This Easy Keto Low-Carb Lemon Blueberry Bread is made with almond flour, fresh fruit, and is the sweet bread for breakfast or dessert. Make them into muffins if you wish!

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Ingredients
4 tablespoons unsalted butter softened at room temperature
3/4 cups zero calorie sweetener
4 oz cream cheese softened at room temperature
4 eggs room temperature
1/4 cup sour cream or plain non-fat Greek yogurt
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
2 tablespoons grated lemon zest This amount of zest provides bold lemon flavor. If you prefer a slight lemon taste, use 1 tablespoon.
2 cups blanched almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries See notes for frozen.

Ingredients
4 tablespoons unsalted butter softened at room temperature
3/4 cups zero calorie sweetener
4 oz cream cheese softened at room temperature
4 eggs room temperature
1/4 cup sour cream or plain non-fat Greek yogurt
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
2 tablespoons grated lemon zest This amount of zest provides bold lemon flavor. If you prefer a slight lemon taste, use 1 tablespoon.
2 cups blanched almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Instructions
Preheat oven to 350 degrees.
Line a loaf pan with parchment paper or grease the pan.
Add the butter, cream cheese, and sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sweetener is smooth.
Add the eggs, sour cream, vanilla extract, lemon zest, fresh lemon juice. Mix.
Add the dry ingredients (almond flour, salt, baking powder) to a separate bowl and stir.
Add the dry ingredients to the wet ingredients. Mix.
Fold in the blueberries.
Pour the mix into the loaf pan.
Bake for 40 minutes. After 40 minutes, the top of the bread will start to brown quickly. Cover the pan with foil, loosely. Bake for an additional 10-15 minutes. Test by using a toothpick, if it returns clean the bread has finished baking.
Cool for 15 minutes before removing it from the pan.

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