This tasty little bread goes great with a hot cup of tea in the afternoon. It is 8.7 net carbs per slice and has a whopping 8g of protein thanks to the almond flour. I have substituted the refined sugar with unsweetened applesauce and instead of confectioners sugar I used a combination of Splenda and cornstarch.
Tip: To avoid your blueberries from sinking to the bottom of the pan roll them in some almond flour befor adding them to the mixture.
Lemon Blueberry Bread Recipe
By Published: July 30, 2014
- Yield: 10 slices
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
Calories: 290 | Fat: 23.6g | Protein: 8g | Carbs: 12.6g | Fibre: 3.9g | WW Points: 8
Ingredients
- 1/3 cup butter melted
- 1 cup sugar
- 3 tbsp lemon juice freshly squeezed
- 2 eggs
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened almond milk
- 2 tbsp lemon zest
- 1/2 cup walnuts chopped (optional)
- 1 cup blueberries fresh or frozen
- 2 tbsp lemon juice
- 1 tbsp butter melted
- 1 cup granular Splenda
- 1 tsp cornstarch
