This low carb and keto-friendly blueberry bread is topped with a lemon glaze. It is 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.
- heavy cream
- superfine almond flour
- coconut flour
- baking powder
Regular flour is substituted with 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 together the dry ingredients.
- Add the dry ingredients into the wet and whisk until completely combined.
- Gently fold in the blueberries.
- Pour the batter into a loaf pan and bake for about 45 minutes or until done.
This easy 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.
Looking for more easy keto-friendly recipes to bake? I’ve also made keto pumpkin bread, low carb sweet butter biscuits, keto donut muffins and keto snickerdoodle muffins.
Keto Blueberry Bread
- 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
- 1 tbsp fresh lemon juice
- 1 tbsp heavy cream
- 4 tbsp powdered erythritol or more as needed
- 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.
- 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
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.