Servings: 16 slices
Calories: 72.3kcal
Equipment
- hand grater
- hand juicer
- mini loaf pans
- measuring cups
- measuring spoons
- hand mixer
- spatula
Ingredients
- 1 c fresh blueberries (see note at end)
- 1 tbsp flour
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 2 c all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 4 egg whites OR 2 whole eggs
- ⅔ c plain non fat yogurt
- 1 c Whole Earth monk fruit with erythritol (see note at end)
- 1 tsp vanilla
- ¼ c water
Instructions
- Preheat the oven to 350℉.
- Grease and flour 4 mini loaf pans. (see note at end)
- Dust blueberries with 1 tbsp flour and set aside.
- Zest the lemon with a hand held grater. Collect 3 tbsp juice from the lemon. Set the zest and juice aside.
- Mix the flour, salt, baking powder and baking soda together in a bowl and set aside.
- Put the egg whites, vanilla and sweetener in a large mixing bowl. Using a hand mixer beat until frothy.
- Add the yogurt, lemon zest, lemon juice and water to the other wet ingredients and combine well.
- Add the dry ingredients to the wet ingredients in three portions, mixing well after each addition of dry ingredients.
- Fold the blueberries into the batter. Divide the batter between the four mini loaf pans.
- Put the loaf pans into the oven and bake for 30 - 35 min depending on your oven. You are looking for a toothpick to come out clean when inserted into the center or the top to spring back when lightly pressed.
- Remove the breads from the oven when done. Cool in the pans for 10 min and then remove and transfer them to a cooling rack to completely cool.
- Serve and enjoy. These breads freeze well.
Notes
I use four mini loaf pans for portion control. you can make one large loaf and bake it longer, 45-50 min.
I've only used fresh blueberries in this recipe but frozen blueberries can be substituted.
You can substitute another sweetener of your choice equivalent to 1 c sugar. And of course you can use sugar.
Use a large lemon or 2 smaller ones.
Nutrition
Calories: 72.3kcal | Carbohydrates: 14.1g | Protein: 3g | Fat: 0.2g | Sodium: 183mg | Fiber: 0.7g
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