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
325 responses to “Keto Blueberry Lemon Bread”
Hi, I would like to ask what will be the best alternative of cream of tartar coz I don’t have it?
Myra, I haven’t tried that so not sure :-0
Hi! I can’t wait to make this. Do you have an estimate for a carb count? :-) Can I use almond flour if it doesn’t say “blanched?” Thank you! Love the new site.
Karen, thanks for your comment! For more on nutrition go here:
https://elanaspantry.com/nutrition-information/
And for more info on which almond flour to use in my recipes go here:
https://elanaspantry.com/paleo-baking/
I hope you love this bread as much as we do!
Elana
Hello Elena,
I do not have a Food Processor so can I do this recipe the old-fashion way,i.e. mixing in a large pottery bowl?
( this question is just for me as I’m sure everyone these days has a food processor/Cuisinart!)
Thank you.
Eve
(a connection: I’m originally from Berkeley, then early Vail for 30 years, then Boulder)
Eve, thanks for your comment! I haven’t tried that so not sure. If you experiment please stop back by to let me know if it worked :-)
I do not like aftertaste of stevia. I will try liquid monk fruit although from what I heave read, is a bit sweeter so will use less. Will let you know how it turns out!
Thanks Lisa!
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