Lemon and Blueberry Bread


5 Eggs, room temperature

3/4 cup Erythritol erythritol or monk fruit, stevia blend or xylitol

2 cup Almond Flour

1/4 cup Coconut Flour

1/2 teaspoon Xanthan gum or guar gum

1 1/2 teaspoon Baking Powder

1/4 teaspoon Ground ginger - optional

1/2 cup Coconut oil, melted (or melted butter)

2 tablespoon Lemon Juice

1 teaspoon Vanilla

3/4 cup Blueberries fresh or frozen

1/4 cup Sliced almonds for topping

Preheat oven to 350, then line a loaf pan 9" x 5" with parchment paper.

Spray oil the paper to make sure the bread doesn't stick to the pan, then set aside.

In a mixing bowl beat eggs and sweetener for 30 seconds, until combined, then set aside.

In another bowl stir almond flour, coconut flour, xanthan gum, baking powder and ground ginger

Pour eggs, melted coconut oil, lemon juice, vanilla into the flour blend.

Stir until all ingredients are combined together.

Stir in blueberries and transfer the batter into the loaf pan.

Sprinkle some sliced almonds on top of the bread and press them on top to stick.

Bake for 60 to 75 minutes, add a piece of foil on top after 20 minutes to avoid burning.

To check bred after 60 minutes by removing the foil, insert a skewer in the center of the bread.

If the skewer comes out clean or with few crumbs on it, it is cooked, then remove the bread from the oven.

Or cook and check bread every 10 minutes, up to 75 minutes.

Cool in the pan for 30 minutes then lift out by pulling on the parchment paper.

Very important, cool on a rack for 3 hours, so the bread doesn't fall apart when sliced. Enjoy!
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