Lemon Blueberry Bread {Low Carb}

I love lemons and blueberries together. For our annual Mother’s Day brunch I decided to bring a low carb lemon-blueberry treat since I knew there would be lots of foods there I shouldn’t eat. I was a little worried about bringing a new recipe without trying it out first, but I was very pleased with the result.

Next time I make it, I will make it a couple of days in advance because it actually gets moister the longer it sits.

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Low Carb Lemon Blueberry Bread

4 cups of almond flour

1 1/2 cups of Splenda (or sweetener of your choice)

1 tsp. baking soda

1/2 tsp. salt

zest of one lemon

1 tsp. lemon extract

1/4 cup lemon juice

1/4 cup blueberries

6 eggs

1 tsp. cream of tartar

2 tsp. meringue powder

Put all the ingredients into the mixing bowl except for the blueberries. Mix it all until thoroughly mixed. Then gently fold the blueberries into the batter. Pour the batter into a greased loaf pan. Bake at 350 degrees for about 45 minutes or until a knife pierced through the middle comes out clean. Let cool and remove from the pan. Slice and enjoy!

 

 

 

 

Low Carb Brownies {Recipe}

I haven’t shared a low carb recipe in awhile. I tried out a few recipes that weren’t share worthy, but finally made one that I just HAVE to share.

I am not the biggest fan of cake but I love cookies and brownies. I feel like a have a good handle on ¬†low carb almond flour cookies but haven’t really been brave enough to try brownies until now.

These brownies truly taste as good as the full sugar, flour version. They are low carb, no sugar, and gluten free. They stayed moist for a full week without having to be tightly wrapped. So, without further ado, here’s the recipe:

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Loved in the South’s Low Carb Brownies

3 cups blanched almond flour

1/2 tsp. salt

1 tsp. baking soda

1/4 cup unsweetened cocoa powder

1/4 cup olive oil

1 cup sweetener (I used Splenda)

1 cup Torani sugar-free caramel syrup

2 eggs

1 tablespoon vanilla

Preheat your oven to 350 degrees. Mix all the ingredients together until smooth. Pour into a greased pan. Bake 35-40 minutes until a knife inserted in the middle comes out dry. It may have a little bit of soft brownie stuck on it, but it should be cake-like, not runny.

Enjoy!