Lemon Blueberry Bread (low carb, nut free) | Real Balanced

Ingredients

• 5 eggs (yolks and whites separated into 2 separate bowls)
• ¼ cup 48g classic monk fruit sweetener
• ½ cup 56g coconut flour
• ⅓ cup 76g butter, melted and cooled to room temperature
• 2 tablespoons 28g plain Greek yogurt
• Juice from ½ medium-sized lemon (~24mL)
• 1 teaspoon lemon zest
• ¾ teaspoon gluten-free baking powder
• ½ teaspoon pure vanilla extract
• ¾ cup ~113g fresh blueberries
• 1 cup 227g plain Greek yogurt