Try This Low Carbs Blueberry Bread Recipe
One of the things I like best about eating low carbs is that I don’t crave sweets very often.
Still, it’s nice to have a little treat now and then and that’s when I look around for a simple recipe to try.
I found a low carbs Blueberry Bread recipe that didn’t look too difficult, and it didn’t include a bunch of ingredients I didn’t have on hand.
I did make one substitution, however.
I didn’t have any granulated Swerve (an artificial sweetener), so I used Splenda.
Since making the bread, I learned that Swerve really is a healthier choice of sweeteners, so I’ve ordered some from amazon.
The directions called for greasing the pan or covering it with parchment paper.
I used parchment paper.
No problem with it sticking that way.
I wasn’t going to ice the bread because I was afraid it might make it too sweet.
But I decided to try it anyway, and I’m glad I did.
The bread turned out moist and flavorful.
One thing, though – since the icing is made with heavy whipping cream, I put the bread in the refrigerator after it cooled.
I think it will keep better that way.
Just click here to get the recipe so you can make this yourself:
Homemade Blueberry Bread (Keto/Low Carbs)
Let me know how you like it if you do.
Namaste,
Suzanne Lieurance
YogaNudge.com
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