Keto Blueberry Bread

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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.

keto blueberry bread topped with lemon icing sliced open

This easy low carb 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!

🌟 Why You'll Love This Recipe

Zingy lemon flavor
Fluffy, soft texture
Easy - Only 10 minutes prep
Grain free and gluten free
Keto friendly and sugar free- only 4.1 grams of net carbs per slice

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Top tip
FAQ
Alternative toppings
Variations
Storage
Related recipes
Recipe

Ingredients

Here are the ingredients you'll need:

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.

egg yolks mixed with sweetener and butter and an electric mixer

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.

almond flour batter and blueberries in a bowl with a spatula

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.

cake batter in a rectangular loaf pan lined with parchment paper

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.

Top tip

As with all keto bread, check after 40 minutes of baking. Once it is golden on top, loosely cover it with aluminium foil to prevent over-browning.

FAQ

Are blueberries keto?

Yes. Blueberries are low in net carbs and contain high amounts of vitamin C. I have many keto blueberry recipes on my website, such as blueberry muffins or blueberry scones.

Do I have to add the lemon drizzle?

The drizzle is optional. However, if you decide not to use it, increase the amount of sweetener in the cake to ⅔ cup / 120g.

Can I use just almond flour?

For an almond flour blueberry bread, use 3 cups or 300 grams of almond flour and omit the coconut flour.

Does it work with frozen blueberries?

Yes. Don't thaw them first. Toss them in a little coconut flour to soak up any excess moisture before stirring into the batter.

Alternative toppings

Keto blueberry bread 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.

Blueberry loaf topped with sugar free lemon drizzle

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.

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.

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