KETO RECIPE: Lemon Blueberry Bread


It still amazes me that I can live a keto Lifestyle and still enjoy food as decadent as this Keto Lemon Blueberry Loaf.

This bread is an actual slice of heaven. I adapted this recipe from my Cream Cheese Blueberry Muffin Recipe featured in Keto In 30 Minutes and turned it into a Lemon Blueberry Bread! The secret to the sweet Keto bread is the same as the muffins: Almond Flour, Erythritol, Cream Cheese, and Heavy Whipping Cream.

I love baking this bread on Sunday and snacking on it all week! It is also the perfect thing to bring to an office party or a house warming party! Top a slice square of Grass-fed Butter and reheat it to perfection!

lemon cream cheese bread

Lemon Blueberry Bread

INGREDIENTS

  • Non Stick Cooking Spray

  • 2 Cups Almond Flour

  • 2 Tbsp of Lemon Zest

  • 6 to 8 Tbsps of Erythritol

  • 1 1/2 Tbsp of Baking Powder

  • 4 Eggs

  • 1/4 Cup Cream Cheese

  • 1/4 Cup Heavy Whipping Cream

  • 1/2 Cup Butter, Melted and Cooled

  • 4 Tsps Vanilla Extract

  • 1/4 Cup Blueberries, fresh or frozen

lemon blueberry bread keto

DIRECTIONS

  1. Preheat Oven to 400º F. Line a Loaf pan with cooking spray.

  2. In a medium bowl, mix almond flour, erythritol, and baking powder.

  3. In a large bowl, mix eggs, cream cheese, heavy whipping cream, butter, vanilla, and lemon zest with a hand mixer.

  4. Pour flour mixture into the egg mixture and beat with a hand mixer until thoroughly incorporated.

  5. Pour the mixture into prepared loaf tin.

  6. Drop Blueberries into the top of the mixture, trying to keep them evenly distributed.

  7. Bake for 15 minutes, or until golden brown.

  8. Once it is cool, Slice it and top with a square of grass-fed butter.


Get the Recipe that Inspired this Lemon Blueberry Bread and 99 More in Keto in 30 Minutes, my cookbook available on Amazon! 

KETO RECIPE: Mermaid Smoothie Bowl


So as you probably saw on Instagram, I just bought a Jeep in Mermaid Blue! I absolutely love the color. It is perfect for Beach adventures and cruising in the California Sunshine! It puts a smile on my face just thinking about it!

It seems Mermaid Blue has been a theme for me recently. Maybe it has something to do with my being a Pisces with the last name Fisch 🐠. This Mermaid Smoothie Bowl is the perfect breakfast for me!

These colors are irresistible. Making this bowl feels like creating a work of art and I LOVE IT!

The Secret to the amazing color is Blue Majik which can be purchased on my amazon store! It’s not necessary for the taste of the Smoothie but it sure does make things more Fun!

Get the full recipe Below!

mermaid keto bowl

Mermaid Smoothie

  • 1 container of keto-friendly yogurt (I used Two Good Mixed Berry)

  • ½ cup of frozen blueberries

  • ½ a small avocado or ¼ of a large

  • 1 tbsp of powdered erythritol

  • ½ tsp of Blue Majik

  • Mix this together in a blender and pour it into a shallow bowl.

Chia Pudding

  • ½ cup of unsweetened coconut or almond milk⠀

  • ⅛ cup of chia seeds

  • Dash of Blue Majik

  • Whisk together and store in sealed jar in refrigerator overnight

Toppings

  • 1 tbsp of crushed macadamia nut

  • 1-2 tsp of shredded coconut

  • Some Frosty frozen blueberries

  • Swirl of the Chia Pudding through the top of the bowl

keto in the city smoothie bowl

Keto Tea Party: Blueberry Lemon Cake Squares


FRESH TAKE ON TEA TIME TREATS

A Tea Party just isn’t a tea party without cakes and this week is all about Tiny Tea Time Treats!

These bite-sized Blueberry Lemon Squares are my take on a traditional tea cake. They can be served warm with a slice of butter on top or prepared early. I like to plan ahead for parties, so I will make these the day before and store them in the fridge. If you want to get really fancy you can divide the batter into a mini bundt cake tin for a decorative finish!

However and whenever you prepare them, these fruity and zesty cakes are the perfect addition to you Keto Tea Party!

Blueberry Lemon Cake Squares

INGREDIENTS

  • Nonstick cooking spray

  • 2 tablespoons butter, cut into

  • 4 pieces, plus more if desired

  • 4 large eggs

  • 4 ounces cream cheese

  • 1/4 cup coconut flour

  • 1/4 cup erythritol

  • 11/2 teaspoons baking powder

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 1/4 cup blueberries, fresh or frozen

DIRECTIONS

  1. Preheat the oven to 425°F. Prepare an 8-by-8-inch baking pan with cooking spray.

  2. Put the 4 pieces of butter in the baking pan and place the pan in the oven for 2 to 3 minutes to melt the butter. Remove from the oven before it browns or burns.

