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This keto blueberry bread recipe is light, bright, and perfect for spring and summer when the blueberries are juicy! It came about because readers have been asking me if my popular keto blueberry muffins can be made into a loaf. So, of course I had to try it… and it turned out amazing! I just added some lemon zest to the batter and a lemon glaze on top, because keto lemon blueberry bread sounded pretty great.
I don’t know about you, but keto sweet bread recipes always remind me of the coffee shop. This almond flour blueberry bread is no exception. In fact, it’s pretty incredible with a cup of bulletproof coffee.
But make no mistake, blueberry keto bread is not only for breakfast – it’s just as good for an afternoon treat or a dessert at the end of the day!
Calling this the best keto blueberry bread was fairly easy, because so many readers have already made and loved the muffins that it was based upon. And once you try a bite, you’ll understand!
How To Make Keto Blueberry Bread
My homemade keto blueberry bread couldn’t be easier to make! You need just one bowl (minus the glaze) and six simple steps:
- Mix dry ingredients. In a large bowl, stir together almond flour, Besti Monk Fruit Allulose blend, baking powder, xanthan gum, and sea salt.
- Add wet ingredients. Stir in almond milk, melted butter, eggs, and vanilla, until smooth. Stir in lemon zest (no juice!) and fold in blueberries.
TIP: Stir in the eggs and almond milk before adding the melted butter, so that any temperature changes don’t shock the butter. Room temperature eggs are even better.
- Transfer batter to a lined loaf pan. Smooth out the top.
TIP: The batter will be somewhat thick, not pourable, which is normal. You’ll want to round the top slightly before baking since it only rises a little.
- Bake the almond flour lemon blueberry bread. Bake for 40 minutes first, then tent with foil and bake another 10-15 minutes, or until a toothpick comes out clean.
TIP: Let the bread cool before adding glaze. Otherwise, it can soak into the warm bread.
- Make blueberry lemon bread keto glaze. In a small bowl, whisk together lemon juice and powdered Besti monk fruit sweetener.
TIP: You can adjust consistency of the glaze by adding more sweetener if it’s too thin or more lemon juice if it’s too thick.
- Drizzle lemon glaze over the bread. You can add as much or as little as you like. The recipe makes a generous amount!
Is Blueberry Keto Bread Healthy?
Yes, this lemon blueberry bread with almond flour is healthy and low carb – just 4 grams net carbs per slice. It’s made with wholesome ingredients like almond flour, eggs, blueberries, and my very own Besti natural sugar-free sweetener! (Read more about it in my keto sweeteners guide.)
Can I Use Coconut Flour?
No, sorry, coconut flour won’t work for this recipe. You’d have to change too many other things to make it work.
If you are nut-free, you might try grinding up sesame seeds in a food processor, or sunflower seed flour, to replace the almond flour. You’d also want to replace the almond milk with coconut milk beverage (the liquid kind in a carton, not the thick kind in a can!).
I do have a coconut flour bread recipe here that you might like, but it isn’t sweet. Alternatively, coconut flour blueberry muffins might be a more appropriate replacement.
Can I Use Frozen Blueberries?
Yes, you can! Just be sure to add them to the batter while they are frozen. Do not thaw them first, which would make your almond flour blueberry bread too soggy.
How To Store Almond Flour Blueberry Bread
Store keto lemon blueberry bread in an airtight container. It will last in the pantry for 2-3 days, or better yet, in the refrigerator for 3-5 days.
How To Freeze Keto Lemon Blueberry Bread
Keto blueberry lemon bread isn’t made with any preservatives, so if you won’t eat it within a few days, it can be stored in an airtight container in the freezer for 2-3 months.
Let thaw to room temperature on the counter or in the fridge. If desired, you can reheat it slightly in the microwave or oven.
More Keto Sweet Bread Recipes
If you like sugar-free quick breads like this one, here are a few more to try:
- Keto Banana Bread – Banana bread CAN be low carb and you’ll believe it once you try it!
- Low Carb Pumpkin Bread – A fall staple, but I love to make it all year long. Moist, dense, and slightly sweet.
- Blueberry Zucchini Bread – Very similar to this keto blueberry bread recipe, but adding zucchini sneaks in a veggie.
- Keto Cornbread – Just lightly sweet, and you won’t believe how much it tastes like the real thing, thanks to a secret ingredient.
Tools To Make Easy Keto Blueberry Bread
Tap the links below to see the items used to make this recipe.
- Loaf Pan – This is the pan I recommend for keto quick breads. It won’t stick if any batter gets outside the parchment paper, it’s the perfect size for this recipe, and it’s made in the USA.
