I just discovered gourmet peanut flour as a decent replacement for wheat flour in recipes. It’s peanuttier than PB2 and much lower cal than actual peanut butter.
This is a savory bread, perfect for sandwiches:
1 1/3 C peanut flour
8 oz reduced fat cream cheese
4 Tbsp coconut oil
4 extra large eggs
1 tsp salt - 1.5 tsp salt
1 tsp baking soda
1/4 C ground flax seeds
Poppy seeds (optional)
Mash cream cheese and coconut oil together. Mix in one egg at a time. Add peanut flour, salt, baking soda and flax. Mix well. Taste batter and add a dash more salt if necessary.
Coat baking tin with coconut oil. Dust with coconut flour or flax Pour batter into tin. Top with poppy seeds (optional). Bake at 350 for 40-50 minutes.
If cream cheese makes you bloaty, you can swap it out for 8 oz pasture butter, or a small avocado.