Keto Blueberry Lemon Bread Recipe
This Keto Blueberry Lemon Bread delivers everything you want: a moist, tender crumb that doesn’t crumble apart, pockets of bursting blueberries, and a vibrant lemon flavor that brightens each bite. Best of all, it’s completely sugar-free, gluten-free, and low in carbs, making it perfect for your keto meal plan.
Using proven keto baking techniques and carefully selected ingredients, this recipe ensures success even if you’re new to low-carb baking. Let’s dive into why this particular recipe works so beautifully within keto constraints.

Keto Blueberry Lemon Bread Recipe Overview
Baking Time and Nutrition Facts
12 Slices
30 Minutes
55 Minutes
195 Kcal
17g
6g
5g
190 Minutes
60 Minutes
Equipment Needed
- Loaf pan
- Parchment paper
- Electric mixer
- Mixing bowl
- Rubber spatula
- Measuring cups
- Wire cooling rack
- Bread knife for slicing
Keto Blueberry Lemon Bread Recipe Ingredients
Key Ingredients
- Dry Ingredients:
2 cups (224g) fine blanched almond flour
2 tablespoons (14g) coconut flour
3/4 cup (144g) granulated erythritol-monk fruit blend
1 1/2 teaspoons baking powder
1/4 teaspoon salt
- Wet Ingredients:
3 large eggs, room temperature
1/3 cup (76g) butter, melted and slightly cooled (or coconut oil for dairy-free)
1/4 cup (60g) sour cream, room temperature
2 tablespoons fresh lemon juice (from approximately 1 medium lemon)
2 tablespoons fresh lemon zest (from approximately 2 medium lemons)
1 teaspoon pure vanilla extract
- Fold-in:
1 cup (148g) fresh or frozen blueberries (if using frozen, do not thaw)
- Optional Keto Lemon Glaze:
1/4 cup (48g) powdered erythritol or allulose
1-2 tablespoons fresh lemon juice
1 teaspoon heavy cream or coconut cream
More Quick and Easy Bread Recipes
- Cottage Cheese Bread Recipe
- Moist Banana Nut Bread Recipe With Oil
- Keto Cream Cheese Almond Flour Bread
How To Make Keto Blueberry Lemon Bread
Instructions
- Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed parts of the pan. - Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined and no lumps remain. Breaking up any clumps in the almond flour is essential for a smooth texture. - Prepare the Blueberries
Take 1 teaspoon of the dry ingredient mixture and gently toss it with the blueberries in a small bowl. This crucial step helps prevent the berries from sinking to the bottom during baking. - Combine the Wet Ingredients
In a large bowl, whisk the eggs until slightly frothy. Add the melted butter, sour cream, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined. - Create Your Batter
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix – stop when you no longer see dry flour pockets. The batter will be fairly thick. - Add the Blueberries
Gently fold in the flour-coated blueberries until evenly distributed throughout the batter. Work quickly and with a light hand to prevent the batter from becoming overmixed or the berries from breaking. - Transfer to Baking Pan
Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. - Bake to Perfection
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top begins to brown too quickly, loosely tent with aluminum foil around the 30-minute mark. - Cool Properly
Allow the bread to cool in the pan for 20 minutes. This resting period is crucial for the structure to set. Then, using the parchment paper overhang, carefully lift the bread out and transfer it to a wire cooling rack to cool completely (at least 1 hour) before slicing. - Prepare Optional Glaze
If using the glaze, combine the powdered sweetener with 1 tablespoon of lemon juice and the heavy cream. Add more lemon juice as needed until you reach a pourable but not watery consistency. Drizzle over the completely cooled bread.
Why This Keto Blueberry Lemon Bread Works
Perfect Flavor Balance
The secret to this bread’s irresistible taste lies in the perfect balance of tart and sweet. Fresh lemon zest provides those essential aromatic oils that give authentic lemon flavor, while just the right amount of lemon juice adds tanginess without making the batter too acidic. The blueberries offer bursts of natural sweetness that complement the lemon perfectly.
The Keto Flour Foundation
This recipe relies primarily on fine blanched almond flour, which creates a tender crumb similar to traditional wheat flour but without the carbs. Unlike coconut flour (which can be very absorbent and sometimes yields dry results), almond flour provides a more cake-like texture with natural moisture. The small amount of coconut flour included helps absorb excess moisture from the blueberries without drying out the bread.
Moisture & Texture Solutions
The common complaint about keto baking – dryness or an “eggy” taste – is solved through careful ingredient balance. By incorporating sour cream and melted butter, this recipe achieves a rich moisture level that traditional quick breads have. The eggs provide structure while the additional fat sources ensure the bread stays tender even after cooling.
Sweetness Without Sugar
A blend of granulated erythritol and monk fruit extract offers a clean sweetness without the bitter aftertaste some keto sweeteners can have. This combination measures and bakes similarly to sugar, allowing for proper caramelization on the top and edges while maintaining a sweet-but-not-too-sweet profile that lets the fruit flavors shine.
Blueberries on Keto
While fruits are generally limited on keto, blueberries are among the lower-carb berry options (approximately 17g net carbs per cup). When distributed throughout the entire loaf, each slice contains a modest amount of berries that fit well within daily carb limits. The vibrant flavor and nutritional benefits they provide make them worth the carb investment in this special treat.
