Directions:

Preheat your oven to 350, then line a loaf pan 9" x 5" with parchment paper.

Spray oil the paper to make sure the bread doesn't stick to the pan, then set aside.

In a mixing bowl beat eggs and sweetener for 30 seconds, until combined, then set aside.

In another bowl stir almond flour, coconut flour, xanthan gum, baking powder, and ground ginger.

Pour eggs, melted coconut oil, lemon juice, and vanilla into the flour blend.

Stir until all ingredients are combined together.

Stir in blueberries and transfer the batter into the loaf pan.

Sprinkle some sliced almonds on top of the bread and press them on top to stick.

Bake for 60 to 75 minutes, add a piece of foil on top after 20 minutes to avoid burning.

To check bred after 60 minutes by removing the foil, insert a skewer in the center of the bread.

If the skewer comes out clean or with a few crumbs on it, it is cooked, then remove the bread from the oven.

Or cook and check bread every 10 minutes, up to 75 minutes.

Cool in the pan for 30 minutes then lift out by pulling on the parchment paper.

Very important, cool on a rack for 3 hours, so the bread doesn't fall apart when sliced. Enjoy!