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4.24 from 26 votes

Low Carb Blueberry English Muffin Bread Loaf

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 156kcal
Author Brenda Bennett | Sugar-Free Mom


  • 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.


Net Carbs: 3g


Serving: 1piece | Calories: 156kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 171mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 0.6mg | Calcium: 106mg | Iron: 1mg