With only 118 calories per serving, this recipe Low-Carb Blueberry English Muffin Bread Loaf ensures that your mornings start with delicious yet healthy treat.
[cooked-sharing]

Preheat oven to 350°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.
Source: Diabetes Daily
Active time: 15 minutes
Total: 1 hour
Serving Size 12 Servings
- Amount Per Serving
- Calories 118
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Sodium 235mg10%
- Potassium 65mg2%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350°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.
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