Low-Carb Peanut Butter Mini Loaf

As we move into mid November/December, the holiday season ushers in a plethora of tempting chocolatey treats, sweetly seasoned baked goods, and a bounty of party trays that seem to line the expanse of grocery store isles all over the country.  As the season of eating (and over-eating) begins, I am forever looking for recipes that will help me to stay away from the carb-laden sweet treats that show up everywhere. Yesterday, while I was shopping for a few pantry staples, my neighborhood grocery store shared with customers an array of cakes, pies, and pastry samples.  Turning every corner of each isle offered a new taste of tempting delicacies including shrimp cocktail, hot sugary beverages, hors d’oeuvres, and various sweet treats.  Store owners even offered a full Thanksgiving lunch with all the trimmings so that customers could sample the items and entice them to place early dinner orders for upcoming holiday gatherings.  Food, food, and more food…Yikes!

As an alternative, this Peanut Butter Mini-Loaf is one of the recipes that I turn to for a small sample of low-carb deliciousness that has no flour, a slight bit of sweetener, and a portion size that is certainly doable.  I use peanut butter with ingredients that include only peanuts and less than 1% of salt.  (I use the Smucker’s brand in the glass jar.)  Sometimes I mix a 1/2 cup of cinnamon with a packet of sweeter to make my own version of cinnamon sugar.  I store it in an airtight container and sprinkle a bit of it over the top of a buttered slice. Oh my, simply delicious…

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Low Carb Peanut Butter Mini Loaf

1 cup natural peanut butter, creamy 

3 large eggs, beaten

1 teaspoon vinegar

1/2 teaspoon  baking soda

2 individual packets sweetener 

Preheat oven to 350 degrees.  Grease a 1 quart mini loaf pan or 2-3X5″ loaf pans.  In a medium bowl, combine beaten eggs and peanut butter.  With a spatula, mix until smooth.  Add vinegar, baking soda and sweetener.  Hand whisk until smooth and creamy. Pour batter into prepared loaf pan(s).   Bake for 30-35 minutes until bread is fully cooked and toothpick inserted in the center comes out clean. Cool completely before slicing into thin slices with a sharp knife.

 

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