| | |

Keto Peanut Butter Bread

Step aside Almond flour bread, peanut butter has come to town

Some people don’t like the taste of almond bread, some people find almonds too expensive and so on and so forth. So I figured I’d take a shot and try this peanut butter bread recipe which is a 2g net carbs per slice and uses peanut butter, a rather common and cheap ingredient. So here is my take on it. It definitely is a worthy competitor to the almond bread as well as the mug bread.

Anyway you try it and tell me what you think. Cheers!

But peanut is a legume not a nut

Not everyone is aware of this fact. It’s been masquerading as a nut for a long time. Funny how it despite not being a nut, has nut in the name, peanut. Anyway I digress, the point I’m making is that 100 grams of peanuts have about 7 grams net carbs. It’s definitely acceptable on Keto if you count your macros. I like to limit my consumption to 30 grams in a day tops. When you cook this bread using peanut butter it’s just 2 g net carbs per slice. Not a bad deal if you ask me. So go on, butter your peanut butter bread.

Nutrition Info (Per serving)

  • Calories: 86
  • Net Carbs: 2g
  • Carbs: 3g
  • Fat: 7g
  • Protein: 4g
  • Fiber: 1g

This recipe makes 20 servings or 20 slices. Get this recipe on myfitnesspal.

Keto Peanut Butter Bread

Keto Peanut Butter Bread

A Keto bread made using peanut butter
4 from 103 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine General
Servings 20 servings



  • Whisk all the ingredients together
  • Butter a loaf tin
  • Pour in the batter and bake at 170C/350F for 25 minutes or till the toothpick comes clean
  • Allow to cool and then remove from the loaf tin
  • Slice and Serve
Tried this recipe?Let us know how it was!

Similar Posts


  1. This recipie is amazing it’s the second time I made this and it’s way better this time! Plus it makes my house smell amazing!

  2. This is a great recipe! Taste more like bread than the keto almond flour bread. My wife thinks it tastes similar to wheat bread. Thank you Sahil. Horns Up!

  3. I’d really love to try this bread! It looks amazing. One question though, is there a mistake in the written recipe? I interpret tbsp as tablespoon not teaspoon as stated in the video.

  4. Do you have a mug version of this? I just put bread in the oven! So excited to see how it turns out. Also is it normal for the vinegar and baking powder to fizz and react together

    1. I don’t but I think you can use this for the microwave too and yes it’s normal for them to fizz together and react.

          1. I actually don’t remember it was ages ago but it must be 8 or 9″ in length.

  5. HI just wanted to say of all the keto channels yours is by far the best. Ive just finished cooking the peanut butter bread, smells amazing. Ive just had your mushroom soup for lunch and its totally AMAZING. Thank you ,Thank you, Thank you. I look forward to cooking more from the Headbangers Kitchen.

  6. Can you swap out the stevia powder for eyrithol powdered or granulated sugar? Sorry…very new to keto here and really want to try making this, as well as your coconut bread. Thank you so much for your videos and recipes and making this keto lifestyle “diet” much more palatable for all of us newbies! Bless you.

  7. Hey Sahil, I’ve tried the Keto pb recipe above and I must say it is awesome since my son is a type 1 diabetic, we’ve learned to incorporate more of a Keto diet for everyone. However I was curious do you think I could do 1/2 c mashed ripe banana and 1/2 c pb to this to make a pb banana bread recipe? I know bananas have tons of carbs but my son loves banana bread but the amount of carbs involved in actual banana bread isn’t ideal for his condition. Being able to make this for him would be quite amazing to say the least!!! Thanks Sahil, I look forward to your expert opinion!! Rock on!!??

    1. Hi Nicole, I do believe you get something called ‘Banana Extract’ which can be used to add that flavour to the bread without having to add any actual banana.

      1. Thanks Sahil I appreciate the suggestion and will most definitely be giving that a try thanks again! Keep on rocking those recipes out they are awesome!!!

    1. How did it turn out ? I also wanted to make it with sunflower seed butter, but my husband wanted me to stay with the original recipe.



      1. I actually just tried it tonight, good snow day project. Smells good, I put some crushed sunflower seeds on top. Didn’t use the stevia but added tiny bit of vanilla and cinnamon. My only question is how much it will raise, I used my smaller loaf tin but it might be larger than the one used. Let you know how it turns out.

      2. Ok, smells great and it did rise but need a narrower pan to get more height. I would skip the seeds i crushed on top next time. Not as strong a taste as PB, but good texture and not eggy at all. I’ll see how it goes tomorrow for meals.

        1. Hahaha, I totally forgot the sunflower seeds can react to baking soda and heat. After the end piece I cut another and the inside of the bread is a bright blue/green. I wish I could post a picture. Totally OK to eat and I was amused by the science lesson but just a note if you make it likely will turn green. Going to play with recipe a little to see if can get more rise out of it, really thinking a narrower pan would do the trick. Definite taste of sunflower seeds vs. peanut butter.

  8. Wow, I think you really hit the ball out of the park on this one!!! My family LOVES peanut butter, and this was so healthy, easy, cheap, and delicious. My 2 picky toddlers asked for 3 pieces each (that is half the loaf inhaled by toddlers!), and I have a feeling when my husband and teenage son discover this, the rest of the loaf will be gone in a matter of minutes. Seriously… 😉 Can’t wait to try making it into pumpkin bread, or adding banana extract, or chocolate… Whatever I fancy in the future, so versatile!
    I tried to cut it into 20 servings and there was just no way I could make it that thin, so I only managed 13 slices. That raised the calories a bit and the net carbs went up to 2.6 per slice per my calculations, but that is really not a big deal to me at all.
    Thank you, Sahil! This will be a regular recipe in our house!!

