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Keto Blueberry Lemon Bread

PREP TIME10 mins

COOK TIME1 hr 15 mins

COURSEBreakfast, Dessert

CUISINEAmerican

SERVINGS12

CALORIES235 kcal

INGREDIENTS  

  • 5 eggs huge, distinct, and comfortable
  • 114g / 1/2 cup melted butter, then cooled
  • 120g or 3/4 cup of fresh blueberries
  • 3 teaspoons of baking soda
  • 100g or 1/2 cup of granulated sweetness
  • 40g / 1/3 cup coconut flour
  • 200g/2 cups almond flour
  • 1 lemon 1 lemon’s zest and 3 tablespoons of lemon juice
  • 115g/1/2 cup sour cream ambient temperature

Citrus Icing

  • Lemon juice and four tablespoons of powdered sweetener

INSTRUCTIONS 

  • Put a loaf pan in the oven and preheat the oven to 180C/350F.
  • Whisk(electric mixer) the egg whites in a clean mixing dish. Give this some time—about two minutes. Set aside.
  • Add the cooled, melted butter and egg yolks to a second, sizable mixing bowl. (I microwaved the butter for 1 minute, then let it cool for 2 minutes.) Use an electric mixer to blend while whisking. Incorporate lemon juice and sour cream.
  • In a third mixing bowl, combine all of the dry ingredients. Lemon zest should also be added.
  • Combine 1/2 of the stiff egg whites with the dry ingredients and add them to the yolk mixture. Mix.
  • Smoothly fold(spatula) the remaining 1/2 of the egg whites into the batter. Don’t over-mix or the eggs may deflate. Add the blueberries last, then fold.
  • Pour(spatula) the batter into the loaf pan. Level.
  • On the middle shelf, bake for 65 to 70 minutes, or until golden and a spear can be inserted and removed without crumbs sticking. After 40 minutes, check the keto blueberry bread. Loosely cover it with aluminum foil.

Citrus Drizzle

  • Combine powdered sweetener and lemon juice to make the lemon icing. Over the completely cooled cake, drizzle.

NOTES

NUTRITION

Energy: 235 kcal6.6 g of total carbohydrates, 7.2 g of proteinFat: 20.8g7.5g of saturated fat2.5g of fibre2.5g sugar

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