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…
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.
Wow! So easy!
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Yes, no fuss at all. Pantry ingredients that are quite tasty. I like to toast it a bit and slather it with butter and cinnamon. It works if you’re following a low-carb lifestyle.
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I think it works for any lifestyle! Looks utterly delicious! thanks for sharing!
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Yep, a great “regular” bread substitute!
And thanks for your kind words… enjoy the rest of your weekend…😊
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Ohhhh this looks amazing!! 🙂
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It’s slightly sweet but if you’d like more of a sweet bread, adding a little more Splenda or Equal will make a bit of a difference on the sweeter side. Have a great day!
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Love this!
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So do I… definitely one of my favorite low-carb recipes! Thanks for your valued comment, enjoy your day!😊
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Yes! And, THANK YOU!!
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My pleasure!
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Wow I wanna try this recipe thank you for sharing your recipe.
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I’m so glad you like the recipe. It’s a keeper and one of my favorite low-carb recipes. Basic ingredients and super easy to throw together! Enjoy your weekend!😊
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Looks delicious 😋
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Thanks, Alice… simple ingredients and quite satisfying. Enjoy your day.
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A must try.
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If you like peanut butter, then it’s a great recipe to keep on hand! Thanks for your valued comment… enjoy your day!😊
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Was so good. Thanks for the recipe. It did not last long when my kids visited.
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Fantastic! I’m so glad you tried the recipe… thanks for your feedback, it’s so appreciated! Enjoy your day.😊
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I have been experimenting more with loaf cakes lately. This is a great recipe. Cheers!
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Enjoy!😊
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