Free Printable: Low Carb & Keto Food List
Get It Now- How To Make Keto Blueberry Bread
- Is Blueberry Keto Bread Healthy?
- Can I Use Coconut Flour?
- Can I Use Frozen Blueberries?
- How To Store Almond Flour Blueberry Bread
- How To Freeze Keto Lemon Blueberry Bread
- More Keto Sweet Bread Recipes
- Tools To Make Easy Keto Blueberry Bread
- Almond Flour Keto Blueberry Bread Recipe Recipe card
- Recipe Reviews
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
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.
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.
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.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
169 Comments
Angelique Ehat
0So so good!!! First time making it. Delicious! Instructions were perfect. I have issues with texture and it was luscious! Not too sweet. Just so YUM!
Sarah
0I am new to keto and novice baker, but am looking forward to trying some of these recipes. I was wondering if the sweetener in the blueberry bread could be omitted? Unfortunately, the only sweetener I can “tolerate” is plain old sugar. I would skip the glaze, I usually didn’t make them in my pre-keto days anyway. Thanks for the help!
Wholesome Yum M
0Hi Sarah, The recipe should still work without the sweetener, however, it may not get as golden brown on the outside as you see in the pictures. The allulose is what gives this bread such a lovely color. Have you tried Wholesome Yum Allulose? It often doesn’t cause digestive upset like other alternative sweeteners do. You can find Wholesome Yum Allulose here!
Julia
0I just have to say… I absolutely LOVE, LOVE, LOVE your recipies! I’ve tried several, my most favorite is the Keto bread. My blueberry loaf is currently in the oven and smells delish! Thank you so much for sharing your amazing recipies! ❤️
Lynn Welburn
0Hi, I made with raspberries as that’s what I had on hand and used granulated Splenda because here in Uruguay all these monkfruit and other sweeteners are not available. That being said, it turned out well and even my picky diabetic husband, who like most Uruguayans is a BIG fan of wheat flour, enjoyed it. That makes it a double winner for me!
Lyn
0Second loaf in the oven!! Super moist and flavorful! Freezes really good as well! Thanks Again Maya, a job well done!
Bonnie Harris
0This may be a silly question but would raspberries work for this instead of blueberries?
Wholesome Yum M
0Hi Bonnie, Yes, raspberries will work in this recipe too.
Caprice
0This recipe is absolutely delicious! The directions are spot on! I used erythritol and confectioners swerve. It was delicious. It probably would have been even better with Lakanto monk fruit sweetener. I definitely will be making this recipe again! Can coconut flour be used in this recipe?
Wholesome Yum M
0Hi Caprice, I’m so glad you enjoyed it! Unfortunately, coconut flour won’t work in this recipe without completely reworking the ratios. Next time I hope you decide to try it with Besti Monk Fruit Allulose Blend sweetener! It gives the bread a lovely soft texture.
Montique Whited
0Oh my, goodness. This is a homerun hit. My husband and kids can’t get enough of this bread. A loaf is definitely not enough. Thank you for sharing this terrific concoction. It’s a new family favorite.
Lyn
0Hellllllooooo Maya!!
I just popped this delicious looking dish in the oven!! Can’t wait to taste it!! Thanks again for your wonderful recipes!! I’m giving it 5 stars even though I haven’t tasted it yet. Your recipes are consistently 5 star ratings in my book!!
Deanna
0Love, love love this recipe. This is the second time I made it and it’s as good if not better! It’s the perfect Summer treat. I followed the recipe exactly and it comes out perfect every time.
Goody
0Hi, there is no measurements added to the recipe. How could I get it please? The video did not show the quantity needed.
Thank you.
Wholesome Yum M
0Hi Goody, Exact measurements are located in the recipe card, which is under the video. If you can’t see the card, you may need to turn off your browser’s ‘reader mode’ to be able to view it. I hope this helps!
April Leger
0I made this last night and it turned out delicious! I didn’t have xanthan gum, but I found the texture to be just fine without it. The lemon zest and glaze give it a wonderful lemon flavor. This is one recipeI will be repeating often! Thanks so much, Maya!
Dorene Kordal
0This turned out perfectly. It will make it easier to resist the foods I am not able to eat.
Carol
0This was great! I had company and served it with all enjoying it.
diane Marquette
0We love the taste of this bread but the bottom of the bread is a bit soggy. I even cooked the bread for an extra 20 mins. I don’t know if being up in the mountain made all of the difference. Any suggestions?
Wholesome Yum M
0Hi Diane, Are you at a higher altitude? That will change the bake time. Lower the oven temp to 325 degrees F and let your bread bake for approximately 1 hour. After an hour you can tent your bread and bake to completion. Use a toothpick to test for doneness.
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!