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.
Here’s a few more low carb peanut flour recipes you may want to try:
- Chocolate Cupcakes
- Blossom Cookies
- Chocolate Chip Muffins
- Low Carb Peanut Pie Crust
Peanut Flour Recipes – Low Carb Bread
Gluten Free Peanut Flour Bread
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.
Makes 12 servings
Net carbs per serving: 3g