Blueberry Bread


6 eggs

1 1/2 c blanched almond flour

4 T unsalted butter

1/4 t salt

3 t baking powder

1/4 t cream of tartar

2 t liquid stevia

1 t vanilla extract

1/2 c blueberries

Directions: Preheat oven to 375

Separate 6 eggs into two bowls.

In the egg white bowl, add 1/4 t cream of tartar, blend until soft peaks. (About 1-2 minutes)

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.

Pour half of the fluffy egg whites into the mix.

Pour the last of the egg whites in and softly fold in with a spatula.

Lightly spray a standard bread pan with the oil of your choice, I use coconut oil cooking spray.

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)

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.