Preheat the oven to 350*F and line a 9″x 5″ loaf pan with parchment paper.

Whisk almond flour, baking powder, and salt in a medium bowl and set aside.

In the bowl of an electric mixer, combine melted butter, erythritol, egg, vanilla, lemon zest and lemon juice. Mix until well combined.

Gradually add the flour mixture and milk in two batches while mixing (some flour, then some milk, then the rest of the flour and the remaining milk). Stop mixing as soon as it is combined.

Rinse the blueberries (if using fresh) to get some moisture on them, then toss the blueberries in a small bowl and 1 T. Fame. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf as it bakes.

Add the floured blackberries to the batter and mix gently but quickly by hand to combine.

Immediately pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pan for about 30 minutes, then transfer to wire cooling rack with baking mat below (to catch the jlazi you are about to add).

Make the jelly by whisking together melted butter, erythritol, lemon juice and vanilla, then pour the jelly over the loaf. Let it set for a few minutes, then enjoy!