal ingredients listed. For peanut butter, simple ingredients with just peanuts and salt would be best.
I like Justin’s classic peanut butter.
The type of peanut butter does matter when making this keto bread. I would not recommend crunchy peanut butter, you need smooth for this bread.
You can also use other nut butters, if you don’t like peanut butter or sunflower seed butter. You could use an unsweetened almond butter or macadamia nut butter, or cashew butter. Just make sure they don’t include added sugar.
How can I make this Tree Nut Free?
If you have a tree nut allergy, you can easily make this tree nut free. Swap the almond milk and almond flour with sunflower seed flour and either coconut milk or whole milk or cream.
Can I swap almond flour for coconut flour?
No, you can’t evenly swap almond flour with coconut flour but if you need to make these tree nut free, you can evenly swap almond flour with sunflower seed flour.
Adapted from my 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 out perfect the second time around! You can enjoy this quick bread right out of the oven, but I like toasting each slice for a little bit more crispness.
Can I use Monk Fruit sweetener instead of Stevia?
You can use any sugar substitute you prefer. I always have on hand vanilla liquid stevia and use it often in a dessert recipe, but you could swap it with what you prefer.
Use my Sweetener Guide & Conversion chart to decide how much of a different sweetener to use in place of the vanilla stevia I used in this healthy peanut butter bread.
I would recommend using a liquid Monk Fruit because it is just as sweet as stevia. If you use a granulated sweetener like erythritol in granular Swerve, it is not as sweet as either monk fruit or stevia so you will need more of it.
Check my conversion chart for help with this.
Can I replace the unsweet chocolate with sugar free low carb chocolate?
Yes, if you decide to replace the unsweetened chocolate I used, also replace the chocolate liquid stevia as that is what I used to sweeten the chocolate. You won’t need it if you are using a store bought sugar-free chocolate chips or bar, like Lily’s brand.
Got another version for me to make with this loaf? Let me know, I love a good challenge!
More Keto Peanut Butter Low-Carb Recipes
No Bake Peanut Butter Mousse Pie
Keto Reese’s Peanut Butter Cups
Keto Low Carb Chocolate Peanut Butter Bread
Keto Low Carb Chocolate Peanut Butter Bread
Ingredients
- 1/2 cup natural peanut butter no sugar added
- 4 tbsp butter or coconut oil, avocado oil or olive oil
- 1/2 cup unsweetened almond milk
- 3/4 cup almond flour or 80 grams
- 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 or see notes above
- 1-2 tsp chocolate liquid stevia or see notes above
Instructions
- Preheat oven to 350 degrees F.
- Melt the peanut butter with 3 tablespoons of butter in a large bowl. Set aside 1 tablespoon of butter.
- Stir in the remaining ingredients; almond milk, almond flour, vanilla extract, vanilla stevia, baking powder, salt, but do not add eggs yet. Wait to add eggs until you taste the peanut butter mixture.
- Taste batter for sweetness, adjust if needed, then stir in eggs until combined.
- Pour batter into a 8 by 4 loaf pan lined with parchment paper.
- In a separate bowl, add the remaining tablespoon of butter with the unsweetened chocolate and melt together about 30 seconds in the microwave. Stir then add the liquid chocolate stevia then taste and adjust. Stir until smooth. Skip chocolate stevia if using sugar free chocolate chips.
- Drizzle the melted chocolate into the peanut butter layer. Swirl around with a butter knife.
- Bake for 45 minutes until puffed and golden brown and toothpick in center comes out clean.
- Allow to cool 15 minutes before removing and slicing.
- Enjoy or toast!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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?
Thank you
coconut oil would work.
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.