This keto blueberry bread is topped with a lemon glaze. It is low carb, keto-friendly and an easy quick bread recipe that doesn’t even need a mixer.
I love quick bread recipes. Just mix a few ingredients together and into the oven it goes and the outcome is a delicious, fluffy cake bread.
This is keto version of classic blueberry bread made with almond flour, coconut flour, and sugar alternative. It’s just as easy to make and I love the fresh blueberry flavor. I like to add a simple glaze on top – you can serve it for breakfast or as a snack cake.
Ingredients
- large eggs
- butter
- heavy cream
- vanilla extract
- superfine almond flour
- coconut flour
- baking powder
- erythritol
- blueberries
This recipe has almond flour and coconut flour. I prefer almond flour as a flour substitute. However, coconut flour is also needed to give this bread height and fluffiness.
I like my blueberry bread packed with blueberries. However, you can reduce the amount of blueberries used if you wish to cut the carb count further.
If you prefer muffins, I also have keto lemon blueberry muffins you might like, too.
How to Make Keto Blueberry Bread
- First, whisk together all the liquid ingredients in one bowl.
- In a separate bowl, whisk the dry ingredients.
- Add the dry ingredients to the wet ingredients and whisk until completely combined.
- Gently fold in the blueberries.
- Pour the batter into a loaf pan and bake the bread for about 45 minutes or until done.
The glaze comes together in just a few minutes. Fresh lemon juice, heavy cream and powdered erythritol are whisked together until smooth. The glaze is quite sweet so I prefer to just drizzle it over the bread rather than cover it completely.
Storage Tips
You can store this keto blueberry bread at room temperature for a few days or keep it in the fridge for a few days longer.
I haven’t tried freezing it, but it should freeze well wrapped in plastic wrap and stored in an airtight container.
More Keto Bread Recipes
Looking for more easy keto-friendly sweet bread recipes to bake? I’ve also made:
Keto Blueberry Bread
Ingredients
- 4 large eggs
- 3 tbsp unsalted butter melted
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 2 cups superfine almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/2 cup erythritol
- 1 cup blueberries
Lemon glaze
- 1 tbsp fresh lemon juice
- 1 tbsp heavy cream
- 4 tbsp powdered erythritol or more as needed
Instructions
- Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- In a large bowl add the eggs, butter, heavy cream, vanilla extract. Whisk until smooth.
- In a separate bowl, add almond flour, coconut flour, baking powder, erythritol. Whisk until evenly combined.
- Pour dry ingredients into wet ingredient bowl. Whisk until completely mixed. The batter will initially be a little runny but will thicken up after a minute or two.
- Fold blueberries into the batter.
- Add batter to loaf pan. Place into oven on a middle rack.
- Bake for about 45 minutes or until toothpick inserted comes out clean.
- Let bread cool before drizzling with glaze and slicing.
- To make the glaze, whisk together all ingredients. If glaze is too thin for your liking, you can add more powdered erythritol until it reaches your desired thickness. You should have enough glaze to generously drizzle over bread but not enough to completely cover the bread.
Notes
- Bread recipe adapted from Low Carb Sparks
- The bread needs a combination of almond flour and coconut flour to work, so do not leave out the coconut flour.
- You can reduce the amount of blueberries in the batter if you need to reduce carbs further.
- I use So Nourished powdered erythritol*
- I used Kirkland Signature superfine almond flour.*
- I used So Nourished erythritol sweetener granular* for the bread batter.
- You should have enough glaze to drizzle over the cake with some leftover.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from sugar alcohols
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Very good! Eaten before I could make the glaze! I cooked for one hour and it came out perfectly cooked!
I’m so glad it worked out well for you!
so good! i added a little cinnamon and also sliced almonds to the bread. Amazing!
I’m so glad you enjoyed!
I do not have any erythritol. Can I use Stevia. I have both the pure dry, liquid and Stevia Blend. The blend has eruthritol in it.
I have not tried with stevia
I tried to make this two different times and cooked it well over 45 mins @ 350 and it was still mushy on the inside both times! Super bummed out it didnt work for me and also that I wasted 4 cups of almond flour and 8 eggs ????
I’m not sure why this didn’t work out for you. I’ve made it many times and have had many readers show me their pictures of this recipe. Did you make any substitutions or changes to the recipe?
I’m allergic to nuts, I know adding more coconut flour may not work because the texture is so different, is there any alternative?
Sorry I have not tested a version without almond flour
How many slices are in the loaf at those calories and nutrition facts?
The recipe card includes this info – the recipe makes 11 slices and one slice is a serving. Hope that helps!
OMG amazing!!!! I put some fresh grated lemon rind into the batter as well, I love lemons and had fresh picked ones from my moms tree. Baked for almost an hour Because at 45 minutes it was still mushy so it’s darker than in your photo however it tastes perfect. . Mom is diabetic so she will love being able to enjoy a full serving of this.
I’m glad you enjoyed!
Hi, lovely recipes! I was wondering if I can substitute almond flour with almond meal/ground almonds?
I know ground almonds may not be as finely ground (?) but would it weight down the batter too much or affect the baking process? Would appreciate the advice 🙂
Again,
I have not tried with almond meal but I think it would make the batter very dense.
Can I use Lakanto monk fruit sweetner instead?
I have not worked with lakanto monk fruit sweetener but I think it should work
The recipe is very good. Is there a way to find the carbs from sugar alcohol since this is important to calculate net carbs for Keto?
nutrition is provided at the end of the recipe including net carbs
So moist & delicious, my non-keto boyfriend loved it too, highly recommend!
That’s so great! So happy you both enjoyed!
This is wonderful
So happy you liked it!
I made this over the weekend and it’s incredible! Mine had to bake a little longer (10 minutes) but that was no biggie! The husband isn’t keto and he said you’d never know it was low carb! Score! It’s an amazing breakfast or dessert, thank you!!
I love it when people don’t even realize it is keto! So glad you enjoyed!