  9. I love peanut butter !!
    I made your home made peanut butter all the time.
    And this peanut butter bread rocks!!!!Will be making this all the time!
    Thank u Sahil !

  10. I used about 80g peanut butter, an egg, about 1/4 tsp baking powder, a tiny spoon pure Stevia and 1/2 tsp white vinegar, mixed thoroughly in a mug and microwaved for 90 seconds. It overtopped the mug and fell right out, except for a bit stuck to the bottom because I didn’t grease it. Four slices buttered was lunch for two (with a mug of tea). A-mazing! How does peanut butter and egg make breadcrumbs????

  11. Made it again but spiced up the PB (few dashes soy/hot sauce/ginger & spices/herbs) and more narrow pan from IKEA(regular US loaf pan is too wide). Definitely keeping in my line up of breads, great toasted with some butter.

  12. I am really disappointed that I used an entire cup of peanut butter on this. I was really, really excited about a bread that was so easy and I expected would have so much flavor… but it doesn’t have any flavor. It tastes completely bland, and remarkably it doesn’t even taste like peanut butter! I used Teddy’s natural PB, so maybe that was the problem. Definitely would not recommend!

    1. Hi Maura, I’m sorry to hear that. I think one of the things I always recommend is taste your food as you go along. In this case tasting a bit of the cookie dough is a good idea. It helps you adjust things like sweetness etc. You could also add a pinch of sea salt which helps amp up the flavour. Anyway I hope you didn’t throw away the cookies because you can use them to make this amazing cheesecake recipe: https://headbangerskitchen.com/no-bake-peanut-butter-keto-cheesecake/

  13. Hi,
    I was wondering if vinegar should be 1 teaspoon, I noticed on another website it said 1 tablespoon. Would Apple cider vinegar be OK to use?

    I liked the idea of using no flour, thank you!!!

  14. No other words for it, delicious and easy. Smells so good. This is definitely a keeper. Thanks again.

  15. Hi Sahil,
    Thank you for this wonderful recipe. We made this bread today and it was really deeelicious..!
    One question though, what is the shelf life for this? Should I refrigerator or keep under room temperature? Thanks again and please keep posting your Keto recipes.

  16. I followed the recipe to a T except I used an 8-in square glass baking dish. It came out awesome, tastes like a cross between bread and cake. I did have to nuke the peanut butter before mixing it, as it was almost rock hard since I keep it in the fridge. So easy though….. Thanks!! (So first I posted this comment to a different recipe…. oops.)

  17. Thank you for the recipe. It’s awesome.
    However, I would like add one thing – to my taste it’s much more similar to real bread if done with Tahini instead of peanut butter.

  18. Omg, loved it, tastes amazing. Only problem with mine is it went flat and stodgy in the middle. Don’t care, still ate it. But what can I adjust toget a better rise? Whisk more? Thinner pan?
    Ps, got your cookbook for Christmas…super happy, let’s start playing!

    1. I will try but I can’t use grapes they are too high in sugar and I’ll end up making some weird thing with grape flavour if that’s even a thing. It’s a tough one.

      1. You don’t have to. But, keep cranking out all the great recipes. Being on a fixed income, it will be a while before I can make them regularly. I have, though, made the Chicken Stew, and people have loved it. Next month, I will be making it for a church function on the 15th. I’m pretty sure It will be cleaned out, and I won’t have any to take home.

  19. Thank for this awesome recipe, I have been making horrible, unsatisfying breads that I usually don’t feel like eating. Then I made this! Came out perfect though I made it in a round form, tastes great! And no eggy taste! you are a genius!

  20. Loved this bread…I can’t help twiddling with things and I had in mind a sweet, comforting bread so I added some warming spices in the form of 1 tsp cinnamon and 1/2 tsp nutmeg. It’s delicious! What puts me off most sweet Keto bread recipes is eye wateringly high calories – this one is the perfect combination of sensible calorie load with good protein/fat levels.
    BTW – just bought your book and it’s great! I’m already a big fan of your curries.

  21. Hi, I tried making this today but it didn’t rise at all and was almost gelatinous inside and very hard. I’m not sure what I did wrong here?

    1. Maybe the oven temperature is not accurate? Or the peanut butter didn’t mix well with the other ingredients?
      I make a similar similar bread but use 1/2 pumpkin puree and 1/2 peanut butter (room temperature very soft peanut butter) – and a 1 tsp (not a 1/2) of baking soda. The batter is not stiff after it is mixed. The spices Emma (above) mentioned are good to add also. The taste is similar to whole wheat.

  22. Mine didn’t rise at all. I used 280 grams of peanut butter and that was the only thing I did different. I used two packets of stevia.

  23. I tried this bread today. It is phenomenal! I did not put much in the way of sweetener but I had a method to my madness! I need something to spread my keto chocolate hazelnut spread on. This is it. It is the perfect combo!! My dream snack. Now I just need to try and adjust it slightly as I’m not supposed to be eating egg yolks. Thank you Sahil, for a great recipe.

  24. Great Bread. I add Greek Yogurt, along with Pumpkin Pie Spice, Cardamom, Vanilla and Powdered Buttermilk. It should be mixed with an Electric Mixer, as it gets a better rise then, mixed by hand. Great Go To Breakfast Bread!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating