Lemon Blueberry Bread (low carb, nut free)
This nut-free and keto Lemon Blueberry Bread is fluffy and bursting with blueberry and lemon flavor. In just over 1 hour, you can prep and serve this bread!
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Cooking tools:
- Oven
- Nonstick loaf pan
- Parchment paper
- Hand mixer
- Mixing bowl
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 5 eggs (yolks and whites separated into 2 separate bowls)
- ¼ cup 48g classic monk fruit sweetener
- ½ cup 56g coconut flour
- ⅓ cup 76g butter, melted and cooled to room temperature
- 2 tablespoons 28g plain Greek yogurt
- Juice from ½ medium-sized lemon (~24mL)
- 1 teaspoon lemon zest
- ¾ teaspoon gluten-free baking powder
- ½ teaspoon pure vanilla extract
- ¾ cup ~113g fresh blueberries
- 1 cup 227g plain Greek yogurt
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