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

Whipped Cottage Cheese

Cream cheese with smoked salmon and capers

Quick Keto English Muffin Bread Loaf

Print

Low Carb Blueberry English Muffin Bread Loaf

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 152kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 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

US Customary – Metric

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

 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.

Nutrition

Serving: 1piece | Calories: 152kcal | Carbohydrates: 4g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 154mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 217IU | Calcium: 50mg | Iron: 1mg

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