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.