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.
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.
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!
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!
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.
Have you tried coating the blueberries in coconut flour or almond flour prior to adding them? This helps absorb some of the moisture.
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...
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
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.
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.
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?
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.
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!!
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. 🙁
Can I omit using any nut butters? Not a fan.. Thanks
Unfortunately, not in this recipe as it's needed to keep the structure of the bread.
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.
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.
Sorry if this has been asked above, but any suggestions how I should store it once cooked?
I wrapped mine in aluminum foil then stored in the fridge and then toasted when we wanted a piece.
Mine came out great!!! Toasted and topped w sugar free syrup. Reminded me of French toast.
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?
Step 1 melt nut butter with butter, ghee or coconut oil.
Could I make muffins with this batter?