- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 1/4 cup melted coconut oil
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil, eggs, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the blueberries, lemon zest, and lemon juice.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes.
- Once cooled, remove the bread from the pan and transfer it to a wire rack to cool completely.
- Slice the bread and serve.
Enjoy your delicious and keto-friendly blueberry lemon bread!