Sweetener (erythritol or monk fruit) – 1/2 cup (adjust to taste)
Salt – 1/4 tsp
Eggs – 4 large
Unsweetened almond milk – 1/4 cup
Butter (melted) – 1/4 cup
Vanilla extract – 1 tsp
Lemon zest – 1 tbsp
Lemon juice – 2 tbsp
Fresh blueberries – 1/2 cup (you can also use frozen)
Optional: A bit of extra lemon zest and sweetener for the glaze
Instructions:
Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, mix the dry ingredients: almond flour, baking powder, salt, and sweetener. Whisk them together until well combined.
In a separate bowl, whisk the wet ingredients: eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth.
Slowly add the wet ingredients to the dry ingredients, stirring to combine.
Gently fold in the blueberries. Be careful not to crush them, especially if they’re frozen.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If you want to make it extra special, mix a little lemon zest and sweetener to create a glaze and drizzle it over the cooled bread.
