Go Back
–+ servings
keto low carb lemon blueberry bread on a white plate with fresh lemons and blueberries
Print

Healthy Lemon Blueberry Bread

This Healthy Lemon Blueberry Bread recipe is a delicious slice of sunshine! Bursting with juicy blueberries, tangy lemon flavor, and wholesome ingredients, this bread is a sugar-free treat that your taste buds will love. 
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
Author Brandi Crawford

Equipment

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.

Nutrition

Serving: 1slice | Calories: 260kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g