KETO BLUEBERRY BREAD

EASY

INGREDIENTS

– 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

Beat Eggs

In a medium-sized mixing bowl, beat the eggs and sweetener for 30 seconds until combined. Set aside.

1

Combine Flours

In a large mixing bowl, stir together almond flour, coconut flour, xanthan gum, baking powder, and ground ginger (if you like ginger).

2

Pour Egg Mixture

Pour the beaten egg mixture, melted coconut oil, lemon juice, vanilla onto the blueberry loaf flour blend.

3

Stir Keto Loaf Batter

Stir the keto bread batter with a wooden spoon until all the ingredients are evenly combined.

4

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.

5

Transfer Batter To Pan

Transfer the keto blueberry bread batter to a -9-inch x 5-inch loaf pan lined with oiled parchment paper.

6

Spread And Smoothen

Spread the low-carb batter to all four corners and smoothen the top of the bread with a wooden spoon.

7

Add Sliced Almonds

Sprinkle some sliced almonds on the top of the keto blueberry pound cake and lightly press them to stick.

8

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.

9

Cooling Down

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.

10

KETO BLUEBERRY LOAF

NET CARBS FAT PROTEIN

3.9 grams

11.7 grams

4.7 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 15 Minutes Cook: 60 Minutes

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