Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Keto Blueberry Lemon Bread

Keto Blueberry Lemon Bread

208 Comments Affiliate Links

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.

Print Recipe
Keto Blueberry Lemon Bread
Serves:16slices
Ingredients
Instructions
  1. In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt
  2. Pulse in eggs, lemon zest, and stevia until batter is very smooth
  3. Stir in blueberries by hand
  4. Transfer batter to a greased 9 x 5 inch loaf dish
  5. Bake at 350°F for 45-55 min
  6. Cool for 2 hours, then remove from pan
  7. Serve

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

  1. I was in the mood for some lemony breakfast bread. Tried this recipe, and I’m very pleased! Thanks again for another wonderful recipe.

    Reply

  2. I followed this recipe exactly & was a bit disappointed with the fact that the lemon flavor did not come through nor was it very sweet at all.

    Reply

    • Alex, this is definitely not a very sweet bread if your palate is adapted to foods with a good amount of honey, etc., but perfect for a VLCD :-)

      Reply

    • I used a a scoop of vanilla egg protein powder and no stevia on my second go at this recipe. I also added the juice from the lemon is used for zesting. The bread came out much sweeter and lemony that the original recipe. On my third round, I added more blueberries, but the added moisture took it from a bead consistency to a cake consistency. So far, this recipe is an easy one to play around with to change the flavor and consistency.

      Reply

  4. I really wanted to love this. Unfortunately it didn’t have the lemon flavor I was looking for. I read and re-read the ingredients making sure I wasn’t missing when to include lemon juice but it only called for the zest. Maybe because it’s a bread instead of a cake? Mine also came out very eggy and dry. I did use the Wellbee’s almond flour brand but maybe I did something wrong? Any suggestions? I would like to try it again.

    Reply

    • Cryst, thanks for your comment! Yes, this is a bread not a cake and as you correctly state in your comment calls for lemon zest, not lemon juice. It sounds like you did everything perfectly :-)

      Reply

  5. I tried this recipe and I can only tell you it was delicious! I was expecting the lemon bread to not become what it looks like on the picture here, but it turned out pretty good actually . And I will make it again soon to my family as they liked the bread very much.

    Thank you Elana for the awesome recipes you share with us and please keep up the great work!

    Reply

  6. The links you have provided people above does not bring you to the nutritional values of the Keto Blueberry Lemon Bread. The only thing I could find was the Blueberry Coffee Cake nutritional facts. It also doesnt seem like that is right because for one slice its 422 calories and 22g of carbs. 22g of carbs is too high for Keto? is there any way you could just post it instead of sending everyone to links that dont give the values?

    Reply

    • Katelyn, thanks so much for your comment! I understand your need for this and provide it for every recipe in each of my books. I think you’ll love this this particular book because the recipes in it are primarily keto:

      https://elanaspantry.com/paleo-cooking/

      If you to the bottom of the page linked above you can see the nutrition info for each recipe which will help you decide if it’s worth it for you to buy the book. Have an incredible day!

      Elana

      Reply

  7. Good morning Elana,
    Thank you so much for all of the hard work invested in creating the wonderful recipes on your website! I have the keto blueberry lemon bread is in the oven right now. Tonight will be almond butter sauce over kelp noodles and chia pudding. BTW I really like the egg white protein powder.

    Tami

    Reply

  8. I love your news and recipes., However, can I make them successfully in kitchen aid mixer rather than food processor? I do not have processor. Thanks, YG

    Reply

  9. I halved the recipe, used collagen peptides in place of the protein powder, replaced the vanilla stevia with 1/2 tsp vanilla extract & 2 Tbsp granulated swerve (erythritol), added 2 Tbsp coconut oil and used frozen wild blueberries (small ones). I cooked them for 20 minutes in mini muffin tins at *350. It made 9 muffins and they are so good my kids keep stealing them! Thanks for the awesome recipe:)

    Reply

  10. Mine was a little dry as well but we topped it with some whipped topping (Keto approved) and it was perfect!

    Reply

  12. I love this bread! I omitted the egg white protein powder and vanilla stevia, and instead added 1 1/2 tablespoons of coconut oil, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of raw honey, and a little extra lemon zest. I served it for dessert, topped with mascarpone cheese and fresh blueberries. It was delicious! And all my guests (keto and not) loved it. Thanks, Elana, for all your wonderful recipes!

