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 is throw the low-carb ingredients in a blender, transfer to a pan, then bake. Making this homemade bread recipe is close to effortless.
Keto Blueberry Lemon Bread is a keto dessert recipe. If you don’t eat sugar or other sweeteners such as honey or maple syrup you’ll find it’s just sweet enough for you. 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. For those of you that are looking for a substitute for the protein powder, I also haven’t tried that so can’t be of much help! If you do experiment please leave a comment and let us know how it goes.
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, then wrap in a paper towel and place it in a ziploc bag. It will keep refrigerated for 1 week when stored this way. I haven’t tried freezing this bread so not sure how long it would keep in the freezer.
If you’re a fan of low-carb high-fat (LCHF) diets you’ll want to check out my Keto Recipes page. You’ll also want to take a look at my post called, Is the Keto Diet a High Protein Diet? Quick hint. It’s not! Here are some of my other keto bread recipes for you!
Comments
235 responses to “Keto Blueberry Lemon Bread”
Can you use real egg. I don’t have the dry egg
Angie, I haven’t tried that so not sure, but I don’t think it will work for the structure and integrity of this bread :-)
Tried this recipe yesterday and must say it’s a very nice little “bread” – I would describe it as a tea bread. I had no egg protein powder, so I tried it with a brand of whey protein powder we use which has no sugar or additives whatsoever, and it seems to have turned out just fine. I did add some stevia, but I do not care for the taste of stevia (or xylitol or erythritol,etc), if it’s not sugar, honey etc. I think I’d rather go without. I also understand the taste of sweetness alone can raise insulin levels in some people anyway so I have been weening myself off sweetness and trying to fully experience the true flavors in food. The other comments that this recipe is not very sweet are true, but I think it has a lot to do with our expectations. We are new to the Keto Diet and this all is taking me a while to adjust. This little loaf looks like it *should be sweet because I think of blueberry bread or lemon pound cake when I see it! Maybe that is why so many have commented about the lack of sweetness. This is a truly a quick “bread”, not a cake. To maintain “ketosis” I am afraid we can’t have it both ways! I added a few drops of lemon oil/essence which was delicious, and without the sugar I can really taste the delicate sweetness of the blueberries (I used frozen organic wild blueberries). I also noticed without sweetener I could really taste the salt. I really like the texture, it toasts well and is delicious slathered with butter! Next time I may try less or no salt (because I feel the baking soda added a bit of salty flavor, and salt can always be sprinkled on top later. I would also omit all sweeteners and I think a hint of Rosmery might be an interesting addition. Thank-you Elana for this nice little recipe!
Melissa, I couldn’t agree with you more!!!
This is the best textured Keto baked good that I have made so far. I only used 5 eggs. And next time I will definitely add more sweetener. I didn’t think it was eggy and it didn’t crumble when sliced. It doesn’t rise too much , so it remained dense, easy to slice and toasted really well. Just not sweet enough
Rita, thanks for letting me know that this is the best textured keto baked good you’ve made!
Can I use a hand mixer? I don’t own a food processor. Really want to try this recipe but I’m hoping that using a hand mixer won’t sacrifice the texture of the bread.
Jac, I haven’t tried that so not sure, but I don’t think it will work since the batter is quite thick and it will not whip enough air into it :-)
I don’t have a food processor either. I made this bread using a simple hand held whisk. It worked just fine. I only used 5 eggs. The texture is unbelievable! I’ll use more sweetener next time, that’s just my personal preference
Rita, thanks for your comment and for letting me know the texture of this bread is unbelievable! We love it too :-)
I too had lack of flavor. And very egg tasting. Was the egg protein powder supposed to be mixed with water? It didn’t say in the directions. My batter was very thick and did not rise very high. It’s eatable, if that is all I have as a choice.
Cam, thanks for your comment! No, there is no water in this recipe. The bread should be very fluffy and rise a lot if the recipe is followed and the brands I recommend are used :-)
I made this recipe. The lemon flavor and sweetness was lacking. I will use it for a snack during the day. I am fasting during breakfast.
Stephanie, thanks for your comment! I fast during breakfast everyday too :-)
How many carbs?
Pauline, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
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