1/2 cup = 120 ml = 1.5 oz = 45 g vanilla-flavored whey protein
2 teaspoons aluminium-free baking powder
1/2 cup = 120 ml = 4.4 oz = 125 g organic smooth peanut butter (natural, unsweetened)
4 organic free-range eggs
1/4 cup = 60 ml = 1.75 oz = 50 g Confectioner’s Style Swerve OR other sweetener of choice to taste
Preheat the oven to 300 °F (150 °C).
Mix well the whey protein and the baking powder in a small bowl. Set aside.
Place the rest of the ingredients (peanut butter, eggs and the sweetener) in a large bowl.
Beat with an electric mixer until the batter is smooth, fluffy and bubbly. This takes a minute or two.
Add the whey protein mixture to the peanut butter mixture.
Beat again with the electric mixer until the batter is smooth and well mixed.
Pour the batter into a 9 X 5 inch (23 X 13 cm) silicone loaf pan, or mini loaf pans.
Bake for 30–40 minutes, or until a knife inserted near center comes out clean. Mini loaf pans take less time, approximately 20–25 minutes.
Let cool, remove from the pan and cut into slices. Best served with homemade Sugar-Free Raspberry Jam.
Nutrition information Protein Fat Net carbs kcal
Large loaf: 93.5 g 107.0 g 20.7 g 1420 kcal
Per slice if 20 slices in a loaf: 4.7 g 5.3 g 1.0 g 71 kcal
Per slice if 30 slices in a loaf: 3.1 g 3.6 g 0.7 g 47 kcal
Per mini loaf if 8 mini loaves in total: 11.7 g 13.4 g 2.6 g 178 kcal