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.
4.5 from 6 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, Potassium: 160mg, 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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139 comments on “Flourless Peanut Butter Bread”

  1. 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!

  2. 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.

  3. 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!

  4. 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!

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

  6. 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

  7. 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!

  8. 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.

  9. 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 🙂

  10. 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.

  11. 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.

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

  13. 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.

  14. 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.

  15. 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

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

  17. 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!

  18. 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

  19. 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!

  20. What are your tips on storing this?

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