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Low Carb Blueberry Bread
You know those breakfast breads you find at a coffee shop, drizzled with a thin stream of sugary topping? The ones you take a bite of and it just melts in your mouth?
You do not have to long for the wheat-filled, sugar laden loaf any longer when you make up this gluten free blackberry quick bread, or mixed berry quick bread, you choose!
It is the breakfast loaf you dream of having with your coffee in the morning. This Low Carb Blueberry Bread is dotted with blueberries and a few blackberries because, WHY NOT?
- It is not only Low Carb but Keto as well!
- I made this dairy free using coconut oil, but you can sub in butter if you wish!
- My favorite sugar free sweetener in this Low Carb Blueberry Bread is a blend of allulose and erythritol. Use whatever you wish, as long as it is granulated!
- The little bit of almond extract is needed to help lessen the possible egg flavor that may come through if you leave it out.
Low Carb Blueberry 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
- Preheat oven to 350F. Line a bread pan with parchment paper and set aside.
- In a large bowl mix 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.
- Stir in 1/2 cup frozen berries.
- Line a loaf pan with parchment paper.
- Pour batter into lined pan and top with a few additional berries.
- Bake at 350F for 40 min.
- Cool 10 min in pan before lifting and cutting.
- Make drizzle if desired by mixing 3 tbsp confectioners erythritol with 1 tbsp unsweetened almond milk.
I just love having a quick snack on hand like this that I can enjoy anytime! You can even double this recipe and make it in an 8×8 pan like I did in these Keto Berry Breakfast Bars from when I started my blog!
Leave a comment to let me know what is YOUR favorite breakfast bread and what berries you will use!
Check out my cookbook “Chaffles, Cast Iron and the Crock” for even more quick recipes like this to make your low carb & gluten free journey that much easier!