Carolyn has appeared on my pin boards on more than one occasion. Which makes sense, sine since she dreams about food all day and I dream about, well, her food. She is undoubtedly the answer to my sweet-tooth-addicted-wannabe-low-carb-lifestyle. So it was no big surprise that I took one peak at her Low-Carb, Gluten-Free Marbled Chocolate Peanut Butter Loaf and didn’t think twice about pinning. In my mind, there are very few things in this world more lovable than peanut butter and chocolate.
Or so I’ve always thought. Until, a few days later, when this ordinary got a little twisted. With every trip to the supermarket (there were a lot – apparently I didn’t do too well with that meal plan) I was bombarded with berries. No, really, they were being thrown at me. Left, right, and smack in front of my face. Sweet, plump, beautiful berries saturated with such vivid hues that you know they’re bound to be perfect.
And suddenly, I knew what was better than peanut butter and chocolate: peanut butter and berries.
I’m sure there was a time in my life when I never would have questioned this. A time when I regularly made my Carebears star in their very own theatrical musicals and set up shop as a hair stylist, specializing in tail-combing. On Little Ponies, naturally. It was around that time that I was positive I’d never eat anything better than a good ol’ PB&J. (With crusts; I wasn’t too picky.)
It only took me a good twenty years to remember what that was like, and when it hit, I needed it. Bad. But considering I don’t buy bread, or jelly; and I wanted something to last longer than 6 minutes, a Peanut Butter and Jelly Loaf, made with low-carb and all-natural sugar-free ingredients, seemed much more fitting. And indeed, it was. We couldn’t get enough of this tasty, satisfying snack packed with protein and good fats, stealing pieces for breakfast, snacks, and desserts. The only thing missing? My Carebears.
1 1/2 (144gm) cups peanut flour (defatted), such as Bell Plantation PB2
1/4 cup (30gm) vanilla whey protein powder, such as Optimum Nutrition 100% Whey Gold Standard
1/4 teaspoon NuNaturals Nustevia Pure White Stevia Extract, or other sweetener of choice equivalent to 1/2 cup of sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xantham gum
1/4 tsp salt
4 oz cream cheese, softened
1/2 cup smooth peanut butter
1 large egg
4 egg whites or 1/2 cup liquid egg substitute
1 teaspoon vanilla extract
3/4 cup almond milk, divided
6oz fresh blackberries, roughly chopped
Preheat oven to 325ºF and spray a loaf pan with cooking spray.
In a medium bowl, combine the peanut flour, protein powder, stevia, baking powder, baking soda, xantham gum, and salt. Whisk well to combine and break up all the lumps of flour.
In a stand mixer, or a large bowl with an electric mixer, beat together the cream cheese and peanut butter until smooth. Add the egg and beat well until combined, then add the egg whites in two additions, beating well after each. Finally, add the vanilla extract.
Add half of the peanut flour and mix on low speed until incorporated. Then, mix in half of the almond milk. Repeat with remaining peanut flour and almond milk. Fold in the chopped blackberries.
Pour the batter in the loaf pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.
Store leftovers covered in the refrigerator.
Servings Per Recipe: 10
Amount Per Serving
Total Fat 12.1 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Cholesterol 29.5 mg
Sodium 368.5 mg
Potassium 71.0 mg
Total Carbohydrate 10.0 g
Dietary Fiber 1.8 g
Sugars 3.5 g
Protein 15.6 g
PS. I had a little mental breakdown over the grainy quality of my pictures as they appear after uploading in Blogger and being automatically resized. Joanne came to my rescue, schooling me on the ways of Flickr. Do you notice a difference?
This recipe is shared on Slightly Indulgent Tuesdays for 7-12-2011.