If you\u2019re 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\u2019ll catch the fancy of such a meals. Yes, for me it\u2019s kind of something between main course and snack. When I\u2019m 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\u2019s your breakfast. Perfect for those who like sweet breakfast.<\/p>\n
Also, it is perfect with a mug of low-carb butter coffee.<\/p>\n
The recipe makes 16 slices. Preparation takes about 60 minutes.<\/p>\n
Ingredients<\/strong> that you need:<\/p>\n Preparation:<\/strong><\/p>\n 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.<\/p>\n Add blueberries and stir manually using a spoon. Then transfer batter to a greased 9 x 5-inch baking dish. Bake at 350\u00b0F (180\u00b0C) for 45-55 minutes.<\/p>\n When done, leave it to cool for 2 hours, then remove from pan. Serve and enjoy!<\/p>\n Note:<\/strong><\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" If you\u2019re 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\u2019ll catch the fancy of such a meals. Yes, for me it\u2019s kind of something between main course and snack. When I\u2019m in a hurry I… <\/p>\n\n