    Reply

  13. I have followed your link to see the nutritional information information as you have suggested however it not listed. I found this recipe with no information. Can you please post the information here instead of making us search for it? Thanks

    Reply

  14. this was delicious….I hate Stevia n subbed it with erythritol monk fruit blend at a 1/3 cup as it’s a dry ingredient I did add a half tsp of vanilla extract. had I not been so impatient as to remove it to early from the pan it would have been perfect…it did tear a bit on the bottom as it was still warm on the bottom of the pan…do yourself a favor wait till it’s cooled it’s so worth it…even my 5 yr old gobbled this up even though it was definitely not very sweet but just perfectly sweetened enough…thank u.

    Reply

    • I made this recipe the other day and followed it to the tee. It came out very dense, dry with hardly a note of the lemon flavor. And it did,t look anything like the photo! What went wrong? Thanks in advance for any helpful hints as I would like to give it a try again.

      Reply

      • Noel, this can happen for a number of reasons, but most often when coconut flour is used in place of almond flour, or when the pan size called for in the recipe is not used :-)

        Reply

        • Well, that was hardly helpful, as it was noted that she followed it to a tee…. but it does look wonderful, so wish me luck!

          Reply

          • Jeanette, thanks for your comment! I know it’s challenging to believe, but over the last decade or so I’ve had many folks say they followed the recipe to a tee, and when I dug a bit deeper they let me know that they had followed the method, but made substitutions to the ingredients that were called for. Hope you enjoy the bread and have an amazing day :-)

        • Louise, thanks for your comment. This recipe is a fluffy bread that is not particularly super moist. You will want to wrap it well and store in the fridge. Also don’t eat it cold, heat it before eating and add a little butter. It will be perfect!

          Reply

  15. I tried this recipe and it turned out AMAZING! I don’t understand why many people mention in their comments that the bread is too dry. It has the perfect consistency to me. The blueberries make it smooth and tasty. I’ve just pinned it to my healthy baking Pinterest board. I’ll definitely come back to try more recipes! Thank you for sharing this one Elana!

    Reply

      • Hi Elana – I tried clicking through your affiliate link for the stevia vanilla but it didn’t work for me. Would you be able to check it? I know sometimes Amazon can have issue with their global links on mobile. Thanks for looking into this.

        Lexi

        Reply

  18. Elana,

    Thanks so much for this wonderful recipe! I’m keto and my sister’s 11-month old son was just diagnosed with T1 diabetes. Keto recipes work great to keep his carb count down, but you can imagine it’s a little hard to find good keto recipes/snacks for an 11-month old to eat! This is a great treat and it’s been fun to see him find a food he enjoys. Thanks!

    Reply

    • Lindsay, I’m so happy to hear that your family is enjoying this bread and that it’s a great treat for your baby nephew :-)

      Reply

  20. Elana, is there a way that I can substitute real vanilla with regular stevia instead of using the Vanilla Stevia? The Vanilla Stevia has vanilla natural flavor, which I react to so I am wondering what amount of each of the real vanilla and the regular stevia I should use? Thank you!

    Reply

  21. For those asking for keto counts, I figured the carb count based on the exact ingredients, and it is 5.75 carbs per slice.

    Reply

  22. Has anyone had success freezing this recipe ? I’m good prepping for baby number 2
    and would love a sweet morning recipe that doesn’t kill my gestational diabetes. Thanks

    Reply

      • Hi Sarah,
        I can’t 100% promise that it will work as I have yet to try the swap in this recipe, but I have had enormous success swapping almond flour for sunflower seed flour in many of my recipes – carrot cake, donuts, muffins, cookies – the works! So I recommend giving sunflower seed flour a whirl! And Elana, thanks a million for the gorgeous recipes as always, I’m a big fan of your simple yet delicious healthy cooking.

        Reply

    • I made this loaf with sunflower seed flour (simply blitz sunflower seeds in coffee grinder or food processor) and it turned out beautifully! In fact, I have found that sunflower seed flour can be substituted in every almond flour recipe I’ve tried – carrot cake, muffins, pancakes, brownies – the works! Indeed, I’m just munching on a slice of toasted Lemon & Blueberry sun-flour bread with butter as I type – delish!

