Description
Keto blueberry bread showcases almond flour’s versatility with a moist, nutrient-dense quick bread packed with antioxidant-rich berries. Bakers seeking low-carb alternatives can enjoy this delightful slice that satisfies sweet cravings without compromising health goals.
Ingredients
Scale
- 3 large eggs (at room temperature)
- 250 g / 2 ½ cups blanched almond flour
- 110 g / ¾ cup fresh blueberries
- 75 g / ⅓ cup unsalted butter, melted (use coconut oil for a dairy-free option)
- 80 ml / ⅓ cup unsweetened almond milk
- 100 g / ½ cup monk fruit allulose blend
- 40 g / ⅓ cup powdered monk fruit allulose blend (for glaze)
- ½ tbsp baking powder
- ½ tsp xanthan gum (optional, but recommended for structure)
- ¼ tsp sea salt
- ½ tsp vanilla extract
- 1 medium lemon (zested and juiced; use 1 tbsp zest and 1 tbsp juice)
Instructions
- Oven Preparation: Position rack centrally and preheat to 180°C / 350°F. Line an 8×4 inch loaf pan with parchment paper, creating overhanging edges for effortless bread removal.
- Dry Ingredient Fusion: Whisk almond flour, sweetener, baking powder, xanthan gum, and sea salt in a large mixing bowl until completely smooth and lump-free.
- Liquid Integration: Blend almond milk, melted butter, eggs, vanilla extract, and lemon zest into the dry mixture, stirring until achieving a silky, homogeneous batter with vibrant citrus undertones.
- Blueberry Incorporation: Tenderly fold fresh blueberries into the batter, using a gentle technique to preserve fruit structure and prevent crushing.
- Baking Process: Transfer batter to prepared pan, smoothing the surface evenly. Bake for 40 minutes, then loosely tent with foil and continue baking 10-15 minutes until a toothpick emerges clean.
- Cooling and Setting: Rest bread in pan for 10-15 minutes, then lift using parchment sling and transfer to a wire rack for complete cooling.
- Lemon Glaze Finalization: Whisk lemon juice with powdered sweetener, adjusting consistency to create a perfect drizzling texture. Once bread reaches room temperature, elegantly cascade glaze across the surface.
Notes
- Prevent Berry Bleeding: Toss blueberries in a light coating of almond flour before adding to batter to prevent color bleeding and maintain bread’s pristine appearance.
- Monitor Moisture Levels: Almond flour tends to absorb liquid differently, so watch batter consistency and adjust with small amounts of almond milk if too thick.
- Check Doneness Carefully: Use a clean toothpick or thin knife to test bread’s interior, ensuring no raw batter remains, especially around blueberry clusters.
- Cooling Strategy: Allow bread to rest in pan briefly before transferring to wire rack, preventing crumbling and helping structural integrity set properly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 205
- Sugar: 2g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg