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

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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 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

  2. 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

  4. 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

  5. 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

  6. 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

  7. 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

      • Crystal, seriously, you are my kind of human. Such a delicious (and deserved) smackdown. :D

        Elana, keep up the good work!

        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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

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

    Reply

  15. 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

  17. 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

  19. 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

  21. 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

  24. 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

  26. 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

  27. 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

  28. 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

  30. 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

  33. 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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