Not eggy in taste or texture
Make it sweeter by adding more sweetener or make with raspberries
Can be made dairy-free with coconut oil and almond milk
To make this recipe dairy-free, substitute coconut oil and almond milk. You can also use cashew butter instead of almond butter. Using peanut butter will taste good however will also increase the net carbs.
4 extra-large eggs (or 5 large eggs)
½ cup of almond butter (or cashew butter)
¼ cup butter (2oz/ 60g) (or coconut oil)
½ cup heavy cream (or milk, almond milk, coconut milk)
½ cup almond flour
¼ cup coconut flour
2 tsp baking powder
2 tbsp powdered Erythritol
1 cup frozen blueberries
This recipe is a keeper. Unlike many keto recipes, it doesn’t have an eggy taste and it holds together.
This muffin loaf is not very sweet in taste as it only has 2 tbsp of Erythritol, however the blueberries more than make up for it. If you’d like a more sweet muffin taste, add up to 4 tbsp of Erythritol. It is best toasted and makes a great keto breakfast idea or as a companion to a mug of coffee.
If you want to make this even MORE keto, you can half the amount of blueberries. You can also use raspberries for a fun twist, and it won’t add any carbs to the recipe. Fresh berries work as well as frozen berries.
Instead of heavy cream, you can add milk, almond milk or coconut milk.
Instead of a bread loaf pan, you can make this recipe into muffins. Simply adjust the cooking time to about 20 minutes, or until brown and completely cooked through.
Makes 12 servings
1 Preheat the oven to 350f/180c
2 Melt the butter. Add it to a bowl with the eggs.
3 Add the almond butter. Whisk together well.
4 Add the cream. Whisk together.
5 Add the rest of the ingredients EXCEPT the blueberries. Stir well to combine.
6 Add half of the mixture into a silicone loaf pan (or a lined bread pan).
7 Add half of the blueberries. Cover with rest of the batter and top it off with rest of the blueberries.
8 Bake in the oven for 35-50 minutes until all the way cooked.