Need a snack or on the run breakfast? This peanut butter chocolate chip keto quick bread is a great option to make ahead and take on the go!
When you are on the keto diet and become fat adapted, you are likely to not ever really be hungry. That can be a good thing, especially if you are also doing intermittent fasting. Going between 12 and 18 hours from last meal to next meal allows your body to get a break from digestion.
Once you rest from the work of digestion, your body can begin the repairs on other parts of the body it needs. Liver detoxing? Cell regeneration? All easier to happen when the body isn’t focused on other things.
Let it not be said that intermittent fasting is always easy.
Some days, I am okay with not eating until lunchtime or later. Other days, I am a ravenous wolf and ready to shove anything into my mouth. Those days are hard. It’s so easy to slip and eat a days (or weeks) worth of carbs in just a few minutes.
For those mornings you need a quick on the run breakfast, or when you need a snack, it’s easy to let your guard down and just grab whatever. Sometimes it can be fruit that is high in carbs, or worse, you hit the drive-thru and get loads of sodium with your breakfast.
Now, you can make this easy keto quick bread ahead of time and freeze the slices for a quick grab and go meal anytime.
Made with delicious almond flour, and rich cream cheese, this is one of the easiest recipes ever.
As far as sweet keto bread recipes go, this isn’t very sweet. It’s got a touch of sweetness from the erythritol and the sugar free chocolate chips, however. However, the sweetness level isn’t way out there, making this a guilt free breakfast you can indulge in.
I used peanut butter powder to keep the carb levels low, and so that it can be made from keto friendly food storage. You can grab some here if you can’t find it locally. Also, I used Lilly’s sugar free chocolate chips (available here, too).
The batch takes about 25 minutes start to finish, so you could easily make a batch every couple of days. OR, you can make a double batch, slice your bread and freeze each slice in a single layer on a baking sheet.
When frozen, simply place in a ziploc style freezer bag. When you want a slice, remove from the freezer and allow to thaw for a few minutes.
Are you ready to make this peanut butter chocolate chip quick bread? Be sure to pin this for later, too!
- 2 ounces cream cheese
- 2 1/2 cups mozzarella cheese
- 4 eggs, beaten
- 1 1/2 cup almond flour
- 1 Tablespoon baking powder
- 1 Tablespoon Erithrytol
- 1/2 cup peanut butter powder
- 1/2 teaspoon salt
- 2 Tablespoons Lilly's Sugar Free Chocolate Chips
Preheat oven to 350 degrees.
Grease a loaf pan with coconut oil or cooking spray.
In a double boiler, melt the cheeses together.
In a separate bowl, add flour, baking powder, peanut butter powder, chocolate chips, and salt. Stir to combine.
When cheese is melted together, add the beaten eggs and whisk to combine thoroughly.
Pour the wet ingredients into the dry.
Spread mixture in loaf pan evenly.
Bake for 20 minutes.
Allow to cool before cutting.
|Serving Size||1 slice|
|Amount Per Serving||As Served|
|Calories 202kcal Calories from fat 147|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 5g||25%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|