Blueberry Skillet Bread THM S Low Carb

Name: Blueberry Skillet Bread THM S Low Carb
Cuisine: American
Ingredients: 1 cup low carb biscuit mix; 1 cup low-fat mozzarella; 1/4 cup low fat cottage cheese; 1 cup carton egg whites; 1/4 cup almond milk, or more to thin the mix; 1/4 cup sugar-free maple syrup; fresh or frozen blueberries to sprinkle on top and sink into the bread

11 steps

Updated at: Fri, 22 Mar 2024 19:07:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1168.9 kcal (58%)

Total Fat74.8 g (107%)

Carbs57.1 g (22%)

Sugars11.8 g (13%)

Protein89.2 g (178%)

Sodium2396.2 mg (120%)

Fiber25.1 g (90%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cuplow carb biscuit mix

1 cuplow-fat mozzarella

¼ cuplow fat cottage cheese

1 cupegg whites

carton

¼ cupalmond milk

or more to thin the mix

¼ cupsugar-free maple syrup

fresh blueberries

or frozen, to sprinkle on top and sink into the bread

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

Spray oil a 10″nonstick type skillet(see notes for pan subs). Set aside.

Step 3

Add the first three to a food processor or blender. Process for just a few seconds until mixed well.

Step 4

Pour in the egg whites, almond milk (or other nut milk) and syrup or sweetener (if using).

Step 5

Process briefly until smooth and pour into the skillet and sprinkle the blueberries over the top of the batter.

Step 6

Bake for 15-20 minutes or until a cake tester comes out clean.

Step 7

Pass the Sugar-Free Maple Syrup!

Step 8

Notes

Step 9

In place of the 1/4 sugar-free maple syrup in the bread, you might sub in an extra 1/4 cup almond milk, 2 T Gentle Sweet (or 1 T Pyure) and 1/2 tsp maple flavoring.

Step 10

Process the dry well but once the liquids are added process briefly to avoid overmixing the baking powder and wet .

Step 11

Refrigerates and reheats very well for leftovers or make-ahead breakfasts. 🙂