Keto Blueberry Bread

This keto blueberry bread is so moist and fluffy. We all loved the zesty lemon flavoured sponge and the fruity blueberry bursts. It's perfect as a sweet breakfast or as an afternoon treat.

This easy sugar free blueberry bread is a reason to joyfully jump out of bed in the morning. It is zingy, fruity and simply happiness-inducing.

It contains almond flour and coconut flour, which makes it gluten-free and grain free. For extra wow, I have topped it with a sugar free lemon drizzle.

I used my Keto Lemon Pound Cake as the base for this recipe and changed it up to turn it into a sweet bread. Best idea of the week.

We have had it for breakfast over the last two days. I wish I had made a double batch!

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Recipe FAQs
• Alternative toppings
• Variations
• Storage
• More Sugar Free Sweet Bread Recipes
• Recipe

Ingredients

Here are the ingredients you'll need for a keto lemon blueberry bread:

• Almond flour - I used regular almond flour. For super-fine almond flour, reduce by 2 tablespoons.
• Coconut flour
• Eggs - Large and room temperature. They key is to separate eggs and yolks and beat the egg whites to stiff peaks. This helps the bread to rise better and have a light and airy texture.
• Sour cream - yogurt also works
• Butter - I melted it in the microwave for 1 minute and let it cool for 2 minutes.
• Baking powder
• Low carb sweetener - I used an erythritol / monkfruit sweetener blend that is a 1:1 sugar replacement. Pure erythritol also works, or Swerve, allulose or xylitol.
• Lemon - Get an unwaxed variety so you can grate the zest
• Blueberries - I used fresh blueberries.

Option to also add a pinch of salt.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Whisk the egg whites in a large mixing bowl until stiff peaks form. Set aside.

Step 2: In a second bowl, add the egg yolks and butter. Whisk with an electric mixer. Then whisk through the sour cream and lemon juice.

Step 3: Stir together all dry ingredients in a third mixing bowl. Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.

Step 4: Fold in the remaining ½ of egg whites with a spatula. Don’t over-mix or you will deflate the eggs.

Tip: Taste the batter now so you can adjust the sweetener if necessary. Option to add more lemon juice and zest too.

Step 5: Fold in the blueberries.

Step 6: Fill the batter into the loaf pan and level with a spatula. Bake in the oven until golden and you can insert and remove a skewer without crumbs sticking. 

Step 7: For the sugar free icing, stir together powdered sweetener and lemon juice. Spoon it over the cake or put it in a ziploc bag and snip off a corner, then drizzle over the fully cooled loaf.

Recipe FAQs

Alternative toppings

Keto blueberry loaf is just as delicious with these toppings:

Lemon glaze: Combine 4 tablespoons each melted butter, heavy cream, powdered sweetener and the juice of 1 lemon. Let the glaze cool and thicken, then spoon over the blueberry loaf.

Simple lemon cream cheese frosting: Mix together 1 cup / 240g cream cheese, 4 tablespoons powdered sweetener plus the juice and zest of 1 lemon.

Keto lemon curd frosting: Make a batch of sugar free lemon curd and cool in the fridge. Beat ½ cup / 120ml of heavy whipping cream until stiff and fold into the lemon curd.

Variations

Coconut flour blueberry bread: Use 1 cup or 120 grams of coconut flour. (Note that I haven't tried this myself yet.)

Dairy free blueberry loaf: Use coconut oil instead of the butter and replace the sour cream with either coconut yoghurt or coconut milk (from a can).

Not keen on lemon? Simply replace the lemon juice with almond milk and add 2 teaspoon of vanilla extract.

Storage

Refrigerator: Store keto blueberry bread in an airtight container in the fridge for up to 4 days.

Freezer: Alternatively, slice and freeze for up to 3 months. I like to put pieces of parchment paper between the slices so they don't stick.

This way, you can defrost one slice at a time as needed.

More Sugar Free Sweet Bread Recipes

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