Grain-free, nut-free, sugar-free, yeast-free, & high-protein:
You might be wondering just what the heck this Coconut Flour Blueberry Skillet Bread creation is all about. Honestly, I wasn’t quite sure what to call it, but I was totally sure I wanted to eat it. Every…single…day.
I came up with this recipe when I wanted to switch up my breakfast routine on cold winter mornings, while also searching for a way to make it easy (and tasty) to get more eggs into my diet in a take-to-work-friendly package.
I can eat half of this skillet by myself…and sometimes more. So, if you are looking for a quick breakfast to take to work, just split this recipe in half and bake it in a Pyrex dish while you get ready in the morning. Then you can just pop the lid on and grab it as you head out the door!
You will be so happy you have this warm, freshly baked Coconut Flour Blueberry Skillet Bread to break your morning fast. It’s absolutely lovely alongside a cup of coffee or tea and can be topped with all sorts of really good stuff—more on that below!
Coconut flour can be a tricky beast, but the key is to balance it with enough lift and liquid to counteract its density. If I do say so myself this recipe got that balance just right. Eggs, coconut flour, baking powder, and coconut milk make the perfect base for this super-easy bread. Then some vanilla, fruit, and spices add tons of flavor.
You won’t find any sweeteners here! The fruit does it all for you, in addition to the naturally sweet taste of coconut flour, which by the way does not really taste like coconut once you bake it. You can add lots of different kinds of fruits too; apples and pears are some of my other personal favorites to toss in this recipe, and you can also experiment with other spices like ginger, nutmeg, or even cacao powder.
I’ve talked about eggs in lots of other recipes (like my recent Ultimate Paleo Flourless Chocolate Cake), so today I’m going to focus on coconut flour. This is the meaty, white part of the coconut, separated from the coconut milk, then dried and ground into a powder.
This grain-free flour option is very different from other flours and definitely cannot be subbed one-for-one for other flours. A little goes a long way, as you’ll see when you make this amazing Coconut Flour Blueberry Skillet Bread (and then quickly devour it).
So what’s nutritious about coconut flour? It’s more like what’s not! It has tons of fiber, so you’ll feel satiated after a small serving while reaping the benefits of a healthy digestive system. Coconut flour also has a low glycemic index since it’s so low-carb, so your blood sugar doesn’t get all wonky the way it does when you eat regular refined white flour. Yay! Healthy blood sugar is a super important part of an overall healthy body.
To make yourself some Coconut Flour Blueberry Skillet Bread, simply start by mixing together your eggs, coconut milk, and vanilla. I highly suggest sifting the coconut flour into the wet mix to avoid weird clumps, whisk it in really well, then add your baking powder and spices. Pour the batter into a well-greased skillet (or any type of small baking dish), drop in your fruit, and bake! It’s that easy.
I really enjoy topping my Coconut Flour Blueberry Skillet Bread with almond butter or some creamy coconut milk and cacao nibs. Extra fresh fruit is always nice too! Bananas are especially yummy with the blueberries in this version.
Hope this recipe helps you get a healthy breakfast in on your busy weekday morning. Here is a link to three other quick and healthy breakfasts—did someone say No-Bake Pineapple Upside Down Bars?!
Please leave me a comment to let me know how you liked it and better yet leave me a rating! All of your support and positive feedback helps me keep Food to Feel Good growing and glowing.Print
This warm, comforting Paleo breakfast is high in protein and fiber and low in carbs. It will keep you full and happy all morning long! Grain-free, gluten-free, dairy-free, sugar-free, and yeast-free.
- 6 eggs
- 1/4 cup coconut milk (or almond)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- dash sea salt
- 3 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 3/4 cup fresh blueberries, plus more for garnish (or apples, pears, bananas, strawberries)
- optional toppings: almond butter, maple syrup, honey, coconut cream
- Preheat oven to 350 degrees F. Grease an 8″ cast iron skillet with coconut or avocado oil.
- In a medium-sized bowl, combine eggs, coconut milk, vanilla extract, cardamom, cinnamon, and sea salt until well combined.
- Sift coconut flour and baking powder into the egg mixture and whisk together well. Pour batter into the skillet and evenly sprinkle fruit into batter.
- Bake for 30-40 minutes, until golden brown and the center is firm to the touch.
- Garnish with your choice of toppings, like almond butter, maple syrup, extra fruit, honey, or coconut cream. Enjoy!