Ingredients:
For the loaf:
2 cups almond flour
1/2 cup granulated erythritol (or any keto-friendly sweetener of your choice)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
4 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
For the Lemon Glaze:
1/2 cup powdered erythritol (or any keto-friendly powdered sweetener)
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Instructions:
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter or oil and set aside.
In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt.
In another bowl, cream together the softened butter and eggs until smooth.
Add the lemon juice, lemon zest, and vanilla extract to the butter and egg mixture. Mix until well combined.
Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered erythritol, lemon juice, and lemon zest until smooth.
Once the loaf has cooled slightly, remove it from the pan and transfer it to a wire rack.
Drizzle the lemon glaze over the cooled loaf.
Slice and serve your keto lemon blueberry loaf.
Enjoy your delicious Keto Lemon Blueberry Loaf, guilt-free!