Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and lemon zest until well combined.
- In a separate bowl, whisk together the melted butter, lemon juice, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing well until a smooth batter forms.
- Gently fold in the blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the bread in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Optionally, you can make a glaze by mixing together some powdered erythritol with a little lemon juice until you get a desired consistency. Drizzle the glaze over the cooled bread for extra sweetness and tanginess.
- Slice and serve your delicious Keto Blueberry Lemon Bread. Store any leftovers in an airtight container in the refrigerator for up to a few days.
Enjoy this flavorful and moist keto-friendly bread that’s perfect for breakfast or as a tasty snack!
