This Keto Blueberry Lemon Bread is incredibly fluffy and moist. We all adored the sweet blueberry bursts and the sponge with a zingy lemon flavor. It’s ideal for a sweet afternoon snack or for breakfast.
Ingredients Â
- 5 eggs huge, distinct, and comfortable
- 114g / 1/2 cup melted butter, then cooled
- 120g or 3/4 cup of fresh blueberries
- 3 teaspoons of baking soda
- 100g or 1/2 cup of granulated sweetness
- 40g / 1/3 cup coconut flour
- 200g/2 cups almond flour
- 1 lemon 1 lemon’s zest and 3 tablespoons of lemon juice
- 115g/1/2 cup sour cream ambient temperature
Citrus Icing
- Lemon juice and four tablespoons of powdered sweetener
InstructionsÂ
- Put a loaf pan in the oven and preheat the oven to 180C/350F.
- Whisk(electric mixer) the egg whites in a clean mixing dish. Give this some time—about two minutes. Set aside.
- Add the cooled, melted butter and egg yolks to a second, sizable mixing bowl. (I microwaved the butter for 1 minute, then let it cool for 2 minutes.) Use an electric mixer to blend while whisking. Incorporate lemon juice and sour cream.
- In a third mixing bowl, combine all of the dry ingredients. Lemon zest should also be added.
- Combine 1/2 of the stiff egg whites with the dry ingredients and add them to the yolk mixture. Mix.
- Smoothly fold(spatula) the remaining 1/2 of the egg whites into the batter. Don’t over-mix or the eggs may deflate. Add the blueberries last, then fold.
- Pour(spatula) the batter into the loaf pan. Level.
- On the middle shelf, bake for 65 to 70 minutes, or until golden and a spear can be inserted and removed without crumbs sticking. After 40 minutes, check the keto blueberry bread. Loosely cover it with aluminum foil.
Citrus Drizzle
- Combine powdered sweetener and lemon juice to make the lemon icing. Over the completely cooled cake, drizzle.
Notes
NUTRITION
Energy: 235 kcal6.6 g of total carbohydrates, 7.2 g of proteinFat: 20.8g7.5g of saturated fat2.5g of fibre2.5g sugar
