Low Carb Blueberry English Muffin Bread Loaf
Try this Low Carb Blueberry English Muffin Bread Loaf recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsweetened almond milk
- 6 eggs, beaten
- 1/2 cup cashew butter
- 1/4 cup ghee butter or coconut oil
- 1/2 cup almond flour (i used bob's red mill)
- 1/2 cup frozen wild blueberries (i used wyman's)
- Carbohydrate 3.76397249867725 g
- Cholesterol 93.6044444433399 mg
- Fat 7.57706833309032 g
- Fiber 0.214069444444444 g
- Protein 5.09149861019706 g
- Saturated Fat 1.79778277762645 g
- Serving Size 1 1 Serving (46g)
- Sodium 110.586222193227 mg
- Sugar 3.54990305423281 g
- Trans Fat 0.604442222209796 g
- Calories 100 calories
Preheat oven to 350 degrees F.In a microwavable bowl melt cashew 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 cashew 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.Break apart the 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 enjoy or toast each slice before serving.
