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Keto Lemon Blueberry Loaf
Keto Lemon Blueberry Loaf

Keto Lemon Blueberry Loaf
Keto Lemon Blueberry Loaf
Source
Ingredients:
1
Servings
  • 1
    item
     ½ cups plus 1 tbsp almond flour
  • 2
    tsp
     baking powder
  • 3
    item
     large eggs
  • 240
    ml
     erythritol or other keto-friendly sweetener
  • 240
    ml
     plain yogurt or sour cream
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     vanilla
  • 120
    ml
     vegetable oil
  • 2
    tsp
     lemon zest
  • 1
    item
     ½ cups fresh or frozen blueberries
  • 1
    item
     lemon glaze/syrup
  • 2
    item
     to 3 tbsp lemon juice
  • 240
    ml
     sifted erythritol
Keto Lemon Blueberry Loaf
Instructions:
  1. Preheat the oven to 350*
  2. Grease the sides and bottom of a loaf pan
  3. In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
  4. Pour the batter into the prepared pan
  5. Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
  6. Remove from the oven and let cool for 10 minutes
  7. Remove loaf from pan and allow to cool on a cooling rack
  8. In a small saucepan on low heat, add the erythritol to the lemon juice and let it dissolve. Simmer for 3 minutes
  9. Using a toothpick, poke holes all over the loaf, top and sides
  10. Use a pastry brush to brush the lemon syrup on the top and the sides.
  11. Let harden for 15 minutes before serving
  • 1
    item
     ½ cups plus 1 tbsp almond flour
  • 2
    tsp
     baking powder
  • 3
    item
     large eggs
  • 240
    ml
     erythritol or other keto-friendly sweetener
  • 240
    ml
     plain yogurt or sour cream
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     vanilla
  • 120
    ml
     vegetable oil
  • 2
    tsp
     lemon zest
  • 1
    item
     ½ cups fresh or frozen blueberries
  • 1
    item
     lemon glaze/syrup
  • 2
    item
     to 3 tbsp lemon juice
  • 240
    ml
     sifted erythritol
1
Servings
0

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

In a small saucepan on low heat, add the erythritol to the lemon juice and let it dissolve. Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving

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