      Reply

  24. Hi Elana,

    Thank you for the recipe, tried it and found it very nice, stevia vanilla is an important ingredient.

    For something different we tried strawberries and substituted the lemon and baking soda for just baking powder. I found this very nice.

    Lastly, tried your chocolate brownies recipe, very very nice!

    Thank you for both of these dishes, they will help on those days when I fancy something sweet.

    Kind regards

    Guido

    Reply

    • Guido, I’m so happy to hear that you enjoyed the brownies and this bread! I hope you’ll keep me posted on what you make next :-)

      Reply

  26. I don’t have a food processor at the moment – will it still work without – or do I need the processor for airation?

    Reply

  27. I would like to try this recipes but am wondering if it’s okay to leave out the egg white protein powder. If so, do you know what changes, if any, would affect the outcome of the bread?

    Reply

  28. I have all your books and even gone through your Almond Flour book and changed all the ingredients that no longer fit with my Keto life style. I decided I didn’t need be a “Food Nazi” per my doctor’s instructions, but am conscious and pay attention so I can make appropriate choices. Your recipes are so great. I sometimes make substitutions and am willing to take the chance that it may not work. And use the results to continue to tweak the recipe. I admire your patience in reminding people over and over again that you can’t determine the outcome of substitutions that you haven’t made yourself. I would want to shout at them to take responsibility for themselves. That is why you write a great blog, wonderful cookbooks and I don’t. Keep up the great work. I do so appreciate all the effort you put in to make these recipes great.

    Reply

  29. I baked the Keto Blueberry Lemon Bread recently. It made a beautiful loaf, but it seemed too dry. If I bake it again, I would add in gee or coconut oil. I love all of Elana’s other recipes – they are so good and have helped us to stay on the paleo path. Thank you, Elana!

    Reply

  30. I see in your description that you had not placed extra in the freezer. I made your recipe and placed them in 3 smaller pans instead of one big one. I cooked for a little more than 20 minutes until the tootpick came out pretty clean. I prepared them for the freezer the way I think you mention in other breads; let cool one hour in pan, pre-slice into smaller pieces, wrap with a paper towel, place each loaf in a ziploc bag and keep in freezer until needed. I take out about 4 small pieces and place butter on them and it is delish! The rest I am not eating stay frozen, until needed.
    Thanks for the recipe.
    I am hypothyroid and if I eat too many fruits I gain weight so easy, I think this will be a good breakfast or snack bread.
    I liked your article on turning 50! For me, working with kids and trying to look on the bringt side helps keep me feeling young… I’m 51. :-)

    Reply

  31. Thanks for the recipe. I will say that the bread turned out very moist. The consistency was excellent. However, if I make it again I would need to double to triple the amount of lemon zest, sweetener and probably vanilla. It seemed very bland to me. I made no alterations to the recipe.

    Reply

  32. Hi Elana,

    I am a big fan with two of your books…Thank you! I have a question about equipment, not only for this recipe, but in general. I do not own a food processor (I gave it away after not using it, ever, in 25 years). I do have a stand mixer, a hand mixer, and my mother’s old Osterizer blender which still works beautifully. Will any of these work?

    Thanks,
    Christy

    Reply

    • Christy, thanks for your comment! I’m so happy to hear you are enjoying my books! I would guess, because I don’t own one, that your best bet would be to experiment with a stand mixer :-)

      Reply

  33. Made this with three modifications. I omitted the egg protein and salt all together and rather than add the vanilla stevia, I added organic vanilla extract. It was fantastic. Thank you for your inspiration and for sharing all of your wonderful recipes. You are AMAZING 😉

    Reply

  34. Hi Elana,
    I just made this. I love the flavor and everything, but mine came out so dry that I needed to grab some water to keep from getting it stuck in my throat! I baked it for the least amount of time. I wonder if there is anything I can do to make it more moist next time. Maybe try cutting down the baking time? But it did look beautiful with just slight browning on the edges. Maybe I just need to dunk it like you mentioned…?

