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Blueberry Lemon Bread

Serves 8 

Lemon brightens a loaf of sweet blueberry bread in this recipe. Our Lemon Shift adds healthy fats and perfect flavor to this classic flavor combination! 


Prep Time: 15 minutes

Cooking Time: 45 minutes 




3 cup almond flour

2 tablespoons egg white protein powder

1 packet of Real Ketones Lemon Shift 

1 teaspoon cream of tartar

½ teaspoon baking powder

¼ teaspoon sea salt

6 large eggs

2 teaspoons lemon zest

1 cup fresh blueberries


2 tablespoons full-fat sour cream

1 packet of Real Ketones Lemon Shift 

2 teaspoons keto-friendly confectioners’ sugar 


Preheat the oven to 350 F (178 C).

Add almond flour, egg white protein powder, Real Ketones Lemon Shift, cream of tartar, baking powder and sea salt to a food processor and pulse until well-combined.

Add the eggs and lemon zest and pulse until very cream. Fold in the blueberries with a baker’s spatula.

Pour into a 9x5” bread pan lined with parchment paper and bake in the oven until a toothpick pierced in its center comes out clean, about 40-45 minutes.

Prepare the glaze by mixing the sour cream, Real Ketones Lemon Shift and keto-friendly confectioners’ sugar until very creamy. 

Remove from the oven and allow to cool until slicing into 8 slices and garnishing with the lemon glaze. Store in an airtight container in the fridge for up to 5 days. 


Calories: 334

Carbs: 13

Net Carbs: 7

Protein: 15

Fat: 26