LOW CARB LEMON BLUEBERRY BREAD #lemon #lowcarb #blueberry #diet #paleo

LOW CARB LEMON BLUEBERRY BREAD #lemon #lowcarb #blueberry #diet #paleo

So we thought with the hotter climate drawing nearer, it may be decent to fellowship (frosted, obviously!) This formula is adjusted from our SCD Blueberry Lemon Muffins from our Cookbook The Art Of Grain-Free Baking. We simply made a couple of changes in accordance with make it Keto-Friendly. (It is completely flavorful in any case).

This bread is actually very simple to assemble, requiring only one bowl for the player. I do get a kick out of the chance to make it early and chill it medium-term as the lemon + blueberry enhances simply appear to sing in the wake of being allowed to blend a piece in a lower temperature.

What's more, in case you're not an icing sweetheart, this morning meal bread is similarly as tasty without it–in some cases I like to ice simply a large portion of the portion to substitute the plain and iced cuts relying upon my state of mind. What's more, this truly matches delightfully with a decent Earl Gray that has been soaking some time, it's so yummy and smells simply brilliant all together.

LOW CARB LEMON BLUEBERRY BREAD #lemon #lowcarb #blueberry #diet #paleo

Also try our recipe : SWEET POTATO BREAKFAST BOWL #potato #breakfast #bowl #healthyrecipes #food

INGREDIENTS

  • 2.5 cups almond flour (Bob’s Red Mill)
  • 2/3 cup Swerve Confectioner Sweetener
  • zest of 1 lemon
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup + 1 tbsp milk (or coconut milk)
  • 1/4 cup olive oil (or oil of choice)
  • 2.5 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup blueberries

Glaze (optional)

  • 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
  • 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
  • 1/3 cup Swerve Confectioner Sweetener
  • 1 tablespoon lemon juice
  • lemon zest (optional)
  • 1/8 teaspoon salt (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined.
  3. Add your eggs, milk, olive oil, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth. Add blueberries into batter and incorporate evenly.
  4. Pour batter into a parchment paper lined 1 pound loaf pan. We love this USA pan. Making sure your oven is preheated, bake at 350 degrees for 45-60 minutes. At 30 minutes in, cover completely with aluminum foil-this will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary, peek in at 45 minutes, if it is not cooked through, check back in at 55 minutes. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!
  5. Remove from oven and let COOL COMPLETELY before removing from pan and glazing. (If you’re in a rush, let it cool 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
  6. While you’re waiting for the bread to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter.
  7. Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can also add more Swerve for a thicker texture or more lemon juice to thin it out.
  8. Spread glaze over bread and serve. You can also place it in the fridge to chill, it’s excellent served cold.
  9. Enjoy! Store any leftovers in an airtight container and place in refrigerator.


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