I love keto recipes! This Keto Low Carb Lemon Blueberry Bread satisfies cravings for baked goods while keeping you on track. If you follow a keto or low-carb plan, giving up muffins and sweet breads can be tough—this loaf brings the bright flavors of lemon and fresh blueberries without the carbs. It’s excellent with a cup of tea or coffee for breakfast, as an afternoon treat, or a light dessert.
If you want more low-carb dessert ideas, try a simple 3 Ingredient Keto Chocolate Mousse for an easy, satisfying option.
Why this Keto Blueberry Lemon Bread is awesome
- Enjoy a baked treat while staying on track with keto or low-carb eating
- Bright lemon and juicy blueberry flavor
- Only about 15 minutes of prep for one of the easiest keto bread recipes you’ll try
Ingredients
- Almond flour — 2 cups
- Baking powder — 2 tsp
- Lemon zest from 1/4 to 1/2 lemon
- Erythritol — 1/2 cup
- Eggs — 2
- Heavy whipping cream — 1 cup
- Butter, melted and cooled — 1/4 cup
- Fresh lemon juice — 1 tablespoon
- Blueberries — 1/2 to 1 cup
How to make low carb lemon blueberry bread
Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk the eggs and heavy whipping cream together. Add the melted butter after it has cooled slightly and beat the mixture for several minutes until smooth and combined.
In a separate bowl, stir together the almond flour, baking powder, erythritol and lemon zest until evenly mixed.
Pour the dry ingredients into the wet ingredients and beat just until combined—do not overmix. Stir in 1 tablespoon of fresh lemon juice, then carefully fold in the blueberries so they remain intact and evenly distributed.
Pour the batter into a greased loaf pan and bake for 30–45 minutes, or until a toothpick or knife inserted into the center comes out clean. Baking time will vary by oven and pan size, so begin checking around 30 minutes.
Allow the loaf to cool before slicing; it’s easier to cut when fully cooled. Serve warm with a pat of butter or store in an airtight container in the refrigerator.
The combination of lemon zest, lemon juice and fresh blueberries gives this bread a lively, fresh flavor. I love saving a few berries for the last bite!
📖 Recipe
Keto Low Carb Lemon Blueberry Bread
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- Lemon zest from 1/4–1/2 lemon
- 1/2 cup erythritol
- 2 eggs
- 1 cup heavy whipping cream
- 1/4 cup melted butter, cooled
- 1 tbsp lemon juice
- 1/2–1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together eggs and heavy cream. Add cooled melted butter and beat until combined.
- In a separate bowl, mix almond flour, baking powder, erythritol and lemon zest.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the lemon juice, then fold in the blueberries gently.
- Pour batter into a greased loaf pan and bake 30–45 minutes, until a toothpick comes out clean.
- Let cool, slice and serve. Store leftovers in an airtight container in the fridge.
Nutrition
Frequently asked questions
Store at room temperature in an airtight container for up to 3 days, or refrigerate covered for up to 6 days.
No. Coconut flour behaves very differently and will not work as a direct substitute in this recipe.
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