low carb lemon blueberry bread

INGREDIENTS

• 2.5 cups almond flour (Bob’s Red Mill)
• 2/3 cup Swerve Confectioner Sweetener
• zest of 1 lemon
• 1 teaspoon baking powder (Hain brand is grain-free)
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup + 1 tbsp milk (or coconut milk)
• 1/4 cup olive oil (or oil of choice)
• 2.5 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 cup blueberries

Glaze (optional)

• 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 1 tablespoon butter, softened
• 1/3 cup Swerve Confectioner Sweetener
• 1 tablespoon lemon juice
• lemon zest (optional)
• 1/8 teaspoon salt (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined.
3. Add your eggs, milk, olive oil, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth. Add blueberries into batter and incorporate evenly.
4. ..............
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