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.
5 from 3 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, Cholesterol: 53mg, Sodium: 73mg, Potassium: 160mg, Fiber: 2g, Sugar: 1g, Vitamin A: 77IU, Calcium: 8mg, Iron: 1mg, 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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121 comments on “Flourless Peanut Butter Bread”

  1. Can you leave out the sugar ?

  2. Which vinegar did you use, white or Apple cider?

  3. Can you make this in a 9×5 loaf pan?

    • I haven’t tried yet, but I think so. You would probably need to double the recipe and bake longer

      • I made it in a loaf pan and it turned out great…just a little flatter since you have to spread the batter out. I did not need to bake longer. 

      • I’m glad it turned out well for you!

      • Hi Y’all, I tried making this last night in a 9×5 loaf pan. It didn’t work out as well as I thought it was, but I’m probably just bad at baking. lol. The bread seemed more like the consistency of a cake, and it was very wet. I baked it for 35 minutes on 350 in a glass pan. I’m thinking tonight I’ll try it in muffin tins because I don’t have anything else smaller. I feel like it should do better in smaller sizes, and I will probably be able to get it to cook all the way through this time. Any suggestions??

      • a 9 x 5 loaf pan will make a very thin/flat loaf as there is only enough batter for mini loaves. I’m not sure why the batter was still very wet. I do recommend that you use a metal baking pan rather than glass, as I’ve found that glass baking pans don’t always distribute heat as evenly.

      • Thanks Kirbie! I appreciate it.

  4. Can you swap the peanut butter for any nut/ nut free butter?

  5. Can you use a regular sized bread pan, instead of the two mini loafs?

  6. Is this something you would eat with Turkey, lettuce and Mayo? or more of a breakfast bread?

  7. Oh my goodnes! I made it today and it is delicious. I wonder what  it would be like a bit sweeter and maybe some nuts! 

  8. Would I adjust anything if using a muffin tin?

  9. I’m super intrigued by this recipe! First time seeing it. When you say smooth peanut butter, did you use natural peanut butter or is it one with sugars/oils/emulsifiers added? I’m wondering what type to use and would prefer to use natural if possible.

    • I used the smooth processed peanut butter but I think it should work with natural peanut butter too. When I said smooth, I was trying to distinguish from the crunchy kind with chunks of chopped nuts.

  10.   My head is dizzy from all of the gluten-free flour blend recipes on the internet. I am allergic to so many of the ingredients including the most popular ones like potato flour, corn starch, tapioca starch, and the list goes on. The other day I was so disgusted that I wanted to cry.  Then suddenly I remembered “flourless” recipes, so I searched the internet and came upon your website.  I just tried your recipe with cashew nuts but mistakenly used baking SODA rather than baking powder. UGh ! But the end product, though not ideal, was good enough for me to feel encouraged and eager  to try again using baking powder next time. I think you have solved my problem. I wish I could hug you ! Thank you so much  !!
    PS- I’m going to try the flourless sandwich bread recipe next time, but would like to know of other variations that people have tried such as adding sesame seeds, nuts, raisins, etc. 

  11. Could you use honey instead of sugar?

  12. Any clue on carb count? I plan on using Splenda.

  13. Can I leave out the vinegar and add something else instead of that ? And also could I use crunchy peanut butter instead of smooth ? 

    • the recipe works best with smooth peanut butter. I have not tried it with crunchy. You do need the vinegar in there because it reacts with the baking soda to allow the bread to rise.

    • I used what I had ON HAND – lemon juice.
      It’s COOLING on THE counter and im going to make French toast in the morning….

    • the baking soda and vinegar is combined to create a reaction.
      you can use lemon juice if you do not have vinegar. hope that helps anyone reading this

  14. Have you ever added a mashed banana to the recipe?  What are you thoughts to adding one?  

    • Hmm, I have not tried that. If you just add the banana without altering the other ingredients, it might make too dense of a batter (too many liquids) If you reduce some of the eggs or pb and replace with banana, it might work though it will likely alter the texture of the bread.

  15. OMG I just made it with apple cider vinegar and my own homemade crunchy PB and no sugar and it’s just heavenly, both in texture and taste! I doubled the recipe and made it in a regular size loaf pan in 50 min. and it’s the most bread-like flourless bread I’ve ever made… and believe me I’ve tried them a?l, flax, coconut flour, almond flour, oopsie bread, quinoa, corn, cassava… you name it. Thank you so much!!

