This blueberry lemon loaf is absolutely delicious! It tastes of summer, and can be enjoyed as either a snack or dessert. I’ve even enjoyed it for breakfast with a nice cup of coffee.

The baked blueberries pop in your mouth and help keep the loaf beautifully moist.

Ingredients

1 ½ cups almond flour
1 cup fresh blueberries
1/2 cup unsweetened almond milk
1/2 cup coconut flour
1/2 cup monkfruit sweetener
1/2 cup coconut oil, melted
4 large eggs
1 lemon, zested and juiced
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp xantham gum

Yields: 1 loaf, approx. 10 slices/servings
Per serving*:
Calories: 207
Net carbs: 3
Protein (grams): 6
Fat (grams): 16

Prep time: 10 min
Cook time: 50 min
Total time: 1 hr 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a medium bowl, combine the almond flour, coconut flour, monkfruit, baking powder and xantham gum. Set aside.

In a large bowl, using a handmixer, whisk together the almond milk, coconut oil, eggs, lemon juice and zest, and vanilla extract, until frothy.

Still using the handmixer, slowly incorporate dry ingredients, and mix until well combined.

Gently fold in about 3/4 of the fresh blueberries, reserving the rest.

Transfer the dough into a silicone or greased loaf pan.

Press the remaining blueberries into the top of the loaf, then bake for 45-50 minutes.

Allow the blueberry lemon loaf to cool at least 15 min before unmolding it. Slice only once it has completely cooled.

Store the slices in the fridge or freeze them.

Best enjoyed with the hot beverage of your choice. ☕