This recipe is designed to teach everyone how to make quick keto peanut butter bread
Course Breakfast, Snack
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 16slices
Calories 109kcal
Ingredients
256gramscreamy peanut butter (1 cup)for nut free use seed butter or cookie butter (see my recipe)
3largeroom temperature eggs
5mlapple cider vinegar (1 tsp)
10gramsbaking powder (2 tsp)
up to 1 TBS sweetener and/or dry spices, optional
Instructions
Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper and allow the paper to hang over the sides of the pa for easy removal. Place all the ingredients into a large food processor. Pulse a couple of times to begin to combine the ingredients
Process the ingredients for about 30 seconds or until fully combined and smooth. Stop and scrape down the sides of the processor bowl as needed. Scoop the batter into the prepared loaf pan and use a spatula to spread the batter evenly throughout the pan.
Place the pan into the preheated oven. Bake at 350 degrees for 25 to 30 minutes or until golden and a tester comes out clean. Remove from the oven and let cool in the pan at least 30 minutes to firm up. Grasp overhanging paper and carefully lift the bread out of the pan.
Transfer the bread to a wire rack and cool completely before slicing.