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
