Looking for peanut flour recipes? Try this low carb peanut flour bread that is high in protein and great for snacking. It's delicious with sugar free chocolate spread.
Lately, I've been experimenting with a new low carb flour made from peanuts. It's a light powder that is very similar in texture to wheat flour.
Protein Plus is the brand of peanut flour I'm using. The peanuts have been defatted and the result is a twelve percent fat high protein gluten free flour.
There aren't a lot of peanut flour recipes out there. And, I was looking to bake up a plain sweet bread made with this flour substitute.
I thought about adding peanut butter to give a more intense taste. But, chose to leave it out. I wanted to see how much peanut flavor came through.
The peanut flavor is there, but it is not very strong. Although I didn't put any in my bread, chopped nuts or chocolate chips would be a nice addition.
I plan to work on some more peanut flour recipes. I think mixing in some chocolate would really compliment the flavor.
A drizzling of melted chocolate on top would really dress this bread up. Or, it could be baked into donut molds and frosted with chocolate.
This is a plain recipe so dress it up as you would like. If you want a sweeter bread, go ahead and up the sweetener to one cup.
Peanut Flour Recipes - Low Carb Bread
Here's a few more low carb peanut flour recipes you may want to try:
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Gluten Free Peanut Flour Bread
- ½ cup butter
- 4 ounces cream cheese
- ¾ cup low carb sugar substitute or stevia equivalent (about 18 drops)
- 5 eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups peanut flour
- 2 teaspoons xanthan gum or guar gum (optional)
- 1 teaspoon baking powder
- Preheat oven to 350 degrees. Grease loaf pan.
- Cream together butter, cream cheese and Splenda until light and fluffy. Beat in the eggs one at a time. Stir in vanilla extract. Combine peanut flour, guar or xanthan gum, and baking powder. Beat the flour mixture slowly into the butter mixture. If desired, chopped nuts or sugar free chocolate chips can be added at this point.
- Pour batter into prepared loaf pan. Bake for 50-60 minutes or until golden brown and toothpick inserted in center comes out clean. Allow to cool about 10 minute, then remove from pan and cool on rack.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 152 [carbohydrates] => 3 [protein] => 7 [fat] => 13 [saturated_fat] => 7 [polyunsaturated_fat] => 1 [cholesterol] => 108 [sodium] => 142 [potassium] => 129 [fiber] => 1 [sugar] => 1 [vitamin_a] => 500 [calcium] => 30 [iron] => 0.5 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Thank you for this wonderful bread, Lisa!
I added pecans and topped it with everything but the bagel seasoning. I had a piece this morning, and it was delicious with my omelette
Since I saw comments about the bread deflating, I decided to use a 9 x 5 pan. And I let it cool on its side. Apparently, it’s a heavy Dough that will deflate in a smaller pan. Too heavy for the support.
I’m glad to be able to use up some of my peanut flour. It’s been sitting for a while, and never got as popular as I thought it would
Bless you for including the Stevia equivalent! I have severe digestive issues with erythritol.
Looking forward to making this bread. I bought the peanut flour a long time ago, and it’s just been sitting there. So now that I have a recipe with Stevia, I can’t wait to make it!
Digestive issues with erythritol are common, especially if there's an imbalancee of gut bacteria. When I can, I like to use the pure forms of stevia and monk fruit.
I tried making your low carb Peanut Flour Bread according to your recipe, I noticed that before I put the mixture in the loaf pan it was very heavy, more like a paste than a liquid. Just didn't look right. But I baked it anyway and it came out terrible. Very wet in the inside, more like a jelly role. It seems like 1 and 1/3 cup of peanut flour was too much. I lost the recipe I had used before using Peanut Flour and that loaf came out perfect.
Can you help.
I can put this recipe on the list of ones to redo. It could be a variation in the peanut flour itself, but I may need to do more testing. You could try less peanut flour and I think less egg would work too.
To me, a long time baker, it doesn’t sound like it was baked long enough. You could try tenting with foil and baking it longer next time
Would adding whole psyllium husks and using 1 or 2 gelatin "eggs" in place of real /chicken eggs help the bread rise and not fall as it cools? Or using yeast or some sour dough starter in place of the baking powder?
It would take some experimenting, but psyllium usually helps rise. The problem is that egg whites are usually used with the psyllium. I've had trouble doing it egg free.
T r i s h
Can I use my favorite whole wheat recipe and substitute all or half for peanut flour which I bought at our local Publix store in Florida
It should work out, but I haven't tested it.
I made the bread and it came out beautifully. I set it out to cool a bit before pulling it out of the pan and when i came back 15 minutes later it had fallen flat. I have been a professional baker for decades, and I have only ever had that happen with very delicate yeast breads. If it matters I used a stoneware loaf pan with parchment paper in it. Any advice is greatly appreciated.
I used a stoneware loaf pan as well, but without parchment. I don't think that would have done it. Maybe it wasn't fully cooked?
Carol Ann Napolitan'
I've been looking at all the low carb peanut butter breads, made with peanut butter. I was inspired to see a low carb peanut butter bread with different ingredients like, cream cheese, and butter, they make such a tasty bread. Do you know what's the best place to get the peanut flour? I wonder if this would work with peanut butter, the fat content would be high though. I'm gonna visit my whole foods store soon, hopefully I'll get the flour there. Could the flours be changed from peanut to say, coconut, or almond? it would be so yummy either way, but the liquid amount would have to be different I guess. I just adore all your recipes, My son Joseph who's 28, and myself, who's also 28, LoL,have been doing the gluten free low carb, way of eating, and it's going real good, thanks to people like yourself. Your are a genius! It would be so much harder without your website, Thank You, I'm not just doing this for my waistline, I'm doing it for my health, and I already feel clearer, and better. We don't realize how much water weight, carbs and wheat flour breads, put on us. I retain water in my lower body, and it's the worst feeling having such heaviness in your legs. There's so much sodium in bread and baked goods. Just want to let you know how much I appreciate your recipes. ThankYou!
Thanks for the kind words Carol! Glad that the recipes are helping you and your son to better health withe cleaner eating. I haven't been to Whole Foods in a while so I'm not sure if they carry the Peanut Flour. I just buy it off Amazon for convenience. As I remember, this bread did not have much peanut butter taste. You could probably substitute the peanut flour with regular natural unsweetened peanut butter, but I would cut the butter or omit it. There should be plenty of fat in the peanut butter. Also, the amount of xanthin gum in the recipe seems high. I typically only use about 1/2 teaspoon these days. This bread is an old recipe when I was first learning how to use peanut flour. My favorite use for peanut flour now is making peanut butter candy, lol. I don't bake with it much anymore just because I like coconut flour and almond flour better. It does work well for chocolate baked goods, though. Thanks again for stopping by and leaving me a note!
That's really clever, I love the sound of this! I better get my apron on!
It does have a unique flavor.
Wow! Looks fabulous. I want to buy peanut flour & saw different types. What do you suggest 12% or 28% fat, light, medium or dark roasted? Thanks.
I use Protein Plus brand which is 12% fat and light roast.
I've not yet tried this as I have a slight concern over "cup" as a measure. Is this an American cup size or a UK cup size- same issue occurs with tablespoons (although not in this recipe).
It would be much easier if everything was in grams or ounces etc.
It's an American cup size. I did add a link for converting to metric.
This looks awesome! Thanks for sharing.
are the 5 carbs before or after the fiber?
5g carbs is the total before subtracting fiber. Net carbs is 3g