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.
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!
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.
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
- 1 cup smooth peanut butter
- 3 large eggs
- 1 tbsp vinegar
- 1/2 tsp baking soda
- 1 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).
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.
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3 Ingredient Flourless Peanut Butter Mug Cake
Flourless Peanut Butter Banana Bread
Excited to try this recipe! Is this also safe for dogs?
Sorry, but we’re not sure.
Thank you so much! ??
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!
We’re so glad you loved it! Thanks for letting us know.
Super easy. I can’t have gluen or dairy so this is such a great replacement.
That’s great! Thanks for trying the recipe.
Is it important to have the mini pans? I only have a regular size, but I’m worried it won’t come out properly.
Here is the version we made with a bigger pan: https://kirbiecravings.com/4-ingredient-keto-bread/
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.
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!
I’m so thrilled your family enjoyed it so much!
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”.
sorry I dont have uk measurements
Cup = 250grams
Baking soda = baking powder
Baking soda = bicarbonate, not the same as baking powder. Bicarbonate reacts with the vinegar as a leavening agent.
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.
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.
Can I use powder peanut butter instead of the typical jar kind?
I have not tested with powder peanut butter
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!
I’m so glad you liked the bread!
1 tbsp vinegar is too much,
1 tsp vinegar works.
I haven’t had issues with 1 tbsp
The taste is better with just 1 tsp. vinegar
So…I’m wanting to make this ultra moist. What about adding a 1/4 cup of coconut oil? Thoughts?
I think that will make the batter too oily
This bread is great! Does it freeze well??
Other commenters have shared that it freezes well!
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.
I’m happy you enjoyed it!
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!
Unfortunately it wouldn’t work with applesauce. The recipe really relies on the eggs to get the rise
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.
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!
I’m happy you got this recipe to work for you!
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!
Great recipe! I just made some, sliced it and used it to make French toast!!!
I’m so glad you liked it! love the idea of french toast!
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 verywell.com which has a nutrition calculator for recipes
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!
I hope it worked out well!
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.
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 🙂
yum, I like almond butter more too
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.
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.
so glad you enjoyed!
Hi! I plan on making this soon. Do you store in the fridge after you make it and it cools? Thanks!
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.
so glad you like this one!
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.
So glad you liked this!
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
thanks for sharing your calculations!
Tried this with egg whites, stevia, and PB2 and it worked well.
that’s so great to hear!
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!
so glad you like this one!
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
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!
hope it turned out well for you!
What are your tips on storing this?
freezer is probably best!
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
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 ….::;…,,;
Perfect! the taste is great!! a little imagination try Nutella instead follow recipe or pumpkin there are many ways this can be used.
How many carbs is in this?
I recommend using calorie count to calculate the nutritional information you need.
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!
so glad you liked it!
Could you use pb2 and unsweetened apesause in place of peanut butter to reduce calories
I have not tested with pb2
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!!
that is so awesome! I need to try this with crunchy pb sometime. So glad you liked it!
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.
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 only had crunchy peanut butter, and my husband and myself love the outcome. I think I misunderstand the function of baking powder vs baking soda and vinegar, but it still came out right when I made it in a silicone dump baking tray with baking powder and brown vinegar ( what I had)… so I guess… all’s good and crunchy here! We are munching through the second loaf already!
I’m glad you got it to work for you!
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….
I hope it turned out well
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
Any clue on carb count? I plan on using Splenda.
Try caloriecount or myfitnesspal websites. They both have an option to enter a recipe and it’ll calculate the nutritional data.
I calculated it and here’s the link (with regular sugar, assuming there are 8 servings):
Could you use honey instead of sugar?
I think that should be fine since it’s such a small amount.
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.
Aww, I’m glad to be of help! Your recipe should turn out even better with baking powder.
Your recipe says to use baking soda. Should it say powder?
no baking soda is correct. that is also why there is vinegar in the recipe.
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.
Would I adjust anything if using a muffin tin?
baking time! it will likely be shorter amount of time
I cooked mine in muffin tins for about 17 minutes and they can out perfect.
Hi is there no need for Baking powder?
the recipe uses baking soda + vinegar for the rising agent
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!
I’m sure a sweet version would be great!
Is this something you would eat with Turkey, lettuce and Mayo? or more of a breakfast bread?
It’s definitely something you can use as sandwich bread.
Can you use a regular sized bread pan, instead of the two mini loafs?
If you use a regular bread pan I recommend doubling the recipe, otherwise your loaf will be wide and very short
Can you swap the peanut butter for any nut/ nut free butter?
I haven’t tried it, but I think it should work with other nut butters, but not with nut free butters
Made it with nut free pb and it works 🙂
I made this today with almond butter. It turned out amazing! It has a much more neutral flavor and would be great as a sandwich bread.
Ooh love the idea of almond butter
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.
Which vinegar did you use, white or Apple cider?
Have you tried applecider.? Do you think it would work?
if you mean apple cider vinegar, then yes I think it should work since you just need it to activate the baking soda
I tried this recipe last week. I love it so much. I used my own homemade peanut butter which did not come out completely smooth and gave the bread a nutty texture which I actually loved. Thank you so much for this recipe.
I’m happy the recipe worked for you!
Can you leave out the sugar ?
I think the bread may be a little salty if you leave it out
It’s fine without the sugar. The peanut butter can hold its own.
thank you for sharing!