High Protein Dairy Free Blueberry Breakfast Bread
This High Protein Dairy Free Blueberry Breakfast Bread is a great alternative that tastes far better than those breakfast breads you would find at a coffee shop as this recipe considers food allergies plus is the perfect start to your day!
You do not have to long for the wheat-filled, sugar laden loaf any longer when you make up this gluten free, delicious dairy free quick bread that is perfect for any dairy-free diet.
It is one of my favorite gluten free breakfasts that I make up ahead of time if I know it will be one of those busy mornings! I made this easy recipe dairy free by using coconut oil, but you can sub in ghee if you wish!
Keeping this dairy free and sugar free helps to provide a healthy breakfast without spiking your blood sugar but still satisfying your sweet tooth! My favorite sugar free sweetener for this dairy free low carb blueberry bread is a blend of allulose and erythritol.
You can of course use whatever you wish, as long as it is granulated!
Since this recipe uses a high amount of eggs, which is a good source of protein, the little bit of almond extract is needed to help lessen the possible egg flavor.
I just love having a quick snack on hand like this that I can enjoy anytime, especially to round out a high protein breakfast! You can even double this recipe and make it in an 8×8 pan, or in a loaf pan with double the height!
If it is cut into 8 slices as shown, then two slices is one serving coming in at only 6 grams of carbs, 3 grams of fiber, 4.7 grams of protein and 19 grams of fat.
Whether you’re savoring the sweetness of summer’s finest berries or indulging in the tartness of autumn’s bounty, this low-carb bread is a delicious way to impress your taste buds. Keep reading to the bottom of the post to find my section of tips, substitutions and frequently asked questions where I help you customize this recipe for your needs and give some great ideas!
What you need to make this protein-packed breakfast bread
- Coconut oil; melted and cooled
- Coconut flour
- Monkfruit blend or any granulated sweetener
- Almond extract
- Vanilla extract
- Baking powder
- Large eggs
- Frozen berries + a few for the top (Can use blueberries, blackberries, raspberries)
Let’s make this protein-rich breakfast berry bread!
Preheat oven to 350F and line a 9×5 bread pan with parchment paper and set aside.
Making sure to use parchment paper is the easy way to be able to lift it out of the pan to cut it into serving sizes. In a large mixing bowl, whisk the coconut oil, coconut flour, monk fruit, baking powder and extracts.
Slowly whisk in eggs one at a time until you have a smooth batter. Let batter sit 5 minutes.
Toss your berries in a little coconut flour before folding in as this is the best way to make sure they stay suspended in the batter rather than sinking.
Stir in 1/2 cup berries, preferably frozen. If your berries are fresh, flash freeze them for 30 minutes.
Pour batter into parchment lined pan and top with a few additional berries. Now bake at 350F for 40 min.
Cool 10 min in the pan before lifting and cooling on a cutting board.
If you want to top it with the drizzle, do this before cutting the loaf. You will need a little confectioners erythritol with unsweetened almond milk, cashew milk or soy milk.
Just whisk them up in a bowl and drizzle over the bread. When you go to cut the bread, use a serrated knife.
Using a serrated knife helps to cut it without it deflating and crumbling into a mess.
Alternately, you can put it on a plate and drizzle with some sugar free maple syrup like a pancake! This bread does freeze well! I recommend that you cut it into individual slices and then flash freeze on a baking sheet lined with parchment paper.
Use the parchment paper from when you initially baked the bread to save on resources. Freeze for 1 hour in a single layer. Once the pieces are frozen, stack them in a large freezer bag.
You can take this a step further and cut up the re-used parchment paper and place one small piece in-between each slice. They will last in the freezer like this up to 3 months.
Here is what I created from this gluten free recipe by changing it up!
I took the recipe and doubled it. I used my 9×5 bread pan instead of my smaller cast iron pan. This was a great way to offer tall sides for the bread to rise against. I used frozen raspberries and made sure to gently toss them in a little coconut flour so they would not sink to the bottom of the bread batter while baking.
Then before putting into the oven to bake, I sprinkled some sliced almonds on top. You can also gently press them into the top so they stay attached rather than just fall off when you cut into it.
