Peanut Butter Berry Breakfast Loaf | Low Carb, Gluten Free
Try this Peanut Butter Berry Breakfast Loaf | Low Carb, Gluten Free recipe, or contribute your own.
Try this Peanut Butter Berry Breakfast Loaf | Low Carb, Gluten Free recipe, or contribute your own.
- Carbohydrate 2.07111534656928 g
- Cholesterol 0.544444443339853 mg
- Fat 3.41086527926032 g
- Fiber 0.639337492731041 g
- Protein 1.95659027772291 g
- Saturated Fat 0.503288701597463 g
- Serving Size 1 1 Serving (21g)
- Sodium 99.3692291533891 mg
- Sugar 1.43177785383824 g
- Trans Fat 0.153626000039042 g
- Calories 45 calories
Step-by-step
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!.
