💙🍋 Keto Blueberry Lemon Bread
Makes: 10–12 slices
Prep Time: 10–15 minutes
Bake Time: 45–55 minutes
Net Carbs: ~3–4g per slice (depending on ingredients used)
🧾 Ingredients:
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup unsalted butter, melted (or coconut oil)
- 1/3 cup unsweetened almond milk
- 2/3 cup granulated erythritol (adjust to taste)
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-ins:
- 3/4 cup fresh or frozen blueberries (toss in 1 tsp coconut flour to prevent sinking)
🍋 Optional Lemon Glaze:
- 1/3 cup powdered erythritol
- 1–2 tbsp lemon juice
- Optional: 1 tbsp heavy cream for a creamy glaze
👩🍳 Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Combine Wet Ingredients:
- In a large bowl, whisk eggs, melted butter, erythritol, lemon zest, lemon juice, almond milk, and vanilla extract until smooth.
4. Form the Batter:
- Add dry ingredients to wet and mix until just combined.
- Gently fold in the floured blueberries.
5. Bake:
- Pour batter into the loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick comes out clean from the center.
- Let cool in pan for 15 minutes, then transfer to a rack to cool completely.
6. Glaze (Optional):
- Mix glaze ingredients until smooth and drizzle over the cooled bread.
📝 Tips:
- Blueberries: Frozen work fine—do not thaw before using to avoid streaky batter.
- Moisture tip: Don’t overbake or it can dry out; cover loosely with foil halfway if top browns too fast.
- Storage: Store in an airtight container in the fridge for up to 5 days, or freeze slices for later.
Would you like a dairy-free, nut-free, or muffin version of this recipe?