- Lemon Zester – You won’t miss any zest with this zester. Perfect for any citrus and definitely the lemon zest in this keto lemon blueberry bread! If you want longer pieces of zest like I have pictured on top of the bread, get a zester like this. But that’s mostly for appearance – you’ll want the smaller pieces inside the batter.
Almond Flour Keto Blueberry Bread Recipe
Almond Flour Keto Blueberry Bread Recipe
Keto lemon blueberry bread is like a low carb blueberry muffin loaf! With just 10 minutes prep in ONE BOWL, almond flour blueberry bread tastes just like the coffee shop, right at home.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.
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In a large bowl, stir together the dry ingredients - almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
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Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
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Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
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Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.
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In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.
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Recipe Notes
Serving size: 1 slice, between 1/2" and 3/4" thick, or 1/12 entire loaf
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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148 Comments
Missy
1First pure almond flour bread I’ve made and have to say so happy with the results. I didn’t have your allulose brand so used what I already had and turned out great. I probably could have cooked it a bit longer to make it a bit more fluffy rather than a bit soft. Really satisfied my craving.
Melissa
1Delicious! I didn’t have xanthan gum but it still turned out beautifully.
Kathy Grant
0This came out very good! I did not have enough blueberries to make the whole thing so I made a mini version and me and my spouse devoured it for breakfast! The lemon glaze was a nice topper.
Hope
0This is absolutely wonderful!
Pat
0This turned out like a regular cake! I doubled recipe ( 2 loaves), added 2 more eggs cos wanted more protein, kept milk same 1/3 cup ( used macademia instead of almond), defrosted blueberries and drained liquid. Did half erythritol/ monk.Because i added extra eggs i did beat whites separately..
Baked 50 minutes w. no tent. Absolutely delish! Did not glaze as felt it was already too sweet.
Next time i will use 1/4 erythritol /monk fruit as i found too sweet but others found it perfect half.
Question- would allulose be superior to erythritol?
Looking forward to trying other recipes..
Wholesome Yum D
0Hi Pat, I recommend using Besti Monkfruit Allulose Blend.
Kathy
0My husband and I loved this recipe! I didn’t have xanthan gum so left out. We love scones and my husband said it seemed like a scone bread! Only baked 35 min in convection oven at 350.
Ruth
0I am going to try making this in an 8×8 pan,…I know I will bake it for less time… I like all the crust and
less bread…kinda like a blue berry buckle…will get back..
Michele
0Didn’t see the measurements!!
Wholesome Yum A
0Hi Michele, you should be able to access the recipe card directly from the top of the page using the “jump to recipe” button. If you still cannot see the measurements, you may be viewing the page in reader mode, which cuts off some of the recipe information.
Terri
0Love the recipe- having an issue with the inside not being fully cooked and the outside being over cooked. Any suggestions?
Wholesome Yum A
0Hi Terri, you can lower the temperature in your oven and cook for longer, or try tenting the top of the loaf with foil and increasing the bake time.
Cheryl Stephen
0I decided to bake this in my bread machine and because some people had said it came out runny I added a tablespoon of coconut flour. I mixed everything as per instructions and then put my bread machine on the cake setting. It took my machine about 60 minutes. I did not have to do the foil tent or the parchment paper as once it cooled for about 10 minutes it popped out easily. It came out moist. I let it sit another 10 minutes then glazed it.
Elaine
0How can I make this bread where it is not so dense?
Wholesome Yum D
0Hi Elaine, Maybe you would be more interested in my coconut flour blueberry muffins.
Michele
0Soooooo good!! The texture is spot on. I love how easy it was to make. My new favorite 😋
Arieli
0Hi. Can you clarify how to use frozen blueberries for this recipe pls? In one response in the comments, you wrote to add it in while frozen but in another comment, you wrote to thaw and drain them first. I have 2 bags of frozen blueberries to use up! Recipe looks delicious
Wholesome Yum D
0Hi Arieli, In the post, you will find the instructions on using frozen berries. I suggested an alternative to that reader because they had an issue when baking.
Elizabeth Garcia
0It’s kinda cheating to call this a one-bowl recipe when the ingredients include melted butter… which requires a bowl. I melted my butter in the microwave, and then used that same bowl to mix the wet ingredients before adding to the dry ingredients. IMHO that’s an important step. Still an easy recipe and very yummy. I made mine in a muffin pan (with liners) which cut the baking time to about 20 min.
Angus Cassells
0Can I use straight Allulose in place of the blend?
Wholesome Yum D
0Hi Angus, I recommend using my sweetener conversion chart to make sure you are using the correct amount.
Joseph
0Can these recipes be used on bread machines?
Wholesome Yum D
0Hi Joseph, I have never attempted this recipe in a bread machine.
Joseph
0Recipe looks great but would substitute raspberries for the blueberries. Q? No need for instant yeast?
