Whip up this bread for a delicious and healthy snack or pair it with your favorite coffee or tea for breakfast. It's keto, paleo, gluten and dairy free!
1/4 cup avocado oil (or coconut oil melted)
2 large lemons, juice & zest
1/2 c almond flour
2 tablespoons coconut flour
1/2 cup granulated sweetener of choice (maple sugar, coconut, swerve, or xylitol)
1/4 cup collagen (2 stick packs)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh blueberries
Preheat the oven to 350 degrees Fahrenheit.
Line a 8.5" x 4.5" loaf pan with parchment paper.
To your blender, add eggs, oil, lemon juice, and zest. Pulse until blended.
Add the remaining ingredients and blend, until smooth.
Gentle, fold in 1 cup of blueberries with a spatula.
Transfer the batter to the prepared loaf pan.
Bake for 45 minutes or until golden brown on top and a toothpick inserted comes out clean or with just a few moist crumbs.
Remove from the oven and cool for 10-15 minutes in the pan.
Then, use the parchment to lift the loaf out of the pan and set it on a cooling rack to finish cooling.
Store leftovers in an airtight container in the fridge for up to 7 days or freeze part of the loaf to enjoy later!
Recipe by Michaela Clauss