Ingredients
Scale
- 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
Nutrition
Large loaf: Protein 93.5 g, Fat 107.0 g, Net carbs 20.7 g, kcal 1420 kcal Per slice (if 20 slices): Protein 4.7 g, Fat 5.3 g, Net carbs 1.0 g, kcal 71 kcal Per slice (if 30 slices): Protein 3.1 g, Fat 3.6 g, Net carbs 0.7 g, kcal 47 kcal Per mini loaf (if 8 total): Protein 11.7 g, Fat 13.4 g, Net carbs 2.6 g, kcal 178 kcal
Directions
- 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.