Wholesome Yum D
1Hi Joseph, Yes you could substitute the blueberries and no you do not need to use instant yeast.
Marilyn
0This is delicious! I had {brand redacted} sugar so I used it for the icing. I also cut the slices in half to make it less calories and carbs.
Patty
0Can you use almond flour instead?
Wholesome Yum D
0Hi Patty, This recipe does include almond flour.
Carrie Ellinwood
0This is the absolute best keto bread treat that I have ever tried!!! I backed off on the sugar a little bit and added a generous baking powder portion and I cannot tell it from my grandmother’s blueberry muffins that are not keto. Love it.
Maria
0This recipe is so easy and absolutely delicious!!
Denise
0Made it, extremely easy. Tasted as good as it looked!
Karey
0I’ve read all the comments in your blueberry breads. All I have around are dried blueberries (and frozen). I’d like to try dried ones. Wondering if I should soak them a bit first, or just put in the bread. Have you tried dried fruits in your breads/muffins?
Wholesome Yum D
0Hi Karey, I have never tried dried fruit in my bread. I would love to hear about your experience if you do try it! Check the package for added sugar; only unsweetened dried blueberries would be low carb.
David
0Wow – my new favorite quick bread. I’ve made it twice now and still can’t believe how good it is – and filling! I’m on vacation now and brought one each of your banana bread (had metric measurement issues as you know), pumpkin bread and this blueberry bread. All three are good, but this blueberry one is great. Thanks Maya for sharing your recipes. You make keto easy!
Jeannie
0This recipe is so easy and absolutely delicious!! I’m lactose intolerant, so instead of butter , I used olive oil , best blueberry bread ever ❤️
Tanya
0Flavour was excellent! I used fresh blueberries but the loaf came out very ‘wet’ Any suggestions?
Wholesome Yum M
0Hi Tanya, Next time you make it try tossing your blueberries in a little coconut flour before baking. This will help to remove any excess moisture.
Kim ucchino
0Can I make this in the bread maker?
Wholesome Yum M
0Hi Kim, This blueberry bread recipe doesn’t work in a bread maker, but fortunately, it does come together really quickly when made by hand or with a stand mixer. Enjoy!
Crystal
0What to do if it isn’t cooked through when done with all steps?
Wholesome Yum M
0Hi Crystal, Bake times are guidelines. All ovens are different and can run a little hotter or colder than mine. Please keep your bread in the oven until it is cooked through. Do the toothpick test to make sure it is done before removing it from the oven. I hope this helps.
Olga Molina
0Hello Maya, thanks in advance for your incredible recipes, at home we are trying them and enjoying them. I would like to ask you a question, the amounts of the recipe are adjusted for what height, high or low? If it is adjusted for a low height that should I change it for a height greater than 2500 meters above sea level. Thanks a lot.
Wholesome Yum M
0Hi Olga, The recipes are developed and tested at sea level. The oven temp and cooking time will need to be adjusted if you baking at a high altitude.
Rita
0Hi Olga,
I live at over 7,000 feet and bake all of Maya’s recipes the way they are written. There’s no wheat flour to worry about, so baking is a snap, even at this altitude. I’ve never had a problem baking a KETO recipe the way it’s written, yay! This one is just delicious and I baked it in my countertop oven.
Susan
0I love this recipe, and have been making it for a couple of years. I can say the added Xanthan Gum seems to make a big difference- the consistency is much better, also, I’ve tried making this with frozen blues and it was so wet no one would eat it. (apart from me!)
Katherine
0I haven’t made the recipe, Can I use regular milk?
Wholesome Yum M
0Hi Katherine, If you are not keto or low carb, yes, regular milk will work fine.
Paulina
0Hi
Thank you so much for all your recipes
Have been enjoying them so much! Love your book and use it all the time, as a matter of fact it’s the only one I use ( I tried dozens) For a first time I’m successful in the kitchen
I’m excited to try your products like Monk Fruit Allulose Blend but I still have in my pantry separate allulose and monk fruit
Can you tell me how I can use/ combine them to get the ratio necessary for the blueberry bread recipe ?
Wholesome Yum M
0Hi Paulina, No need to combine sweeteners, you can just use allulose. Please use the conversion calculator in my keto sweetener guide to determine how much pure allulose you will need for the recipe.
Shanna
0This recipe was delicious! It was similar to blueberry zucchini bread, but easier to make. I can’t decide which one I like best.
Deb
0Smells delightful, looks beautiful, tastes heavenly!! This is a huge success… thank you!
Wendy
0Hi Maya. I made the almond flour blueberry bread but it turned out dry. Any ideas as to why?
Wholesome Yum M
0Hi Wendy, Oh no! I’m sorry the recipe didn’t turn out as expected. Did you make any recipe substitutions?
