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Get It NowMy Keto Blueberry Bread Is Sweet, Fluffy, And Hard To Resist
One of the most common questions I get is whether my keto blueberry muffins can be made into a loaf. So of course I had to test it, because if there’s one thing I love, it’s a sweet slice of something cozy with my bulletproof coffee. And let me tell you, this keto blueberry bread turned out so good. Here’s why you’ll want to bake it too:
- Light, fluffy texture – This bread is soft, moist, and bakes up beautifully without being dense or gritty. Almond flour can be tricky, but the right ratio of wet to dry ingredients (plus a little xanthan gum) makes all the difference here.
- Sweet lemon glaze – I added lemon zest to the batter and a tangy glaze on top for a fresh, springy twist. It’s optional, but really takes the bread to the next level.
- Just 10 ingredients – Nothing fancy or complicated here. You might already have everything you need to whip this up.
- Perfect anytime of day – Make no mistake, blueberry keto bread isn’t just for breakfast. It’s just as good for an afternoon treat or a light dessert after dinner. I often whip it up for a brunch spread alongside my breakfast casserole or egg muffin cups.
You only need one bowl, a handful of simple ingredients, and some fresh blueberries. Grab your loaf pan and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto blueberry bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Blueberries – I usually use fresh, but frozen blueberries work too. Just make sure to add them straight from the freezer. If you let them thaw, they’ll get mushy and make the bread soggy.
- Wholesome Yum Blanched Almond Flour – This is my go-to, but if you need a nut-free option, you could try sunflower seed flour. Just swap the almond milk for coconut milk beverage. Or, skip the swaps, and make my coconut flour blueberry muffins instead.
- Besti Granulated – I use this because it keeps the bread soft and sweet without crystallizing. Other sweetener substitutes might work, but they won’t give you that same smooth texture.
- Baking Powder – Helps the bread rise and stay fluffy. Just make sure it’s fresh because old baking powder won’t give you the same lift.
- Xanthan Gum – Totally optional, but I like to add a little to help hold everything together. Almond flour can be crumbly, so this gives it a bit more structure.
- Almond Milk – I usually make my own almond milk, but any unsweetened kind from the store works just fine. Just don’t use sweetened or flavored ones, or it’ll throw off the taste.
- Unsalted Butter – Melted butter gives the keto blueberry bread a rich, buttery flavor. If you need a dairy-free option, melted coconut oil works too.
- Eggs – I always use large eggs at room temperature so they mix in more smoothly.
- Vanilla Extract – Adds warmth and brings out the flavor of the blueberries and lemon. I always reach for the real stuff when I can.
- Lemon – Since we’re using both the juice and the zest, you’ll definitely want to use a fresh lemon here. The bottled stuff won’t give you that same bright, citrusy flavor.
- Besti Powdered – This blends right into the lemon glaze without any grittiness. Other powdered sweeteners might work, but Besti makes it super smooth.
- Sea Salt
How To Make Keto Blueberry Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. Stir together the almond flour, sweetener, baking powder, xanthan gum if you’re using it, and a pinch of salt.
- Add the wet ingredients. Pour in the almond milk, melted butter, eggs, and vanilla. Stir until the batter is nice and smooth, then mix in the lemon zest. Then, fold in the blueberries.
- Transfer to the pan. Scoop the batter into your loaf pan and smooth out the top. I like to tap the pan on the counter a couple of times to even it out.
- Bake the loaf. Pop keto blueberry bread into the oven and bake until it’s golden and a toothpick comes out clean. Cover it with foil partway through if it’s browning too fast.
- Make the glaze. I just whisk lemon juice and powdered sweetener until smooth, then drizzle it over the top.
My Recipe Tips
- I like to stir in the eggs and almond milk first, then the melted butter. That way, the butter doesn’t clump if anything’s still cold. Room temp eggs help too!
- This batter is thick and not pourable, which is totally normal. I usually smooth and round the top a bit before baking since it won’t rise much on its own.
