Low Carb Blueberry English Muffin Bread Loaf

This Low Carb Blueberry English Muffin Bread Loaf is a delicious keto-friendly alternative to traditional bread. Made with almond flour, coconut flour, and fresh blueberries, it's perfect for a satisfying breakfast or snack.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/4 cup ground flaxseed meal
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/4 cup unsweetened almond milk
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup erythritol or preferred sweetener
1 cup fresh blueberries

Instructions:

Preheat the oven to 350F 175C

Grease a loaf pan with coconut oil or line with parchment paper

In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and salt

In another bowl, beat the eggs, then whisk in the almond milk, melted coconut oil, vanilla extract, and erythritol until well combined

Add the wet ingredients to the dry ingredients and stir until just combined

Gently fold in the blueberries

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake in the preheated oven for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing

Slice and serve

Enjoy your low carb blueberry English muffin bread loaf!

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