  16. Just made this bread and I am in bread heaven! So so so yummy! Instead of the sugar I used honey. I am a spice girl so I had a little bit of cinnamon and all spices to mine! Truly delicious and I will make this again and again! 

  17. How many carbs is in this?

  18. Perfect! the taste is great!! a little imagination try Nutella instead follow recipe or pumpkin there are many ways this can be used.

  19.      Better to double. The ingredients, and use. A regular size loaf pan, or the loaf will be a little flat, not exactly a good size for sandwich, a we would do in our restaurant in Dewey beach, de. Good that these ideas are getting some screen time. Great for people like me who had to change my intake of carbs, since I got my new liver ! Thanks for this neat little treat . Anybody out there have similar stuff to share? As always, Sharky ….::;…,,;

  20. What happened. To the comment I left got you learliet ?

    • thank you for your comment. The comments are submitted and then pending until I have a chance to read and respond. Your comment is now posted but they are not automatically posted

  21. What are your tips on storing this?

  22. In the oven now! I used half crunchy Hal creamy peanut butter (ran out of creamy). Changed the sugar to Truvia brown sugar blend. Can’t wait to eat it!

  23. I’d love to try this because I love peanut butter but I’m allergic to eggs. Is there anything I can use in place of them?

    • I am sorry, I have not tried to make this without eggs

      • Chia seeds soaked on water make a gel consistancy that is a great egg substitute when baking. I’ve used then before when i was out of eggs and it always turnes out great. I forget the exact ratio, but i think it is for each egg use 1 TBSP chia seeds soaked in 2 or 3 TBSP water.

      • thanks for sharing! I’ve been wanting to experiment with chia seeds when baking

  24. This is amazing! I Have tried so many different low carb recipie so, and lots of low carb bread, but none of them were this simple. I also am not a huge fan of almond flour because it is so hard to cook with! Thank you for this wonderful recipie!

  25. Tried this with egg whites, stevia, and PB2 and it worked well.

  26. I calculated approx 9.8 gym net carbs per 1/2 loaves based on 50 gym per cup of peanut butter minus 15 gym fiber plus 4.5 gym in the sugar…  sounds good

  27. We are eating low carb so I tried this today. It was easy and very tasty. One slice satisfied my need for something “bready “Will definitely make again.. thank you for sharing.

  28. Okay, I tried this today and it so good! I love the texture. I used extra crunchy pb, that’s what I had, and the little peanut bits didn’t bother me at all! Thanks so much, I will be making this one all the time.

  29. Hi! I plan on making this soon. Do you store in the fridge after you make it and it cools? Thanks!

  30. I tried this peanut butter recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
    Thanks for sharing these recipes.

  31. My kids enjoy this with breakfast. I make it into muffins and use Swerve instead of sugar. I like how fast and easy it is to make, that it only needs a few ingredients (that I always have), and that it freezes well. 

    • I’m so happy to hear that your kids are enjoying this!

      • Can this bread be sliced and toasted in a conventional toaster?

      • It can be sliced and toasted in a toaster oven but keep in mind this is a small loaf. I don’t recommend inserting it into a slot toaster because the bread slices are so small.

  32. I used almond butter instead of peanut butter, it came out just as fluffy as if using peanut butter but doesnt have the peanut butter taste 🙂

  33. Just made this and am very pleased with it.  Do you think I would be able to add or substitute the sugar with maple syrup? Thanks.

    • I’m so glad you liked it! Since it’s only a little bit of sugar, I think the maple syrup substitute should work. If you were planning on adding a lot more than, it might make the batter too wet.

  34. I am so excited to try this I have a jar of sunflower seed butter that no one will eat. I bet it will be good as bread!

  35. Just wondering what are the nutritional values for this bread per slice??

    • I do not currently have that information. I suggest using a site like which has a nutrition calculator for recipes

  36. Great recipe! I just made some, sliced it and used it to make French toast!!!

  37. 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!

  38. 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!

  39. 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.

  40. 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!

  41. 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. 

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

  43. 1 tbsp vinegar is too much,
    1 tsp vinegar works.

  44. 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!

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

  46. 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.

  47. 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.

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