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.
- 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
- 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
- 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.
I made this and it was so gross. Tasted like egg and just awful, it was dark and slimy. I followed the directions to a tee but used almond butter. It looked nothing like the picture. I used fresh blueberries.
Almond butter is much darker than the cashew butter I used when I took my pics. Egg size also plays a role in why you felt it was eggy tasting.
I used some blueberry extract & experienced no eggy taste at all. I also tossed my blueberries in a smidge of xantham gum & added them right before going in the oven. They could also be added after it baked a little while to avoid them sinking. The flavors are also better after sitting over night. Thank you for this, blueberry yumminess!
I dont have many recipes that all my family members love, but this is one of them. Family with three kids, all eat low carb, two pre-teens, one toddler, they keep me busy, anything that feed all it is so helpful! And its really delicious!
Did this turn out good for anyone?? If so, what were your tweaks?
I tried this recipe. I added sweetener because the batter tasted too salty. I think next time I would add some coconut flour because my berries sunk and it's a wee bit soggy on the bottom. Loaf tastes great, though. Thank you.
After adding the almond milk/egg mixture to our forming "dough," this became a liquid mess. I had to add in a handful more almond flour, and then even some occonut flour to get this to have any body to it before baking.
It is not a typical "dough" and is quite liquid before baking. I think the added flour will produce a dense and dry bread.
Just made this and am impressed. My husband even wondered if was something he could eat. He’s diabetic and has given up bread. I used frozen blueberries and they worked fine. Would post pic, but doesn’t seem to work. Thanks!
I'm surprised that no one has suggested subbing flax eggs for some of the eggs thus reducing the eggy taste and increasing the volume of the bread with the flax. From the comments I have read it also appears that some may wish to use a sweetener. I will try this one soon.
I’m enjoying this right now! What a great recipe. After cooling, which felt like forever, I toasted a few pieces in the toaster oven, then added cream cheese to one slice and butter to the other. Y UM M Y.
What can be used in place of almond milk? I don’t like the taste of almond milk. This sounds like a wonderful recipe for bread. There is a lot of different items you could add to this recipe to make different flavors of bread. Please let me know about the milk please and thank you.
Coconut milk would work or even dairy milk.
First recipe I have tried of yours. Majorly disappointed. It was so gross. It tasted like grainy eggs. It needed a sugar substitute, way more vanilla. I even used vanilla almond milk. I toasted it in butter and did not make it taste any different.
I'm sorry you had trouble with this recipe. I think a major issue is the size of the eggs used. I'm going to make it again and measure out the eggs in cup measurements so it can be more accurate. I hope you'll try another recipe of mine before giving up, this bread is getting great reviews:https://www.sugarfreemom.com/recipes/keto-low-carb-coconut-flour-bread/
I must of not mixed enough. Mine cooked well but separated. A very distinct layer of eggs on the bottom and then the rest on top. Any ideas?
I just made this today and it came out great. my family thought it came from the local bakery!! My wife and I have been on ketogenic diet for 6 months now.
I made your bread more pastry style. I added 1/4 cup Pyure sweetener and 10 vanilla stevia drops. I also used the butter, cashew butter and coconut oil combined!
I also added 2 tablespoons ground flaxseed, an extra 3 tablespoons almond flour, and 1/2 teaspoon xantham gum. I made all these adjustments due to the prior comments that you received.
Thanks for all your recipes and keep them coming...
Jeff from Massachusetts
Thanks, Jeff for the mods! It's in the oven now and smells delish.
Brenda, you are brilliant!
Brenda, I tried the recipe last night and experienced the sinking blueberry issue as others have noted above. I also wound up with an odd color that was not very appealing. I’m guessing the color was due to peanut butter versus a lighter colored nut butter??
The only thing I changed in the recipe was using an eighth of a cup ghee combined with an eighth of a cup coconut oil. You listed both as an option so I tried half of each instead of all of one.
My batter was quite runny (like thin pancake batter) which is what allowed the blueberries to sink to the bottom instead of suspending in the batter.
