KETO BLUEBERRY BREAD
– 5 Eggs – ¾ cup Erythritol – 2 cups Almond Flour – ¼ cup Coconut Flour – ½ tsp Xanthan Gum – ¼ tsp Ground ginger – ½ cup Coconut Oil – 2 tbsp Lemon Juice – 1 tsp Vanilla Essence – ¾ cup Blueberries
In a medium-sized mixing bowl, beat the eggs and sweetener for 30 seconds until combined. Set aside.
In a large mixing bowl, stir together almond flour, coconut flour, xanthan gum, baking powder, and ground ginger (if you like ginger).
Pour Egg Mixture
Pour the beaten egg mixture, melted coconut oil, lemon juice, vanilla onto the blueberry loaf flour blend.
Stir Keto Loaf Batter
Stir the keto bread batter with a wooden spoon until all the ingredients are evenly combined.
Add Fresh Blueberries
Pour fresh blueberries on the batter and combine with a wooden spoon. Don't stir too hard to keep the blueberries intact.
Transfer Batter To Pan
Transfer the keto blueberry bread batter to a -9-inch x 5-inch loaf pan lined with oiled parchment paper.
Spread And Smoothen
Spread the low-carb batter to all four corners and smoothen the top of the bread with a wooden spoon.
Add Sliced Almonds
Sprinkle some sliced almonds on the top of the keto blueberry pound cake and lightly press them to stick.
Bake Blueberry Bread
Bake for 60-75 minutes in an oven preheated to 350°F (180°C). Cover the pan with a piece of foil after 20 minutes to prevent the top of the bread from burning.
Let the blueberry bread cool down in the loaf pan for 30 minutes, then lift it out of the pan by pulling on the pieces of parchment paper and cool on a rack for 3 hours.
KETO BLUEBERRY LOAF
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 60 Minutes
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