This Low Carb Keto Blueberry English Muffin Bread Loaf is gluten free, grain free and perfect for an easy make ahead breakfast!
I can't think of an easier breakfast 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 homeschools and works from home full time, I need all the help I can 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 Muffins 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.
The loaf idea just came to me, figuring it would just be a whole lot easier to enjoy the texture of an English Muffin with a little bit less work than making individual servings. 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 little bite. 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 if you still want that authentic English Muffin Style texture.
It's easier, it's just as hearty and just as tasty as my original recipes. Top with a little butter and enjoy every bite without any of the typical high carbs from traditional bread.
Brenda's Notes:
- This recipe is an adaption of my Low Carb Paleo English Muffin recipe.
- Other milk options can be used to sub the almond milk.
- Blueberries are optional and can be left out if you prefer.
- Original Recipe: 2-Minute Low Carb English Muffin (made in microwave) serves 2
- Second recipe: Paleo English Muffins (made in oven) serves 4
- Third Recipe: 1-Minute Cinnamon English Muffin (nut free) serves 2
UPDATE: After reading a few comments saying they felt the bread was a bit eggy in texture, I decided to reduce the original recipe using 6 eggs to 5 eggs and that is what you see in the video. The texture is great using either 5 or 6 eggs, once toasted it's delicious!
This recipe was first published in August 2016.
Low Carb Blueberry English Muffin Bread Loaf
Ingredients
- ½ cup almond butter or cashew or peanut butter
- ¼ cup butter ghee or coconut oil
- ½ cup almond flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup almond milk unsweetened
- 5 eggs beaten
- ½ cup blueberries
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.
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.
Laura
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!
Brenda
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.
BJ
I only have extra large eggs. How many should I use?
Brenda
I would think to reduce by 2 eggs.
Brenda
Yes if extra large, just use 4.
Stacy
Should the Cashew butter be salted or unsalted?
Brenda
Mine was salted but either is fine.
TRACIE FISHER
Do u think a mug cake or 1 serving is possible
Brenda
You might need about 6 ramekins or mugs for individual servings.
Tracie
Looks so good. I cant be trusted with this much. I need to see if u have a blueberry muffin mug cup!
CJ
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!
Brenda
I did feel yes light in color but also not as strong in flavor as peanut and almond.
Jennifer
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.
Brenda
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.
Jerri
I have this in the oven right now. I did add a touch of vanilla powder. Can't wait to try it!!
Rhonda
Can I use a sub for the cashew butter that is not nut based?
Brenda
tahini or sunflower seed butter
Crista
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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☺
Amy
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!
Jennie
Would these work as muffins. If so how would you change the baking time and temperature?
Brenda
I've not tried this as a muffin, I'd probably reduce the cooking time by half.
Stephanie p
I made this recipe and it tasted like pure egg, not like a bread The texture was too spongy. What did I do wrong?
Paula Hutts
I am absolutely opposed on using micowaves and am surpised that you suggest so since microwaving destroys all foods and even water.
Brenda
This recipe is made in the oven.
Ellie
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? 🙁
Brenda
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.
Allie
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?
Ann
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?
Brenda
I think that sub would work
Brenda
I think I'd try using 1/3 cup coconut flour. Let me know if that works out for you.
Katie
What are substitutions for the cashew butter? I'm assuming you wouldn't use just regular butter?
Brenda
Mentioned sub under "Brenda's Notes".
Toni
Can I use fine almond flour ?
Brenda
Yes that's fine
Lisa Curts
What is the carb count on an average piece?
Brenda
Located at the bottom of the recipe under "Notes"
Veronica
Are this net grams? I would like to know what carbs you subtract from total. is it only fiber? or also alcohol?
Brenda
I do not count sugar alcohol as it does not effect blood sugar. I subtract fiber from the total carb count.
Chava
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.
Brenda
I have a close friend who is also diabetic and has said that sugar alcohol has no effect on her blood sugar.
Brenda
Also there is no sweetener in the recipe so no sugar alcohol to count anyway.
Kristy
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!
Brenda
This is based on my English Muffin recipes and not the CLoud Bread recipe so really does not have an egg taste to it.
Monica
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.
Brenda
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.
Nancy Calabrese
I really want to try this. Can I use fresh blueberries or will that change the texture of the bread?
Brenda
No you can use fresh as well.
joanna schupp
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.
Brenda
They will hold well in the toaster and actually taste great without being toaster so yes they will hold together no problem.
Dita MacDonald
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.
Brenda
Yes that's what I used.
Diane Lathrop
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?
Brenda
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.
Mike
How many carbs total in a loaf? Thanks!
Debbie
She sea it makes 12 slices at 5.2 per slice, so you do the math
Brenda
It's 3 net carbs.
Robin
Do you have to use almond milk or is there a substitute I can use!
Brenda
no you can use your choice