Coconut Flour-Peanut Butter Bread

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"This gluten-free, grain-free bread is high in protein and fiber. If you are used to highly sweetened foods, you may find my recipes not sweet enough for you. Try it though, and if it is really not sweet enough, try it with fruit spread!"
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Ingredients

1 h 15 m servings 223 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 140 mg
  • 46%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Mix eggs, peanut butter, agave nectar, vanilla extract, salt, and stevia together in a bowl. Sift coconut flour and baking powder together in a bowl; stir into egg mixture until batter is smooth. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Footnotes

  • Cook's Notes:
  • Substitute honey for agave nectar if desired. You can double the agave or honey if you don't have stevia.

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