Peanut Butter and Jelly, remixed as a Low Carb Peanut Butter Berry Breakfast Loaf. The perfect slightly sweet keto breakfast on the go.
Keto Bread Recipe
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!
Suggestions
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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Peanut Butter Berry Breakfast Loaf
- Yield: Makes 12 Slices 1x
- Diet: Gluten Free
Ingredients
- ½ cup peanut butter
- ¼ cup butter or butter flavored coconut oil, melted
- 5 large eggs
- ½ cup coconut milk or almond milk
- 1 teaspoon vanilla extract
- ½ cup almond flour
- 3 tablespoon golden monkfruit, more for a sweeter bread (I use this brand) code PEACE for 20% off
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ 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
- 3.33g net carbs per serving
- Category: Bread Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 153
- Fat: 13g
- Carbohydrates: 4.83g
- Fiber: 1.5g
- Protein: 5.8g
Keywords: Keto bread recipe, low carb bread recipe, mixed berry bread, peanut butter and jelly bread
laurier walace says
I 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
Jacky says
Freezes perfectly. I do it all the time. Today I’m going to try to make muffins with the recipe
Heather says
Going to work a trade show this week, and I'm going to bake this and bring it with me. Sounds perfect for travel!
thanks!!
Jenny says
My hubby doesn't like Peanut Butter, can anything else be used instead?
Peace Love and Low Carb says
Almond butter?
Suzie says
I have 1 more week left of induction but I'll be trying this right after!! Love the idea of adding bananas!
Kelli says
Has anyone tried this with Almond Butter? Or Pecan? Think it would work?
Diane says
I 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.
Kevan Brighting says
Made 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
You 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
Thank 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!! 🙂
Sue says
Used 3/4 cup pumpin in place of berries. Very tasty! Thanks for a great treat!
Peace Love and Low Carb says
The perfect variation for fall! Love it!
Debra Groh says
What a GREAT idea!
Brenda says
I skipped the sweetener and added 1/2 mashed banana instead. Delicious!
Peace Love and Low Carb says
Yum! Now I want banana bread!
Vicki Robinson says
I 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
Awesome. I love hearing about different combination that worked out. Thanks for sharing.
Andi says
I 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
Thanks. So happy you liked it. Its such an easy grab and go breakfast option.