  3. In a food processor, combine the eggs, cream cheese, coconut flour, erythritol, baking powder, vanilla, and lemon zest until smooth.

  4. Pour the batter into the baking pan with the melted butter.

  5. Evenly spread the blueberries into the cake batter.

  6. Bake on 425° for 15 minutes, or until a knife comes out clean.

  7. Slice into squares and top with a little bit of butter. Serve warm or sprinkle with confectioners' erythritol and store it in the fridge for up to a week.


KETO RECIPE: Pancake Cake Bites


ATTENTION: I might have a new favorite way to eat my famous Pancake Cake!

As most of you know, we are obsessed with Keto Pancakes at our house. Recently I came up with the idea to use my Pancake Cake recipe from my Easy 5-Ingredient Ketogenic Diet Cookbook and bake them in one of those brownie pans that makes the individual brownies so that each one has a perfect crust around it. It worked perfectly! It makes these beautiful, individual servings of pancake bites and it also makes it super easy to include add-ins like berries, keto friendly chocolate chips or anything else you can imagine!

You’ll definitely want to make these for your next brunch or big family breakfast because each kid could get their own unique flavor!

Look how beautiful these bite sized morsels turned out! These brownie pans also make perfect little cakes, they rise up and bake nicely all the way through.

KETO RECIPE: Pancake Cake

INGREDIENTS

  • 4 tablespoons of melted butter, cooled slightly

  • 8 eggs

  • 8 ounces cream cheese, room temperature

  • 2-4 teaspoons liquid stevia (adjust to taste)

  • 3 teaspoons baking powder

  • 1⁄2 cup coconut flour

  • 2 tsp vanilla extract

Optional Add-ins

  • Berries: Blueberries, blackberries, raspberries, diced strawberries

  • Keto-friendly chocolate chips or dark chocolate chunks, nuts, Choc Zero syrup

DIRECTIONS

  1. Preheat the oven to 425°F. Grease the brownie tin well.

  2. Blend the eggs, cream cheese, coconut flour, baking powder and stevia until smooth. Add the cooled melted butter to the batter.

  3. Pour the batter evenly into the pan.

  4. Add Blueberries or Chocolate Chips

  5. Bake for about 12-15 minutes, or until a paring knife stuck into comes out clean.

  6. Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.

  7. Serve up with some Choc Zero Syrup and Butter.

Get this recipe and more in The Easy 5-Ingredient Ketogenic Diet Cookbook, available on Amazon.

I recently put together a big All Things Keto Pancakes Post with a bunch of ways to enjoy Keto Pancakes, so if you’re a pancake addict like me you’ll want to check it out!


KETO RECIPE: Blueberry Lemon Cakes

These Keto Blueberry Lemon Cakes are gorgeous and irresistible and keto of course. 

I was so happy with how these turned out. The lemon zest adds just the right amount of freshness . Blueberries are my favorite fruit, and they add an unexpected purple-blue swirl that make these cakes look like a work of art. 

Serve these at a summer brunch or bring them to a friend for a special occasion. These keto cakes deserve to be shown off. 

unnamed.jpg
lemno.jpg

Blueberry Lemon Cakes

INGREDIENTS

  • 2 tablespoons butter, cut into 4 pieces
  • 4 large eggs
  • 4 ounces cream cheese
  • ¼ cup coconut flour
  • ¼ cup sweetener (I use erythritol)
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup blueberries, fresh or frozen
I love my Baby Bundt Cake Pan from Sur La Table.

I love my Baby Bundt Cake Pan from Sur La Table.

bundt.jpg

DIRECTIONS

1.     Preheat the oven to 425ºF. You can coat your bundt pans with cooking spray if you want, but I don't because the butter you melt in them in the next step keeps them from sticking.

2.     Place the 4 pieces of butter in the baking pan and place in oven for 2 to 3 minutes to melt the butter. Let the butter melt, but make sure it doesn’t brown or burn. Remove from the oven.

3.     In a food processor, mixer or blender, process the eggs, cream cheese, coconut flour, sweetener, baking powder, and lemon zest, until thoroughly combined.

4.     Pour the batter into the baking pan with the melted butter.

5.     Drop the blueberries into the cake, evenly spreading throughout. Be Careful not to add too many blueberries or the bottom of the cake will be mushy. 

6.     Bake for 15 minutes, or until toothpick inserted into the center comes out clean.

7.     Allow bundts to cool on a rack. 

You can serve warm or cooled. I sprinkled confectioners Swerve on top of mine.  

TIP: If the blueberries do cause the top to be a little soft, you can place bundts on a baking sheet and place back in the oven for a few minutes to "dry out" a bit. I did that for these. 

You can find Swerve and some of my other favorite products on my Amazon Store

bllsk.jpg
blueberry.jpg
IMG_1008.PNG