Lemon Blueberry Bread – easy keto (LCHF) recipe for sweet loaf

If you’re fan of tasty bready desserts then Lemon Blueberry Bread is your favorite-to-be recipe. Creamy is good, but when you try this sweet bread (plus low in carbs) you’ll catch the fancy of such a meals. Yes, for me it’s kind of something between main course and snack. When I’m in a hurry I just grab the slice of it for to go. Or simply eat this for breakfast. Just prepare it in the evening before, and there’s your breakfast. Perfect for those who like sweet breakfast.

Also, it is perfect with a mug of low-carb butter coffee.

Lemon Blueberry Bread recipe

The recipe makes 16 slices. Preparation takes about 60 minutes.

Ingredients that you need:

  • 3 cups almond flour (not almond meal)
  • 2 tablespoons egg white protein powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 6 large eggs
  • 1 tablespoon lemon zest
  • ½ teaspoon stevia
  • 1 cup blueberries, fresh or frozen


In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt. Then pulse in eggs, lemon zest, and stevia until batter is very smooth.

Add blueberries and stir manually using a spoon. Then transfer batter to a greased 9 x 5-inch baking dish. Bake at 350°F (180°C) for 45-55 minutes.

When done, leave it to cool for 2 hours, then remove from pan. Serve and enjoy!


To store Keto Lemon Blueberry Bread, let cool overnight. Then wrap in a paper towel and place it in a Ziploc bag. You can keep the bread refrigerated for 1 week when stored this way.

Source: Elena’s pantry

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