Peanut Butter and Jelly Sandwich

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Peanut butter and jelly sandwich Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves:  2 portions

890 kcal per portion


  • 1 1/2 cups blanched almond flour
  • 3 raw eggs
  • 1/4 cup melted butter
  • 1/4 tsp salt
  • Warm water as needed if dry
  • 2 Tbsp. creamy peanut butter
  • 2 Tbsp mashed raspberries


  • In a large bowl, combine the almond flour, raw eggs, melted butter, and a pinch of salt.
  • If the mixture is dry, add warm water as needed until soft and smooth.
  • Preheat the oven to 350°F.
  • Coat a loaf pan with softened butter to prevent sticking.
  • Pour mixture into the greased loaf pan.
  • Bake for 25-30 minutes or until firm.
  • Allow to cool before removing from loaf pan.
  • Cut the loaf of bread into slices.
  • Rinse off a handful of raspberries with water.
  • Mash the raspberries in a small bowl using the back of a spoon, or puree using a miniature blender.
  • To assemble the PB&J, spread the creamy peanut butter over one slice of bread.
  • On the other slice of bread, spread the mashed raspberries.
  • Press the two slices together forming a sandwich.
  • Serve chilled.

Tips and tricks

  • Bread loaf can be made in advance and stored in the refrigerator for 7-10 days or frozen for up to 2 months in an airtight plastic bag.

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