ALMOND FLOUR KETO BLUEBERRY BREAD

INGREDIENTS:

• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/2 cup Besti Monk Fruit Allulose Blend
• 1/2 tbsp Baking powder
• 1/2 tsp Xanthan gum (optional, but recommended for structure)
• 1/4 tsp Sea salt
• 1/3 cup Unsweetened almond milk
• 1/3 cup Unsalted butter (melted; use coconut oil for dairy-free option)
• 3 large Eggs (at room temperature)
• 1/2 tsp Vanilla extract
• 1 medium Lemon (juiced and zested; use 1 tbsp zest and 1 tbsp juice)
• 3/4 cup Blueberries
• 1/3 cup Besti Powdered Monk Fruit Allulose Blend

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (176 degrees C). Line a 8×4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.
2. In a large bowl, stir together the dry ingredients – almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
3. Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
4. Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
5. Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.
6. In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.

Nutrition Facts:

Amount per serving. Serving size in recipe notes above.

Calories204

Fat18.1g

Protein6.7g

Total Carbs7g

Net Carbs4.2g

Fiber2.8g

Sugar1.9g