Wake up to the delicious aroma of lemon-iced blueberry breakfast bread, a perfect start to your morning!
Ingredients Needed:
Almond flour
Confectioner’s sweetener
Lemon
Baking powder
Baking soda
Eggs
Milk (or coconut milk)
Olive oil (or preferred oil)
Lemon juice
Apple cider vinegar
Vanilla extract
Fresh blueberries
Glaze (optional)
Cream cheese, softened
Butter, softened
Confectioner’s sweetener
Lemon juice
Lemon zest (optional)
Salt (optional)
How To Make:
Begin by preheating your oven to 350 degrees Fahrenheit.
In a large bowl, whisk together almond flour, confectioner’s sweetener, baking powder, and baking soda. Sprinkle lemon zest over the mixture and whisk again until evenly combined.
Add eggs, milk, olive oil, lemon juice, apple cider vinegar, and vanilla extract to the dry ingredients. Blend together with a whisk until well combined and the batter is smooth.
Pour half of the batter into a parchment paper-lined 1-pound loaf pan. Sprinkle half of the blueberries over the batter. Pour the remaining batter on top and gently press the remaining blueberries into the batter.
Bake at 350 degrees Fahrenheit for 55-65 minutes. After 30 minutes, cover the loaf pan with aluminum foil to allow the bread to steam and cook through while retaining moisture. Check the bread at 55 minutes and continue baking if needed.
Once baked, remove from the oven and let it cool completely in the pan before removing and glazing. For a quicker cooling process, let it cool for 10 minutes outside the oven, then transfer the loaf pan to the freezer for about 25 minutes.
While the bread cools, prepare the glaze. Using a hand mixer, blend together cream cheese and butter until smooth. Add lemon juice and blend again. Finally, mix in confectioner’s sweetener and salt, adjusting consistency with more sweetener for thickness or lemon juice for thinning. Chill the glaze to thicken.
Spread the glaze over the cooled bread and serve. Alternatively, chill the glazed bread in the fridge before serving for a cold treat. Store any leftovers in an airtight container in the refrigerator.
Keto Blueberry Lemon Bread
15
minutes55
minutesNet Carbs per Serving: 5 (Swerve has zero net carbs)
Ingredients
2 1/2 cups almond flour
2/3 cup confectioner’s sweetener
Zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2 cup + 1 tablespoon milk (or coconut milk)
1/4 cup olive oil (or preferred oil)
2 1/2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 cup fresh blueberries
- Glaze (optional):
1/2 of an 8 oz container cream cheese, softened
1 tablespoon softened butter
1/3 cup confectioner’s sweetener
1 tablespoon lemon juice
Lemon zest (optional)
1/8 teaspoon salt (optional)
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together almond flour, Swerve, baking powder, and baking soda. Sprinkle lemon zest over the mixture and whisk again until evenly combined.
- Add eggs, milk, olive oil, lemon juice, apple cider vinegar, and vanilla extract to the dry ingredients. Blend together until well combined and the batter is smooth.
- Pour half of 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.
- Bake at 350 degrees for 55-65 minutes. At 30 minutes in, cover completely with aluminum foil to steam the bread, allowing it to cook through while staying moist. Check the bread at 55 minutes and continue baking if needed.
- Remove from the oven and let cool completely before removing from the pan and glazing. (For a quicker cooling method, let it cool for 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
- While waiting for the bread to cool, mix together the glaze. With a hand mixer, blend cream cheese and butter until smooth. Add lemon juice and blend again. Finally, add Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can adjust consistency with more Swerve for thickness or more lemon juice to thin it out.
- Spread glaze over bread and serve. Alternatively, place it in the fridge to chill before serving.
- Enjoy! Store any leftovers in an airtight container in the refrigerator.
Notes
- These can also be made as muffins; baking time will decrease to about 20-25 minutes. Rotate the muffin tin halfway through baking and loosely cover with foil. Let them cool completely before removing from the tin.
