RxSugar® Keto Blueberry Lemon Bread

Keto Blueberry Lemon Bread Batter

2 1/2 cups of finely milled almond flour

1 cup of RxSugar Allulose

2 teaspoons of baking powder

1/2 teaspoon of sea salt

8 eggs

8 ounces of room temperature full-fat cream cheese

2 teaspoons of lemon extract

1/2 cup of room temperature unsalted butter

2 cups of fresh or frozen whole blueberries

1 tablespoon of lemon zest


Keto Lemon Glaze

3/4 cups of RxSugar Allulose

3 tablespoons of freshly squeezed lemon juice

2 tablespoons of heavy whipping cream

1 teaspoon of lemon extract

2 teaspoons of lemon zest


Keto Blueberry Lemon Bread

Preheat oven to 350 degrees.

Grease and line with parchment paper 

In a medium-sized bowl measure then sift the almond flour. To the sifted flour add the baking powder, sea salt, and stir. Set this aside.

In a large bowl using an electric hand-held mixer or stand-up mixer blend the butter, cream cheese, and RxSugar allulose until the mixture is light fluffy.

Next add the 8 eggs one at a time, making sure to scrape the bowl several times.

To the wet batter add the dry ingredients and combine until well-incorporated.

Fold the blueberries into the bread batter.

Spread the batter into the greased loaf pan.

Bake for 60-70 minutes or until an inserted toothpick comes out clean

Allow the loaf to cool in the pan for about 30 minutes before taking it out of the pan. Then let the pan cool on a baking rack for at least 60 minutes before adding the icing, refrigerating, or freezing.

Keto Lemon Glaze

To make the lemon glaze simply combine the allulose, lemon juice, lemon extract, lemon zest, and heavy whipping cream. Stir until fully incorporated.

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