Keto Blueberry Bread

Tender coconut flour bread bursting with blueberries! This easy keto sweet bread is nut-free and dairy-free and makes a delicious breakfast or snack.

Ingredients

¾ cup coconut flour

½ cup shredded coconut

½ cup Swerve Sweetener

¼ cup egg white protein powder (or whey protein powder)

2 teaspoon baking powder

¼ teaspoon salt

½ cup coconut oil, melted

3 large egg whites

3 large eggs

1 teaspoon coconut extract

½ teaspoon vanilla extract

½ cup water

1 cup fresh blueberries

Instructions

Preheat the oven to 350F and grease an 8×4 inch loaf pan very well (you can also use 9×5 but your bread will bake faster).

In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, protein powder, baking powder, and salt.

Stir in the coconut oil, egg whites, eggs, and extracts until well combined. Then stir in the water until the batter is smooth.

Stir in about ¾ cup of the blueberries and transfer the batter to the prepared pan. Smooth the top, then add the remaining blueberries to the top.

Bake 50 to 60 minutes, until golden brown and firm to the touch. Remove and let cool at least 30 minutes before transferring to a wire rack to cool completely.

Nutrition

Prep Time15 minutes

Cook Time1 hour

Total Time1 hour 15 minutes

Servings12 servings

Calories174kcal

Tags: Baking, Bread, chef murph, Keto