Baker’s Tips for Keto Success
Perfect Ingredient Temperature
Room temperature eggs and dairy are non-negotiable for proper emulsification. Cold ingredients will cause the melted butter to solidify, resulting in an uneven texture. If you forget to take them out ahead of time, place eggs in warm (not hot) water for 5 minutes and microwave the sour cream for 10-15 seconds.
Measuring for Success
For the most accurate results, measure your flours by weight using a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the container, which compacts the flour.
Adjusting Lemon Intensity
For even more lemon flavor, increase the zest to 3 tablespoons. The zest carries the aromatic oils and provides flavor without additional moisture or acidity that could affect the bread’s structure.
Blueberry Considerations
If using frozen blueberries, add them directly from the freezer—do not thaw. Thawed berries will release too much moisture and turn your batter purple. Wild blueberries tend to be smaller and distribute more evenly throughout the loaf.
Achieving the Perfect Texture
The most common cause of a gummy texture in keto baking is underbaking. Don’t rush the process—this bread needs the full baking time. The internal temperature should reach about 200-205°F (93-96°C) when done.
Sweetness Level
The sweetness in this recipe is moderate, letting the natural flavors shine. If you prefer a sweeter bread, you can increase the sweetener by up to 2 tablespoons without affecting the texture.
Serving Suggestions
This versatile keto bread can be enjoyed multiple ways:
- Serve a slice plain as a quick breakfast on the go
- Warm slightly and spread with a pat of butter for an indulgent treat
- Top with a dollop of whipped heavy cream for a dessert-like experience
- Pair with a hot cup of coffee or tea for an afternoon pick-me-up
- Try it toasted lightly under the broiler for a different texture experience
- For special occasions, serve with a side of keto-friendly vanilla ice cream
How To Store This Keto Blueberry Lemon Bread
Room Temperature
Store in an airtight container for up to 2 days. The moisture from the blueberries makes room temperature storage limited.
Refrigerator (Recommended)
Keep in an airtight container for up to 7 days. Allow to come to room temperature before serving, or warm briefly in the microwave (10-15 seconds) or toaster oven for the best texture.
Freezer
For longer storage, slice the completely cooled bread, place parchment paper between slices, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw individual slices at room temperature or gently warm from frozen in the microwave.
Ready To Bake ??
This Keto Blueberry Lemon Bread proves that following a low-carb lifestyle doesn’t mean giving up on delicious baked goods. With its perfect balance of bright lemon and sweet blueberries wrapped in a moist, tender crumb, it’s a recipe you’ll return to again and again. The simple techniques and readily available ingredients make it accessible for any home baker.
Whether you’re a keto veteran or just starting your low-carb journey, this bread offers a satisfying treat that keeps you on track while satisfying those bakery cravings. Give it a try and discover your new favorite keto-friendly quick bread!
Have you made this recipe? I’d love to hear about your experience in the comments below! Don’t forget to rate the recipe and share your creations on social media with #KetoBlueLemonJoy.
FAQs About Keto Blueberry Lemon Bread
1. Is blueberry lemon bread keto-friendly?
Answer: Yes, as long as it uses low-carb ingredients like almond flour, erythritol or monk fruit sweetener, and fresh or frozen blueberries in moderation. Traditional versions use sugar and wheat flour, but keto versions replace those to keep net carbs low.
2. Can I use frozen blueberries in keto lemon bread?
Answer: Absolutely. Just don’t thaw them before adding to the batter, as thawing can release excess moisture and turn the bread soggy or discolor the batter.
3. How many carbs are in a slice of keto blueberry lemon bread?
Answer: It depends on your exact ingredients and portion size, but typically one slice has around 3–5g net carbs. Be sure to calculate based on your recipe and preferred serving size.
4. What flour is best for keto blueberry lemon bread?
Answer: Blanched almond flour is the most popular choice due to its mild flavor and moist texture. Some recipes may also add a small amount of coconut flour, but adjustments to liquids are necessary.
5. Can I make keto blueberry lemon bread dairy-free?
Answer: Yes. Substitute butter with coconut oil or a vegan butter alternative, and use dairy-free yogurt or coconut cream if the recipe calls for cream cheese or yogurt.
6. Why did my keto bread sink in the middle?
Answer: This can happen if the batter was overmixed, the oven door was opened too early, or there wasn’t enough leavening. Make sure your baking powder is fresh and don’t overwork the batter.
7. Can I make keto blueberry lemon bread ahead of time?
Answer: Yes. It actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 5 days, or freeze slices for up to 2 months.
8. How do I enhance the lemon flavor in this bread?
Answer: Use fresh lemon zest along with lemon juice. You can also add a drop of lemon extract for a bolder citrus flavor without adding extra liquid.
9. What sweetener works best in keto lemon bread?
Answer: Granulated erythritol, monk fruit sweetener, or a blend of both are commonly used. Avoid liquid sweeteners unless the recipe specifically calls for them to maintain the right texture.
10. Can I add a glaze to keto blueberry lemon bread?
Answer: Yes! A simple glaze made with powdered erythritol and lemon juice adds a zesty touch and makes the bread feel extra special—without adding carbs.