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Easy Keto Low-Carb Lemon Blueberry Bread

This Easy Keto Low-Carb Lemon Blueberry Bread is made with almond flour, fresh fruit, and is the sweet bread for breakfast or dessert. Make them into muffins if you wish!

keto low carb lemon blueberry bread on a white plate with fresh lemons and blueberries

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

Are Blueberries Keto?

Berries like blueberries, strawberries, and raspberries have the least amount of sugar in comparison to other fruits. That makes berries perfect for a keto lifestyle. They are pretty easy to fit into macros.

fresh blueberries, almond flour, and raw eggs in separate bowls
butter, cream cheese, sweetener, baking powder, and salt in separate bowls on a flat surface
lemon juice, lemon zest, vanilla, and sour cream in separate bowls

How to Make Keto Lemon Blueberry Bread

  1. Line a loaf pan with parchment paper or grease the pan.
  2. Cream together butter, cream cheese, and sweetener .
  3. Add eggs, sour cream, vanilla extract, lemon zest, fresh lemon juice. Mix.
  4. Add dry ingredients (almond flour, salt, baking powder) to a separate bowl and stir.
  5. Add the dry ingredients to the wet ingredients. Mix.
  6. Fold in the blueberries.
  7. Pour the mix into the loaf pan.
  8. Bake.
collage photo of keto lemon blueberry bread batter in a glass mixing bowl
keto blueberry bread batter in a glass bowl

Can You Use Frozen Blueberries?

Yes you can use frozen. Do not defrost.

How to Zest a Lemon

I use this lemon zester from Amazon. You can also use a box/cheese grater. If using the zester hold it one hand and the lemon in the other. Graze the lemon over it, away from you and back and forth. You can read more about How to Zest a Lemon here.

keto lemon blueberry bread batter in a loaf pan

Can You Substitute Coconut Flour for Almond Flour?

No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.

What Sweetener to Use

I use zero calorie and zero carb monkfruit sweetener. It’s natural and doesn’t have any artificial ingredients. It measures 1:1 like refined sugar. I use the granulated sweetener, but the baking sweetener works well, too.

If you use stevia, you can follow your standard conversion calculation for how you would convert table sugar.

If you want to use table sugar, you can use the same amount noted in this recipe.

Ingredients like honey and pure maple syrup aren’t keto, but can be used in this recipe. You can use 1/2 cup honey or pure maple syrup.

a slice of keto lemon blueberry bread on a blue plate with butter

How to Make it Gluten-Free

Use gluten-free baking powder.

How Long Will the Bread Last

It will last covered in the fridge for 3-4 days.

Freezer Tips

Store the bread in the freezer tightly covered for up to 6 months. Defrost at room temperature.

More Blueberry Recipes

Healthy Blueberry Crisp
Keto Blueberry Muffins
Keto Blueberry Oatmeal
Air Fryer Blueberry Muffins

More Keto Dessert Recipes

Keto Peanut Butter Cookies
Keto Chocolate Chip Cookies
Keto Sugar Cookies
Keto Pound Cake
Keto Creme Brulee

keto low carb lemon blueberry bread on a white plate with fresh lemons and blueberries

More Keto Bread Recipes

Keto Cornbread
Keto Zucchini Bread
Keto Biscuits

keto low carb lemon blueberry bread on a white plate with fresh lemons and blueberries
Print Pin
5 from 10 votes

Easy Keto Low-Carb Lemon Blueberry Bread

This Easy Keto Low-Carb Lemon Blueberry Bread is made with almond flour, fresh fruit, and is the sweet bread for breakfast or dessert. Make them into muffins if you wish!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword healthy lemon blueberry bread, keto blueberry bread, keto lemon blueberry bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 260kcal

Ingredients

  • 4 tablespoons unsalted butter softened at room temperature
  • 3/4 cups zero calorie sweetener
  • 4 oz cream cheese softened at room temperature
  • 4 eggs room temperature
  • 1/4 cup sour cream or plain non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons grated lemon zest This amount of zest provides bold lemon flavor. If you prefer a slight lemon taste, use 1 tablespoon.
  • 2 cups blanched almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries See notes for frozen.

Instructions

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper or grease the pan.
  • Add the butter, cream cheese, and sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sweetener is smooth.
  • Add the eggs, sour cream, vanilla extract, lemon zest, fresh lemon juice. Mix.
  • Add the dry ingredients (almond flour, salt, baking powder) to a separate bowl and stir.
  • Add the dry ingredients to the wet ingredients. Mix.
  • Fold in the blueberries.
  • Pour the mix into the loaf pan.
  • Bake for 40 minutes. After 40 minutes, the top of the bread will start to brown quickly. Cover the pan with foil, loosely. Bake for an additional 10-15 minutes. Test by using a toothpick, if it returns clean the bread has finished baking.
  • Cool for 15 minutes before removing it from the pan.

Video

Notes

  • You can substitute frozen blueberries. Do not defrost.
  • You can substitute coconut oil for butter. It will impact the taste.
  • If you use stevia, you can follow your standard conversion calculation for how you would convert table sugar.
  • Use gluten-free baking powder to keep it gluten-free.
  • Feel free to make these into muffins.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 260kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Caitlin

Monday 12th of October 2020

Made this in muffin form and they came out fantastic! Thank you!

staysnatched

Monday 12th of October 2020

Yay! I'm glad you enjoyed them.

Sarah

Monday 17th of August 2020

I finally had a chance to make this and it did not disappoint. Perfect mix of lemon and blueberry. I did not have enough zest, so I added an extra tablespoon of lemon juice. The video was really helpful and the recipe was easy to follow. I think I added the foil on too soon, tho, so I will have to adjust next time.

staysnatched

Tuesday 18th of August 2020

I'm glad you enjoyed it!

Tameka

Friday 7th of August 2020

I finally had a chance to make this yummy cake! It’s so good! Yet another recipe that gets my five stars rating!

staysnatched

Sunday 9th of August 2020

Thank you! I’m glad you enjoyed it!

Linda

Saturday 4th of July 2020

Hi Brandi, I recently discovered your website and I am very impressed with the variety of recipes you have. I made the lemon blueberry loaf this morning and it is delicious! Perfect combination of lemon and blueberries. It baked up perfectly and is a big hit in my household.

staysnatched

Sunday 5th of July 2020

Thanks for sharing! I’m so glad you enjoyed it!

Shannon

Wednesday 1st of July 2020

I cussed at this when I took a bite is was so good!! I love lemon treats and this has now become #1!!

staysnatched

Thursday 2nd of July 2020

haha! Yes! I love that.