I followed all of the other ingredients and steps except for the drizzle. I tried my special drizzle recipe from my Gluten Free Cranberry Orange Bisconie Recipe which features Trim Healthy Mama baobab powder which boosts the antioxidants and provides a great option of adding in vitamin C.
Tips, Substitutions, and FAQs
- Skip the berries altogether and use some sugar free chocolate chips instead!
- If you would like to increase the protein content, try using all egg whites instead of whole eggs.
- You can also add in a serving of collagen without changing the recipe up too much. This should help to provide more protein for your protein intake.
- If this one serving of breakfast bread is not enough protein, serve this alongside some scrambled eggs or a low fat protein shake.
- Add some crunch to the top when you sprinkle it with a tablespoon of pumpkin seeds or sunflower seeds.
- You can omit the berries and subsitute half of the oil called for with some almond butter or natural peanut butter. Or leave the berries in!
- If you want to add in 2 tablespoons of plant-based protein powder, vegan protein powder, or other dairy free protein powder you can without changing anything else in the recipe. Although this is not a vegan breakfast recipe, sticking with 16 grams of plant-based protein powder helps keep this recipe dairy free.
- If you are not sensitive to all dairy products and only have a problem with lactose, try my favorite whey powder by Trim Healthy Mama. It is finely processed to not include any lactose and blends up beautifully!
- Do you want to make this a more savory bread instead of sweet? Just leave out the extracts and decrease the sweetener to just a few teaspoons. Add in some chopped fresh herbs, and lean meats like chopped ham or vegan sausage.
- Hemp hearts are also a great addition to up the protein in this bread without adding in too much fat. One tablespoon of hem hearts provides an additional 4 grams of fat and 3 grams of protein.
- If you want to make this up as a gift to mail to someone for their birthday or a special occasion, freeze the entire loaf without the drizzle. Make the drizzle up and send it in a small freezer Ziploc bag to make sure it does not burst in the mail. Alternately, put it in a small jar to mail with the bread. By the time the bread reaches its destination, it will be thawed and ready to eat.
- Consider baking the bread in a disposable aluminum bread pan so you can ship it easily without being damaged. The baked loaf can be frozen in these as well.
- If you are following a Trim Healthy Mama meal plan, one serving of this bread will be a great choice to fit into an S morning meal or snack. I would pair it with some scrambled eggs and bacon to add in some protein without adding in any additional carbs. Keeping high protein, dairy-free breakfast recipes matched with lower carbs helps your body to be supported in any weight loss goals you may have. Alternately, go for some low carb greek yogurt and additional berries for a great source of protein to increase the amount per meal or snack.
- Try making up some chia pudding to go with your slice of breakfast bread. To unlock the essential amino acids and nutrients in the seed casing you must soak them in a liquid. I love using unsweetened almond milk or unsweetened coconut milk. In a quart jar combine 3 tablespoons chia seeds, 1 cup of dairy-free milk, 1 tablespoon sweetener of choice plus additional add ins. Stir well and let sit in the fridge overnight.
What kind of berries are the best in this breakfast bread? During the summer, fresh blueberries, raspberries, and strawberries shine, while the autumnal abundance offers a perfect opportunity to incorporate blackberries and cranberries. Even frozen berries work wonders, so you can enjoy your favorite berry bread regardless of the time of year. When substituting with alternate berries, keep the quantity similar, unless you want to experiment with a berry-forward variation.
What size of bread pan should I use for this recipe? You should use a standard-sized 9×5 inch bread pan for this recipe. If you have a smaller version, like I do in my video, it will just become wider rather than tall.
Can I use a different sweetener instead of monk fruit blend? Yes, you can substitute monk fruit blend with any other granulated sweetener of your choice in the same quantity. Coconut sugar or cane sugar can be used, the substitution must be in the same form for it to work though, so stick with granulated.
Is it necessary to use frozen berries, or can I use fresh berries? While the recipe calls for frozen berries, you can use fresh berries if you prefer. However, keep in mind that the moisture content might differ, which could slightly affect the final result and cause it to be a bit soggy. Even if you have fresh berries, putting them in the freezer for 30 minutes should help.
Can I replace coconut oil with a different oil? Yes, you can use a different oil like melted butter or avocado oil if you prefer. Again, just make sure when you substitute an ingredient that it is in the same form that is being called for. In this case, melted, so if using ghee or butter, it must be in a liquid state.
