Perfect as a breakfast treat or with a cup of coffee in the afternoon, this easy keto blueberry bread is just 4.1g net carbs per slice. Think of it as a low carb blueberry muffin loaf - moist yet light and airy and with fruity blueberry bursts. The sugar free lemon drizzle takes it to the next level!
Preheat the oven to 180C / 350F and line a loaf pan with parchment paper.
Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form. Take your time with this - about 2 minutes. Set aside.
In a second large mixing bowl, add the egg yolks and the melted, cooled butter. (I melted my butter in the microwave for 1 minute and let it cool for 2 minutes.) Whisk with an electric mixer to combine. Then whisk through the sour cream and lemon juice.
Stir together all dry ingredients in a third mixing bowl. Also add in the lemon zest.
Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.
Fold the remaining ½ of egg whites through the batter until smooth using a spatula. Don’t over-mix or you will deflate the eggs. Last, fold in the blueberries.
Fill the batter into the loaf pan and level with a spatula.
Bake in the oven for about 65 - 70 minutes on the middle shelf until golden and you can insert and remove a skewer without crumbs sticking. Check the keto blueberry bread after 40 minutes. Once it is sufficiently browned on top, loosely place aluminium foil over the top to prevent it from burning.
To make the lemon icing, mix the lemon juice with powdered sweetener. Drizzle over the fully cooled cake.
4.1g net carbs per slice. Makes 12 generous slices. To drizzle the lemon icing evenly over the bread, fill it into a ziploc bag and snip off a corner. It's best to use fresh blueberries and not frozen as they will bleed less into the batter. If you use frozen berries, toss them in a little coconut flour first. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.