Kirbie's Cravings

Flourless Peanut Butter Bread

Flourless Peanut Butter Bread with a slice cut offThis gluten-free bread flourless bread is easy to make with just five ingredients. It’s a quick and easy bread option for those looking for something flourless, gluten free or low carb. It bakes, looks, feels and taste similar to wheat flour breads.

While researching low carb and flourless bread options in order to create my cauliflower bread, I came across a recipe for flourless peanut butter bread. Of course, I had to try it!
a close-up photo of a slice of Flourless Peanut Butter Bread with a pat of butter

I’ve made many flourless peanut butter desserts before so the idea of being able to make a bread didn’t seem too unbelievable. This bread recipe has a preparation process and ingredient list very similar to my 3 Ingredient flourless peanut butter mug cake. In just a few minutes the batter was done and into the oven it went.
overhead shot of Flourless Peanut Butter Bread loaf with two slices on a cutting board
Sure enough, what came out was definitely like bread. You can smear it with butter, top it with avocado slices, or maybe eat it with jelly! It holds together quite well.

If you enjoy this recipe, you may also want to try my Keto Microwave Peanut Butter Bread or Keto Bread that are great for sandwiches or 3 Ingredient Keto Peanut Butter Mug Cake.

Update! Here is a quick video of how to make the bread. You can also view all my recipe videos on my youtube channel.


Flourless Peanut Butter Bread

Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
This gluten-free bread flourless bread is easy to make with just five ingredients. It's a quick and easy bread option for those looking for something flourless, gluten free or low carb. It bakes, looks, feels and taste similar to wheat flour breads.
4.58 from 7 votes


  • 1 cup smooth peanut butter
  • 3 large eggs
  • 1 tbsp vinegar
  • 1/2 tsp baking soda
  • tsp granular sweetener


  • Preheat oven to 350°F. Grease two 3 inch x 5-inch mini loaf pans. In a medium bowl, combine all the ingredients. Hand whisk or use mixer to mix until everything is smooth.
  • Divide batter equally between the two loaf pans. Bake for about 25 minutes until breads are fully cooked or toothpick inserted comes out clean. Let breads cool before slicing and serving.


  • Slightly Adapted from 24/7 Low Carb Diner
  • To make this low carb and keto-friendly, replace sugar with sugar substitute like Swerve* and use peanut butter with no sugar added.
  • The estimated nutrition is calculated using unsweetened peanut butter and Swerve. Estimated Nutrition Information does not include carbs from erythritol
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


Serving: 1slice or 1/12 of recipe, Calories: 154kcal, Carbohydrates: 5g, Protein: 7g, Fat: 13g, Saturated Fat: 1g, Sodium: 73mg, Fiber: 2g, Sugar: 1g, NET CARBS: 3g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

146 comments on “Flourless Peanut Butter Bread”

  1. Excited to try this recipe! Is this also safe for dogs?

  2. Thank you so much! ??

  3. I’m sitting here amazed, baffled and confused as to how this recipe works…but it’s pretty darn perfect! I’m gluten/grain free, but also avoid non-grain flours (almond/coconut) as they bother me too. I made this exactly by the recipe, but only had a regular loaf pan and cooked it in convection mode at 350 F for 27 minutes (checking it often until the toothpick came out clean). It’s wonderfully moist with a nice, light crunchy crust on the edge. Thank you so much for this!

  4. Super easy. I can’t have gluen or dairy so this is such a great replacement.

  5. Is it important to have the mini pans? I only have a regular size, but I’m worried it won’t come out properly.

  6. This turned out really dry for me and there was barely enough mixture to fill one pan that was a little smaller than recommended (8”/2.5”). Really crumbly and nothing like bread texture. I followed the recipe perfectly so I have no odea what went so wrong

    • Without knowing more details, it’s hard to say what went wrong but did you use three large eggs? If your eggs were small (or if you didn’t add three) that could cause problems with the texture.

  7. OMG! So delicious & easy. I’m a horrible baker, so if I can do it anyone can. This was gobbled up by my family within an hour. Thank you so much!

  8. Where can I find this recipe with UK terms, please? Not only is “cup” meaningless to me, but I have a suspicion that we don’t mean the same thing by “baking soda”.


  9. Recipe looks amazing and I really would love to sink my teeth into it but it seems I must be doing something wrong because I tried it twice and I had to take it out of the oven early because it turned rock hard, was fully black inside :/ i used natural crunchy peanut butter and omitted the sugar. Could that be the reason why?

    • The crunchy peanut butter could be the issue. The crushed peanuts take up space when measuring so you likely didn’t have enough peanut butter in the recipe.

  10. You said that you found this recipe. I don’t see a credit for where you found it. Perhaps I overlooked it? I wanted to thank them as well for this recipe. I plan to try it this week.

    • Hi, I always try to credit the original source when possible. Unfortunately, I came across this recipe when someone left it while replying to a cooking/diet discussion and they did not state where the recipe came from.

    • Dodie, I also saw where another YouTuber shared this recipe. She said it has been around for so long that no one knows where it originated.

  11. Can I use powder peanut butter instead of the typical jar kind?

  12. Awesome recipe! Thank you so much! The texture is very similar to wheat bread. This will be a go-to recipe for my family, and I will definitely be sharing. I didn’t have mini loaf pans, but I had two 8 x 3 and 7 / 8 inch pans. 20 minutes was perfect for that. I also left out the sweetener, and it worked just fine. I used natural peanut butter, ground from my own peanuts. Turned out great! Thanks again!

  13. 1 tbsp vinegar is too much,
    1 tsp vinegar works.

  14. So…I’m wanting to make this ultra moist. What about adding a 1/4 cup of coconut oil? Thoughts?

  15. This bread is fantastic!!! I’ve played around with so many low carb breads but this is definitely my favorite. I’ll admit I was very skeptical but it tuneee our very yummy and actually has a real bread texture. I used almond butter instead of peanut butter. And I used apple cider vinegar instead. 

  16. fascinating recipe!! wondering if you could use an egg replacement to make it vegan. do you think applesauce would work? this would also add some sweetness. if not i also have vegan egg in my pantry. thanks!

  17. Do you think you could add mini chocolate chips to this? Sounds delicious!

    • you definitely could. however, just keep in mind this isn’t like a sweet quick bread. it is more like a sandwich bread substitute.

  18. Wow!!! I am so glad I found this recipe. I used Cashew butter, and substituted the white sugar with Xylitol so it is compliant with my ketogenic diet. This recipe yielded 6 regular size muffins. The flavor and texture almost reminds me of a bran muffin, and you can easily modify this to be sweeter or more savory. This is really great, thank you for sharing!

  19. I tried this and it was very good but not much peanut butter flavor, so I added another 1/2 cup of peanut butter and then it was perfect. A VERY NICE recipe

    • Yes the pb flavor in the original recipe is light. It’s more to create the structure for the bread, but I’m glad you were able to get it work!