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 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
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.
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.
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.
The drizzle is optional. However, if you decide not to use it, increase the amount of sweetener in the cake to ⅔ cup / 120g.
For an almond flour blueberry bread, use 3 cups or 300 grams of almond flour and omit the coconut flour.
Yes. Don't thaw them first. Toss them in a little coconut flour to soak up any excess moisture before stirring into the batter.
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.
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.
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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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.
- 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.