- Use the right loaf pan. This is the one I always use for keto quick breads. It’s the perfect size, nothing sticks (even when batter leaks past the parchment), and it’s made in the USA.
- If your glaze feels too runny, just add more sweetener. Too thick? A little extra lemon juice will thin it out. You’ve got flexibility here.
- I know it’s tempting, but wait until the bread cools to add the glaze. If it’s still warm, the glaze will just soak in and disappear.
- I love this zester for getting all the flavor from a lemon. If you want the longer curls like I used on top of the loaf, go for a ribbon-style zester like this. But inside the batter, smaller pieces work best.
Keto Blueberry Bread
My keto blueberry bread is soft, sweet, and bursting with berries, made with almond flour and topped with a simple lemon glaze.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line a 8×4 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, between 1/2″ and 3/4″ thick, or 1/12 entire loaf
- Tips: Check out my recipe tips above to help you get a smooth batter, a thick glossy glaze, and a perfectly baked keto blueberry bread every time.
- Store: Keep keto blueberry bread in an airtight container. It stays fresh for 2-3 days at room temp or 3-5 days in the fridge.
- Reheat: You can warm it up in the microwave or oven if you like it slightly warm.
- Freeze: Freeze in an airtight container for up to 3 months. Let it thaw on the counter or in the fridge before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Blueberry Bread
More Keto Sweet Bread Recipes
If you’re into this kind of cozy low carb treat, I’ve got more keto sweet bread recipes you’ll want to try next:
214 Comments
Coleen
0This was delicious!! I had trouble zesting the lemon and will buy the dried lemon peel next time. Thanks so much for this recipe!! Also, the lemon glaze really adds to the lemon flavor – I wouldn’t omit it.
Heather
0I haven’t tried this recipe yet, but it looks so good! 🙂 Should I use salted or unsalted butter though?
Wholesome Yum M
0Hi Heather, Unsalted butter works best. Enjoy!
Terri Brunner
0I was wondering if you can use coconut flour instead?
Maya | Wholesome Yum
0Hi Terri, No, sorry. Try these coconut flour blueberry muffins instead.
Heike Rice
0I made this yesterday afternoon. Most of it didn’t make it to today. My very picky guys both loved it. It’s super easy to make and if I had one thing to critique, it would be that it doesn’t taste enough like lemon. 😉 But even with that said, it’s definitely a keeper! Thank you for the recipe.
Colleen
0Can frozen blueberries be used?
Wholesome Yum M
0Hi Colleen, You can use frozen blueberries but they will “bleed” more than fresh berries, turning your bread purple. It will still be excellent, but if you prefer the clean look similar to the pictures, then stick with fresh berries.
Sheilah Galpin
0Can I use swerve instead of monk fruit?
Wholesome Yum M
0Hi Sheilah, Yes, that will work. Allulose will give you a soft delicate texture to your blueberry bread. If you are interested in trying it out, you can find Besti Monk Fruit Allulose Blend here.
Cassandra
0I tried this yesterday. I used 2/3 cup allulose instead of the blend (used your conversion chart), and my eggs weren’t fully room temperature yet but also weren’t ice cold.
The texture is amazing and it looks beautiful, but hubby and I find it almost bitter and not at all sweet enough. Any ideas? Everything else I followed perfectly and I always use Kirkland brand blanched almond flour. I really wanted this to turn out! Everything else I make from your site turns out GREAT, like your coconut flour sugar cookies and the psyllium husk easy bread. I always use the sweetener amounts or conversions for them without issue so I am baffled.
Thanks in advance!
Wholesome Yum M
0Hi Cassandra, Allulose doesn’t have any aftertaste or cooling effect, so it shouldn’t be the sweetener. Did you include the lemon zest? It’s crucial that you only use the zest and not the pith, which is very bitter.