Is coconut flour essential, or can I use a different flour? Coconut flour is a unique ingredient with different properties than other flours. While you can experiment with alternative flours, it’s best to use coconut flour for the intended texture and taste. The coconut flour is a very thirsty flour, and the amount of liquid called for with the oil and eggs correctly matches with the coconut flour.
How many servings does this recipe make? This recipe typically yields about 8 slices of coconut berry bread which equals 4 servings.
Can I freeze the coconut berry bread? Yes, you can freeze the bread. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 2-3 months.
What can I use as a replacement for almond extract? If you don’t have almond extract, you can use an equal amount of vanilla extract or any other flavored extract you prefer. Nutty extracts like pecan, or even a butter extract would go in great here.
How long will the drizzle stay good, and can I store it separately? The drizzle will stay good for a few days in the refrigerator. You can store it separately in an airtight container and let it sit at room temperature to thaw it slightly before using if it thickens in the fridge.
Can I keep it tree nut free by using coconut milk instead of unsweetened almond milk in the drizzle? Any plant-based milk or dairy-free milk can be used for the drizzle. If your milk is thicker like coconut milk, it will just be a little thicker.
Can I reduce the fat content and increase the protein by using egg whites instead of whole eggs? You can decrease the amount of fat per serving from 19 grams of fat to 14 grams of fat when you use egg whites instead of whole eggs. You need twice as many egg whites to equal the sam amount of eggs. You will need 8 large egg whites to substitute for the whole eggs. You can also opt to add in 1 tablespoon of chia seeds to add in 3 g extra protein. They also add in 5 grams of healthy fats also.
What other kind of fresh fruit can I use in this bread? Any berries such as raspberries, cranberries or blackberries will work here. You could use other chopped fruit but I would advise against it as it will add too many carbs to this recipe that is primarily fat and protein centered.
High Protein Dairy Free Blueberry Breakfast Bread
Equipment
- parchment paper
- 9×5 bread pan
Ingredients
Breakfast Bread
- 1/4 cup coconut oil; melted and cooled
- 1/4 cup coconut flour
- 1/4 cup monkfruit blend or any granulated sweetener
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup frozen berries + a few for the top blueberries, blackberries, raspberries
Drizzle
- 3 tbsp Confectioners erythritol
- 1 tbsp Unsweetened almond milk
Instructions
- Preheat oven to 350F and line a 9×5 bread pan with parchment paper and set aside.
- In a large mixing bowl, whisk the coconut oil, coconut flour, monkfruit, baking powder and extracts.
- Slowly whisk in eggs one at a time until you have a smooth batter. Let batter sit 5 minutes.
- Toss your berries in a little coconut flour before folding in as this is the best way to make sure they stay suspended in the batter rather than sinking. Stir in 1/2 cup berries, preferrably frozen. If your berries are fresh, flash freeze them for 30 minutes.
- Pour batter into parchment lined pan and top with a few additional berries.
- Now bake at 350F for 40 min. Cool 10 min in the pan before lifting and cooling on a cutting board.
- If you want to top it with the drizzle, do this before cutting the loaf.
- You will need a little confectioners erythritol with unsweetened almond milk, cashew milk or soy milk. Just whisk them up in a bowl and drizzle over the bread.
- When you go to cut the bread, use a serrated knife.
- This bread does freeze well! I recommend that you cut it into individual slices and then flash freeze on a baking sheet lined with parchment paper.
- Use the parchment paper from when you initially baked the bread to save on resources. Freeze for 1 hour in a single layer. Once the pieces are frozen, stack them in a large freezer bag.
- You can take this a step further and cut up the re-used parchment paper and place one small piece inbetween each slice. They will last in the freezer like this up to 3 months.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 207 |
| % Daily Value* | |
| Total Fat 19.1g | 25% |
| Saturated Fat 13.5g | 68% |
| Cholesterol 186mg | 62% |
| Sodium 90mg | 4% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 2.3g | |
| Protein 6.7g | |
| Vitamin D 18mcg | 88% |
| Calcium 57mg | 4% |
| Iron 1mg | 7% |
| Potassium 100mg | 2% |
Nutrition
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