As Spring unfolds, berries of all kinds are coming into season in the U.S. This quick bread is ideal for a weekend brunch. Topped with a little cream cheese and maybe some Swerve Confectioner’s, it’s an absolute delight!
Net Carbs 5.4 grams
Total Carbs 20.8 grams (includes carbs from Swerve)
Protein 7.7 grams
Fat 20.7 grams
2 cups almond flour
1/2 teaspoon salt
1/2 cup Granulated Swerve
1 teaspoon baking soda
2 beaten large eggs
1/4 cup melted butter
1 cup fresh blueberries
Preheat oven to 350F.
Grease an 8×4 loaf pan with butter or cooking spray.
Combine the almond flour, salt, Swerve and baking soda and stir in the eggs and melted butter. The batter will be thick.
Spread the batter into the greased loaf pan and press the berries evenly into batter.
Bake in preheated oven for 40 minutes or until a toothpick comes out clean.
Let cool before serving.