Brenda
0Made this today as I need to get back on my low carb plan. This is delicious. The texture is great – better than other blueberry lemon bread attempts with other recipes. I had monkfruit sweetener of another brand but just ordered yours. My current brand has Erythritol so the icing is a bit cooling – not a fan of that and I’m sure my next attempt with the besti brand will make it even better. Thank you for this recipe. I know I can always trust to find a great recipe on your site. Thank you for sharing your wonderful recipes.
Carol
0I have developed an egg allergy. What egg replacer would you suggest for the bread? I know applesauce would up the carbs but I would be willing to try it. I think Flax eggs wouldn’t work as well? Any other suggestions? I also have Bob’s Red Mill egg replacer.
Wholesome Yum M
0Hi Carol, I think the best replacement is to make a flax egg. The egg replacement product you have is really high in carbs and I don’t recommend using it if your goal is low carb or keto.
Carri
0I made this blueberry Almond Bread today. First time I’ve ever baked with almond flour. Wow, it turned out pretty! It looks just like regular sweet bread. My husband and I enjoyed it. I put it in the frig and want to see what the consistency is like tomorrow when it’s cold. Does it get firmer? It satisfied my craving for something bread like and sweet. Next bread I will make is your Banana bread. Loves nuts! Thank you for all your wonderful recipes!
Sarah M
0Can I use this recipe with the extra large muffin tins??? My loaf pan disappeared in my move along with my other pans.
Wholesome Yum M
0Hi Sarah, Yes, this bread will bake up fine in muffin tins, or you can use this recipe for Almond Flour Blueberry Muffins.
Kimberly Woods
0Can I substitute heavy cream for the almond milk?
Wholesome Yum M
0Hi Kimberly, Yes. It will change the macros of the recipe, but you can use heavy cream.
Britney
0Hello, I don’t have the monk fruit blend. Is there something else that would work instead?
Maya | Wholesome Yum
0Hi Britney, Yes, another sweetener would work 🙂 – just use the sweetener conversion calculator here. But the monk fruit allulose blend creates the most soft, moist texture, so I hope you’ll get the chance to try it out. You can get it here if you decide to give it a try.
Cat
0I don’t have any xanthan gum – can Inreplace it with something else? I see we can omit it but how does that affect the loaf? Have you had it without?
Wholesome Yum M
0Hi Cat, Xanthan gum behaves a bit like gluten in recipes. It prevents low carb bread from becoming crumbly and gives a bit of elasticity to it. It is not necessary, but if you have it on hand, I recommend using it.
Cynta
0Thanks for sharing your recipe. We are pretty new to the keto diet and haven’t tried a lot of the different sugars. We do have Pyure. I am wondering if that would work well in this recipe since we’re not able to find the listed sugar right now. If so, how much would I need to use? From the reviews, I know your recipe as is will be delicious. Thanks.
Wholesome Yum M
0Hi Cynta, Please check with the sweetener manufacturer before you proceed. If your baking sweetener is 1:1 with sugar, then you should be able to use it in this recipe, otherwise, I don’t believe it will work. I highly recommend using the Monk Fruit Allulose blend, it gives a fantastic sweetness and texture to this bread!
Abbie
0Could you use erythritol as the sweetner?
Wholesome Yum M
0Hi Abbie, Yes you can use erythritol, however it will change the final product slightly. The erythritol will give this bread a more substantial, crispier outside crust. It will still be delicious. Allulose will give you a softer (think pound cake) like crust. If you would like to give Monk Fruit Allulose a try, you can find it here: Monk Fruit Allulose.
Ria Lomas
0Can I mix with coconut flour? If so, how much do you think I should put in? And, do I need to add more eggs? Thank you!
Wholesome Yum M
0Hi Ria, I don’t recommend mixing coconut flour in this recipe. It will give your bread a completely different texture.
Mary
0I love this recipe! I made exactly as written and thought it was fantastic. I like to eat it warm with butter.
Chris Houck
0Question: Does the Monk fruit and Allulose blend have that cooling effect like other non-sugar sweeteners out there? It is so off-putting to me that I have been declining to spend the time and money to make desserts with them, having had to throw the food out after trying it. I hope this doesn’t.
