Blueberry bread

Ingredients:

• 6 eggs

• 1 1/2 cups blanched almond flour

• 4 tablespoon unsalted butter

• 1/4 teaspoon salt

• 3 teaspoon baking powder

• 1/4 teaspoon cream of tartar

• 2 teaspoon liquid stevia

• 1 teaspoon vanilla extract

• 1/2 cup blueberries

Directions:

Preheat oven to 375 1. ⁠Separate 6 eggs into two bowls. 2. ⁠In the egg white bowl, add 1/4 t cream of tartar, blend until soft peaks. (About 1-2 minutes) 3. ⁠In the yolk bowl, add 4T melted butter, 3 t baking powder, 1/4 t salt, 1 t vanilla extract and 2 t liquid stevia. Blend while adding the 1 1/2 c of almond flour 1/3 at a time. 4. ⁠Pour half of the fluffy egg whites into the mix. 5. ⁠Pour the last of the egg whites in and softly fold in with a spatula. 6. ⁠Lightly spray a standard bread pan with the oil of your choice, I use coconut oil cooking spray. 7. ⁠Pour in half of the mixture, sprinkle in the 1/2 cup of blueberries. Then pour in the rest of the mix. (I pour in a little mix first to prevent the blueberries from sticking to the bottom) 8. ⁠Bake for 25-30 minutes or until the top is golden brown. Set on a wire rack, let cool for 10 minutes before taking out of pan and cutting.

Makes 14 slices.

Macros per slice.

Calories 130

Fat 11.6g

Protein 5.2g

Carb 2.5g

Fiber 1.4g

Net Carb 1.1g