Post by Loupy on Jul 20, 2018 21:27:39 GMT -7
Keto Blueberry Lemon Bread
From: Elana @ elanaspantry.com/keto-blueberry-lemon-bread/
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. I haven’t experimented with using other sweeteners in place of stevia in this bread recipe, so not sure how that would work. If you follow a higher carb diet it may not seem very dessert-like in comparison to the other foods you are eating.
Serves: 16
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 to 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 and enjoy!
Recipe Notes
Keto Blueberry Lemon Bread is delicious toasted and topped with butter.
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.
From: Elana @ elanaspantry.com/keto-blueberry-lemon-bread/
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. I haven’t experimented with using other sweeteners in place of stevia in this bread recipe, so not sure how that would work. If you follow a higher carb diet it may not seem very dessert-like in comparison to the other foods you are eating.
Serves: 16
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 to 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 and enjoy!
Recipe Notes
Keto Blueberry Lemon Bread is delicious toasted and topped with butter.
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.
