Easy Low Carb Keto English Muffin Quick Bread Recipe
This Low Carb Keto Blueberry English Muffin Bread Loaf is gluten free, grain free and perfect for an easy make ahead breakfast! Just 7 simple ingredients and just 3 g net carb per slice!
90 Second Keto Low Carb English Muffins
I can’t think of an easier breakfast that’s a game changer than one that’s actually made when you’re not rushed for time.
Make ahead breakfasts rule my world and being a mom of 3 who used to homeschool and work from home full time, I needed all the help I could get on any weekday morning.
Recently I’ve made a few quick english muffin recipes. The 2-Minute English Muffin is a single serving made in minutes in the microwave.
The second recipe is my Paleo English Muffin in which I changed up the recipe and made them in the oven for 4 servings.
The third is my 1 minute Cinnamon English Muffin which is a single serving, but is nut free.
But this recipe if for all the folks who have neither a microwave or those fancy English muffin molds to make them in.
Then I started creating adaptions for those keto English Muffins with cottage cheese to add even more protein!
I created the 90 second keto bread recipe using cottage cheese, the second bread recipe 90 sec keto Cinnamon Raisin English Muffin, 90 second Keto Banana Nut English Muffin and a 90 second Pumpkin English Muffin.
Carbs in Regular English Muffins
A regular English muffin made with regular white flour or even whole wheat flour has 25 grams of carbs and that is too high since anyone on a keto diet has a daily carb intake of anywhere from 10-30 grams of carbs.
Carbs in our Easy Keto Bread Recipe
This easy recipe for a loaf of low-carb English Muffins per slice has just 2 grams of net carbs and if you follow total carbs on a ketogenic diet, it’s got 4 grams total carbohydrates.
The rest of the nutritional information with exact measurements is on the printable recipe card at the bottom of this page.
Even if you’re on a strict keto diet, if you add some eggs to this low-carb bread and make breakfast sandwiches for a busy morning, you are winning!
The loaf idea just came to me, figuring it would just be a whole lot easier to enjoy the texture of a low carb English Muffin recipe with a little bit less work than making individual keto bread recipes.
While I don’t think it works as well as using the rings or molds or ramekins, it is quite nice to just make the batter and dump it in a loaf pan. I increased the amounts of my ingredients as well so you can get a dozen slices that are a perfect size.
Blueberries are of course optional, but they do add a nice sweet version still with a small amount of grams of carbs. I used Wyman’s frozen since I always have them in my freezer and they always taste perfectly sweet!
The edges cook well as brown nicely in the loaf pan, but I would advise toasting each slice in your toaster oven or air fryer, if you still want that authentic good texture of English Muffin Style texture.
Of course the texture of traditional English Muffins this will never because it’s gluten free, but it’s the best way to beat bread cravings on your low carb diet or keto diet. It a great option for those who don’t want to spike blood sugar levels or cause cravings.
It’s easier, it’s just as hearty and just as tasty as my original easy keto English Muffin recipe. Top with a little butter and enjoy every bite without any of the typical high carbs from traditional bread.
Can I make this Nut Free?
Yes you can make this perfect keto bread recipe nut free by swapping the almond flour for sunflower seed meal and the almond butter for sunflower seed butter.
You need to also swap out the unsweetened almond milk for coconut milk or even heavy cream.
Savory Toppings
Fry a Whole egg with homemade sausage patties
Avocado toast with Everything But the Bagel Seasoning
Cream cheese with smoked salmon and capers
Quick Keto English Muffin Bread Loaf
Low Carb Blueberry English Muffin Bread Loaf
Ingredients
- 1/2 cup almond butter or cashew or peanut butter or to make tree nut free use sunflower seed butter
- 1/4 cup butter ghee or coconut oil
- 1/2 cup almond flour or to make tree nut free use sunflower seed meal
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsweetened almond milk or coconut milk for nut free or heavy cream
- 5 eggs beaten
- 1/2 cup blueberries optional
Instructions
- Preheat oven to 350 degrees F.
- In a microwavable bowl melt nut butter and butter together for 30 seconds, stir until combined well.
- In a large bowl, whisk almond flour, salt and baking powder together. Pour the nut butter mixture into the large bowl and stir to combine.
- Whisk the almond milk and eggs together then pour into the bowl and stir well.
- Drop in fresh blueberries or break apart frozen blueberries and gently stir into the batter.
- Line a loaf pan with parchment paper and lightly grease the parchment paper as well.
- Pour the batter into the loaf pan and bake 45 minutes or until a toothpick in center comes out clean.
- Cool for about 30 minutes then remove from pan.
- Slice and toast each slice before serving.
- Storage: Store slices in an airtight container in the fridge for up to 7 days or freeze between pieces of parchment paper in a freezer container or ziploc plastic bag for up to 3 months.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I had a disaster with this recipe but I’m in England so maybe the measurements were wrong. No idea.
Also there was no sweetening agent in the recipe – my cake ended up tasting purely of salt and sharp blueberries.
Also used almond butter for lower carbs.
Feedback appreciated on what I might have done wrong!
I’m sorry you had trouble. I didn’t add any sweetness because typically in our traditional english muffins here in the states they aren’t meant to be sweet. You can certainly add your sweetener or choice to the batter. Under the ingredients is an option to click US measurements or Metric.
I only have extra large eggs. How many should I use?
I would think to reduce by 2 eggs.
Yes if extra large, just use 4.
Should the Cashew butter be salted or unsalted?
Mine was salted but either is fine.
Do u think a mug cake or 1 serving is possible
You might need about 6 ramekins or mugs for individual servings.
Looks so good. I cant be trusted with this much. I need to see if u have a blueberry muffin mug cup!
