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Wednesday, February 1, 2012

Mr. Peanut Bread, Almond Style

My Mr.  Peanut Bread is still the most popular post ever on this blog. I have had quite a few questions lately, so I thought I would devote another post to a popular variation. Almonds. Quite a few folk avoid peanuts, and choose to make the bread with almond butter. Yes, it is more expensive, because almonds are more expensive than peanuts. Yes, it is a little calorie rich. Other than those factors, it makes a great bread.

The flavor is much milder than the peanut version, making it suitable for any sandwich. The prep work is just as simple. No specialty flours, no hard to find ingredients. Great texture--so much like wheat bread. If you make your own almond butter, the price is reduced considerably. ( I told you how to make that in the January Diner News) It really is not that hard if you have a sturdy food processor. But of course, if you don't mind the cost of one cup of almond butter, then that is the simplest route to amazing sandwiches.

If you are ready to take the plunge, I have a few tips. Let the bread cool before cutting. For the photo, I needed the daylight, so I sliced it hot and got a few crumbs. You should get either 12 or 16 slices per loaf, depending on your preference. I use my ceramic loaf pan, which measures 8 1/2" by 4 1/2" and makes half sized slices. Therefore, you need 4 slices to make a full sized sandwich. The bread is so filling, though, I have found that half a sandwich is generally plenty, especially if paired with a yummy soup. If you use a larger loaf pan, you get shorter slices which make more like finger sandwiches.

I haven't tried the variations with the all almond bread, but the peanut version does really well in muffin cups, individual loaf pans and even plopped on a cookie sheet as artisan style bread. This recipe is so forgiving, you can also blend in other nut butters with the peanut or almond. Beware the sunflower butter. Chemical reactions can cause the bread to turn green. Who knows, I might try that out for St. Patrick's day.

Here is the variation recipe:

Almond Butter Bread

1 cup almond butter
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet stevia (optional)

Blend almond butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed 8 1/2" by 4 1/2" loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing. Can also be baked in muffin tins for slider buns.

12 servings    151 calories   5 g protein   14 g fat   4 g net carbs
This is the sandwich I made today. A yummy lemon pepper tuna salad. Mmm.

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Rachel C - thinladysings said...

I have done it with sunflower seed butter and it does turn green! But it's sooo yummy.

Kari said...

It's funny, when I first heard of peanut bread from blogs, I immediately made it using the only butter I had on hand, almond butter. Loooooooved it. Then two days ago I finally got around to making the original peanut bread and I was really disappointed. It's too salty and heavy for me. So from now on I'm only making almond :) it's actually cheaper for me because I get the jars from Costco.

Anonymous said...

Ha! I have made the peanut version and just made one with sunflower seed butter before seeing this. Man is it ever green! It is also DELICIOUS.

Patty said...

Now you have me craving a tuna sandwich!

liam broadbent said...

I love these kind of recipes! The hardest part about them is not eating all the delicious bread in one sitting!

Anonymous said...

hey...where's the flour in the Almond Butter bread recipe?? This would just be muck without flour right??

Lisa, motyok said...

Nope, no flour. Just use the nut butter and all will be fine.

Rose said...

OK I FINALLY got the chance to make this bread and I gotta say it is soooo good! I made my own peanut butter and added olive oil and stevia to it and I barely had a cup of it left to make this bread with. lol Mine rose really nice and I also added 1 pack of stevia to it.
thanx for sharing!!!

Ancient Egypt Pyramids said...

Another Smart post from you Admin :)

Anonymous said...

Hi, just wanted to comment that after 2 days my bread became all moldy... Is it normal? How do you keep it from spoiling? Thank you a lot for answering!

Lisa, motyok said...

I wrap mine in a bag and keep it in the fridge.

Anonymous said...

I make this with the almond butter and bake in my muffin top pans, I usually get 6 nice muffins. I slice in half and they are perfect for burgers and BLTs.. yum

niki77 said...

Do you have the nutritional info? Thanks.

Anonymous said...

If this has no flour, only the nut butter and eggs, does this have the "feel" of an oopsie roll? (I ask only because I have grown to have an intolerance to the oopsie rolls. They are more of an oopsie quiche "feel" to me now.)

Also, how do you think this would turn out if I use just the regular cow's milk butter?

Anonymous said...

Made this and loved it. Thinking about adding some mashed banana to give it more of a desert feel, any thoughts?

Penny said...

I made this last week and love it! I only slice off a piece when I need it, and it's firm enough that I can cut really thin slices. So I often cut a super-thin one for the top of my sandwich and a slightly thicker one for the bottom. I will be shopping for a "muffin-top" pan today! Can't wait to try it as a bun.Also, I sent the recipe to my gluten-avoiding daughter.

Anonymous said...

I made this and it was DELCIOUS. My only question is how to get it to rise? Mine didn't rise much at all the the slices were really narrow... I followed the recipe exactly. Any idea what might cause this?

Tammy said...

I am watching carbs. How many for a sl of this bread??