Instructions

1. Preheat oven to 350 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
2. In a large mixing bowl, using an electric mixer, mix egg whites until stiff peaks form. Set bowl aside.
3. In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using an electric mixer, mix together until pale in color.
4. To same bowl, add remaining ingredients excluding blueberries and, using electric mixer, mix again until ingredients are fully incorporated. Pour mixture into bowl of whipped egg whites before adding blueberries. Using a rubber spatula, carefully fold mixture, being careful not to overly do so, which will result in the mixture deflating.
5. Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer. Transfer pan to oven to bake until a toothpick can be inserted into bread and come out cleanly, about 55 minutes.
6. Remove pan from oven and allow bread to cool slightly before removing bread from pan by pulling on edges of parchment paper. Transfer baked bread to sit atop a wire rack at room temperature to cool and fully firm up. Then, using a rubber spatula, frost top of bread with Greek yogurt before slicing and serving.