This blueberry bread hits all my cravings whether I need a bread-like substance, or I have a craving for dessert. I top it with kerry gold butter or when I need my dessert fix I drizzle some peanut butter and sugar free pancake syrup over the top of my slice! Win WIN!
There is also the option to turn this bread loaf into a keto Blueberry French Toast. Recipe is posted as a separate one.. Go look for that.
Ingredients:
5 eggs
2 Tbsp sour cream
2/3 cup erythritol
1 1/2 tsp vanilla
9 Tbsp melted kerry gold butter
1 cup fresh blueberries (sometimes I use blackberries for equal deliciousness)
1 tsp cinnamon
2 Tbsp heavy cream
10 Tbsp coconut flour
1/2 tsp salt
1 1/2 tsp baking powder
Instructions:
- Preheat over to 350 degrees and line a loaf pan with parchment paper.
- Coat your fresh blueberries in 1 Tbsp of coconut flour. Swirling them in a bowl until coated. Set aside.
- Beat eggs, erythritol, sour cream, heavy whipping cream, vanilla, baking powder, salt, and cinnamon with a whisk until well combined.
- Add melted butter and whisk well.
- Stir in coconut flour until well combined.
- Add half your bread batter into your loaf pan. Place half the blueberries on top of the half batter, then cover with the rest of the bread batter. Pour remaining blueberries on top. ( I press them down with my spatula into the batter slightly.)
- Bake for 1 hour and 10 minutes.
- Cool on a wire rack.
