2/3cupgranulated Swervecan reduce to make the bread less sweet if desired
2tablespoonsheavy whipping cream
For the Icing:
1tbspheavy whipping cream
dash of vanilla
Preheat oven to 350 degrees and line a regular loaf pan with parchment paper.
Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
Add the melted butter to the mixture and beat again until combined.
Stir in the coconut flour until thoroughly combined.
This part of the instructions has been updated. To keep the blueberries from sinking to the bottom of the pan, spoon a small amount of batter in the loaf pan, then sprinkle a couple of blueberries on top. Continue layering batter then blueberries a couple of times ending with batter on top. This will keep the blueberries spread out and they will not sink to the bottom of the pan.
Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.
Allow bread to cool for 5 minutes.
For the Icing:
Combine all ingredients and whisk until smooth. Can add more heavy whipping cream if needed.
Drizzle over warm bread.
The sugar alcohols from Swerve are not included in the nutritional information. Information is provided as a courtesy based on the exact ingredients that I used. It is always best to calculate your own macros.
"If you are going to write, write from the heart." MwsR
"Life has not been the easiest, but it could of been worse!" MwsR
Life is about doing all you can to help others.
Don't go chasing rainbows, "make your own pot of gold."
Love, Hope, Faith, the greatest of these is Love!
View all posts by Mws R
If you love poems, recipes, health information, quotes, provoking thoughts, laughter, and more, join me and follow along!