Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts (per serving, assuming 10 servings):
- Calories: 160
- Total Fat: 14g
- Cholesterol: 56mg
- Sodium: 99mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g
Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes. Adjustments can be made based on individual preferences and dietary needs.
