Prep 10 mins
Cook 40 mins
This is a low carb bread recipe that I got from The 24/7 Diner Blog (http://247lowcarbdiner.blogspot.com/) and I don't want to lose it.
- Blend peanut butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing.
Wow! This turned out surprisingly well! This is exactly what I was looking for. Thank you for posting this recipe!
Brilliant, thanks sooo much for posting this recipe. I have been looking for a low carb bread that doesn't taste eggy and has a bread-like texture, this is definitely it. I like savoury bread so I left out the sweetener and added pepper and garlic 1tsp which I would either leave out or 1/4 next time. I also added a tablespoon of grated Parmesan and topped with a sprinkling of chopped nuts. Next time I will also use a medium bread pan as my standard pan makes it a bit wide and flat.<br/><br/>Really great recipe! And a sandwich for lunch again without the worry of blood sugar spikes.
Not delicious, but it is edible. With some butter or cream cheese the flavor is greatly improved. One would be challenged to find a low carb bread that is easier, doesn't have strange ingredients, and doesn't taste eggy.