This keto blueberry bread is so moist and fluffy! It's made with almond flour and coconut flour, which makes it gluten free and grain free. We all loved the zesty lemon sponge and the fruity blueberry bursts. For some extra wow, top this low carb blueberry bread with a zingy sugar free lemon drizzle!
Let me tell you, this easy keto lemon blueberry bread is a reason to jump out of bed in the morning! I had it for breakfast today and it totally tastes of summer. It's zingy, fruity and simply happiness-inducing.
I used my Keto Lemon Pound Cake as the base for this recipe and changed it up to turn it into a sweet bread. Seriously, one of the best things about baking is to play around with recipes. I still can't believe I get to do this for a living.
What's the difference between a keto blueberry lemon bread and a blueberry loaf cake, you may ask? It's the amount of sweetener - I'm using less here than I would in a full-blown cake. In a way, you could also think of this recipe as a low carb blueberry muffin loaf: gently sweet, fruity-fresh and surprisingly light.
Can I eat blueberries on keto?
Yes, blueberries are a good choice of fruit when you're on a keto diet. Berries are low in net carbs, bursting with antioxidants and contain high amounts of vitamin C. Read this article to find out all about the health benefits of blueberries! (And did I tell you that the net carb count per generous slice of blueberry bread is just 4.1g?)
I have a bunch of low carb recipes with blueberries on my website - such as these Keto Blueberry Scones or these Low Carb Keto Blueberry Muffins. To find all recipes with blueberries, simply type "blueberry" into the recipe search box at the top of each page.
Now, let's get straight to the recipe. It is so easy to make!
Ingredients for keto blueberry loaf
Here's a little about the ingredients you need for this almond flour blueberry bread recipe:
- Almond flour: Both ground almonds and fine almond flour work
- Coconut flour: Added here because the combination of the two flours makes cakes super fluffy and very like traditional wheat based cakes
- Eggs: Should be 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
- Baking powder
- Low carb sweetener: I used an erythritol / monk fruit mix that is a 1:1 sugar replacement.
- Lemon: Get an unwaxed variety so you can grate and use the zest, it does wonders for flavour.
- Blueberries: I used fresh blueberries. If you want to use frozen blueberries, don't thaw them first. Toss them in a little coconut flour to soak up any excess moisture before stirring into the batter.
How to make keto blueberry bread
Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form. Take your time with this - about 2 minutes. Set aside.
In a second large mixing bowl, add the egg yolks and the melted, cooled butter. (I melted my butter in the microwave for 1 minute and let it cool for 2 minutes.) Whisk with an electric mixer to combine. Then whisk through the sour cream and lemon juice.
Stir together all dry ingredients in a third mixing bowl - almond flour, coconut flour, baking powder, monk fruit sweetener and baking powder. Also add in the lemon zest.
Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.
From now on, you don't need the mixer any more. Fold the remaining ½ of egg whites through the batter until smooth using a spatula. Don’t over-mix or you will deflate the eggs.
Be sure to taste the batter at this point so you can adjust the sweetener if necessary. I've made this keto blueberry loaf only gently sweet. Option to add more lemon juice and zest here as well to taste.
Last, fold in the blueberries.
Fill the batter into the loaf pan and level with a spatula.
Bake in the oven for about 65 - 70 minutes on the middle shelf until golden and you can insert and remove a skewer without crumbs sticking. Check the keto blueberry bread after 40 minutes. Once it is sufficiently browned on top, loosely place aluminium foil over the top to prevent it from burning.
Let the loaf cool completely before adding the sugar free lemon icing.
The lemon drizzle is super simple - just stir together powdered sweetener and lemon juice. Either spoon it over the cake or put it in a ziploc bag and snip of a corner, then squeeze onto the top of the loaf.
Note - the drizzle is totally optional. However, if you decide not to use it, you may want to increase the amount of sweetener in the cake to ⅔ cup / 120g.
The sugar free lemon drizzle is super easy and quick to make. However, life is all about variety, so here are a few more topping ideas for your keto lemon blueberry bread:
Lemon glaze: Combine 4 tablespoon melted butter, 4 tablespoon heavy cream, 4 tablespoon powdered sweetener and the juice of 1 lemon. Let the glaze cool. Once it has thickened enough, spoon over the blueberry loaf.
Simple lemon cream cheese frosting: Mix together 1 cup / 240g cream cheese, 4 tablespoon powdered sweetener plus juice and zest of 1 lemon. Spread over the top of the blueberry bread.
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.
Low carb blueberry bread variations
The combination of almond flour and coconut flour produces wonderfully fluffy cakes, that's why it is often used in keto recipes. However, it is possible to use either one or the other.
Almond flour blueberry bread: Replace the ½ cup of coconut flour with an additional cup / 200g almond flour.
Coconut flour blueberry bread: Use 1 cup coconut flour and increase the amount of eggs to 6. (Note that I haven't tried this myself yet, but I'm pretty confident these amounts will work well.)
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.
Store this almond flour blueberry bread in an airtight container in the fridge for up to 4 days. Alternatively, slice and freeze for up to 3 months. This way, you can defrost one slice at a time as needed.
More keto sweet bread recipes
Low Carb Sugar Free Banana Bread - Yes, it's possible to make low carb banana bread with REAL banana! It's all about the right amount and you don't need any banana extract. I am so proud of this recipe and it has tons of 5 star reviews. Don't miss this one!
Keto Cinnamon Bread - It's all about the lush cinnamon "sugar" swirl with this low carb cinnamon bread! Makes a delicious breakfast loaf.
Low Carb Keto Zucchini Bread - Got some zucchini that need using up? Here's a simple sugar free keto bread that's moist, fluffy and aromatic.
Keto Orange Cake - This keto loaf cake with almond flour uses whole oranges, skins and all! It is super fragrant and we love it as a breakfast or weekend brunch treat.
Tried this recipe? Give it a star rating below!
Keto Blueberry Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- full size loaf pan (9x5 inch)
- 5 eggs large, separated, room temperature
- ½ cup / 114g butter melted, then cooled
- ½ cup / 115g sour cream room temperature
- 1 lemon 3 tablespoon lemon juice and zest of 1 lemon
- 2 cup / 200g almond flour
- ⅓ cup / 40g coconut flour
- ½ cup / 100g granulated sweetener
- 3 teaspoon baking powder
- ¾ cup / 120g fresh blueberries
- 4 tbsp powdered sweetener
- 2 tbsp lemon juice
- Preheat the oven to 180C / 350F and line a loaf pan with parchment paper.
- Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form. Take your time with this - about 2 minutes. Set aside.
- In a second large mixing bowl, add the egg yolks and the melted, cooled butter. (I melted my butter in the microwave for 1 minute and let it cool for 2 minutes.) Whisk with an electric mixer to combine. Then whisk through the sour cream and lemon juice.
- Stir together all dry ingredients in a third mixing bowl. Also add in the lemon zest.
- Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.
- Fold the remaining ½ of egg whites through the batter until smooth using a spatula. Don’t over-mix or you will deflate the eggs. Last, fold in the blueberries.
- Fill the batter into the loaf pan and level with a spatula.
- Bake in the oven for about 65 - 70 minutes on the middle shelf until golden and you can insert and remove a skewer without crumbs sticking. Check the keto blueberry bread after 40 minutes. Once it is sufficiently browned on top, loosely place aluminium foil over the top to prevent it from burning.
- To make the lemon icing, mix the lemon juice with powdered sweetener. Drizzle over the fully cooled cake.
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