The idea of a breakfast loaf was inspired by Sugar Free Mom’s Low Carb Blueberry English Muffin Loaf Recipe. I knew right away that I needed to make something similar, but with peanut butter and mixed berries. It is perfect for those rushed, on the go mornings. I have been making this and eating a slice on the way to the gym in the mornings. Kind of like peanut butter and jelly toast. Yum! This breakfast loaf is not overly sweet. It is meant to be a breakfast and not a dessert. If you are looking for a sweeter treat, you can always add more sweetener. Even with the peanut butter and the berries, this recipes still comes in at only 3 carbs per slice, making it an awesome quick and portable breakfast option.
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CHECK OUT SOME OF MY OTHER FAVORITE LOW CARB, KETO Breakfast RECIPES:
- Pizza Eggs
- Keto Mcmuffin Sausage and Egg Breakfast Sandwich
- Eggs Benedict Casserole
- Corned Beef Hash Breakfast Skillet
- White Cheddar Sausage Breakfast Biscuits
Peanut Butter Berry Breakfast Loaf | Low Carb, Gluten Free
- Yield: Makes 12 Slices 1x
Print Recipe
Pin RecipeIngredients
- 1/2 cup peanut butter
- 1/4 cup grass fed butter, melted
- 5 pastured eggs
- 1/2 cup coconut milk or almond milk
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 3 tbsp Swerve sweetener (more for a sweeter bread) (I get it here)
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup frozen mixed berries
Instructions
- Preheat oven to 350°. Use a silicone loaf pan (Get one here) or line a loaf pan with parchment paper.
- In a large mixing bowl, combine peanut butter, melted butter and eggs. Mix until well combined.
- Add the coconut milk and vanilla extract and mix to combine.
- In a separate mixing bowl, combine the almond flour, sweetener, baking powder and sea salt. mix together until well combined and all chunks of baking powder are broken up.
- Slowly pour the wet mixture into the dry ingredients, mixing as you pour.
- Mix until all ingredients are well incorporated.
- Using a rubber spatula, gently fold the mixed berries into the mixture.
- Pour the batter evenly into the loaf pan.
- Bake for 45 minutes to an hour, checking on it at the 45 minute mark.
- Remove from oven and allow to cool before slicing.
- Pop a couple slices in the toaster and then slather them with delicious grass fed butter!
Notes
Serving Size – 1 Slice – (Per Slice) – Calories: 153 | Fat: 13g | Protein: 5.8g | Total Carbs: 4.83g | Fiber: 1.5g | Net Carbs: 3.33g
Nutrition
- Serving Size: 1 Slice
Andi says
October 5, 2016 at 12:16 pmI made this yesterday because I happened to have all the ingredients needed. Very good, it’s my breakfast this week.
Peace Love and Low Carb says
October 6, 2016 at 9:15 pmThanks. So happy you liked it. Its such an easy grab and go breakfast option.
Vicki Robinson says
October 5, 2016 at 1:30 pmI made this last night to have with breakfast this morning. I LOVE the texture of the bread! I’d just run out of almond milk, so I used about a 1/4 cup canned coconut milk, diluted with 1/4 cup half and half, which seemed to work well. I tried to be careful folding in the fruit, but it still ended up at the bottom – not pretty but still great. Next time, I’ll pick out the blackberries from my frozen berry mix – they had tiny seeds that weren’t easy to chew. Thanks for the great recipe!
Peace Love and Low Carb says
October 6, 2016 at 9:15 pmAwesome. I love hearing about different combination that worked out. Thanks for sharing.
Brenda says
October 6, 2016 at 2:23 pmI skipped the sweetener and added 1/2 mashed banana instead. Delicious!
Peace Love and Low Carb says
October 6, 2016 at 9:15 pmYum! Now I want banana bread!
Sue says
October 6, 2016 at 7:50 pmUsed 3/4 cup pumpin in place of berries. Very tasty! Thanks for a great treat!
Peace Love and Low Carb says
October 6, 2016 at 9:16 pmThe perfect variation for fall! Love it!
Debra Groh says
January 10, 2018 at 12:54 pmWhat a GREAT idea!
Kevan Brighting says
October 8, 2016 at 11:13 amMade this today. Tastes great, but one query. I used blueberries – and they all sank to the bottom. What did I do wrong?
Peace Love and Low Carb says
October 8, 2016 at 1:01 pmYou can always add half to the batter and the other half on top after you pour it into the pan. That should help.
Kevan Brighting says
October 10, 2016 at 3:11 amThank you – I’ll try that next time. I’m wondering if my batter was a bit too thin. I used large sized eggs. Should I have used medium size? I think we Brits have a different way of measuring eggs too!! 🙂
Kelli says
October 23, 2016 at 7:50 amHas anyone tried this with Almond Butter? Or Pecan? Think it would work?
Diane says
November 7, 2016 at 4:27 amI used Almond Butter along with vanilla extract and blueberries. I think the combination worked well. However, be careful with the salt. I think I might leave it out or only use a minimal amount the next time. I did use regular salt since I ran out of sea salt. I will make this recipe again.
Suzie says
January 14, 2017 at 6:14 amI have 1 more week left of induction but I’ll be trying this right after!! Love the idea of adding bananas!
Jenny says
February 19, 2017 at 7:43 pmMy hubby doesn’t like Peanut Butter, can anything else be used instead?
Peace Love and Low Carb says
February 21, 2017 at 6:29 amAlmond butter?
Heather says
May 29, 2017 at 12:34 pmGoing to work a trade show this week, and I’m going to bake this and bring it with me. Sounds perfect for travel!
thanks!!
laurier walace says
March 17, 2019 at 6:16 amI would like to freeze part of it because I will be the only one eating it, the cats just don’t care for peanut butter. do you have any suggestions about freezing this. thank you for your work