Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- In a bowl, combine almond flour, erythritol, baking powder, and salt, and stir until well mixed.
- In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, lemon zest, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry mixture and stir until just combined. Avoid overmixing to keep the bread fluffy!
- Gently fold in the fresh blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Keto Blueberry Lemon Bread!
Best ways to enjoy it
This Keto Blueberry Lemon Bread is versatile when it comes to serving. You can enjoy it plain, savoring its delightful flavors, or spread a little butter on top for added richness. For something extra fancy, try pairing it with a dollop of whipped cream cheese or a sprinkle of lemon zest on a warm slice. It also pairs beautifully with a cup of herbal tea or coffee, making for a relaxing afternoon snack.
Keeping leftovers fresh
To maintain the deliciousness of your Keto Blueberry Lemon Bread, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, the bread can be refrigerated for a week or frozen for up to three months. Just ensure it’s properly wrapped in plastic wrap and then aluminum foil before freezing. When you’re ready to enjoy it again, thaw overnight in the refrigerator and warm it slightly in the oven for the best taste experience.
Helpful cooking tips
For optimal results, use fresh blueberries instead of frozen ones, as they tend to maintain their shape better in the bread. If you want to sweeten the deal, consider adding a handful of chopped nuts or coconut flakes to the batter for added texture. Always be sure to measure your ingredients accurately, especially when it comes to almond flour and erythritol, as precision can greatly affect your bread’s outcome.
Creative twists
Feel free to get creative with this recipe! Substitute the lemon zest with orange zest for a citrusy twist or add a dash of almond extract for a deeper flavor. You can also experiment with other berries, like raspberries or blackberries, for a mixed berry delight. For a fun variation, try topping the bread with a light glaze made from coconut cream and a drizzle of sweetener before serving.
FAQ
What is the prep time for this recipe?
This Keto Blueberry Lemon Bread takes about 15 minutes to prepare, followed by 40-45 minutes of baking time.
Can I substitute the almond flour with coconut flour?
Absolutely! However, keep in mind that coconut flour is more absorbent. If you use coconut flour, reduce the amount to about 1/2 cup and increase the liquid (almond milk) slightly.
How should I store the bread to keep it fresh?
Store the bread in an airtight container at room temperature for up to three days, or refrigerate it for a week. For long-term storage, it freezes well for up to three months.
