Introduction

Keto Blueberry Lemon Bread is a delightful low-carb treat that perfectly marries the tangy freshness of lemon with the sweet burst of blueberries. This recipe is ideal for those following a ketogenic or low-carb diet, offering a satisfying option for breakfast, snacks, or dessert. Packed with flavor and made with wholesome ingredients, this bread is both nutritious and indulgent. This detailed guide provides step-by-step instructions, ingredient measurements, nutritional information, and SmartPoints values to help you create this delectable bread with ease and precision.

Ingredients

For the Bread:

  1. 2 cups almond flour (240 grams)
    • Provides a low-carb base for the bread. Almond flour adds a moist texture and nutty flavor. Ensure you use finely ground almond flour for the best results.
  2. 1/4 cup coconut flour (30 grams)
    • Adds structure and absorbs moisture. Coconut flour is high in fiber and helps balance the almond flour in this recipe.
  3. 1/2 cup erythritol or monk fruit sweetener (100 grams)
    • A low-carb sweetener that mimics the sweetness of sugar without the carbs. Adjust the amount to your taste preference.
  4. 1 teaspoon baking powder
    • Helps the bread rise and achieve a light texture. Make sure your baking powder is fresh for the best results.
  5. 1/2 teaspoon baking soda
    • Works in conjunction with the baking powder to leaven the bread. Ensure it’s evenly distributed to avoid any uneven rising.
  6. 1/4 teaspoon salt
    • Enhances the flavors and balances the sweetness. Adjust to taste if necessary.
  7. 3 large eggs
    • Provides structure and moisture to the bread. Use large eggs and ensure they are at room temperature for best results.
  8. 1/2 cup unsweetened almond milk (120 milliliters)
    • Adds moisture and helps bind the ingredients. You can substitute with other unsweetened plant-based milk if preferred.
  9. 1/4 cup fresh lemon juice (60 milliliters)
    • Adds a zesty, tangy flavor to the bread. Use freshly squeezed lemon juice for the best taste.
  10. 2 tablespoons lemon zest
    • Enhances the lemon flavor with a concentrated citrus essence. Use a microplane to zest the lemon finely.
  11. 1/2 cup fresh blueberries (75 grams)
    • Adds natural sweetness and bursts of flavor. Gently fold them into the batter to prevent bleeding.
  12. 1 teaspoon vanilla extract
    • Adds a subtle depth of flavor. Use pure vanilla extract for the best results.
  13. 1/4 cup melted coconut oil or butter (60 milliliters)
    • Provides healthy fat and moisture. If using coconut oil, make sure it’s melted and slightly cooled before adding.

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
  2. Prepare the Dry Ingredients: In a large mixing bowl, sift together 2 cups almond flour, 1/4 cup coconut flour, 1/2 cup erythritol or monk fruit sweetener, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mixing these ingredients ensures an even distribution of leavening agents and sweetener.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together 3 large eggs, 1/2 cup unsweetened almond milk, 1/4 cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract. Ensure the mixture is well combined and the eggs are fully incorporated.
  4. Combine the Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix, as this can affect the texture of the bread.
  5. Fold in the Blueberries: Gently fold 1/2 cup fresh blueberries into the batter. Use a spatula to fold them in carefully to avoid crushing the berries, which can discolor the batter.
  6. Add the Fat: Stir in 1/4 cup melted coconut oil or butter into the batter until evenly distributed. This addition will enhance the bread’s moistness and flavor.
  7. Pour the Batter: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top to ensure an even rise.
  8. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and firm to the touch.
  9. Cool the Bread: Once baked, remove the loaf pan from the oven and allow the bread to cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.
  10. Slice and Serve: Once completely cooled, slice the bread into 12 even pieces. Serve as a breakfast treat, snack, or dessert. Enjoy it plain or with a spread of vegan butter or almond butter.
  11. Storing Leftovers: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
  12. Reheating: To reheat, thaw the bread slices at room temperature, then warm them in the toaster or oven. This will help restore the texture and flavor.
  13. Freezing: This bread freezes well. Slice and wrap individual pieces in plastic wrap or foil before freezing to ensure they stay fresh.
  14. Meal Prep: Prepare this bread in advance for a quick breakfast or snack option. It keeps well and can be a convenient addition to your weekly meal prep routine.
  15. Customization Options: Feel free to customize the recipe by adding nuts, seeds, or additional spices. Try incorporating chopped walnuts or flaxseeds for added texture and nutrition.
  16. Gluten-Free Option: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities. Ensure all ingredients used are certified gluten-free.
  17. Nut-Free Option: To make this recipe nut-free, substitute almond flour with sunflower seed flour. Ensure all other ingredients are nut-free.
  18. Dietary Considerations: This bread is keto-friendly, low-carb, and vegan, making it suitable for various dietary preferences and restrictions.
  19. Nutritional Information

Per slice (based on 12 slices):

  • Calories: 150
  • Total Fat: 12 grams
  • Saturated Fat: 4 grams
  • Total Carbohydrates: 10 grams
  • Dietary Fiber: 4 grams
  • Net Carbs: 6 grams
  • Protein: 5 grams

SmartPoints®

  • WW SmartPoints®: 5 points per slice (based on the latest WW calculations for keto-friendly ingredients).

Conclusion

Keto Blueberry Lemon Bread is a delicious and nutritious option for those following a low-carb or ketogenic diet. With its blend of zesty lemon and sweet blueberries, this bread offers a satisfying treat that doesn’t compromise on flavor or texture. The detailed recipe provided ensures that you can create this delightful bread with confidence, while the nutritional information and SmartPoints values help you make informed dietary choices. Enjoy the perfect balance of flavors and the wholesome goodness of this keto-friendly bread, whether as a standalone snack or paired with your favorite spread.