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–+ servings
Coconut Flour Blueberry Skillet Bread

Coconut Flour Blueberry Skillet Bread for a Healthy Morning Treat

Coconut Flour Blueberry Skillet Bread is a healthy, gluten-free breakfast option packed with blueberries.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: Paleo
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Consider using egg whites to lower fat content
  • 1 cup Coconut Milk Substitute with almond milk if desired
  • 1 cup Coconut Flour Use sparingly as it's highly absorbent
  • 1 tbsp Baking Powder Provides leavening
  • 1 cup Blueberries Frozen blueberries can be used
  • 1 tsp Vanilla Extract Optional but recommended
  • 1 tsp Spices Cinnamon or nutmeg for warmth
Topping Suggestions
  • 1 tbsp Almond Butter For spreading on warm slices
  • 1 cup Fresh Fruit Extra blueberries or sliced bananas

Equipment

  • cast-iron skillet
  • Mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Coconut Flour Blueberry Skillet Bread
  1. Preheat the oven to 350°F (175°C) and grease a cast iron skillet or an 8x8-inch baking dish.
  2. In a mixing bowl, whisk together the eggs, coconut milk, and vanilla extract until smooth.
  3. Sift the coconut flour into the wet ingredients, then add baking powder and spices, mixing gently.
  4. Fold in the blueberries carefully to ensure they are evenly distributed.
  5. Pour the batter into the prepared skillet or baking dish, spreading it evenly.
  6. Bake for 30 to 40 minutes until the top is golden brown and a toothpick inserted comes out clean.
  7. Remove from the oven and cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

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