Description
Keto almond flour blueberry bread delivers a delightful low-carb twist on classic quick bread. Packed with juicy blueberries and nutty almond flour, this recipe offers a guilt-free treat you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 3 large eggs (at room temperature)
- 250g / 2 ½ cups blanched almond flour
- 110g / ¾ cup fresh blueberries
- 75g / ⅓ cup unsalted butter, melted (use coconut oil for a dairy-free option)
- 80ml / ⅓ cup unsweetened almond milk
Sweeteners and Binding Agents:
- 100g / ½ cup monk fruit allulose blend
- 40g / ⅓ cup powdered monk fruit allulose blend (for glaze)
- ½ tablespoon baking powder
- ½ teaspoon xanthan gum (optional, but recommended for structure)
Flavor Enhancers and Seasonings:
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 medium lemon (zested and juiced; use 1 tablespoon zest and 1 tablespoon juice)
Instructions
- Prepare the baking vessel by positioning the oven rack in the middle position and heating to 180°C / 350°F. Create a parchment paper sling inside an 8×4 inch (20×10 cm) loaf pan, allowing excess paper to hang over the long edges for easy removal.
- Combine all dry ingredients in a spacious mixing bowl, whisking the almond flour, selected sweetener, baking powder, xanthan gum, and sea salt until thoroughly integrated and free of lumps.
- Introduce liquid components by incorporating almond milk, melted butter, eggs, and vanilla extract. Stir until the mixture achieves a uniform, silky consistency. Delicately fold in lemon zest to distribute aromatic notes throughout the batter.
- Gently incorporate fresh blueberries using a light folding technique to prevent fruit from breaking and maintain their structural integrity within the mixture.
- Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a smooth, level surface that ensures consistent baking.
- Place the pan in the preheated oven and bake for 40 minutes. Protect the surface by creating a loose foil tent, then continue baking for an additional 10-15 minutes until a toothpick inserted into the center emerges clean and dry.
- Allow the bread to rest in the pan for 10-15 minutes, enabling it to set and cool gradually. Carefully lift the bread out using the parchment paper sling and transfer to a wire rack for complete cooling.
- Craft the lemon glaze by whisking fresh lemon juice with powdered sweetener in a small bowl. Adjust the consistency by incrementally adding more sweetener if the glaze appears too thin, aiming for a smooth, drizzle-friendly texture.
- Once the bread has reached room temperature, artfully drizzle the lemon glaze across the surface, allowing it to cascade naturally and create an appetizing finishing touch.
Notes
- Pick only ripe, plump blueberries for maximum flavor and juiciness in every slice.
- Carefully grate lemon zest using the smallest holes on a grater to capture intense citrusy essence without bitter undertones.
- Watch bread closely during final baking stages to prevent excessive browning while ensuring perfect internal texture.
- Allow bread to rest undisturbed in pan, giving delicate structure time to stabilize and prevent crumbling.
- Customize glaze thickness by incrementally adding powdered sweetener or lemon juice until desired consistency emerges.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 204
- Sugar: 2g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6.7g
- Cholesterol: 55mg