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  • 5 large Egg at room temperature, out of the fridge for 3 hours
  • 3/4 cup Erythritol erythritol or monk fruit stevia blend or xylitol (150 g)
  • 2 cup Almond Flour (220 g)
  • 1/4 cup Coconut Flour (35 g)
  • 1/2 teaspoon Xanthan gum or guar gum
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Ground ginger - optional only if you like the flavor!
  • 1/2 cup Coconut oil melted, not hot (or melted butter if preferred) (120 ml)
  • 2 tablespoon Lemon Juice (30 ml)
  • 1 teaspoon Vanilla essence
  • 3/4 cup Blueberries fresh or frozen


  • 1/4 cup Sliced almonds to decorate the top of the bread


  1. Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake don't stick to the pan. Set aside.
  2. In a medium size mixing bowl beat eggs and sweetener for 30 seconds, until combined. Set aside.
  3. In a large mixing bowl stir together almond flour, coconut flour, xanthan gum, baking powder and ground ginger (if you like ginger! or don't add)
  4. Pour the beaten egg mixture, melted coconut oil (not hot or it will cook your eggs), lemon juice, vanilla onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined together.
  5. Stir in fresh blueberries and transfer the blueberry bread batter onto the prepared loaf pan.
  6. Sprinkle some sliced almonds on top of the bread if desired and slightly press them on the top to stick.
  7. Bake for 60-75 minutes making sure that you add a piece of foil on top of the loaf pan after 20 minutes to avoid the top of the bread to burn.
  8. Check the baking process after 60 minutes. Remove the piece of 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 you can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
  9. Cool down in the loaf pan for 30 minutes then lift out the blueberry bread from the pan by pulling on the pieces of parchment paper.
  10. Cool on a rack for 3 hours or overnight before slicing. It is a very important step to make the bread don't fall apart when you slice it.


  1. Store in the pantry up to 3 days, in an airtight container.
  2. Freeze the bread sliced, in an airtight container. Defrost the day before on a plate at room temperature.
  3. Net carbs : 3.9 g per slice including sliced almonds on top.

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