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Judul : low carb lemon blueberry bread
link : low carb lemon blueberry bread

low carb lemon blueberry bread

We’ve updated this recipe to include a larger time window for baking as ovens can vary just a bit, and don’t forget to use the foil at the 30 min mark, this will give you that beautiful, deliciously moist lemon blueberry loaf of your dreams! 

This bread is really quite easy to put together, requiring just one bowl for the batter. I do like to make it ahead of time and chill it overnight as the lemon + blueberry flavors just seem to sing after being given the chance to mingle a bit in a lower temperature.

low carb lemon blueberry bread

INGREDIENTS

• 2.5 cups almond flour (Bob’s Red Mill)
• 2/3 cup Swerve Confectioner Sweetener
• zest of 1 lemon
• 1 teaspoon baking powder (Hain brand is grain-free)
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup + 1 tbsp milk (or coconut milk)
• 1/4 cup olive oil (or oil of choice)
• 2.5 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 cup blueberries

Glaze (optional)

• 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
• 1/3 cup Swerve Confectioner Sweetener
• 1 tablespoon lemon juice
• lemon zest (optional)
• 1/8 teaspoon salt (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined.
3. Add your eggs, milk, olive oil, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth.
4. Pour 1/2 the batter into a parchment paper lined 1 pound loaf pan, then add about half of your blueberries. Pour the rest of the batter in and gently push your remaining blueberries into the batter. We love baking this loaf in this USA pan. Making sure your oven is preheated, bake at 350 degrees for 45-60 minutes. At 30 minutes in, cover completely with aluminum foil-this will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary, peek in at 45 minutes, if it is not cooked through, check back in at 55 minutes. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!
5. Remove from oven and let COOL COMPLETELY before removing from pan and glazing. (If you’re in a rush, let it cool 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
6. While you’re waiting for the bread to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter.
7. Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can also add more Swerve for a thicker texture or more lemon juice to thin it out.
8. Spread glaze over bread and serve. You can also place it in the fridge to chill, it’s excellent served cold.
9. Enjoy! Store any leftovers in an airtight container and place in refrigerator.

Watch how to cube BLUEBERRY BREAD HERE

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