Peanut Butter and Jelly Loaf (Low-Carb, Sugar Free)


It started out like any other week. I planned some meals, picked some outfits, mourned the passing of yet another Sunday. Got to work, opened my reader (did I say that?). Spread some comment love. And carefully selected a few pin-worthy posts. Do you pin? If not, you should. Otherwise how in the world will you remember all the must-make-now drool-worthy food you find on the internet? Emailing yourself? Mailbox is full. Bookmarking? So 3 years ago. Starring in your Google Reader? Well, what do you do with things you don’t find through Google Reader? I’ve always wondered about that. Pinning solves everything.


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.


Peanut Butter and Jelly Loaf
Adapted from All Day I Dream About Food

Printable Recipe

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.

Nutrition Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 205.3
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

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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.

Thanks for visiting Cara’s Cravings. If you like what you see and want more, subscribe via email or in a reader, follow me on Twitter, or visit me on Facebook.

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17 Responses to “Peanut Butter and Jelly Loaf (Low-Carb, Sugar Free)”

  1. 1

    Dawn — June 17, 2011 @ 1:31 pm Reply

    I can't say I have pinned anything. How the heck do I do this?As for the loaf…SO delish. I love anything with peanut butter!

  2. 2

    Erica — June 17, 2011 @ 1:37 pm Reply

    Hey what brand of stevia extract do you use? I normally use Sweetleaf, but I know that some people use NuNaturals which is much stronger.

  3. 3

    Joanne — June 17, 2011 @ 4:51 pm Reply

    I don't buy bread either! Or, well, RARELY.  Unless i have something VERY specific I want it for.  Which really has made me miss out on PB+J's lately.  I love it when you know what I want before I do.

  4. 4

    DeliciousDish — June 17, 2011 @ 5:10 pm Reply

    I would normally go for pb and chocolate but this looks so good that I could see trying berries as well. I think I would go with raspberries because I always make my pb&j's with raspberry jam!

  5. 5

    Kaytorade — June 17, 2011 @ 9:38 pm Reply

    Work is a fantastic time for catching up on reader, I mean, what else are you going to do there?

  6. 6

    Junia @ Mis Pensamientos — June 18, 2011 @ 3:05 am Reply

    i would LOVE to try veganizing this recipe!!! looks fabulous!!  i love pb+j anything. 😀

  7. 7

    Carolyn — June 18, 2011 @ 12:55 pm Reply

    I so love this take on my bread…I think I might have to try it too! 

  8. 8

    Lauren B — June 19, 2011 @ 12:05 am Reply

    This looks ridiculously good. Thanks for sharing, Cara! Gosh your photos are appetizing. 🙂

  9. 9

    Chrysta — June 19, 2011 @ 11:54 pm Reply

    Cool to know about online pinning!! amazing bread and learned about pinning too! awesome post! I have a TON of peanut flour (sale at tjs, hehe) so its good I have something to make with it all!

  10. 10

    Bianca Garcia — June 20, 2011 @ 1:11 am Reply

    I prob eat a PB&J (or AB&J) sandwich once a week, I love the combo. This sounds delicious, low carb or not!

  11. 11

    Cara — June 20, 2011 @ 3:29 pm Reply

    Hi Erica, I am using a pure powdered stevia extract which in this case is NuNaturals brand. I know that NuNaturals makes different "strengths" of varying sweetness concentration levels. I'm not sure if Sweetleaf does this as well? In this case you would want to use a sweetener equivalent to about 1/2 cup of sugar. I will update the recipe to state that 🙂

  12. 12

    Katherine Martinelli — June 20, 2011 @ 5:27 pm Reply

    I love this recipe! Nostalgic yet modern, and healthy to boot?!! I've never pinned…I go with old fashioned bookmarking (but I have a meticulous folder system within "recipes to make" and I actually do refer to it often…) but I will have to look into it! Either way, this is getting bookmarked. I mean pinned. Have a great trip to Israel!

  13. 13

    beanplant — July 13, 2011 @ 4:28 am Reply

    I really like the idea of this! It's like a healthier version of a pb&j all at once! 🙂

  14. 14

    Marci — March 27, 2012 @ 11:10 pm Reply

    I bought PB2 just for this recipe. I LOVE the PB2 but only liked the bread — not enough PB flavor for me.

  15. 15

    Trisha — December 9, 2012 @ 12:11 pm Reply

    What are your thoughts of using greek yogurt instead of cream cheese??? I do not have cream cheese, but a ton of yogurt. And I’d love to make this today, as a means of procrastinating on my paper… 🙂 I’ve been making everything pb&j flavored lately… oatmeal, pancakes, yogurt… been digging that flavor combo ! Its such a classic!

    • 15.1

      Cara — December 9, 2012 @ 12:12 pm

      I can’t make any guarantees, but it sounds like a reasonable substitution to me!

    • 15.2

      Trisha — December 9, 2012 @ 1:09 pm

      IN THE OVEN!!!!! SMELLS SOOOOOOOO GOOD!!!!! The yogurt seemed fine. I used the “protein plus” peanut flour and Betty lou’s organic peanut flour. Can’t wait to try it!

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