Preheat oven to 375F (200C), fan-forced if you can otherwise regular baking mode.
Line a 9-x-5-inches loaf pan with parchment paper. Set aside.
In a food processor, with the S blade attachment add peanut butter, unsweetened almond milk (at room temperature, not too cold or it will harden the peanut butter), eggs, vanilla and sugar free crystal sweetener.
Close the food processor and process until smooth about 40 seconds.
Open the food processor and add almond flour, apple cider vinegar and baking powder.
Process again on medium/high speed until the almond flour is well incorporated, about 30-40 seconds.
Open the food processor and add psyllium husk. You can add husk in the previous step,with almond flour but it can form lumps so I prefer to add them separately. Process again on medium/high speed for 40 seconds to combine all the ingredients together and form the peanut butter bread batter.
Pour the peanut butter bread batter into the prepared loaf pan. Bake for 50 minutes, I recommend you wrap the loaf pan with a piece of foil after 20 minutes to avoid the top of the bread to burn. Bake for at least 50 minutes up to 70 minutes if needed, or until the bread has set in the center. Check if it is cooked by inserting a pick in the middle of the bread. If it comes out clean it is cooked.
Remove the pan from the oven. Cool down 10 minutes into the pan then loosen the side with a knife and pull out the bread from the pan using the pieces of parchment paper.
Cool down on a rack for at least 3 hours or overnight before slicing.
You can store your bread in an airtight box or wrapped into a clean towel for up to 4 days at room temperature.
Otherwise, freeze the sliced bread in an airtight container or bag. Defrost the slices 1 hour before at least or overnight at room temperature and bring to the toaster to add some crispiness.
Enjoy your bread slice raw or bring it to the toaster to add some crispiness.
I recommend to spread butter, sugar-free chia seed jam or sugar-free chocolate spread for extra decadence! Use this bread as a based for my keto French toast recipe too if you like !
Net carb per slices, total carb minus fiber, 5.1 gramPsyllium husk: don't use metamucil fiber supplement in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple or blue.