Ingredients
2 cups almond flour
1 cup fresh or frozen blueberries
1/2 cup butter, softened, or 1/2 cup coconut oil
4 large eggs
1/2 cup erythritol or monk fruit sweetener
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 tbsp lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch round or 9×5-inch loaf pan
In a bowl, combine almond flour, baking powder, salt, and erythritol/sweetener
In another bowl, whisk eggs until fluffy, then mix in butter/oil and vanilla extract
Fold wet ingredients into dry ingredients until just combined
Gently fold in blueberries and lemon zest (if using)
Pour batter into prepared pan
Bake for 35 minutes or until a toothpick inserted comes out clean
Cool slightly before slicing and serve
Notes
For best results, use fresh blueberries; frozen can be used but add 1/2 tsp flour to prevent moisture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Can add a sprinkle of cinnamon or nutmeg for extra warmth.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten-Free, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 0g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg