Indulge in the delectable world of low-carb delights with our Keto Blueberry Lemon Bread. This easy and quick bread recipe requires no fancy mixers – just a few simple steps for a fluffy, moist cake bread topped with a luscious lemon glaze. Perfect for breakfast or as a delightful snack cake, this keto version of classic blueberry bread is made with almond flour, coconut flour, and a sugar alternative.
Ingredients for Keto Blueberry Bread:
- 4 large eggs
- 3 tbsp unsalted butter (melted)
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 2 cups superfine almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/2 cup erythritol
- 1 cup blueberries
The Perfect Blend of Flours:
This recipe utilizes both almond flour and coconut flour to achieve the ideal texture – the almond flour provides a rich, nutty base, while the coconut flour adds height and fluffiness to the bread.
Keto Baking Process:
- Whisk Liquid and Dry Ingredients: Start by whisking together all the liquid ingredients in one bowl and the dry ingredients in a separate bowl.
- Combine Wet and Dry Ingredients: Gently combine the dry ingredients with the wet ones, ensuring a smooth and homogeneous batter.
- Add Blueberries: Gently fold in the blueberries, ensuring an even distribution of these antioxidant-packed bursts of flavor.
- Bake to Perfection: Pour the batter into a loaf pan and bake at 350°F for approximately 45 minutes, or until a toothpick inserted comes out clean.
Lemon Glaze Elegance:
Elevate your keto blueberry bread with a zesty lemon glaze. Whisk together fresh lemon juice, heavy cream, and powdered erythritol until smooth. Drizzle the glaze over the bread for that perfect finishing touch. Adjust the sweetness by controlling the amount of erythritol to suit your taste.
Storage Tips:
Enjoy the convenience of this keto blueberry bread by storing it at room temperature for a few days or extending its freshness in the fridge for even longer. For future indulgences, freeze the bread by wrapping it in plastic wrap and storing it in an airtight container.
Embrace a guilt-free treat with our Keto Blueberry Lemon Bread, where health-conscious meets heavenly taste!
Blueberry Lemon Bread
Delight in the simplicity of our Keto Blueberry Lemon Bread – a delightful fusion of health-conscious ingredients and irresistible taste!
11
Slice10
minutes45
minutes200
kcal5
55
minutesIngredients
4 large eggs
3 tbsp unsalted butter (melted)
3 tbsp heavy whipping cream
1 tsp vanilla extract
2 cups superfine almond flour
2 tbsp coconut flour
1 1/2 tsp baking powder
1/2 cup erythritol
1 cup blueberries
- Lemon Glaze:
1 tbsp fresh lemon juice
1 tbsp heavy cream
4 tbsp powdered erythritol (adjust to taste)
Directions
- Preheat your oven to 350°F and line an 8 x 4-inch loaf pan with parchment paper.
- In a large bowl, whisk together eggs, melted butter, heavy cream, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, coconut flour, baking powder, and erythritol. Whisk until evenly combined.
- Pour the dry ingredients into the wet ingredients and whisk until completely mixed. The batter will thicken up after a minute or two.
- Gently fold in the blueberries for a burst of flavor in every bite.
- Transfer the batter to the prepared loaf pan and bake for about 45 minutes or until a toothpick comes out clean.
- While the bread is baking, prepare the lemon glaze by whisking together lemon juice, heavy cream, and powdered erythritol until smooth.
- Once the bread is done, allow it to cool slightly before drizzling the lemon glaze over the top.
Notes
- The combination of almond flour and coconut flour is crucial for the bread’s texture, so ensure both are included.
- Adjust the blueberry quantity to reduce carbs if needed.
- The glaze should be enough to generously drizzle over the cake, providing that perfect finishing touch.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 11
- Calories: 200kcal
- Carbohydrates: 8g
- Protein: 7g
- Fat: 17g
- Saturated Fat: 5g
- Sodium: 29mg
- Fiber: 3g
- Sugar: 2g