This keto coconut flour blueberry bread is a moist, tender, lemon loaf that is bursting with juicy blueberries and finished with a sweet sugar-free lemon glaze.
It is the kind of low-carb treat that feels special enough for brunch, yet simple enough to enjoy with a cup of coffee during the week.
If you love the bright combination of blueberries and lemon, this recipe is such a treat.
The coconut flour keeps it gluten-free and nut-free, while the cream cheese, butter, sour cream, and eggs help create a soft, rich texture that works beautifully in keto baking.
And because this loaf is completely sugar-free, low-carb, and gluten-free, you can enjoy a slice without stepping away from your keto lifestyle.
This recipe was inspired by my keto almond flour blueberry bread that is quite popular. This version uses coconut flour for those who prefer baking with this grain-free alternative.
If you enjoy baking with coconut flour, be sure to explore our collection of keto coconut flour recipes where you'll find plenty of low-carb, gluten-free treats to try next.
And don't forget to visit our keto bread page, where you have access to our entire collection of low-carb cakes.
Why This Keto Coconut Flour Blueberry Bread Recipe Works
- Made entirely with coconut flour: This is a great option for those who need a nut-free keto bread recipe.
- Moist and tender texture: Cream cheese, butter, sour cream, and eggs help balance the absorbency of coconut flour.
- Bright lemon flavor: Lemon extract, fresh zest, and a sugar-free lemon glaze give this bread a fresh bakery-style finish.
- Bursting with blueberries: Fresh or frozen blueberries add natural sweetness and color in every slice.
- Low-carb and gluten-free: It delivers the flavor of a classic blueberry quick bread without the sugar or flour.
- Perfect for breakfast or dessert: Serve it with coffee in the morning or enjoy it as a simple keto dessert.
The Ingredients You'll Need:
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Keto-Friendly Coconut Flour Blueberry Bread
- Coconut flour
- Baking powder
- Sea salt
- Full-fat cream cheese
- Unsalted butter
- Granulated sugar substitute
- Lemon extract
- Eggs
- Full-fat sour cream
- Fresh or frozen blueberries
- Fresh lemon zest
Sugar-Free Lemon Glaze
- Sugar-free confectioners' sweetener
- Fresh lemon juice
- Heavy whipping cream
- Lemon extract
- Lemon zest
- Salt
What Makes Coconut Flour Different In Keto Baking?
Coconut flour is very different from almond flour because it absorbs a lot more moisture. This is why recipes made with coconut flour usually call for more eggs and rich ingredients like butter, cream cheese, or sour cream.
In this keto coconut flour blueberry bread, the batter will be thick and fluffy, and that is exactly what you want.
It may look different from a traditional quick bread batter, but once baked, it gives you a moist, tender loaf that slices beautifully.
How To Make Keto Coconut Flour Blueberry Bread
Start by allowing your eggs, cream cheese, and butter to come to room temperature. This step makes a big difference because it helps the ingredients blend smoothly and gives the loaf a better texture.
Preheat your oven to 350 degrees and prepare an 8x4 loaf pan by lining it with parchment paper or using a loaf liner for easy removal. You can also grease the pan well with butter before adding parchment paper.
In a medium bowl, combine the coconut flour, baking powder, and sea salt, then set it aside.
In a separate large bowl, beat the softened butter, cream cheese, sugar substitute, lemon zest, and lemon extract until the mixture is light and fluffy.
Add the eggs one at a time, scraping the bowl as needed so everything is fully combined.
Slowly add the dry ingredients to the wet mixture on a low mixing setting, scraping the bowl again to make sure the batter comes together evenly.
Once the batter is fully combined, stop using the mixer and gently fold in the sour cream and blueberries.
Be careful not to overmix at this point so the blueberries stay mostly intact and the batter does not become overworked.
Spread the thick batter into the prepared loaf pan and bake until the bread is golden and an inserted toothpick comes out clean.
Allow the bread to cool before removing it from the pan and adding the glaze.
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How To Make The Sugar-Free Lemon Glaze
While the loaf cools, make the keto lemon glaze by combining the sugar-free confectioners' sweetener, lemon juice, lemon extract, heavy whipping cream, and a small pinch of salt. Stir until smooth and fully incorporated.
Once the loaf has cooled, drizzle the glaze over the top and finish it with fresh lemon zest.
The glaze adds just the right amount of sweetness and gives this keto blueberry bread a beautiful lemon finish.
Tips For The Best Keto Blueberry Coconut Flour Bread
For the best results, make sure your butter, cream cheese, and eggs are at room temperature before starting. This helps the batter mix smoothly and prevents small lumps of cream cheese from forming.
If you are using frozen blueberries, do not thaw them first. Add them straight from the freezer and fold them in gently.
Because coconut flour is so absorbent, be sure to measure it carefully. Too much coconut flour can make the loaf dry, while the right amount gives you a soft and tender crumb.
