Thursday, April 27, 2017

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. 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. If you do experiment please leave a comment and let us know how it goes!

Keto Blueberry Lemon Bread
    Servings16 slices
    Ingredients
    Instructions
    1. In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt
    2. Pulse in eggs, lemon zest, and stevia until batter is very smooth
    3. Stir in blueberries by hand
    4. Transfer batter to a greased 9 x 5 inch baking dish
    5. Bake at 350°F for 45-55 min
    6. Cool for 2 hours, then remove from pan
    7. Serve

    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, 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.

    Here are some of my other keto bread recipes:

    The post Keto Blueberry Lemon Bread appeared first on Elana's Pantry.



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