Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
Whisk together the almond flour, protein powder, erythritol, and baking powder until well combined.
Next add the ricotta, melted butter, eggs, vanilla, and almond extract. Mix together, until everything is well combined and you have a smooth thick batter.
Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will be a purply, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
Pour the batter into a greased loaf pan, using a spatula to spread out the batter evenly, and bake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
Let the loaf cool before turning out of the pan, and slicing.