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Low Carb Blueberry English Muffin Bread Loaf
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
156
kcal
Author
Brenda Bennett | Sugar-Free Mom
Ingredients
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
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.
Notes
Net Carbs: 3g
Nutrition
Serving:
1
piece
|
Calories:
156
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
78
mg
|
Sodium:
171
mg
|
Potassium:
192
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
215
IU
|
Vitamin C:
0.6
mg
|
Calcium:
106
mg
|
Iron:
1
mg