Homemade Blueberry Bread (keto-friendly)

At the beginning of the month of June keto became a very hot topic around our house. As some of you may know my son had a stroke 3 years ago and we've been trying to research any and every way to help him as he continues to struggle in the aftermath of that stroke. I've been wondering if there was a diet that could possibly be helpful for him - and there is a whole lot of research out there suggesting that keto could have some amazing neuro-benefits, not to mention it is used as a seizure treatment and he suffers from those now as well.

So! That's the reason there will probably be a shift in my posts, and now on to the recipes! Some people really struggle with what they can eat on keto, and though it is a very restrictive way of eating, we've felt pretty successful so far in being able to keep good, tasty, filling options around for Kent in addition to having the chance to get creative in the kitchen. I knew eventually I'd want to branch out into keto baking - baking is still my therapy and I don't want to make things that Kent and my sister can't eat (they are both eating keto, my daughter and I are not at this time).

I've baked one other item previously, which I will be revisiting and sharing in the future, but today it's this pretty fantastic blueberry bread!! We were all very happy with this recipe. It crisped up beautifully along the top. The texture reminds me a little of cornbread, just a little bit eggy / spongy in the middle. Overall really tasty, just lightly sweet, a little bit crumby but holds together nicely. Really tasty heated with a pat of butter alongside a cup of coffee for a breakfast treat or dessert.

Homemade Blueberry Bread (keto-friendly) from Kasey Trenum

Ingredients
6 eggs
1/2 teaspoon cinnamon
2 tablespoons sour cream
2/3 cup granulated Swerve
1 ½ tsp vanilla
2 tablespoons heavy whipping cream
½ tsp salt
1 ½ tsp baking powder
9 tablespoons melted butter
½ cup + 2 tablespoons coconut flour
3/4 cup fresh blueberries

Directions

1. Preheat oven to 350 degrees. Generously grease a loaf pan with butter or olive oil spray (I used a silicone loaf pan and had no issues with sticking, you may want to line with parchment paper if you aren't using silicone as sometimes coconut flour recipes tend to stick).
2. Combine cinnamon through baking powder in the bowl of a stand mixer and blend well. Drizzle in the melted butter and blend again until well combined.
3. Add in the 1/2 cup of coconut flour and blend once more, until thoroughly blended.
4. In a separate small bowl, toss the fresh blueberries with the remaining 2 TBS of coconut flour until well coated. Pour the blueberries and all remaining flour into the batter and gently combine with a spatula until evenly distributed.
5. Spread batter into the prepared loaf pan.
6. Bake in the preheated oven until golden brown and a knife inserted comes out clean. I suggest checking at 45 minutes, baking up to 60+ minutes as needed (mine got a little over baked when I set the timer for 60 minutes).

See the original recipe linked above if you would like to add a sweetened glaze to the top of your bread - we like ours just as it is, or warmed with a pat of butter!