Description
Enjoy a delicious and healthy Keto Blueberry Lemon Loaf. This recipe is perfect for a low-carb diet.
Ingredients
Scale
- ⅔ cup almond flour
- ½ cup oat fibre
- ¼ cup coconut flour
- ½ cup vanilla whey isolate
- 1 tablespoon golden flaxmeal
- 3 tablespoons Lakanto granulated monk fruit sweetener
- ½ tbsp baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon glucomannan
- ¼ teaspoon fine sea salt
- ⅓ cup unsweetened coconut milk beverage
- ¼ cup extra virgin coconut oil
- ¼ cup olive oil
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest, divided
- ¾ cup frozen or fresh blueberries, tossed with ½ oat fibre
- ¼ cup sliced almonds (optional)
Instructions
- Preheat the oven to 350F. Line a 8×4 loaf pan with parchment paper.
- In a large bowl, stir together the dry ingredients.
- Stir in the wet ingredients, egg, lemon juice, 2 teaspoons lemon zest and vanilla, until smooth. Fold in the blueberries.
- Transfer the batter into the lined loaf pan. Press evenly to make a smooth top. Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean.
- Let the bread cool completely before moving out of the pan.
- Allow the loaf cool 15 minutes in the pan before removing it. Top with 1 teaspoon lemon zest. Allow to cool completely before slicing and serving.
Notes
- For nut-free option, use ½ cup lupin flour instead of almond flour.
- For vegan option, use vegan vanilla protein powder instead of whey isolate and flax/chia eggs instead of eggs.
- If using frozen blueberries, do not thaw them.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 50mg