I know I’ve been talking about the “Low Carb Life” a lot but like I said last week I’m really enjoying it and love to find new recipes to make. I was in the mood for something sweet which is quite rare for me. So I look in my fridge and see that I have some lemons and blueberries that are about to go bad and if it’s one thing I hate it’s wasting anything. I also see I have a zucchini there. Normally I love just regular zucchini bread but decided to add in my lemons and blueberries.
“Keto Blueberry Zucchini Bread”
Preheat oven to 325 degrees and line a 9x5 pan with parchment paper.
Cream together the butter and Stevia.
Mix in eggs, lemon juice, and vanilla.
Add almond flour, salt, and baking powder.
With a cheesecloth, squeeze as much moisture from zucchini as you can and add to mixture.
Fold in blueberries.
Transfer to pan and bake for 70-80 minutes, or until a toothpick comes out clean.
After cooled, add glaze.
This was a big hit with Theo as he deeply loves blueberries. Even though I don’t love sweets it will be nice to have this in the house for a few days. Isn’t zucchini season the best?
Even though most are back to work, I hope you’re still finding the time to enjoy the kitchen and make new recipes.
Enjoy your Wednesday!
