By the looks of the store shelves and instagram and facebook postings people are doing A LOT of therapy baking during their imposed social distancing. My household is the same – therapy baking is restricted to only 1 or 2 days a week. LOL not because we would not be happy with a daily dose but as with everyone else we are juggling the whole family being home, working from home, studying from home, and creating endless amounts of dishes that need to be washed. I am limiting therapy baking!!!
I had to share this amazing recipe. We tried it yesterday. It was amazing and was devoured in 24 hrs. Like NOTHING left not even crumbs. And that is something to say for a low carb loaf. I found the original recipe on www.sugarfreemom.com. I will post it here as well. Definitely highly recommend.
I hope that everyone is being smart, kind and healthy out there!!
Low Carb Chocolate Peanut Butter Loaf
Ingredients
- 1/2 cup peanut butter no sugar added
- 4 tbsp butter divided
- 1/2 cup almond milk
- 3/4 cup almond flour
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia (use 1/3 cup sweetener of choice if you do not have vanilla liquid stevia)
- 2 tsp baking powder
- 1/2 tsp salt
- 6 eggs beaten
- 2 ounces unsweetened chocolate
- 1–2 tsp chocolate liquid stevia (i did not have and left out)
Instructions
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Preheat oven to 350 degrees F.
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Melt the peanut butter with 3 tbsp of butter. Set aside 1 tbsp of butter.
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Stir in the remaining ingredients except the eggs.
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Taste batter for sweetness, adjust if needed, then stir in eggs until combined.
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Pour batter into a parchment lined loaf pan.
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With the remaining tablespoon of butter, melt that together with the chocolate. Add stevia then taste and adjust. Stir until smooth.
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Drizzle the melted chocolate into the loaf. Stir around with a butter knife.
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Bake for 45 minutes.
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Allow to cool 15 minutes before removing and slicing.
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Enjoy