    Reply

  35. Elana! You are SO my hero! It pains that many of my fellow readers DON’T take the responsibility for seeking out nutritional information they desire…there are dozens of “apps” (I use “my fitness pal”) and even websites were one can input ingredients and divide by the number of servings and, viola! Your nutritional info per serving is at your fingertips! Thank you for ALL THAT you do!

    Reply

  36. I am so happy I came across this recipe! I have been on the keto diet for almost a month now and have really started to get into cooking and baking (usually I fail though lol). Before this diet one of my favorite things were lemon blueberry muffins, and I think I can say I finally found a replacement. However, I did switch it up a bit. Instead of egg white protein powder, I used unflavored Isopure (a pretty common protein powder I love) and Swerve artificial sugar to make it a bit sweeter. With this diet I usually try to create totally new things, as imitating carb and sugar loaded foods haven’t worked out, yet this bread was fantastic! I stored it in the feezer pre-sliced and in the morning just pop it in the toaster with some cream cheese or butter. I will be making again!

    Reply

  37. Hi Elana, This recipe looks great! I’m excited to try it. I’m a courageous one in the kitchen and plan to alter the recipe slightly with ingredients I already have on hand so have a question about the egg protein powder. What is its function in this recipe? Since the recipe also calls for eggs, I didn’t think it was for binding… I am considering trying flax meal, but wanted to double check what you are using it for first. Thanks in advance for the response! Also, salt–is your sea salt already finely ground? Or do you use the rocks and grind it into your recipes? I have several different salts on hand, but typically use table salt when baking. Just wondering the consistency of the salt you used.

    Reply

  39. Hi there, I am so excited to try these recipes. My husband and I just started the keto diet a few weeks ago. We both have a sweet tooth and are eager to try out these recipes. Do you post the calories, carbs and proteins for each recipe somewhere?

    Reply

    • I made the Keto Blueberry Lemon bread. It is awesome. I didn’t have cream of tartar so substituted 2 tsp. of baking powder. I also added in about 1/4 cup lemon juice for extra lemon flavor. I used some stevia in it. I did not put in a lot as I am not a real fan of stevia. Could you please provide me the nutritional facts – i.e carbs, fat, protein for this loaf as I am just starting a keto diet again as I seem to have gone out of ketosis. Had lost 7 lb. in almost three weeks and then I must have eaten too many carbs. Not sure what happened but I need to get back on it. Thank you.

      Myrtle

      Reply

  40. I just popped this into the oven and realized that I forgot the vanilla. (#faceplant!) I used a whole large lemon juiced and zested and since I didn’t have stevia, I used 5 tablespoons erythritol (1 tsp = 4g sugar) which, if this turns out….a whopping 60g of sugars! YIKES !! That, divided by approx 16 servings which would come out at about 4-ish sugar grams per slice – if I did my math right? It’s smelling wonderful, but my big mistake was not adding vanilla. If I only eat 1 slice and freeze the rest for another day it won’t be so terrible. *Just tested the bread at 45 mins – still very wet and batter-like in spots. Another 8-9 mins. It smells WONDERFUL!

    Reply

    • Hi PK, thanks for your comment! I’m so curious to hear if the erythritol worked in this recipe. In any event, it’s good to experiment regardless of the results :-)

      Reply

    • The erythritol worked out great. And apparently forgetting the vanilla didn’t affect it. After the cake cooled, I whipped up a “frosting” using 1/4 cup melted then cooled butter, 1 tsp vanilla, 2 Tbl lemon juice and 1Tbl erythritol (blend it all up) then slowly drizzle it into 1 cup heavy whipping cream and dollop it onto a serving slice of the bread. My 80 yr old mother ate two slices! And then told me that I need to make a loaf tomorrow for her diabetic brother. lol! I will definitely be making this again very soon.

      Reply

        • The erythritol worked out great. And apparently forgetting the vanilla didn’t affect it. After the cake cooled, I whipped up a “frosting” using 1/4 cup melted then cooled butter, 1 tsp vanilla, 2 Tbl lemon juice and 1Tbl erythritol (blend it all up) then slowly drizzle it into 1 cup heavy whipping cream and dollop it onto a serving slice of the bread. My 80 yr old mother ate two slices! And then told me that I need to make a loaf tomorrow for her diabetic brother. lol! I will definitely be making this again very soon.

