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
- ½ cup almond butter or cashew or peanut butter or to make tree nut free use sunflower seed butter
- ¼ cup butter ghee or coconut oil
- ½ cup almond flour or to make tree nut free use sunflower seed meal
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup unsweetened almond milk or coconut milk for nut free or heavy cream
- 5 eggs beaten
- ½ 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.
Tonya
Although I have not tried the recipe, I would say that the title is for an English muffin bread. Typically English muffins are not sweet, and I assume because it is a loaf form that the human mind just expects sweetness. 🙃
Corinne H
This bread is delicious. I had to cut and freeze it so I would not eat it all. Next time I am going to change it up and use fresh cranberries and a little orange zest. This is definitely a staple each week.
Brenda
Thank you!
Linda
Moist and came out perfect! But absolutely tasteless. At the recommendation of others, I pan fried pieces in butter, added cream cheese and a little sugar free jelly. Then it was devine!
Sue
I made this using peanut butter, coconut oil and fresh blueberries. I dropped the blueberries on top. I made a compound butter with one stick of butter and 2-3 T of Choczero maple pecan syrup to put on after toasting the bread. So delicious!
Brenda
Thank you!
Julie
Quick question...everytime I use blueberries they make my muffins and breads remain almost raw even though they are well baked. As the item sits the baked item returns to a doughy texture from moisture. I am an experienced baker, but now relearning the low carb baking techniques. any help is much appreciated.
Brenda
Have you tried coating the blueberries in coconut flour or almond flour prior to adding them? This helps absorb some of the moisture.
Traci
The bread DID come out super moist, and definitely needs to be toasted well.
I buttered both sides and grilled it in an iron skillet like grilled cheese. OMGoodness was that good, with some sugar free jam...
Sharon Tomlinson
This is my first comment on a recipe and I really don't want to be mean. The loaf was pretty but the taste was pretty bad. If I try it again, I'll add sweetener. I used peanut butter. I may be able to eat it if I pour something over the top. I'll go back and read other comments to see if there are any tips. Sorry
Brenda
Hi Sharon,
If you read over a recipe and don't see a sweetener, and you think it tastes bad because it's not sweet, that is your personal taste. I love this bread without the need for sweetener, but I've also been sugar free since 2006. Feel free to add your favorite low carb sweetener if you prefer sweet breads.
Cathy
Hey KETO friends. I have the best recommendation for you. My dad has been around a very long time. He tried this bread toasted in the toaster oven and he said that while he was working a little old lady would tip his mechanic skill by baking him a pound cake.
He told me that this bread tasted just like her homemade pound cake. There you go! The highest praise.
Kristina
I have made this twice now, each time using fresh blueberries. Both times, the loaves were absolutely soggy, with all of the blueberries resting on the bottom. I don’t care that the blueberries are on the bottom. It’s just the absolute sogginess of the loaf. What am I doing wrong?
Betazile
I followed the recipe to a tee, and it looked nothing like yours! I used peanut butter, and it literally tasted like a loaf of peanut butter with blueberries. The blueberries also sunk to the bottom like another commenter stated. If I try this recipe again, I will probably use almond butter instead... very disappointing because I was so excited to eat when it came out of the oven.
Todd R
Hi All, I made this over the weekend and it came out pretty much to Spec, which was DELISH!. Being a foodie, of course I have some suggestions. 1; I used salted butter, next time, unsalted....and I would not add any either. 2; I would go 1.5X on the Blueberries....2X....but for sure 1.5X to start. 3; I would add your favorite "sugar".....I am thinking a 1/4 cup. Thanks for hte share.....This one is a keeper!!
Cheers,
Todd.
Deborah Ray-Roberts
I tried this and it did not turn out very good. The peanut butter rose to the top and the egg was at the bottom. The blueberries were in the peanut butter layer. I mixed everything well, as far as I know, and I used frozen blueberries. I don't know what I did wrong, but it just didn't turn out for me. 🙁
Debbie M
Can I omit using any nut butters? Not a fan.. Thanks
Brenda
Unfortunately, not in this recipe as it's needed to keep the structure of the bread.
Liz
The bread texture turned out great and the blueberries stayed in place but it tasted so gross! Tasted like salt. I’m willing to give it another shot but definitely going to add some stevia.
Terri
I made it, and added lemon extract, and 10 drops of lemon stevia drops. It rose beautifully, and tastes great. I coated the fresh blueberries with flour, but they still all ended up in the bottom.
Jennifer
Sorry if this has been asked above, but any suggestions how I should store it once cooked?
Brenda
I wrapped mine in aluminum foil then stored in the fridge and then toasted when we wanted a piece.
Vere
Mine came out great!!! Toasted and topped w sugar free syrup. Reminded me of French toast.
Kristyn
Hi there. Working on this now, it’s currently in the oven. The recipe calls for coconut oil or ghee, but I don’t see it being applied to the directions. Can you clarify please?
Brenda
Step 1 melt nut butter with butter, ghee or coconut oil.
Priscilla
Could I make muffins with this batter?