I love writing easy recipes for you, and this Keto Blueberry Lemon Bread recipe is as simple as it gets.
All you need to do to make this easy keto bread recipe is throw the ingredients in the food processor, transfer to a pan, then bake. It’s effortless!
This quick bread is a keto dessert recipe. If you follow a higher carb diet it may not seem very dessert-like in comparison to the other foods you are eating.
I haven’t experimented with using other sweeteners in place of stevia in this bread recipe so not sure how that would work.
The egg white protein powder is a key component of this recipe, so use it! I have plenty of other recipes that use Egg White Protein Powder for you as well.
Keto Blueberry Lemon Bread is delicious toasted and topped with butter. This bread is perfect for dunking in my caffeine-free Dandelion Coffee. I love that the coffee I drink every morning is not just caffeine-free, but a fabulous liver cleanser as well!
To store Keto Blueberry Lemon Bread, let cool overnight, wrap in a paper towel and place it in a ziploc bag and refrigerate for up to 1 week. I haven’t tried freezing this bread so not sure how long it would keep in the freezer.
Check out my Keto Recipes page, and here are some of my other keto bread recipes for you!
This post is an oldie but goodie from the archives, I first published this recipe in 2017.
Comments
305 responses to “Keto Blueberry Lemon Bread”
My husband is allergic to egg what can I use instead?
Andree, thanks for your comment! I haven’t tried that so not sure :-)
Do you have to use egg protein powder? Is there a substitute?
Chesley, yes it is integral to the structure of the bread :-)
This pound cake looks fabulous, so I thank you for it! I was wondering if it would be okay to use whey protein powder (unflavored) instead of the egg white protein powder? I’ll probably try it anyway, but I just thought I’d ask here. Love your website and Pinterest!
Pamela, I haven’t tried that so not sure. Quick thought for you though, this is not a pound cake, it is far less heavy and much lighter :-)
Hi Elana,
I have used many of your recipes, and have shared your site with many friends! I have systemic lupus, and am on a very restricted diet. It is nice to find delicious recipes that are dairy free, gluten free, etc.
My question is this: When you say to combine ingredients in a food processor, can you also do so in a stand up mixer? I am not happy with my current food processor.
Thank you!
Ruth
Ruth, I haven’t tried that so not sure, but I think it’s worth experimenting with that method. I hope you’ll let me know if it works!
Hi I love your blog. I tired emailing you however your team suggested I leave you a direct post. When your recipes call for coconut flour or almond flour may I substitute Paleo Flour by Bob Red Mill? I happen to have several bags and am just wondering. Thank you for your time
If someone could respond to my email that would be great. I am gluten free and have decided to try Paleo. Also trying to lose 30 lbs.
Nancy, thanks for reaching out here! I haven’t ever used Bob’s Red Mill Paleo Flour so not sure if that would work in my recipes. If you do experiment please let us know how it goes! I hope you’ll keep me posted :-)
mine is a question
What can you substitute for egg white powder? I do not know where to buy it
Thank you for your response
Francesca, I haven’t tried that so not sure. If you click the link in the ingredients portion of the recipe that says “egg white protein powder” you will be taken to a place where you can buy it :-)
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