Hi Brenda,
I have a Q about the cashews as to why you chose those? I’m asking because those are nuts highest in carbs. Is it because there the lightest in color?
Thank you!
I did feel yes light in color but also not as strong in flavor as peanut and almond.
Just made this and while it came out great with coconut oil and peanut butter subs, the egg taste makes me want to GAG! Do you have any go-to suggestions for subbing out at least some of the eggs? Six in such a small amount of area is way too many.
I’ve adapted the recipe to 5 but you can reduce to 4. I’m going to add more almond flour next time I make it to see the texture for those who don’t like eggy taste.
I have this in the oven right now. I did add a touch of vanilla powder. Can’t wait to try it!!
Can I use a sub for the cashew butter that is not nut based?
tahini or sunflower seed butter
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I tried to paste in a pic of the bread I just made, I don’t know if it will come through, but I made the recipe using fresh blueberries, natural peanut butter, and coconut oil and the blueberries are scattered throughout nicely. Hopefully that may be helpful to those having trouble with the berries sinking☺
Very yummy! My cashew butter didn’t have added sugar so I added 1/4 cup of swerve. Next time I’ll add 1/2 cup. I used half and half because I was out of almond milk. I also made them into muffins! Delicious!
Would these work as muffins. If so how would you change the baking time and temperature?
I’ve not tried this as a muffin, I’d probably reduce the cooking time by half.
I made this recipe and it tasted like pure egg, not like a bread The texture was too spongy. What did I do wrong?
I am absolutely opposed on using micowaves and am surpised that you suggest so since microwaving destroys all foods and even water.
This recipe is made in the oven.
I tried the recipe, but I’m not sure what went wrong. The whole loaf was really eggy, and the bottom of the loaf (where all the blueberries had sunk to) was soggy. I used frozen berries and only put them in the batter just before the bread tin was placed in the oven. The only substitution I made was using peanut butter instead of cashew butter. Any idea what went wrong? 🙁
I think the frozen berries was probably the issue. Coating them in a little almond flour before adding them to the rest of the batter would help absorb some of their moisture and help to not have them sink to the bottom. Sorry! Try toasting pieces to salvage it.
Mine came out soaking wet used frozen and they were all on the bottom!! It was quite gross! Could u do anything to not make it soggy? Could you use coconut flour?
Love your recipes and want to try this but I have an almknd allergy. Do you think coconut flour would work? Will I need to increase eggs or liquids to make this change?
I think that sub would work
I think I’d try using 1/3 cup coconut flour. Let me know if that works out for you.
What are substitutions for the cashew butter? I’m assuming you wouldn’t use just regular butter?
Mentioned sub under “Brenda’s Notes”.
Can I use fine almond flour ?
Yes that’s fine
What is the carb count on an average piece?
Located at the bottom of the recipe under “Notes”
Are this net grams? I would like to know what carbs you subtract from total. is it only fiber? or also alcohol?
I do not count sugar alcohol as it does not effect blood sugar. I subtract fiber from the total carb count.
Sugar alcohol does affect blood sugar, although not as much as regular carbohydrates. As a type 1 diabetic, I must factor in sugsr alcohol when determining the amount of insulin I need.
I have a close friend who is also diabetic and has said that sugar alcohol has no effect on her blood sugar.
Also there is no sweetener in the recipe so no sugar alcohol to count anyway.
Really want to try this but I need some guidance, I really don’t like the taste of egg in my bread and when I see 6 eggs I assume based on history there is bound to be an egg taste (your cloud bread tastes very eggy to me but your ricotta pancakes don’t and neither does your english muffin -LOVE IT). I need a quick breakfast for busy mornings. With that said will this recipe have an egg undertone to it? If yes, is there anything I can do to change it to make it taste less egg like. Thanks, so to be a pain!
This is based on my English Muffin recipes and not the CLoud Bread recipe so really does not have an egg taste to it.
Hi, I just made this recipe today and it is lovely! Great texture, holds up really well for toasts and it tastes wonderful. I used fresh blueberries and they all sank to the bottom. Do you have a trick or tip on how to make the blueberries mix more even throughout the loaf? Thanks for sharing this recipe. I loved it.
Ok for the fresh berries I would toss them in a little tablespoon or two from the dry ingredients, it will help absorb some of the liquid from the fresh berries, then stir them all into the batter at the last minute and bake immediately.
I really want to try this. Can I use fresh blueberries or will that change the texture of the bread?
No you can use fresh as well.
This recipe looks amazing!! I am glad peanut butter can be subbed for cashew butter and will definitely try that. Can these go in the toaster without falling apart?? I’ve had some messy breads that end up crumbling on me.
They will hold well in the toaster and actually taste great without being toaster so yes they will hold together no problem.
Brenda this recipe looks great!!! I plan to try it soon. Should this be baked in a regular 9 x 5 standard loaf pan or something smaller??? I would appreciate knowing so it will come out right. Thanks for all your hard work in helping us to be sugar free.
Yes that’s what I used.
Hi Brenda, I have made this recipe twice and it looks nothing like yours, nor does it become crispy in the toaster. Mine is dark, not light and the blueberries are at the bottom in a mushy layer of dough. O’ve tried adding them both before and after putting in the oven. Basically, my bread is a slimy shape of grease. Any clue what I’m doing wrong?
Did you use fresh or frozen blueberries? You can toss some lightly in almond flour before adding to the batter. Another idea to pour the batter into the loaf pan and sprinkle the blueberries into it a few at a time so it. Throw some in lightly to stay on top, throw some in harder to reach the middle and bottom.
How many carbs total in a loaf? Thanks!
She sea it makes 12 slices at 5.2 per slice, so you do the math
It’s 3 net carbs.
Do you have to use almond milk or is there a substitute I can use!
no you can use your choice