This Low Carb Keto Blueberry Muffin Bread Loaf is gluten free, grain free and perfect for an easy make ahead breakfast!

DURATION:

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 12 | Calories: 156 kcal

INGREDIENTS:

• 1/2 cup almond butter or cashew or peanut butter
• 1/4 cup butter ghee or coconut oil
• 1/2 cup almond flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup almond milk unsweetened
• 5 eggs beaten
• 1/2 cup blueberries

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 45 minutes or until a toothpick in center comes out clean.
• Cool for about 30 minutes then remove from pan.
• Slice and toast each slice before serving.

RECIPE NOTES:
Net Carbs: 3g

NUTRITION FACTS:

Amount Per Serving (1 piece): Calories: 156 | Calories from Fat: 117 | Fat: 13g20% | Saturated Fat: 3g 19% | Cholesterol: 78mg 26% | Sodium: 171mg 7% | Potassium: 192mg 5% | Carbohydrates: 4g 1% | Fiber: 1g 4% | Sugar: 1g 1% | Protein: 5g 10% | Vitamin A: 215 IU 4% | Vitamin C: 0.6mg 1% | Calcium: 106mg 11% | Iron: 1mg 6%