Eva
0Absolutely incredible. So juicy and moist and kept very well in the fridge for a few days. Family loved it. Definitely a new favorite staple!
debi
0Is there a reason for not having baking soda in your bread recipe?
I haven’t made this recipe yet, it sounds good 🙂
Wholesome Yum M
0Hi Debi, This recipe uses baking powder instead of baking soda. Baking powder produces a neutral flavor in baked goods, where baking soda can create a bitter flavor. If you would like to experiment with baking soda, then you will likely need less baking soda (3/4 teaspoon or so). Work quickly, so the chemical reaction between acid and base is still active when you get it in the oven. Please let us know how it turns out if you make it with baking soda.
Jen
0Easy to make and delicious. I will make again for sure. Great for breakfast or dessert.
Janine Moss
0This Almond Blueberry Loaf has changed my life forever! Now I have something wonderful to offer to my friends with coffee, and I don’t feel bereft by not being able to have a treat with my coffee! Everyone I have served it to loves it and asks for the recipe.
I have baked it many times. I actually changed it a little by adding an additional 1/4 tsp of almond extract, and I don’t do the lemon part. I usually put an egg white wash on top and sprinkle sliced almonds on it. Can’t have too much almond IMO!
I am wondering if it would have more ‘lift’ when baking if I separated the eggs and folded the whipped egg whites in right before baking. Even when I have extended the baking time a little, the center always seems dense and on the verge of being underdone. Have you ever tried this?
Much appreciation,
Janine M.
Wholesome Yum M
0Hi Janine, I have not experimented with separating the eggs, but feel free to give it a try! Please be sure to share your results, we would love to hear how it turns out.
Frances
0One of the best Keto treats we have made… everyone loved it!
Doh
0I tried using frozen blueberries this time, it created a hole in the middle on the top. Too much moisture?
Wholesome Yum M
0Hi Doh, Yes possibly too much moisture. It may be best to thaw your blueberries and remove the excess liquid before adding to your muffin batter.
Rosanna Ferrugio
0Hi, this recipe looks so delicious! I wanted to know if I can use frozen blueberries? I have so much of it that I need to use it up.
Wholesome Yum M
0Hi Rosanna, Yes! Frozen blueberries will bleed into the bread, turning it purple, but it will still taste delicious. Be sure to add them while still frozen (don’t thaw), or it will be too soggy.
Doh
0Thank you! Perfect recipe! I dialed back on the sweetener from 1/2 cup to 1/3 cup. Baked for 50 min. No tent needed. It turned out really well!
Tiffani
0OMG! This recipe is AMAZING! Just wondering if I were to bake them as regular sized muffins, would the bake time be the same? Or do you suggest following the bake time of the Blueberry Muffins recipe?
Wholesome Yum M
0Hi Tiffani, Yes, please bake according to the instructions for the Blueberry Muffins with Almond Flour. Enjoy!
Ellie
0This was a huge hit with my family. Kids adored it! I haven’t really baked for ages since it’s was so easy to do store bought before Keto.
I’m enjoying being back in my kitchen! I forgot the zest and also forgot to scale up the sugar (I only had Erythritol on hand) but it was still lovely.
Only issue was it took nearly 1 hour to cook through. Not sure if the abnormally large blueberries I had affected it or not but I had one impatient husband waiting on it to come out the oven!
Wholesome Yum M
0Hi Ellie, Glad you enjoyed the recipe! It does take 55 minutes or so for the bread to cook through.
Calvina Mason
0Can I use monk fruit with erythritol because I don’t have the allulose blend.
Wholesome Yum M
0Hi Calvina, Yes, but you will get a different result. Besti Monk Fruit Allulose Blend provides a nice soft texture, whereas erythritol will give a crisp outer texture to your bread. I highly recommend you give it a try!
Elfirda
0I made it the other day. I didn’t have powdered sweetener so used granulated instead. The glaze didn’t quite work out (it came out too gritty). BUT. The bread itself is just amazing! The flavour combination works amazing. It’s moist and not super sweet. I also added some almonds on the top.
Wholesome Yum M
0Hi Elfirda, Yes, you need to use powdered sweetener for the icing. Granular sweetener doesn’t dissolve like regular sugar does.
Isaura Valencia
0Hello, the only sugar I have at home is swerve confectioners powdered and erythritol granular I was wanting to ask if I can use those instead? will it taste differently?
Wholesome Yum M
0Hi Isaura, I have not tested this recipe with that brand of sweetener, the recipe should still work, but you will not get the same tender texture as you would using Besti Monk Fruit Allulose. Keep in mind that if you use pure erythritol in your bread, you will need to increase the amount of sweetener to 3/4 cup to equal the sweetness of the Besti Monk Fruit Allulose Blend.