https://lilaruthgrainfree.com/low-carb-lemon-blueberry-bread/print/6356/
Take middle rack out of oven then preheat to 400 degrees and grease or line an 8x4 loaf pan.
Ingredients
- 2.25 cups almond flour
- 1/4 cup tapioca flour
- 2/3 cup sweetener
- zest of 1 lemon (or 2 tbsp lemon juice)
- 1 teaspoon baking powder
Wet Ingredients:
- 2 eggs or 2 small containers dairy free yogurt
- 1/2 cup + 2 tbsp milk
- 1/4 cup oil
- 2.5 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 tsp lemon extract
- 1 cup fresh blueberries adding last
Glaze (optional)
- 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
- 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
- 1/3 cup Swerve Confectioner Sweetener
- 1 tablespoon lemon juice
- lemon zest (optional)
- 1/8 teaspoon salt (optional)
Instructions
- Take middle rack out of oven and preheat to 400 degrees
- In a large bowl, whisk together dry ingredients. Add lemon zest overtop and whisk together again until evenly combined.
- Add remaining wet ingredients and blend together with whisk until combined well and batter is smooth.
- Pour 1/2 the batter into a parchment paper lined 1 pound loaf pan, then add about half of your blueberries. Pour the rest of the batter in and gently push your remaining blueberries into the batter. .
- Place on rack just below middle rack and back 30 minutes. Then, loosely cover with aluminum foil-this and back 10 minutes more Keep in mind, oven times can occasionally vary.
- Remove from oven and let COOL COMPLETELY before removing from pan and glazing. (If you’re in a rush, let it cool 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
- While you’re waiting for the bread to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter.
- Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can also add more Swerve for a thicker texture or more lemon juice to thin it out.
- Spread glaze over bread and serve. You can also place it in the fridge to chill, it’s excellent served cold.
- Enjoy! Store any leftovers in an airtight container and place in refrigerator.
- *These can also be made as muffins, keep in mind baking time will decrease to about 20-25 min. You can gently rotate the muffin tin 180 degrees at about 12 minutes in and just loosely place a piece of foil overtop and continue baking for another 8-12 minutes. Let them cool completely before removing from tin and enjoy!