Banana Bread with Blueberries (Almond Flour)

Keto lemon blueberry bread is like a low carb blueberry muffin loaf. With just 10 minutes prep in ONE BOWL, almond flour blueberry bread tastes just like the coffee shop, right at home.

2½ cups almond flour
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ Tbsp. baking powder
½ tsp. xanthan gum (optional, but recommended for structure)
¼ tsp. sea salt
⅓ cup unsweetened almond milk
⅓ cup unsalted butter or coconut oil, melted
3 large eggs, at room temperature
½ tsp. pure vanilla extract
1 Tbsp. lemon zest, freshly grated
¾ cup blueberries

Lemon Glaze:
1 Tbsp. lemon juice, freshly squeezed (15 mL)
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x4" loaf pan with parchment paper, with the paper hanging over at least the two long sides.

In a large bowl, stir together the dry ingredients: almond flour, sweetener, baking powder, xanthan gum (if using) and sea salt.

Stir in the almond milk, melted butter, eggs and vanilla, until smooth. Stir in the lemon zest. Fold in the blueberries.

Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.

Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.

In a small bowl, make the glaze by whisking together 1 Tbsp. lemon juice (15 mL) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.