Blueberry Lemon Loaf (Keto, Dairy Free)
We all love the iconic blueberry muffin. Nothing takes me back to a happy morning thought than the idea of having blueberry muffins with a cup of coffee!
Enter the easy blueberry loaf. This literally will take you no time to toss together. Get a fancy loaf pan (Thanks Nordicware!) and your family will be blown away thinking you have finally lost it and are leaving them all to pursue your dreams of opening your own bakery over in France. Wait... got carried away.
But in all seriousness, this is delicious and so easy! I love using LorAnn baking emulsions but I've also offered a substitue of using extract in the recipe below.
1-1/2 cups almond flour, sifted
1/4 cup coconut flour, sifted
1/2 cup granulated sugar substitute (I used Pyure)
1/4 cup melted coconut oil
3 eggs, whisked
1/4 cup fluid unsweetened almond butter
2 tablespoons baking powder
2 tablespoons LorAnn oils lemon emulsion (or 1 tablespoon vanilla or lemon extract)
2 tablespoons room temperature water.
2 pints of freshly washed blueberries, patted dry
Prehead over to 350 degrees Fahrenheit. Generously grease a standard sized bread pan (or a fancy loaf pan)
Combine all of the dry ingredients.
Gently add in the coconut oil, eggs, and almond butter. Mix well. Add in the water and lemon emulsion (or extract). Lastly- gently fold in the fresh blueberries, using caution to not crush them as you combine.
Bake for 35 minutes.
Allow to cool completely before removing from the baking pan.
Serves approximately 8