This Nut Butter Keto Bread Recipe is super fluffy, totally moist, and it has just the perfect hint of sweetness to it. Honestly, the flavor on it is just downright delicious, and it's tough to believe it's a low carb gluten free bread. Oh, and the best part is that this is a no knead keto bread recipe that takes under 10 minutes to prepare!
THE BEST NUT BUTTER KETO BREAD
Have you been looking for a keto bread recipe that is quick and easy to make, requires no kneading, and tastes out of this world good?
Well, if you have, you're in the right place because this nut butter bread is the answer.
It is a keto friendly bread with a sweet, creamy nut butter flavor and a delightfully soft and fluffy texture. Bonus - you can use any nut butter you want to make this low carb bread, so you can decide what flavor it has!
Along with being unbelievably delicious, this healthy bread is also gluten free and low carb with each slice having just around 2.5 net carbs! And, that's if you cut it into thick slices - if you want thinner slices, it will be even lower in carbs.
But even though all of those things I just mentioned are great, what I think sets this keto bread recipe apart from the rest is you don't have to knead it or wait for it to rise, and it takes well under 10 minutes to prepare.
So, if you're new to keto baking - or haven't made bread from scratch before - this is a great keto recipe for beginners like you!
Another plus about this nut butter bread is you don't need any yeast, and it uses all simple keto baking ingredients.
Check out what you'll need:
- 1 Cup Nut or seed butter of choice ( I used sunflower seed butter)
- ¾ Cups almond milk
- 2 Eggs
- 1 Teaspoon Vanilla extract
- Heaping ⅔ Cup Confectioners swerve
- 1 ½ Cups Almond flour
- ½ tablespoon Baking powder
- ⅔ Scoop unflavored whey protein - or use 30g more almond flour instead.
So, I used sunflower seed butter to make this nut butter bread. But, as I mentioned earlier, you can use any nut butter you want to make!
If you love peanut butter, make keto peanut butter bread. Or if almond butter is your favorite, whip up an almond butter bread. Whatever you decide to use, the taste and texture of the bread will be perfect!
And the versatility aspect is what I love about this recipe, similar to these Keto Nut Clusters.
By the way, if you have the ingredients to make this recipe, then you have almost everything to make my 90 second keto bread recipe next.
KETO FLOURS TO USE
So, this keto bread recipe is made with almond flour, and using almond flour instead of white/wheat flour is what makes this a low carb gluten free bread recipe.
With that said, if you want to substitute the almond flour out, you can use an equal amount of walnut flour, pecan flour, or sunflower seed flour in its place. Either one of these flours will work just as well in this recipe.
But with that said, DO NOT use coconut flour to make the bread. If you do, it will turn out super dry and ruin the texture.
KETO SWEETENERS TO USE
My favorite component of the taste in this keto bread recipe is the subtle sweetness that it has. And to sweeten it up without adding any sugar, I used Confectioners Swerve - a 0 calorie and 0 carb sweetener that is as sweet as sugar.
Now, you can also use Lakanto's Powdered Monk Fruit Sweetener to sweeten the bread. This monk fruit sweetener is essentially the same as Swerve and is also great for the keto diet.
Speaking of sugar and keeping this bread low carb, make sure you use nut butter with no added sugars. Just check the nutrition label of the one you're using - sometimes there is hidden sugar added to them.
HOW TO MAKE KETO BREAD
Ok, now that you know what you'll need to make this keto bread, we can get into the baking process.
And, as I went over, it is super quick and easy to make.
Seriously, the only thing you'll have to do is mix the ingredients and then let the oven do the rest of the work.
So, if you're ready to make this keto friendly bread, get your ingredients out, and let's get baking!
STEP 1: MIXING THE INGREDIENTS
Before we begin, you'll want to preheat the oven to 350 degrees Fahrenheit (175°C).
Then, take out a medium-sized mixing bowl and add the liquid ingredients to it - that would be the nut butter, almond milk, eggs, and vanilla extract. Beat these ingredients with a hand mixer until everything combines and a thick liquid consistency forms.
Next, add all of the dry ingredients to a separate bowl - the almond flour, confectioners swerve, baking powder, and protein powder - and whisk everything together until combined.
