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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!).
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.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
In a large bowl, stir together the dry ingredients - almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
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.
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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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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