Keto Blueberry Lemon Bread

Ingredients:

For the Bread:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or your preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)

For the Optional Lemon Glaze:

• 1/2 cup powdered erythritol
• 1–2 tbsp lemon juice
• (Add water if needed for consistency)

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
2. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. Whisk wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla.
4. Combine: Slowly stir the wet ingredients into the dry until well mixed.
5. Fold in blueberries: Gently fold in the blueberries. If using frozen, lightly coat in a teaspoon of almond flour to avoid color bleeding.
6. Bake: Pour batter into the loaf pan. Bake for 45–55 minutes, or until a toothpick comes out clean. Cover with foil halfway through if browning too quickly.
7. Cool completely before slicing. For extra zing, drizzle with the lemon glaze.

💡 Tips:

• Store in the fridge up to 5 days or freeze slices for later.
• For extra moistness, add 2 tbsp sour cream or Greek yogurt to the batter.