Keto Blueberry Lemon Bread

Ingredients:

Dry:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt

Wet:

• 3 large eggs
• 1/3 cup melted butter (or coconut oil)
• 1/3 cup keto-friendly sweetener (like erythritol or monk fruit)
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp lemon zest

Add-ins:

• 3/4 cup fresh or frozen blueberries (toss in 1 tsp almond flour to prevent sinking)

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Optional Lemon Glaze:

• 1/4 cup powdered keto sweetener
• 1–2 tbsp lemon juice

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Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.
2. In a large bowl, whisk together eggs, melted butter, sweetener, lemon juice, lemon zest, and vanilla.
3. In another bowl, mix almond flour, baking powder, and salt.
4. Combine wet and dry ingredients until smooth.
5. Gently fold in the blueberries.
6. Pour into the loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until golden and a toothpick comes out clean.
8. Cool in the pan for 15 minutes, then transfer to a wire rack.
9. If using glaze, mix ingredients and drizzle over cooled bread.

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💡 Tips:

• Use silicone loaf pans for easier removal.
• For extra moisture, add 2 tbsp sour cream or Greek yogurt to the batter.
• Store in the fridge up to 5 days, or freeze slices individually.