Peanut Butter On Low Carb Bread
Who doesn’t love peanut butter on bread? it’s always been a childhood favorite, apart from having Woolworths sugar free peanut butter I needed to have a healthy loaf of bread. I had to use whatever I had in my cupboard and made a delicious gluten free, sugar free and dairy free loaf. Which I toasted just to get the sides crisp, topped it with some sugar free peanut butter, strawberries and drizzled some organic maple syrup. This was so satisfying and filling
Peanut Butter On Low Carb Bread


  • 2 Cups almond flour
  • 2 tbsp coconut flour
  • 1/4 Cup flaxseed
  • 1/2 Cup tapioca flour
  • 1/2 tsp baking soda
  • 1 & a 1/2 tsp baking powder
  • 1 tsp Pink Himalayan sea salt
  • 3 large eggs
  • 2 large egg whites
  • 6 tbsp unsweetened almond milk
  • 1/2 tbsp apple cider vinegar
  • 1/4 cup coconut oil, melted and cooled
  • 4 tbsp honey, depending on your preferred sweetness


  1. Preheat oven to 175 degrees C and Line a 9×5 loaf pan with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, flaxseed, baking soda, baking powder, and sea salt. Whisk thoroughly to ensure all lumps are broken up.
  3. In a bowl, whisk the eggs and the egg whites together, then whisk in the almond milk, apple cider vinegar, coconut oil, and honey.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix. Pour the bread dough into the prepared loaf pan and smooth out with a spatula or spoon. Tap the loaf pan a few times on the counter to ensure the thick dough has settled.
  5. Bake for 40 minutes or until the top is dark golden brown and the bread passes the toothpick test.
  6. Remove from the oven once done and cool for at least 30 minutes before removing from the pan to cool completely.
  7. Store in the refrigerator wrapped tightly in foil to keep air out. This should last up to 4 days in the fridge.
  8. If you not on a paleo diet replace almond milk with full cream milk and coconut oil with butter.