KETO RECIPE: Lemon Blueberry Bread
It still amazes me that I can live a keto Lifestyle and still enjoy food as decadent as this Keto Lemon Blueberry Loaf.
This bread is an actual slice of heaven. I adapted this recipe from my Cream Cheese Blueberry Muffin Recipe featured in Keto In 30 Minutes and turned it into a Lemon Blueberry Bread! The secret to the sweet Keto bread is the same as the muffins: Almond Flour, Erythritol, Cream Cheese, and Heavy Whipping Cream.
I love baking this bread on Sunday and snacking on it all week! It is also the perfect thing to bring to an office party or a house warming party! Top a slice square of Grass-fed Butter and reheat it to perfection!
Lemon Blueberry Bread
INGREDIENTS
Non Stick Cooking Spray
2 Cups Almond Flour
2 Tbsp of Lemon Zest
6 to 8 Tbsps of Erythritol
1 1/2 Tbsp of Baking Powder
4 Eggs
1/4 Cup Cream Cheese
1/4 Cup Heavy Whipping Cream
1/2 Cup Butter, Melted and Cooled
4 Tsps Vanilla Extract
1/4 Cup Blueberries, fresh or frozen
DIRECTIONS
Preheat Oven to 400º F. Line a Loaf pan with cooking spray.
In a medium bowl, mix almond flour, erythritol, and baking powder.
In a large bowl, mix eggs, cream cheese, heavy whipping cream, butter, vanilla, and lemon zest with a hand mixer.
Pour flour mixture into the egg mixture and beat with a hand mixer until thoroughly incorporated.
Pour the mixture into prepared loaf tin.
Drop Blueberries into the top of the mixture, trying to keep them evenly distributed.
Bake for 15 minutes, or until golden brown.
Once it is cool, Slice it and top with a square of grass-fed butter.