Lastly, pour the wet ingredient mixture into the bowl of dry ingredients and mix with a spatula until they combine a thick batter forms.
STEP 2: BAKING THE BREAD
So, now that the batter is ready, line a 9x5 bread pan with parchment paper and coat it with some baking spray.
Then, evenly pour the batter into the pan and bake the bread at 350°F (175°C) for around 50 minutes to an hour - tent the bread with tin foil if it starts to brown too quickly.
Once it's baked, let the bread completely cool down in the pan. And, this is important, make sure you do not cut the bread when it is still warm. The bread will continue to set as it cools, so don't try to eat it before it's done setting.
Now, after the bread has cooled, slice it into 12 thick slices, and eat it as is, or eat it toasted, or topped with butter & jam, or even more nut butter!
I love using this keto blueberry jam on it myself.
STORING KETO BREAD
This keto nut butter bread is excellent as a keto breakfast or as a snack throughout the day.
And it stores super well, so you can enjoy it every day for the week! When the bread cools, just wrap it tightly in plastic wrap - or transfer it to an airtight container - and it will stay good at room temperature for up to 3 days. And to store for longer, you can keep it in the fridge for up to a week.
Also, if you want to freeze the bread, put it in an airtight container or freezer-safe bag, and you can store it for up to 3 months in the freezer.
Then, whenever you want to enjoy a slice, defrost it for about an hour at room temperature, and you can toast it up if you want to add a little crispiness to it.
WRAPPING IT ALL UP
There you have it, your new favorite keto bread recipe!
Well, atleast it's my new favorite one.
For real though, this keto nut butter bread has the best flavor with such a satisfying texture. And the fact that it is a low carb and gluten free bread with only 2.5 net carbs per thick slice is such a bonus.
Speaking of gluten free recipes, these gluten free chocolate chip cookies are fantastic, and I highly recommend trying them next.
Anyway, I really hope you like this keto bread as much as I do.
Leave a comment below if you make it, and let me know your thoughts!
KETO BREAD RECIPES
Want some more keto bread recipes? If you do, I have a ton on the blog for you to try!
Here are some of my favorites:
- Keto Naan Bread
- Easy Keto 2 Minute Bread
- Keto Yeast Bread
- Keto White Bread Loaf
- Keto Zucchini Bread
- Keto Pumpkin Bread
- Keto Banana Bread
I've even made a list of the best store-bought keto bread options too!
Keto Nut Butter Bread | Gluten Free and Low Carb Bread Recipe
This keto nut butter bread is super fluffy and moist with a hint of sweetness and the most delicious flavor you'll find in a gluten free and low carb bread. And the best part, this is a no-knead bread that takes under 10 minutes to prepare!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low carb
1 Cup (256g) Nut or seed butter of choice (I used sunflower seed butter) make sure it's "runny"
¾ Cups (6oz) almond milk
1 Teaspoon Vanilla extract
Heaping ⅔ Cup (110g) Confectioners swerve
1 ½ Cups (168g) Almond flour
½ Tbsp Baking powder
⅔ Scoop (20g) Unflavored whey protein (or use 45g more almond flour instead)
OPTIONAL: Keto Blueberry Jam
- Preheat oven to 350°F (175°C).
- Add all of the liquid ingredients to a medium-sized bowl, and beat together with a hand mixer until a thick liquid consistency forms and everything has combined.
- Add all of the dry ingredients to a separate bowl and whisk everything together until combined.
- Pour wet ingredients into the bowl of dry ingredients. Mix with a spatula until a thick batter forms.
- Line a 9X5 bread pan with parchment paper, coat it with baking spray, and add the batter to it.
- Bake the bread in the oven for around 35-40 minutes (or until a toothpick comes out clean from the center of it).
- Let the bread completely cool down in the tray (I like to leave mine to cool out on the counter covered overnight). *DO NOT CUT IT WARM.
- Slice into 12 thick slices and enjoy.
The scale up function does not change the gram measurements.
- Serving Size: 1 slice
- Calories: 205
- Fat: 17.5
- Carbohydrates: 5.75
- Fiber: 3
- Protein: 9
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