Almond Flour Keto Blueberry Bread Recipe

Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.

In a large bowl, stir together the dry ingredients - almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.

Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). 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.

In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.