This keto
blueberry bread recipe is light, splendid, and ideal for spring and summer when
the blueberries are delicious! It came about on the grounds that perusers have
been inquiring as to whether my mainstream keto blueberry muffins can be made
into a loaf. Along these lines, obviously I needed to attempt it… and it turned
out astonishing!
Keto sweet
bread recipes consistently help me to remember the coffeehouse. This blueberry
bread is no special case. Truth be told, it's truly mind boggling with some espresso
or coffee
In any case,
beyond a shadow of a doubt, blueberry keto bread isn't just for breakfast –
it's similarly as useful for an evening treat or a dessert by the day's end!
INGREDIENTS:
- 3 tbsp butter softened
- 1/2 cup Erythritol
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp heavy whipping cream
- 2 tbsp coconut flour
- 1/2 cup blueberries
- 5 eggs medium
- 2 cups almond flour
INSTRUCTIONS:
- Preheat your oven to 350°F /180°C. Grease an 8.5 x 4.5-inch loaf pan with butter or line it with parchment paper.
- In a bowl add the eggs, sweetener, vanilla extract. Using a mixer, mix for 2-3 minutes or until the eggs look frothy.
- Add the heavy whipping cream and mix again.
- Combine the dry ingredients in a different bowl: the almond flour, baking powder, and coconut flour.
- Combine the wet and the dry ingredients using the mixer. Add the butter and continue mixing.
- Fold in the blueberries and then transfer the batter to a loaf pan.
- Bake for about 45-50 minutes at 350F or until cooked through (it should pass the toothpick test).
- Let it cool down and enjoy.
Inspired from kirbiecravings.com
Easy Keto Blueberry Bread
4/
5
Oleh
Hana
