This low-carb keto blueberry English muffin pan is gluten-free, grain-free, and perfect for an easy-to-make breakfast. With only 7 simple ingredients and only 3g of net carbs per slice.
90 Second Keto Low Carb English Muffins
I can’t think of an easier breakfast that’s a game changer than actually making breakfast when you’re not pressed for time.
As a mom of three who was homeschooling and working from home full-time, where making breakfast ruled my world, I needed all the help I could get on weekday mornings. I was there.
I recently made some easy English muffin recipes. 2 Minute English Muffins are single servings that can be made in the microwave in minutes.
The second recipe is Paleo English muffins that I modified and made in the oven for 4 people.
The third one is 1 minute cinnamon English muffins. This is a single serving, but does not contain nuts.
But this recipe is for people who don’t have a microwave or a fancy English muffin pan.
Then I started modifying my keto English muffins with cottage cheese to add even more protein.
I created a 90 Second Keto Bread Recipe with Cottage Cheese, a second bread recipe 90 Second Keto Cinnamon Raisin English Muffins, 90 Second Keto Banana Nut English Muffins, and 90 Second Pumpkin English Muffins.
regular english muffin carbs
A regular English muffin made with regular white or whole wheat flour contains 25 grams of carbohydrates, but this is because people on a keto diet consume between 10 and 30 grams of carbohydrates per day. is too expensive.
Carbs in Easy Keto Bread Recipe
This easy recipe for low-carb English muffins has only 2 grams of net carbs per slice, and 4 grams of total carbs if you follow your total carb count on a ketogenic diet.
The rest of the nutritional information, including exact measurements, is in the printable recipe card at the bottom of this page.
Even if you’re on a strict keto diet, you can add eggs to this low-carb bread to make a breakfast sandwich for those busy mornings!
The idea for this bread just came to me as I thought it would be much easier to enjoy the texture of a low carb English muffin recipe with a little less effort than making a separate keto bread recipe. Ta.
I don’t think it’s as good as using rings, molds, or ramekins, but it’s really delicious if you just make the dough and throw it into the loaf pan. I also increased the amount of ingredients so that I could get a dozen slices of the perfect size.
Blueberries are optional, of course, but they add a nice sweet version while still containing a small amount of carbohydrates. I always use Wyman’s Frozen that I have in the freezer and it’s always perfectly sweet!
The edges will brown nicely in the loaf pan, but if you still want that authentic English muffin-style texture, we recommend toasting each slice in the toaster oven or air fryer.
Of course, since they’re gluten-free, they don’t have the texture of traditional English muffins, but they’re the best way to conquer bread cravings while on a low-carb or keto diet. It’s a great option for people who don’t want to spike their blood sugar or cause an appetite.
Just as easy, just as filling, and just as delicious as my original easy keto English muffin recipe. Top with a little butter and you’ll enjoy every bite without all the high carbs that come with traditional breads.
Can this be made nut-free?
Yes, you can make this perfect keto bread recipe nut-free by swapping the almond flour for sunflower seed meal and the almond butter for sunflower seed butter.
You should also replace unsweetened almond milk with coconut milk or heavy cream.
savory toppings
Whole egg fries with homemade sausage patty
Avocado toast with all the seasonings except the bagel
whipped cottage cheese
cream cheese, smoked salmon and capers
quick keto english muffin pan
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low carb blueberry english muffin pan
Quantity: 12 slice
calorie: 152kcal
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Instructions
Preheat oven to 350 degrees Fahrenheit.
Melt the nut butter and butter together in a microwave-safe bowl for 30 seconds, stirring until well combined.
In a large bowl, combine almond flour, salt, and baking powder. Pour the nut butter mixture into a large bowl and stir.
Mix almond milk and eggs together, pour into a bowl and mix well.
Add fresh blueberries or crush frozen blueberries and gently fold into the batter.
Pour the batter into the loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool for about 30 minutes, then remove from the mold.
Slice and toast each slice before serving.
Storage: Store slices in an airtight container in the refrigerator for up to 7 days, or freeze in a freezer container or Ziploc plastic bag on parchment paper for up to 3 months.
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Precautions
This recipe was first published in August 2016.
nutrition
Provided by: 1piece | calorie: 152kcal | carbohydrates: 4g | protein: 6g | fat: 14g | Saturated fat: 4g | Polyunsaturated fats: 0.5g | Monounsaturated fats: 2g | Trans fat: 0.2g | cholesterol: 78mg | sodium: 154mg | potassium: 94mg | fiber: 2g | sugar: 1g | Vitamin A: 217IU | calcium: 50mg | iron: 1mg
