I love writing easy keto recipes for you, and this Keto Blueberry Lemon Bread recipe is as simple as it gets.
When I went on a Keto Diet, I knew I’d need treats because I don’t believe in deprivation. So, I created Keto Blueberry Lemon Bread and wrote Paleo Cooking from Elana’s Pantry.
This easy keto bread recipe is perfect for dunking in my Dandelion Root Coffee which is not only caffeine-free but a fabulous liver cleanser. Talk about win-win!
How to Make Keto Blueberry Lemon Bread
If you’re wondering how to make Keto Blueberry Lemon Bread all you need to do is throw the ingredients in the food processor, transfer to a pan, then bake. It’s effortless!
Keto Dessert Recipe
This quick bread is a keto dessert recipe, which makes it more of a sweet bread. If you follow a higher carb diet it may not seem very dessert-like in comparison to the other foods you are eating, but we love it!
Keto Blueberry Lemon Bread
Ingredients
- 3 cups blanched almond flour (not almond meal)
- 2 tablespoons egg white protein powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- 6 large eggs
- 1 tablespoon lemon zest
- ½ teaspoon vanilla stevia
- 1 cup blueberries, fresh or frozen
Instructions
- In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt
- Pulse in eggs, lemon zest, and stevia until batter is very smooth
- Stir in blueberries by hand
- Transfer batter into a greased 9 x 5 inch loaf dish
- Bake at 350°F for 45-55 min
- Cool for 2 hours, then remove from pan
- Serve
What to Eat With Keto Bread?
Low-Carb Blueberry Lemon Bread is delicious toasted and topped with butter or ghee, then smothered in my Low-Carb Plum Jam.
Keto Dessert with Stevia
I haven’t experimented with using other sweeteners in place of stevia in this bread recipe so not sure how that would work, but if you do experiment please let me know how it goes. If you’re looking for more keto desserts with stevia check out my Mint Chocolate Chip Fat Bombs.
To find out why I use stevia in my recipes rather than other keto sweeteners, check out What’s the Best Sweetener for the Keto Diet.
Egg White Protein Powder Recipes
For best results follow the Keto Blueberry Lemon Bread recipe and use all of the ingredients. I’m often asked if the egg white protein powder is necessary and in fact it is. If you’re hesitant to buy it for this recipe only, do not fear, I have plenty of other recipes with Egg White Protein Powder for you.
Nut-Free Keto Bread
If you’d like a keto bread recipe without egg white protein powder, check out my Nut-Free Keto Bread, it’s amazing.
How to Store Keto Bread
To store Keto Blueberry Lemon Bread, let cool overnight, wrap in a paper towel, 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.
More Keto Bread with Almond Flour Recipes
Here are some of my other keto bread recipes for you, none of which use egg white protein powder.
Low-Carb Cornbread
My Low-Carb Cornbread is perfect for Thanksgiving but is so good we enjoy it year-round. The boys love melting butter and honey together and drizzling it over the warm cornbread.
Keto Bagels
I’ve loved bagels ever since I was a little girl, so I had to create a gluten-free bagel recipe my boys could enjoy too. My husband says this Keto Bagels recipe is the perfect vehicle for cream cheese and lox, but we also use it for egg sandwiches.
Oh almond flour bagels how I love thee! Thinking about them makes me want to throw a batch in the oven right now!
Pizza Muffins Recipe
Who doesn’t love pizza? My recipe for keto Pizza Muffins made with almond flour may be one of my favorite savory creations to date. These are super fun to make with your kids as everyone can put their own toppings on, it’s like your own personal pan pizza, but better!
Keto Bread Recipes with Almond Flour
My Keto Bread Recipes with Almond Flour are my most popular and requested recipes because they’re so healthy, easy to make, and totally delicious.
Your Low-Carb Bread Recipe Requests
Did I miss anything?! What type of low-carb keto bread recipe are you looking for? Leave a comment and let me know.
This post is an oldie but goodie from the archives, I first published this Keto Blueberry Lemon Bread recipe in 2017.
PK's Cookin Keto says
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!
Elana says
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 :-)
PK says
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.
Elana says
Thanks PK!
PK says
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.
Elana says
That’s great to hear PK!
Laura T says
Erythritol sugars are not used by the body the same as regular sugars, so the carbs from them are not usually counted in calculations.
Jessica Harris says
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!
Elana says
Jessica, I haven’t tried that so not sure. I have a fantastic nut-free bread recipe in this book:
http://amzn.to/1VBWPN4
Enjoy!
Elana
Michelle says
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.
Elana says
Michelle, thanks so much for your feedback, I really appreciate it!
Crystal says
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.
Tammi says
Crystal, seriously, you are my kind of human. Such a delicious (and deserved) smackdown. :D
Elana, keep up the good work!
Mblaizen says
That’s awesome!
Vikki Meeks says
Does anyone have the nutritional information for this bread??
Elana says
Vikki, thanks for stopping by. I write about that here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
PK says
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.
Elizabeth Anderson says
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.
Elana says
Thanks Elizabeth! I’m so glad you are enjoying the bread :-)
Karen Girvan says
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
Elana says
Karen, thanks so much for your comment. For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Sarah says
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!
Elana says
Sarah, I’m so happy you enjoyed this bread! We love it too :-)
Margaret says
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.
Elana says
Thanks Margaret, I’m so glad you are enjoying this bread!
Kim (Buffalo/Niagara Falls, NY area) says
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!
Elana says
Kim, thanks for letting me know this was DELICIOUS!
Chantille says
Wow! This looks amazing!
Lemon and blueberry is one of my favorite flavor combinations.
I can’t wait to try it. Thank you
Elana says
Chantille, you’re welcome!