          Reply

    • Erythritol sugars are not used by the body the same as regular sugars, so the carbs from them are not usually counted in calculations.

      Reply

  41. Do you know if I could use something in place of the almond flour? I’m allergic to all nuts & seeds (except for coconut). Thank you – this looks delicious!

    Reply

  42. Unfortunately, as much as I want to try your recipes…the nutritional information is ultra important for the path that Im on. Keto counts these things. Youd be better off just not calling these recipes keto and just call them paleo if you dont want to include the nutritional info.

    Reply

    • Dear Michelle, since it is clear from your post that you have an expectation that things be handed to you, please enjoy this link (from my hand to yours–AND just as free as the recipe!): http://www.myfitnesspal.com/food/calorie-chart-nutrition-facts.

      Through the powers of magic and mysticism, the ability to calculate ingredients to determine the deets for your desired portion size is now yours!!

      Of course, MFP, as well as Elana, may not know the specifics of the actual ingredients you have in your pantry –as brand differences can greatly vary in regards to nutritional information. For that, I suggest you whip out your favorite pair of reading glasses (mine have leopard print!), and look on the back of the groceries yourself.

      Reply

    • This is the breakdown with how I made it using erythritol: 1 tsp erythritol = 4 carbs, so using 5 Tbl that would be 15 tsp. 15 X 4 = 60 g for the loaf. However you aren’t going to eat the whole thing in one sitting. Have a 1/16 slice and freeze the rest. 60÷16 = approx 4g? If I calculated correctly. Just remember that all artificial sweeteners are not the same in carbohydrate grams.

      Reply

  44. Woke up with a deadly craving for lemon/blueberry something! Found this and made it this morning with a few adjustments (didn’t have egg protien powder or stevia drops).

    My adjustments
    1 – replaced egg protien powder with low carb vanilla protien powder
    2 – used 4 eggs and 1/4 cup egg white instead of 6 eggs
    4 – used splenda powder as I didn’t have stevia drops
    5 – used vanilla bean paste
    3 – added 3 tbsp of table cream
    4 – added 1 tbsp of fresh lemon juice at the end

    The recipe was very good. As another poster said I found even with the lemon zest and the lemon juice I didn’t find the lemon flavour all that noticeable. Next time I will add even more zest (but this time I absolutely packed it in and actually used about 1.5 tablespoons of zest vs the 1 tbsp it asks for.

    Reply

  45. Would it be possible to get the grams of fat, protein, carbohydrates and fiber with your recipes? It’s a very important part of the Keto diet. Thank you

    Reply

  46. Just ate a slice of this bread and it’s very good. I halved the recipe as I didn’t have quite enough almond flour on hand. I did keep the stevia the same as I have a bit of a sweet tooth. Put it in a little smaller pan and baked it for 30 minutes. TNext time, I’ll splurge for the full recipe and I’ll use fresh blueberries. Thanks!

    Reply

  47. I am enjoying this bread. I substituted vanilla protein powder for the egg protein powder. I also substituted honey for the stevia. I added some pecans bits as well. And,I did not use the food processor. I just combined the dry ingredients in one bowl, the wet in another and then combined them together. I mixed everything by hand. Last, I folded in the pecans and blueberries. It turned out great.

    Reply

  48. Hi Elana: DELICIOUS! (drop the mic….LOL). I’ve been toasting it and having it with my morning tea. There are so many of your recipes that I remake regularly and now this one will get added to the mix. I think this weekend I’ll try a variation with cinnamon and raisins for the kids!

    Reply

  49. Wow! This looks amazing!
    Lemon and blueberry is one of my favorite flavor combinations.
    I can’t wait to try it. Thank you

    Reply

  50. This is delicious! I made a few tweaks: I used Ancient Nutrition bone broth protein powder (vanilla). It worked fine and I think any vanilla or mild flavored protein powder would work. I will try a different one next time to compare the two. Also, I didn’t have any lemons to zest, but really wanted to try the recipe so I used 13 drops of a lemon essential oil that my naturopath recommended, so I feel ok using it to bake with. I may try 14 or 15 drops next time. I did have a little trouble mixing the batter in my VitaMix (and cleaning it out later), so I think next time I will try this recipe I will use a bowl and hand mixer. I made this yesterday and it tastes even better today. Thank you so much for this recipe! :-)

    Reply

    • Nancy, this bread definitely isn’t bland if you follow the recipe. Make sure you use a fresh lemon and don’t be shy about packing the zest into the tablespoon :-)

      Reply

  52. I tried the recipe as soon as I received your email. The Keto Bread recipe was so good I have made it a few times. This Blueberry Lemon Bread does not disappoint! When I make it again I will try a few drops of organic lemon oil to intensify the lemon flavor.

