Description
Delicious low-carb blueberry muffin bread loaf that is perfect for a quick breakfast or snack.
Ingredients
Scale
- 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)
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 for 45 minutes or until a toothpick in the center comes out clean.
- Cool for about 30 minutes then remove from the pan.
- Slice and toast each slice before serving.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 152 kcal
- Sugar: 1 g
- Sodium: 154 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 78 mg