This was the perfect bread for Mother's Day brunch. Such a great choice for the sugar free, low carb, and keto friendly diet. Drizzled with a lemon icing is the perfect match.
0 Preheat oven to 350 degrees. Line a bread loaf pan with parchment paper.
2 Beat eggs, sugar, sour cream, heavy cream, vanilla, salt, baking powder and cinnamon until combined.
4 Add in melted butter and beat until combined.
6 Stir in coconut flour until combined.
8 Layer half the batter in loaf pan, sprinkle with half blueberries.
10 Add remaining batter and top with remaining blueberries and gently fold into batter.
12 Bake for 60 minutes or until toothpick placed in center comes on clear.
14 FOR ICING: Combine all ingredients and whisk until smooth. Can add more powdered sugar to desired thickness. Add more lemon zest if desired. Drizzle over warm loaf.
