Preheat oven to 180°C (350°F). Line a loaf 9-inch x 5-inch pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
In a medium-sized mixing bowl, beat 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 the beaten egg mixture, melted coconut oil (not hot, or it will cook your eggs), lemon juice, vanilla onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined.
Stir in fresh blueberries and transfer the blueberry bread batter onto the prepared loaf pan.
Sprinkle some sliced almonds on top of the bread if desired and slightly press them on the top to stick.
Bake for 60-75 minutes, making sure that you add a piece of foil on top of the loaf pan after 20 minutes to prevent the top of the bread from burning.
Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked. You can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
Cool down in the loaf pan for 30 minutes, then lift out the blueberry bread from the pan by pulling on the pieces of parchment paper.
Cool on a rack for 3 hours or overnight before slicing. It is a crucial step to make sure the bread doesn't fall apart when you slice it.
Storage and freezing
Store in the pantry for up to 3 days, in an airtight container.
Freeze the bread sliced in an airtight container. Defrost the day before on a plate at room temperature.
Net carbs: 3.9 grams per slice, including sliced almonds on top.