The good news is the bread still tasted good but much more like peanut butter than blueberries.
Brenda, if you could spare a moment I have a couple questions. Would you describe your batter as thin, medium, thick, etc.? In the recipe you list a couple of optional ingredients. Would you be willing to share the exact ingredients you use when you make this recipe? If I wanted to make it a little bit sweet, what sweetener would you recommend that I add and how much?
Brenda, thank you for all of your hard work and amazing recipes that you share with us. I appreciate you very much! God bless you!
In my original recipe I used cashew butter which has a very mild flavor as opposed to peanut butter. I used frozen blueberries and just dropped them into the batter rather than stirring so they didn't color all the bread blue. My batter was and has always been thin no matter how many times I make it. I'd recommend adding in Swerve sweetener maybe 1/4 cup for just a light sweetness. I've always only used butter when I've made this recipe and have not tried it with coconut oil. Hope that helps!
Thanks for the reply. I forgot to mention that I used fresh blueberries. Next time I will use cashew butter, real butter (not ghee or coconut oil) and frozen blueberries. I will also pour the batter into the loaf pan first then gently add the frozen blueberries. Maybe that will keep them from sinking to the bottom. Thanks, Brenda!!
I made this bread with the following subs and modification: I used vanilla peanut butter, butter (actual butter, not ghee or coconut oil) and added 1/3 cup coconut flour. Texture is a bit custard-like. Not bad at all but. I'll increase my added coconut flour to 1/2 cup next time. I coated some frozen blueberries in flour and dropped on top and then gently pushed just below surface with a spoon tip. Then, sprinkled on few extra frozen blueberries (non-coated). Some sunk in a bit and some stayed a-top after cooking. I like it! For me, this will replace my sweet tooth cravings! Thank you Sugar-Free Mom for the recipe!
An interesting low carb muffin recipe. Would definitely try out this weekend.
Could you keep the slices in the freezer and then toast? I didn’t know if the bread would be too soggy if frozen.
You could that would be fine.
I tried these today, they, because I used a bagel pan, were wonderful! No eggy taste , and so easy to make. I never have had a flop with Brenda's recipes, she has great recipes for sure. Thanks for another good one?
Thank you Leann!
Have you attempted to make this with coconut flour instead of almond flour? If so instead of 1/2 cup almond flour how much coconut flour since you can not equally exchange the amount. I'd love to try this because it looks delicious!
I have and it was dry so I'm working on making a nut free version, still needs some work.
I made this recipe exactly as stated. Sorry, but I was very disappointed - which is a rare occurrence with your recipes, Brenda. The texture was like rubber and the favor was odd; not quite egg tasting, but almost.
I'm so sorry to hear that! The texture was like rubber? Do you think it was overcooked? Mine always comes out soft and once toasted it's got a perfect chew to it. Did you use cashew butter? Maybe you'd prefer using peanut or almond butter instead of cashew?
do you think flax seed meal could help with egginess? I have some golden flaxseed meal.
Could you please give me amounts in weight rather than in cup measurements ? You have to melt butter before you can measure it !
Under the ingredients there's an option to use US measurements or Metric, click which you like.
Christine, there are several ways to measure butter without melting it. Most butter wrappers include lines indicating the number of ounces (size, not weight) each portion would be. If your butter doesn't include those measurements, adding butter to ice-cold water in a glass measuring cup always works. If you need, say, 1/4 cup of butter, fill the measuring cup with 3/4 cup of cold water and add butter until the water rises to the one-cup mark. Pour off the water, and you're left with 1/4 cup of butter.
I bet this would be good with some added lemon zest as well! Hoping to try this soon it definitely looks yummy!
I just made this. I Did not add blueberries and made my own cashew butter. It has a green tinge. Is that from all the eggs??
I'm not quite sure why that happened. I know when using sunflower seeds and baking powder that happens because of the chlorophyl, but not sure why that happened for you. It's not from the eggs I do know that, did you use almond flour?
Would it be okay to substitute the eggs for egg whites only as I am allergic to the yolks?
I'm not quite sure if it will work without the yolks since I've not tried it.