Blackberry Pecan Breakfast Loaf

Makes: 8 slices

This has just the right amount of sweetness combined with a little tartness from the berries, plus a little crunch from the nuts. This is grain-free eating at its best!​


3 ounces cream cheese, softened

1 egg

1 teaspoon vanilla extract

Dash sea salt

1 tablespoon chia seeds

3 tablespoons water

1 tablespoon Virtue Sweetener

1 cup Wheat Belly All-Purpose Baking Mix

1/2 cup fresh blackberries, chopped

2 tablespoons chopped pecans or walnuts


Preheat oven to 350 degrees

In a medium-sized bowl, combine the softened cream cheese and egg. Blend well.  Stir in the vanilla extract, a dash of sea salt, chia seeds, and water to the mixture.  Then, stir in the sweetener and baking mix.

After the batter is well-blended, gently stir in the berries and nuts.  Add mixture to a mini-loaf pan greased with coconut oil (my pan was about 6x3x3).

Bake 35 minutes and allow to cool. Remove from pan, slice, and enjoy!

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