Keto Lemon Blueberry Bread
A tangy sweet keto lemon blueberry bread
Equipment
- Stand or hand mixer
- Lemon zester
- Digital Food Scale (optional)
Ingredients
Dry Ingredients
- 1½ cup almond flour (180 grams) blanched
- ½ cup coconut flour (50 grams)
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup monk fruit sweetener
- 1 tsp vanilla extract
- 4 whole eggs
- 2 tbsp butter melted (unsweetened)
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp lemon zest
- ¾ cup milk whole
Lemon Glaze
- 2 tbsp butter melted (unsweetened)
- ½ cup monk fruit
- 1 tbsp lemon juice freshly squeezed
Instructions
- Preheat the oven to 325 degrees Fahrenheit
- While oven is heating, line a 5 x 9 inch baking pan with parchment paper
- Weigh / measure out dry ingredients
- Combine in a bowl and set aside
- Weigh / measure out wet ingredients
- Combine all wet ingredients (except the milk) in a mixing bowl
- Begin mixing, alternate adding in dry ingredients and milk a little at a time
- Once fully mixed, transfer to the baking pan
- Bake at 325 degrees for 100 minutes (1 hour and 40 minutes.)
- Remove from the oven, and allow to cool in the pan for 5 minutes
- Transfer to a cooling rack
- Slice and store in air tight container for 3-5 days