Ingredients
- 1 1/2 cups Almond Flour
- 1 tbsp Coconut Flour
- 1 1/2 teaspoons baking powder
- 7 tbsp truvia (equal to one cup of sugar)
- 3 tbsp oil
- 4 tbsp heavy cream
- 1 teaspoon vanilla
- 2 eggs
- 100 grams of wild blueberries
Preparation
Step 1
1.Preheat oven to 300 degrees
2.Combine almond flour, coconut flour, baking powder, and 6 tbsp Truvia with a whisk.
3.Combine oil, heavy cream, and vanilla.
4.Mix dry and wet ingredients together with a whisk. Batter will be thick!
5.Wash off blueberries and add 1 tbsp Truvia and stir.
6.Pour blueberries on top and gently fold into the batter.
7.Line a loaf pan with parchment paper and spread the batter in evenly.
8.Bake for 1 hour and 10 mins making sure to turn the loaf pan at about 30 mins in.
9.Let cool completely in the pan.
Mini Muffins
1.Bake at 350 degrees for 10-13 minutes or until the tops are golden brown.
per slice: 221 Calories; 20g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
mini muffins (makes 24)
74 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 net carb each.
(One last note, this is very sweet with one cup sugar replacement which means that people who eat sugar regularly will absolutely love this. If you don't like very sweet then reduce the sugar to 1/2-3/4 cup sugar equivalent for the batter and 2 tbsp sugar equivalent for the blueberries. Either way this comes out fantastic!)