Low Carb Lemon Blueberry Bread

A delicious summer bread bursting with lemon tartness and sweet blueberries the perfect accompaniment to your morning coffee or summer brunch get together.

The first ingredients in the recipe are fat and sweetener. I say fat cause I have made this recipe with avocado oil, coconut oil and softened butter and every recipe had came out beautifully. Avocado oil was my pick because it makes a more moist loaf. The sweetener I like to use in granular monkfruit/erythritol blend. Any 1:1 alternative erythritol sweetener will work in this recipe. Allulose blends are not a good option for certain baking because it makes baked goods hold moisture. You can use a tiny bit of allulose but the bulk of the sweetener needs to be erythritol if using some allulose. You can minus the sweetener quite a bit if you like desserts less sweet. I have experimented with just using just pure stevia to sweeten my pumpkin bread and it has worked but I have not gotten the right amount for adults correct, it was fine for my 8 month old though. I think with the less sweetener though the end product isn't as moist as with the bulk sweetener.

My preferred flours of choice are coconut flour and whey protein isolate. You can use 3x the amount of almond flour in place of the coconut flour. I haven't found an equal replacement for the whey protein isolate yet. Some have had success swapping it for egg white protein powder in a few of my recipes but other recipes haven't worked. To replace gluten I add xanthan gum. I use specifically Anthony's brand. I have recently found that different xanthan gums have different strengths and most are stronger than when I developed older recipes.

My whey protein isolate of choice is Isopure I always have the unflavored, creamy vanilla and dutch cocoa on hand for recipes. These are the only 0 carb flavored whey protein isolates I have found on Amazon. I have used perfect keto, keto chow and quest protein powders in baking and they have all worked, they just add some extra carbs to the final product. Plus they have sweetener and gums added to them, so I would keep that in mind. Keto chow specifically has a lot of gum in it to create that thick shake type consistency so if you choose to use keto chow I wouldn't add any xanthan gum to the recipe because your batter would be more like a dough than a batter.

For the liquid I make my own low carb buttermilk using so delicious coconut milk and lemon. You can use any milk you like but different milks my add carbs to the recipe. Heavy cream has 6-8g of carbs per 1 cup. You can use half heavy cream and half water to cut the carbs down for this recipe. But you can also use almond, oat, flax, cashew milk etc.

I used a large loaf pan for the recipe a 9.25in.x5.25in. but I'm sure a little bit smaller of a loaf pan will work but will change the bake times. It does take quite a long time to bake so if you use a smaller baking pan it may take longer. If it's getting to brown on top you can tent with aluminum foil. Bake times can vary widely with different oven so I do suggest checking with a metal skewer and I also took the internal temperature at 190 degrees.

The glaze can be customized however you would like it. I've done a thinner glaze with adding more liquid to make glazes like a donut would have or for this the recipe only had a tiny bit of liquid to make a thick glaze. I used powdered monkfruit/erythritol sweetener but you can use bocha sweet or allulose. Allulose will take longer to harden though.

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Lemon Blueberry Loaf

4oz./1/2 Cup- Avocado Oil/Coconut Oil/Softened Butter (prefer Avocado Oil)

48g/1/4 Cup-144g/3/4 Cup - Granular 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs ) (sweetness level is up to you)

Zest of 1 lemon (3/4 for batter, 1/4 for glaze if using)

100g/2 -Eggs (Room Temp)

1 tsp. -Lemon Extract

1 Tbs./.5oz. Lemon Juice + 3.5oz. Low Carb milk=1/2 Cup Keto Buttermilk

80 g/approximately 1 Cup - Unflavored Whey Protein Isolate (Isopure =0 Carbs)

30 g/approximately 1/4 Cup - Coconut Flour

5g/1/2 Tbs. -Baking Powder

1 tsp. -Anthony's Xanthan Gum

1/4 tsp. -Baking soda

1/4 tsp. Salt

3oz./about 1/2 Cup Fresh or Frozen Blueberries (more if you don't mind more carbs per slice)

Glaze-Optional, can make as much or little as you want and make it as thick or thin as you want

55g/1/4 Cup+2 Tbs. -Powdered Sweetener

.5oz/1 Tbs. -Lemon Juice

.5oz./1 Tbs.- Low Carb milk/water or heavy cream (all will work)

extra lemon zest- optional

Instruction:

1. Preheat oven to 350 degree and pull out eggs, zest your lemon into a small bowl and make the keto buttermilk, save remaining lemon and some zest for the glaze

2. If not using a stand mixer, get everything together before starting to mix with a hand mixer

3. Measure the oil/butter into your stand mixer bowl and add the sweetener, turn on low speed

4. Weigh/measure, sift and whisk dry ingredients together and spray and parchment the loaf pan, measure out blueberries, if using frozen, keep frozen

5. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, and add the lemon extract, then add one egg at a time scraping down between additions

6. Once all combined, alternate the buttermilk and dry ingredients in 2 additions, scraping down in between each addition

7. Mix batter until there are no more lumps, remove from mixer and give a good stir to the bottom to make sure it's well mixed and add in the lemon zest

8. Pour a thin layer of batter into prepared loaf pan and spread out evenly then equally space a third of the blueberries, repeat with a second layer then place the remaining blueberries into the batter and mix slightly then spread the remaining batter evenly in the pan

9. Bake for 50-65 minutes, rotating half way through to bake evenly

10. Check the center with a long skewer to see if there is wet batter still, at this point if the loaf is getting a bit dark tent it with tin foil and baked additional minutes until the skewer comes out clean and/or the temp in 190 degrees, I ended up baking for 55 minutes

11. Once out of the oven, let cool until you are able to handle the pan, run an offset spatula around the corners and release the loaf, remove the parchment and allow to cool to room temperature, if in a time crunch, wrap in plastic wrap after 30 minutes and refrigerate until chilled

12. Make the glaze, if using, by whisking together powdered sweetener, lemon juice and low carb milk together and drizzling over the entire top of the loaf, allowing it to drip a bit down the sides, let the glaze harden (faster in the fridge) then slice into 12 pieces, can freeze for a month or refrigerate for 2 weeks

Macros: 1/12 with the icing

140 Calories

11g Fat

17g Total Carbs

1g Fiber

14g Sugar Alcohol

8g Protein

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