There are probably more carbs in one traditional peanut and jelly sandwich than what are allowed in an entire week on the keto diet –  BUT that doesn’t keep Autumn from enjoying one!  This recipe once again comes from Dawn Martenz’ Keto Cookbook. We just quadruple the recipe and bake it in a pan instead of putting into muffin cups, although when we first started the diet we always used muffin cups – do what works for you!

Here are the ingredients for the bread/muffins:

(Click on “Recipes” tab for exact measurements.)

You can with use either Whole Ground Flaxseed Meal or Golden Flaxseed Meal. 

Measure out all ingredients.

This shows 2 quadruple batches. Put in 35 degree oven and bake for approximately 15 minutes

Once cooled, cut the bread into small squares and weigh the entire amount:Weigh the entire bread amount and then divide by 4 to get weight for 4 individual portions. Measure that individual amount out and place into  a small ziplock bag:

Place all your bags in a container and store them either in the refrigerator or freezer. Whenever you are going to make a sandwich just take a bag out to thaw for a bit before using. 

Ok, so when you are actually ready to make a good old peanut butter and jelly sandwich, here is what we do:

Measure out the peanut butter and butter and mix together:

Then spread it evenly on your bread – although Autumn often licks quite a bit from the spatula before it makes it on to the bread 🙂

Then measure out your fruit. A note here: You can use whatever fruit you like – just check your amounts in the ketocalculator. You will see a picture here of measuring out blueberries. However, she often takes raspberries and stirs them up with a pinch of stevia to make a jelly – see the very first picture at the top of this post.  You can use either fresh or frozen berries.

And its Keto Joy PBJ ala blueberry style…

Or Raspberry style!

 

Keto-Joy stylin’ all around 🙂