Wholesome Yum M
0Hi Chris, No, monk fruit allulose blend and allulose do not have a cooling effect. Allulose is actually a rare sugar, so it behaves much like regular white sugar. You can try the monk fruit allulose blend used in this recipe here.
Kiki
0Amazing. It turned out moist with perfect texture. I made it for my daughter and she didn’t believe it was healthy keto.
Claudia
0Hi there,
I made this recipe this morning and the only ingredient I replace was the Xanthan gum with Corn starch.
It looked like it baked just fine, tooth-pick came clean so I left it to chill then when I was about to cut it I noticed it was all runny inside. I put it back again 10 mins, same. 15 more mins and the same! Now I ended taking out of the pan and putting it on a flat baking sheet for 15 more mins to see if it finally bakes inside :/
Not sure what happened? I have made your blueberry muffins recipe millions of times and I never had an issue, this recipe is pretty similar…
Melissa
0Hi Claudia, Corn starch should not have had that effect on your bread. If it baked for a full 55 minutes and still came out of the oven runny, then I would suspect something else is going on. You may want to get an oven thermometer to verify that the temperature inside your oven is consistent with your dials (buttons).
Deb A
0This is an awesome recipe!! Easy the make and so delicious! The only thing I found to tweak was the baking time. For my gas oven at 350 it takes 65 to 70 minutes to completely bake. I did the “tent” after 40 mins, but then removed it for an additional 10 mins untested and the bread was perfect.
Michelle J
0This is the best keto bread recipe I have ever made. It tastes like high carb bread from a local cafe. I didn’t even put the glaze on it! One thing to note: I live at 4500 feet. I baked it about 8 minutes less than the recipe called for in a dark coated bread pan. The crust was a nice dark brown.
Rebecca
0Can you use regular milk?
Maya | Wholesome Yum
0Hi Rebecca, Yes, it would work, but would increase the carb count.
Mike
0I just made this and found it to be delicious with my afternoon coffee, there is a subtle mix a flavours with the lemon glaze.
I found the recipe easy to do and will do some experimenting without the berries and lemon.
Thank you!
Carri
0I tried your coconut flour blueberry muffins and found them not sweet enough for a muffin. Adding this sweet glaze on this new version sounds like it will do the trick. Thanks for all your experiments and recipes for us to try! Some people are gaining weight during the current situation, but we aren’t! We’re losing; thanks to eating low carb in spite of everything.
Diane L
0Hi,
Have you ever tried this with fresh blackberries? Do you think it would work??
Thanks!
Wholesome Yum M
0Hi Diane, Blackberries would definitely stain the bread purple, but as long as you aren’t afraid of a little color, I think it will still turn out.
Eman Hamdan
0I loved your 90 second strawberry shortcake microwave recipe because I found it to be spongy (by combining the almond flour with the coconut flour). How would I tweak the recipe so it uses both types of flour?
Thanks!!
Wholesome Yum M
0Hi Eman, The spongy texture actually comes from cooking the shortcake in the microwave, it’s not actually the almond flour, coconut flour combination.
Sandra
0Perfect with a cup of teas. I couldn’t wait to slice it up, so I didn’t add the icing. It was perfectly sweet without it. I’ll make this again. Thank you.
Wilhelmina
0Made a loaf of this to have for breakfast this morning and I am totally impressed! So yummy!
Nart
0Really delicious. Perfect for breakfast and as a snack!
Carrie Robinson
0Pass me a slice, please! This looks amazing. 🙂
Diana Reis
0This is so good. Hard to believe it is keto. Totally hits the spot for those cravings.
Irina
0This blueberry bread sounds so healthy! And I love even the distribution of berries. Cannot wait to try this out!
Bintu | Recipes From A Pantry
0This blueberry bread sounds so moist and delicious. I love how juicy blueberries are and can’t wait to try this bread. I love that this is keto too!