If you don’t eat sugar or other sweeteners such as honey or maple syrup you’ll find it’s just sweet enough for you. This bread fits the bill. It’s like dessert for breakfast and packed with protein. It’s also perfect for meal prepping, is freezer-friendly and is quick and easy to whip up. Texture wise, it’s fluffy and moist on the inside, thanks to the almond flour, coconut flour and eggs), yet tender on the outside. It’s bursting with fresh blueberries too. Making this homemade bread recipe is close to effortless. To store Keto Blueberry Bread, let cool overnight, then wrap in a paper towel and place it in a ziploc bag. It will keep refrigerated for 1 week when stored this way.

Keto Blueberry Bread Recipe

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 5 eggs medium
• 1/2 cup blueberries
• 1 1/2 tsp baking powder
• 3 tbsp heavy whipping cream
• 1/2 cup Erythritol
• 3 tbsp butter softened
• 1 tsp vanilla extract

Preparation:

Preheat your oven to 350 F. Grease an 8.5 x 4.5-inch loaf pan with butter or line it with parchment paper. In a bowl add the eggs, sweetener, vanilla extract. Mix for 2-3 minutes or until the eggs look frothy. Add the heavy whipping cream and mix again. Combine the dry ingredients in a different bowl: almond flour, baking powder and coconut flour. Combine the wet and the dry ingredients using the mixer. Add the butter and continue mixing. Fold in the blueberries and then transfer the batter to a loaf pan. Bake for about 45 minutes at 350 F or until cooked through. Set on a wire rack, let cool for 10 minutes before taking out of pan and cutting.

Nutrition Facts:

Serving size: 1 slice

• Calories 175
• Carbohydrates 5 g
• Protein 6 g
• Fat 15 g
• Saturated Fat 4 g
• Cholesterol 80 mg
• Sodium 55 mg
• Potassium 88 mg
• Fiber 2 g

Enjoy it.