Low Carb Blueberry English Muffin Bread Loaf

4.25 from 28 votes

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 152kcal

Author Brenda Bennett | Sugar-Free Mom

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

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.

2 g Net Carbs per slice. The entire loaf makes 12 slices. Nutrition info does not include optional blueberries.

This recipe was first published in August 2016.