Almond Flour Keto Blueberry Bread Food

KETO BREAD

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.

ALMOND FLOUR KETO BLUEBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line a 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 (no juice). 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 tablespoon 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.

KETO POUND CAKE | BLUEBERRY AND WALNUT!

Steps:

• Preheat oven to 350 degrees F.
• Spray a 8.5 x 4.5 bread loaf with oil of choice. Can also line with parchment paper for easier removal.
• In a medium bowl add almond flour, baking powder, cinnamon, and salt. Combine using a hand mixer until fluffy and incorporated.
• In another large bowl, add the cream cheese, butter, and erythritol. Beat until well combined.
• Add vanilla, sour cream, and stevia and mix well. Add eggs and beat well until fully incorporated.
• Add the dry ingredients in 2 batches to the wet ingredients ad combine one last time using the hand mixer.
• Fold in the blueberries and walnuts.
• Bake for 50-60 minutes until a toothpick comes out clean. Remove from oven and allow to cool in the pan for 10-15 minutes, then transfer to a cooling rack. Slice into 10 pieces and top with whipped cream and fresh blueberries, if desired.
• NOTE: Oven temps vary so be sure to check on the pound cake starting at 40 minutes. If it's browned all over and a toothpick comes out clean it should be fully cooked through!

ALMOND FLOUR BLUEBERRY SCONES

Steps:

• Pre-heat oven to 375 ℉.
• In a small bowl whisk all the wet ingredients (including the chickpea egg).
• In a big bowl combine all the dry ingredients except the blueberries.
• Add the wet ingredients and stir to combine. The result will be a uniform dough.
• Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, having the traditional triangle shape of the scones.
• Make some space between the scones for better baking.
• Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
• Bake for 10-12 minutes.