Low Carb 90 Second Spiced Fruit Bread

 

You may have seen the recent recipe for a 90 second seed bread recipe, which was a resounding success. As a further development to this recipe, I’m extremely excited to share this fruit loaf/muffin recipe with you. I’m not sure if you have ever tried a fruit and spice English muffin but it’s what I have tried to emulate in this Low Carb 90 Second Spiced Fruit Bread recipe. I am really ecstatic with the end result and had no idea that this recipe would turn out as well as it did. The flavours and the texture of the bread is spot on and I think you are going to absolutely love it. Who would have thought that you could have spiced fruit loaf on a low carb or keto diet? One whole serve has only 2gms of net carbs, so this is perfect for keto as well.

Check out the video to see just how simple this delicious recipe is to make. Make sure you subscribe to my youTube channel so you don’t miss any of the fabulous recipe that are posted.

 

 

This recipe is nut free and made from healthy ingredients such as flax seed/ linseed, psyllium, coconut flour and blueberries. There’s no need to feel guilty about eating these as they are a fantastic source of vitamins, nutrients and are also full of fibre. Cinnamon and mixed spice goes wonderfully with the blueberries to recreate the traditional taste of a fruit and spice bread/loaf/muffin. These taste like you are eating a slice of raison toast but without the carbs.

 

Traditional Oven Instructions

Although this is meant to be an instant recipe, there has been requests for conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Make sure you grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.

 

Serving Suggestions

These taste fabulous served straight from the oven warm, slathered with butter. You don’t need to serve them with any toppings as they are full of flavour. You can also toast them and again just top with butter, as the fruit and spices are flavoursome enough.

 

 

Prep Time:1 minute

Cook Time:2 minutes

Servings: serve

 

Ingredients

  • 2 teaspoons coconut flour
  • 2 teaspoons flaxseed/linseed ground
  • 1 teaspoon psyllium husks (not powdered)
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon mixed spice
  • ½-1 teaspoon stevia erythritol blend optional or to taste
  • ¼ teaspoon of baking powder
  • 1 tablespoon EVOO- extra virgin olive oil
  • 1 egg
  • A pinch of salt
  • 8-10 small blueberries fresh, frozen or sugar free dried berries

 

Instructions

Mix all ingredients together except for the blueberries, in a small bowl until really well combined.

Gently fold in the blueberries

Pour into a microwave container that is about 10 cm / 4 inches wide. Smooth out the top and bang the container on the bench a couple of times to remove any air bubbles.

Microwave for 90 seconds and turn out of the ramekin.

Your bread is ready to eat fresh or to toast.

 

Recipe Notes

1 tablespoon of melted butter can be used to replace the oil.

 

The coconut flour can be replaced with 6 teaspoons almond meal/almond flour.

 

For a lovely citrusy variation add some lemon or orange zest.

 

Air bubbles can form in your bread which means that your bread or muffin might not be the perfect shape every time. This is characteristic of 90 second bread recipes and it is also why it is suggested to combine the mixture in a separate bowl first, before pouring into the microwave dish to cook.

 

If you want to mix the ingredients in the microwave dish instead of a separate bowl, please do so. Just make sure it is well oiled before you do and remember that your bread might be more at risk of sticking and/or being an odd shape.

 

Conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.

 

Nutritional Information

Serving: 1serve | Calories: 269kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Fiber: 7g

 

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

Course: Baking, Bread, Breakfast, Lunch, Main Course, Snack
Cuisine: Gluten Free, Keto, LCHF, Low Carb, Paleo, Vegetarian
Keywords: 90 second bread, 90 second muffin, blueberries, english muffin, fruit and spice, fruit and spice bread, fruit and spice muffin, gluten free bread, keto bread, keto fruit bread, keto fruit loaf, keto muffin, low carb bread, microwave bread, spiced fruit bread, spiced fruit loaf

Servings: serve

 

 

 

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