Keto Cottage Cheese Lemon Blueberry Bread
Enjoy a wonderfully moist treat that brings bright, refreshing flavor to your table. This easy favorite is both low carb and keto friendly.
Ingredients
For the Bread
- 1 cup Full-Fat Cottage Cheese
- 3 Large Eggs
- 1/4 cup Butter, Melted
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 2 cups Blanched Almond Flour
- 1/3 cup Coconut Flour
- 1/2 cup Granulated Keto Sweetener
- 1 tbsp Baking Powder
- 1/4 tsp Sea Salt
- 3/4 cup Fresh Blueberries
For the Lemon Glaze
- 1/3 cup Powdered Keto Sweetener
- 4 tsp Fresh Lemon Juice
Equipment
- blender
- loaf pan
Instructions
- Preheat the oven to 350°F. Line an 8.5 x 4.5 inch loaf pan with parchment paper, leaving some overhang for easy lifting.
- Blend the cottage cheese, eggs, melted butter, 2 tbsp lemon juice, lemon zest and vanilla extract in a blender until completely smooth.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder and sea salt. Pour in the blended mixture and stir until a thick, smooth batter forms.
- Gently fold in the blueberries, saving a small handful for the top. Spread the batter into the prepared pan and press the reserved blueberries into the surface.
- Bake for 55 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent the pan loosely with foil after 35 minutes to prevent over-browning.
- Cool the bread in the pan for 15 minutes, then lift it out and cool completely on a wire rack.
- Whisk the powdered sweetener with 4 tsp lemon juice until smooth and pourable. Drizzle the glaze over the cooled bread and let it set for 10 minutes before slicing.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 10gProtein: 10gFat: 19g
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