low carb lemon blueberry bread

Happy Spring, Friends! Ahhh, winter has finally passed and spring returns- looking more beautiful than ever!🌤I’m hoping for a true spring this year, aren’t you?  Instead of the whole- three weeks then straight to summer situation ​that so often seems to take place. I love summer and all, but I mean really, let’s give spring a chance! (*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! Directions below.)
low carb lemon blueberry bread


  • 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 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
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 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)
low carb lemon blueberry bread


  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. Add blueberries into batter and incorporate evenly.
  4. Pour batter into a parchment paper lined 1 pound loaf pan. We love 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!
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GET FULL RECIPE>>>https://lilaruthgrainfree.com/low-carb-lemon-blueberry-bread/

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