Ingredients:
For the Loaf:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup unsweetened almond milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Lemon Glaze (optional):
- 1/4 cup powdered erythritol or powdered sweetener of your choice
- 1-2 tablespoons fresh lemon juice
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Prepare Dry Ingredients:
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. Combine Wet Ingredients:
- In another bowl, whisk together the eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract.
4. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but smooth.
5. Add Blueberries:
- Gently fold in the blueberries. If you’re using frozen blueberries, be careful not to overmix, as they can bleed color into the batter.
6. Pour into Loaf Pan:
- Transfer the batter to the prepared loaf pan, spreading it out evenly.
7. Bake:
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary, so keep an eye on it.
8. Prepare Lemon Glaze (Optional):
- While the loaf is baking, you can prepare the lemon glaze. In a small bowl, whisk together the powdered erythritol and 1-2 tablespoons of fresh lemon juice until you have a thick glaze. Adjust the consistency by adding more lemon juice if needed.
9. Cool and Glaze:
- Once the loaf is done, remove it from the oven and let it cool in the pan for about 10 minutes.
- If you prepared the lemon glaze, drizzle it over the cooled loaf.
10. Slice and Serve
