Marbled Peanut Butter Chocolate Loaf gluten free

By tinathorn

Serves 16. Each slice has a total of 10.4g of carbs and 3g of fiber, but only 7.4g if you subtract for erythritol. Net carbs equals 4.4g.

Ingredients

• 2 cups peanut flour (unroasted, non-defatted)
• 1/4 cup vanilla whey protein powder
• 1/4 cup granulated erythritol
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1/2 cup smooth peanut butter
• 3 large eggs
• 16 drops stevia extract
• 1/2 cup almond milk, divided
• 1/3 cup cocoa powder

Details

Adapted from alldayidreamaboutfood.com

Preparation

Step 1

Preheat oven to 325F and grease a 9×5 inch loaf pan.

In a medium bowl, whisk together peanut flour, protein powder, erythritol, baking powder, baking soda, xanthan gum and salt. Set aside.

In a large bowl, beat cream cheese and peanut butter together until smooth. Beat in eggs, one at a time. Beat in stevia. Add half of peanut flour mixture and beat until combined. Add 1/4 cup almond milk and beat, then remaining peanut flour, beating until combined.

Remove half of batter to a separate bowl and set aside. Beat cocoa powder into remaining batter, then add remaining 1/4 cup almond milk and beat until combined.

Alternate scoops of light and dark batter into the pan. Swirl with a knife and then smooth the top. Bake 40 to 50 minutes, or until a tester inserted in the center comes out clean and the edges are beginning to brown.

Let cool in pan 10 minutes, then flip out onto a wire rack to cool completely.