ketoKeto Recipes
Keto Blueberry Lemon Bread

Ingredients:
For the Bread:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, if fresh are not available)
For the Lemon Glaze:
- 1/4 cup powdered erythritol (or preferred keto powdered sweetener)
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- Prepare the Wet Ingredients:
- In another bowl, beat the eggs until frothy.
- Add the melted butter, almond milk, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover loosely with aluminum foil.
- Cool the Bread:
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes.
- Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered erythritol, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled bread.
- Serve:
- Allow the glaze to set for a few minutes before slicing the bread.
- Enjoy your Keto Blueberry Lemon Bread!