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Peanut Butter and Jelly, remixed as a low carb breakfast loaf. The perfect slightly sweet keto breakfast on the go.

Peanut Butter Berry Breakfast Loaf

  • Author: Kyndra Holley
  • Yield: Makes 12 Slices 1x
  • Diet: Gluten Free


Units Scale
  • 1/2 cup peanut butter
  • 1/4 cup butter or butter flavored coconut oil, melted
  • 5 large eggs
  • 1/2 cup coconut milk or almond milk
  • 1 teaspoon vanilla extract
  • 1/2 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
  • 1/2 teaspoon sea salt
  • 1/2 cup frozen mixed berries


  1. Preheat oven to 350°. Use a silicone loaf pan (Get one here) or line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine peanut butter, melted butter and eggs. Mix until well combined.
  3. Add the coconut milk and vanilla extract and mix to combine.
  4. 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.
  5. Slowly pour the wet mixture into the dry ingredients, mixing as you pour.
  6. Mix until all ingredients are well incorporated.
  7. Using a rubber spatula, gently fold the mixed berries into the mixture.
  8. Pour the batter evenly into the loaf pan.
  9. Bake for 45 minutes to an hour, checking on it at the 45 minute mark.
  10. Remove from oven and allow to cool before slicing.
  11. Pop a couple slices in the toaster and then slather them with delicious grass fed butter!


  • 3.33g net carbs per serving
  • Category: Bread Recipes
  • Method: Baking
  • Cuisine: American


  • 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