Keto Blueberry Lemon Bread recipe

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or preferred keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup melted coconut oil
• 4 large eggs
• 1/4 cup unsweetened almond milk
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the melted coconut oil, eggs, almond milk, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the greased loaf pan and spread it evenly.
7. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition Information (per serving, assuming 10 servings):

• Calories: 231
• Fat: 20g
• Protein: 7g
• Carbohydrates: 6g
• Fiber: 3g
• Net Carbs: 3g

Please note that the nutrition information is an estimate and may vary depending on the specific ingredients and brands used.