Protein Blueberry Bread (nut free, low carb, sugar free)

Alright my friends...I have found something crazy. Pork rinds, ground up, create a pretty amazing flour substitute. (Be careful that your pork rinds don't have a lot of crap in them...you want them to have 2 ingredients...pork skin and salt. Nothing else. Nothing would ruin a blueberry bread like a BBQ flavored flour. Gross.)

I have been having a  blast playing with the ZERO carb flour...seriously, it's like a match made in heaven. It's tricky though...to much pork rind without another flour makes for a chewy (not in a good way), rubbery texture that is nothing to write home about. However, used in addition to other ingredients, it's pretty awesome. We really enjoyed this bread/cake. The batter can also be used to make "muffin tops", on a cookie sheet without a muffin top pan. Double score, right?


(Notes - if you use sugar and not a sugar substitute, this will no longer be low carb...)

Double Protein (Pork Rind) Blueberry Bread

1/2 c butter, softened

3/4 c erythritol (or 1/2 c. birch xylitol or white sugar)

1/2 tsp powdered stevia (or 1/2 c. brown sugar)

2 eggs

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)

1 cup pork rind flour (simply food process or use a high speed blender until it's finely ground)

1/2 c. unflavored whey or egg white protein powder (I use NOW Whey - off Amazon) 

1/2 c. coconut flour

3/4 c. milk of choice (almond, coconut, dairy)

1 Tbsp unflavored gelatin

2.5 c. frozen blueberries (Wild Maine work best, because they are small)

Beat butter, sweeteners and eggs until well combined. Add milk, baking powder and gelatin & beat well.  Add flours and mix until just combined. Fold in frozen blueberries and pour into a parchment lined loaf pan (8x4)

Bake at 350 for approximately 35-40 minutes, or until toothpick comes out clean.

Allow to cool, store in the fridge. For an extra special breakfast, toast in a frying pan that has been coated in melted butter...yum!

(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Microwave Sugar Free Blueberry Cake (Coconut Flour - gluten and grain free)

2 Tbsp coconut Oil
1 egg
1/4 + 1/8 cup almond/coconut milk
30 drops of liquid stevia (20 flavored cinnamon, 10 regular)
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp vanilla
1/4 c (scant) coconut flour
1/3 c blueberries
1 tsp cinnamon

Using a microwave safe bowl - I use a 4 c. Pyrex glass measuring cup, melt the coconut oil for 30 seconds or so. Whisk the milk into the hot oil. Add the egg and whisk until all combined. Add liquid stevia, vanilla and cinnamon, whisk well. Add baking powder and xathan gum, sprinkling them over the top so that they don't clump, whisk well. Add flour and stif to combine. Add blueberries (fresh or frozen) and stir.

Flatten out the top and microwave for 4-6 minutes. Until you know how long it will take in your microwave, start with 4 minutes and go in intervals of 30 seconds until you hit 5 minutes, then start checking every 15 seconds. It should be set on the top...

Let it COOL!!! When it's hot it is kinda eggy...when it's cool, its delcious!

Store in the fridge...great low carb, high fiber breakfast!

Gluten Free Blueberry Muffins

GF Blueberry Muffins

10 tablespoons unsalted, softened butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup of milk
½ cup of sour cream
1 tsp vanilla
½ tsp almond extract
1/3 cup of dark brown sugar
1.5 – 2 cups frozen (preferably mini) blueberries – DO NOT DEFROST

Preheat the oven to 375.

Cream the butter and white sugar. Add the eggs and blend. Add one of the flours, blend. Add sour cream, blend. Add another flour, blend. Add ½ of the milk, blend. Add final flour and remaining dry ingredients, blend. Add remaining milk, vanilla, almond extract, and brown sugar, & blend.

Stir in blueberries.

Use muffin liners (GF baking sticks…badly) and fill muffin tins ¾ full. They don’t rise a lot, so if you make them not full, you’ll have squatty muffins.

Bake for approximately 30 -35 minutes or until toothpick comes out clean.

Makes 18-24 muffins, depending on how full you fill your tins.