Crispy, buttery toast is topped with almond butter and strawberry puree for a keto twist on the standard peanut butter and jelly sandwich. I remember when I was young my mom had a sandwich press to make PB&J sandwiches that would seal in the filling and if you have one this is an awesome time to use it. If you’re like me and you can’t really justify yet another kitchen gadget then feel free to make it stovetop on a regular pan, just prepare to eat this one with a fork! Without the sugar of a traditional jam the strawberries won’t just stay in place–but they still taste great.
You can make this as an open-face sandwich (aka just 1 piece of bread) in order to cut back on the carbs. If you like the taste of bread on both sides like I do you can simply fold your 1 piece of bread diagonally into a triangle. While you may have fond memories as I do of a PB&J being a decent meal keep in mind with keto that this is a fair amount of carbs–so personally I treat this as a dessert. It’s a great dish for those of you doing the #unsweetketochallenge!
Make sure you get almond butter with no sugar added. The best almond butters come in a glass jar and have only one ingredient: almonds. My favorite by far is the Once Again Natural Creamy almond butter.
Want an even more delightfully sweet sandwich? Replace the strawberries with a bar of Choczero Milk Chocolate Hazelnut and let it melt into the almond butter. You’ll have something very similar to a Nutella Sandwich with a bit of a crunch.
I made this recipe before this product existed, but Choczero now carries Strawberry Jam! I quite like it, but I don’t always have it on hand and it’s not always in stock. Of course, plain strawberries are healthier than a product mixed with sweeteners, but it’s an option.
Keto Almost Peanut Butter and Jelly Sandwich
- Base Culture Keto Bread (1-2 slices)
- 1-2 tablespoons of almond butter
- 4 frozen strawberries (or just use Choczero Strawberry Jam)
- Place your strawberries into a microwave safe bowl and microwave for 30seconds-1minute until you can easily smash them with a spoon to create a puree. This will be your “jam”. (If you really need it sweeter you can add a tablespoon of erythritol or erythritol/monkfruit blend and stir).
- Turn the stove on to medium. Put the bread directly into the pan with no butter. Wait until the bottom just barely starts to turn brown before you flip it over. (If you’re like me and keep your bread stored in the freezer this can take a few minutes)
- As the other side is toasting, drop a knob of butter per each slice of bread into the pan. It’ll start to melt and you can use the spatula to drag the bread over the melted butter. Flip the toast to coat the other side in butter as well.
- Add the almond butter and spoon out some strawberry puree onto the toast. You may wish to let this toast a little longer so the fillings can warm up slightly.