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
255 responses to “Keto Blueberry Lemon Bread”
Not finding carb counts
Mary-Cate, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have an incredible day!
Elana
What is the point of the egg powder?
Mary-Cate, it is integral to the structure of the bread :-)
Hi, I’m new to your site. This looks wonderful and I’m going to try but would like to experiment with a whole egg. I prefer to use fresh, whole ingredients, and wonder about using just the egg white. Why would you not use the yolk? Does it not lend itself well to the structure of the bread? Thank you!
Jody, I use egg white protein powder in this recipe, I haven’t tried using egg white, or whole eggs in place of that so not sure if that would work. If you do experiment I hope you’ll report back :-)
Can you replace the egg white protein powder with real egg whites? If so, how many?
Yvonne, I haven’t tried that so not sure :-)
Will the recipe work without egg white protein powder?
Adina, I would not recommend that :-)
Is there a substitution I can use for the vanilla stevia? Thank you!
Wendy, I haven’t tried that so not sure :-)
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