PB & J

This recipe is a spin off of my Flax Bread & Sun Butter recipe but the PB & J version has hit the top of my son's favorite summertime meal playlist. I keep a steady supply of flax bread in the freezer because it's an easy bulk recipe and defrosts in minutes when I'm in a pinch and need a quick meal. Plus, if your keto kid is missing some of their favorite foods from their pre-keto days then this is a great way to reintroduce an old classic!

Equipment:
Scale
Lined Sheet Pan or 8x8 Glass Dish
Small Mixing Bowls
Spatula
Silicone Candy Mold (optional)

Ingredients:
Flax Bread *(Recipe provided by Keto Diet Calculator - Full recipe and ingredients listed below)
No Sugar Sunflower Seed Butter by Sun Butter
Room Temperature Butter
10% or 15% Fruit
Non-Nutritive Sweetener (optional)

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Flaxseed Bread Ingredients and Instructions:

35 g Bob's Red Mill Almond Flour
40 g Flaxseed Meal (Whole Ground Flaxseed)
4 g Baking Powder (Calumet or Magic brand)
1.5 g Salt
2 g Distilled White Vinegar
85 g Egg, Raw Mixed
31 g Coconut Oil or 37gm Butter, Melted
Optional: Non-Nutritive Sweetener

Mix together all the dry ingredients in one bowl and all the wet ingredients in another, then combine both into one bowl. Spread your mixture into a lined 8x8 glass baking dish or onto a lined cookie sheet. Using a spatula, or the back of a spoon, spread the mixture evenly ensuring it is all the same thickness. Bake at 350° for 8–10 minutes. Cut with a knife then lift with a spatula.

Notes:
This bread is easiest to work with when it's cold, preferably frozen. I typically let it cool to room temperature then freeze it before cutting my pieces for food prep. If you're looking to have two pieces of bread with your sandwich I recommend spreading your raw mixture on the thicker side. It will not spread out or deflate during cooking so the thickness you set your raw mixture at is how it will cook. Once cooked, I freeze it so I am easily able to cut my piece to weight then cut it down the middle to make two slices. Alternatively you can spread your raw mixture on the thinner side before baking and cut two separate slices. It may take a little practice working with this bread but if all else fails make an open-faced PB & J!

Even with a lightly greased pan I find it a bit hard to remove the bread so I highly recommend putting down a piece of parchment paper or silicone baking mat before pouring in your batter. Then I lift the bread out by the parchment paper and cut my portions directly on the cutting board. 

Instructions:
So the rest is pretty straight foward from here. I use a small dish to thoroughly combine the room temperature butter with the sunflower seed butter then spread it directly onto my pre-cut bread (see notes above). I weigh out my fruit of choice then in a small bowl smash a portion of the berries to create a "jelly" and reserve the rest to be eaten on the side. You can add a small pinch of non-nutritive sweetener to your jelly however this step is optional. Layer the jelly onto the sunflower butter mixture and top with the other slice of flax bread.

William's Meal Calculations
PB & J
Ratio 2:75:1

20.6 g Flax Bread
4.5 g No Sugar Sunflower Seed Butter by Sun Butter
12.9 g Room Temperature Butter
24.7 g 10% Fruit or 16.3 g 15% Fruit