Allow the loaf to cool before glazing. If the bread is too warm, the sugar-free lemon glaze will melt into the loaf instead of sitting nicely on top.
Fresh Blueberries vs. Frozen Blueberries
Both fresh and frozen blueberries work well in this recipe. Fresh blueberries will usually hold their shape a little better, while frozen blueberries are a great option when berries are not in season.
When using frozen blueberries, fold them in gently and bake the bread right away. Keep in mind that the blueberries do not need to thaw before folding them into the batter.
Frozen blueberries will streak the batter while fresh ones and tend to whole their shape better.
For more tips like these, check out my keto baking tips and get consistent results every time.
Storage & Freezing Tips
Store leftover keto coconut flour blueberry bread in the refrigerator for up to five days. Because this loaf contains cream cheese, sour cream, and a lemon glaze, refrigeration is best.
You can also freeze this bread for up to three weeks. For easy serving, slice the loaf first and place parchment paper between the slices before freezing.
Then you can thaw one slice at a time whenever you want a quick keto treat.
Frequently Asked Questions
This recipe was developed specifically for coconut flour, so I do not recommend swapping it one-for-one with almond flour.
Coconut flour absorbs much more liquid than almond flour, so changing the flour would require adjusting the eggs and other wet ingredients.
The good news is that I already have a keto blueberry almond flour bread recipe you can confidently use.
Yes, frozen blueberries work well in this recipe. Add them straight from the freezer, no need to defrost them. Just fold them into the batter gently.
Yes, this keto blueberry bread is tree nut-free since it uses coconut flour.
You can skip the glaze, but it really does add a wonderful bright finish. The lemon glaze brings out the flavor of the blueberries and makes the loaf feel extra special.
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This keto coconut flour blueberry bread is proof that low-carb baking can still be moist, flavorful, and truly satisfying. With juicy blueberries, bright lemon flavor, and a sweet sugar-free glaze, it is a recipe you will want to make often.
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Keto Coconut Flour Blueberry Bread (Gluten-Free)
This keto coconut flour blueberry bread is a moist, low-carb, gluten-free loaf filled with juicy blueberries and bright lemon flavor. Made with coconut flour, cream cheese, sour cream, and topped with a sugar-free lemon glaze, this easy keto quick bread is perfect for breakfast, brunch, or dessert.
Ingredients
- ¾ cup coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of sea salt
- 4 ounces full-fat cream cheese, room temperature
- ¼ cup of unsalted butter, room temperature
- ¼ cup of granulated sugar substitute
- 1 teaspoon of lemon extract
- 4 eggs, room temperature
- ¼ cup of full-fat sour cream
- 1 ¼ cup of fresh or frozen blueberries
- 2 tablespoons of freshly grated lemon zest
Keto Lemon Glaze
- ½ cup of sugar-free confectioners sweetener
- 1 ½ tablespoons of freshly squeezed lemon juice
- 1 tablespoon of heavy whipping cream
- ½ teaspoon of lemon extract
- 1 tablespoon of freshly grated lemon zest (garnish)
- ⅛ of teaspoon of salt
Instructions
- Allow your eggs, cream cheese, and butter to come to room temperature.
- Preheat your oven to 350 degrees.
- Line a 8x4 baking pan with parchment paper. I like using loaf baking liners for ease. Otherwise grease well with butter and line with parchment paper.
- Next, in a medium-sized bowl combine your coconut flour, baking powder, and sea salt. Set aside.
- In a large bowl, using a handheld electric mixer or a standup mixer, beat together the room-temperature butter, cream cheese, sugar substitute, lemon zest and lemon extract, until light and fluffy.
- To this butter and cream cheese mixture add the eggs one at a time. Making sure to scrape the bowl several times.
- To the wet ingredients, slowly add all the dry ingredients to a low mixing setting. Making sure to scrape the bowl a couple of times.
- Once the two mixtures are fully combined, stop using the electric mixer and fold in the sour cream and the blueberries until fully incorporated, but being careful not to over-mix.
- Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
- Spread the bread batter into the prepared pan.
- Bake the blueberry bread for 45-50 minutes or until the bread is golden brown and an inserted toothpick comes out clean.
- Allow the bread to cool fully on a baking a rack. for about 20 minutes and then remove from the pan. While it cools prepare the lemon icing.
Keto Lemon Glaze
- To make the sugar-free lemon glaze combine the confectioner's sugar substitute, pinch of salt, lemon juice, lemon extract and heavy whipping cream. Combine until fully incorporated.
- Drizzle the icing of the top of the cooled loaf and then garnish with fresh lemon zest.
- Store leftovers in the refrigerator for up to five days and freeze well for up to three weeks.
Notes
Frozen Blueberries
Note that you can use frozen blueberries for this recipe. Add them straight from the freezer and fold them into the batter gently.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 15gCholesterol: 80mgSodium: 70mgCarbohydrates: 2.9gNet Carbohydrates: 1.7gFiber: 1.2gSugar: 0.4gProtein: 6.1g
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