Blueberry Lemon Poppyseed Egg Loaf (Low Carb)

I came across this recipe today on Instagram and had all the ingredients so made it while I was making lunch today. It did not disappoint.

Here’s how you make it:

8 eggs
9 oz full fat cream cheese (softened)
4 tbsp salted butter (softened)
1/4 cup Swerve or other low/no carb sweetener
3/4 cup fresh blueberries
6 tbsp coconut flour
1 tbsp baking powder
2 tbsp vanilla extract
1/2 tbsp lemon zest and squeeze of lemon
1 tsp poppy seeds

Use a mixer to cream all ingredients. Pour in a loaf pan or silicone and bake on 350 for 40 mins nor until a toothpick comes out clean from the middle section.
Let cool at least 10 mins before eating.

I cant wait to adapt this recipe and attempt to make it more bread like and less egg-like. It’s excellent as-is but I know I can make it even better…. also thinking it would be great to add a keto glaze 😍😍😍