    Reply

    • Hallie, if you click the green text in the ingredients portion of the recipe that says “vanilla stevia” you will be given that info :-)

      Reply

  54. Elana, I use your low-carb recipes all the time, from your book and from your website. You’re very generous to continue to share your new ones online. I love every one of them that I’ve tried. Hopefully someday, the carb count can be added.

    Reply

  56. This looks amazing, can’t wait to try it. I am going to replace the egg white powder though as I have histmsine issues and the white powder is highly reactive for me. In order for me to replace it I need to know its purpose in the recipe ? Is it for binding ? Leavening Or for moisture ? If you could let me know Elana this would be fantastic and make it much easier for me to substitute another ingredient depending on its purpose in recipe ? Thanks for all that you share !

    Reply

    • Tanha, I haven’t made this bread without it so not sure exactly what happens when it isn’t used. Sorry I can’t be of more help. I tested this recipe dozens of times to make it just the way it is. If you do experiment please let us know how it goes.

      Reply

  59. I am going to make this now…I am going to try 1 egg white . I found this on line for substuting 1:1 for egg whites…

    If the recipe is asking for egg whites, you can substitute the powder on a 1:1 ratio. So, if you need 1 cup of egg whites, simply add 1/2 cup of your egg white protein powder and ½ cup of warm water.

    Reply

    • Bob, thanks for your comment! I hope you’ll stop back by after you try it and let us know if this experiment worked :-)

      Reply

    • just substitute fresh lemon juice or white vinegar for the cream of tartar, so For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. I haven’t tried it yet with this recipe but plan to today.

      Reply

  61. I noted that you rec a balsamic vinegar in your newsletter, which I really appreciated – have been wanting to buy some good quality vinegars, but don’t know the best/healthiest brands. What brand do you use for your white wine & red wine vinegars ? Thank you.

    Reply

    • Terissa, thanks for your comment. I use this red wine vinegar:

      http://amzn.to/2pzew4m

      I don’t use white wine vinegar because I like to keep as few ingredients as possible in my pantry and fridge :-)

      Enjoy!
      Elana

      Reply

  62. Could I replace the almond flour with coconut flour & flax meal? I’ve been experimenting w/these two to make pancakes so far pretty tasty 😋

    Reply

  63. Unfortunately I have an egg intolerance and have had to remove eggs from my diet. This has to be one of the hardest things to give up because eggs are used in cooking everything. Is there a replacement suggestion?

    Reply

  65. Thank you Elana. I can’t wait to make this recipe for my daughters lunches as her little treat. This recipe was particularly perfect as I can source all the ingredients over here in Australia. Sometimes it’s very difficult to find ingredients (staples) as we lack the variety over here but am excited that I can make this recipe.

    Reply

    • Kelli, you’re welcome! I’m so glad to be on this healing journey with you and your daughter via this recipe :-)

      Reply

  68. I so Appreciate this recipe. I followed a leader in the keto world for a long time buying books/meal plans etc. They became increasingly restrictive~ removing avocados, berries, spaghetti squash etc as well as promoting the idea that vegetables are not necessarily good and being somewhat snarky towards those who were also Keto bloggers but not as restrictive. I’m in my mid 50’s and could not handle the stress. So again, I *appreciate* your willingness to use low glycemic berries and veggies. I have been enjoying an avocado mixed with a serving of frozen berries for my nightly dessert. It’s better than ice cream or sorbet. Lemon is a family favorite flavor profile (try saying that 3x fast ;). I’ll make this asap.

    Reply

    • Monica, you’re very welcome. I think the Keto Diet is fantastic, but I also think it’s very important to recognize that we are all bio-chemical individuals and need to customize our diets to our own bodies. Glad to be on this healing keto journey with you!

      Reply

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