Low Carb Almond Flour Blueberry English Muffin Bread
A grain-free twist on classic English muffin bread that delivers the familiar tangy flavor and dense, satisfying texture without the carbs. Made with almond flour and almond butter, this loaf offers a rich, nutty base studded with juicy blueberries. Perfect for keto dieters or anyone reducing refined carbs, it toasts beautifully to golden perfection and pairs wonderfully with butter or sugar-free jam for breakfast or afternoon tea.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Melt nut butter and butter together in microwavable bowl for 30 seconds, stir until combined well
- 3
Whisk almond flour, salt and baking powder together in large bowl
- 4
Pour nut butter mixture into flour mixture and stir to combine
- 5
Whisk almond milk and eggs together then pour into bowl and stir well
- 6
Drop in fresh blueberries or break apart frozen blueberries and gently stir into batter
- 7
Line loaf pan with parchment paper and lightly grease parchment paper
- 8
Pour batter into loaf pan and bake 45 minutes or until toothpick in center comes out clean
- 9
Cool for about 30 minutes then remove from pan
- 10
Slice and toast each slice before serving
Tips
Use parchment paper and grease it to prevent sticking since almond flour can be sticky when baking
Break apart frozen blueberries before folding in to prevent large ice chunks that could affect texture
Always toast slices before serving to achieve the classic English muffin texture and enhance flavor
Good to Know
refrigerate up to 5 days wrapped in plastic or store at room temperature 2 days
bake up to 2 days ahead, slice and toast when ready to serve
toast slices until golden, serve warm with butter or sugar-free jam
Common Mistakes
grease parchment paper to avoid sticking since almond flour is naturally sticky
don't overmix batter to avoid tough texture
test doneness with toothpick since almond flour can look done before fully baked
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this bread?
Yes, wrap cooled loaf tightly in plastic wrap and freeze up to 3 months. Thaw overnight and toast slices before serving.
What if I don't have almond flour?
This recipe specifically requires almond flour for the low carb aspect. Regular flour would change the entire nutritional profile and texture significantly.
How long does this keep?
Store at room temperature for 2 days or refrigerate up to 5 days. Always toast slices before eating for best texture and flavor.