ketoKeto Recipes
Keto Blueberry Lemon Bread

Ingredients:
Dry:
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet:
- 3 large eggs
- 1/3 cup melted butter (or coconut oil)
- 1/3 cup keto-friendly sweetener (like erythritol or monk fruit)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Add-ins:
- 3/4 cup fresh or frozen blueberries (toss in 1 tsp almond flour to prevent sinking)
Optional Lemon Glaze:
- 1/4 cup powdered keto sweetener
- 1–2 tbsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.
- In a large bowl, whisk together eggs, melted butter, sweetener, lemon juice, lemon zest, and vanilla.
- In another bowl, mix almond flour, baking powder, and salt.
- Combine wet and dry ingredients until smooth.
- Gently fold in the blueberries.
- Pour into the loaf pan and smooth the top.
- Bake for 45–55 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- If using glaze, mix ingredients and drizzle over cooled bread.
💡 Tips:
- Use silicone loaf pans for easier removal.
- For extra moisture, add 2 tbsp sour cream or Greek yogurt to the batter.
- Store in the fridge up to 5 days, or freeze slices individually.