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Keto Blueberry Bread, With Lemon Icing

My keto blueberry lemon bread is an easy, low-carb quick bread recipe that is moist, tasty, and bursting with blueberries.

It features a fresh, zesty lemon glaze that takes this low-carb quick bread to the next level.

This recipe for keto blueberry bread is grain-free, gluten-free, sugar-free, low-carb, and it’s diabetic and keto-friendly. If that’s not enough, it also happens to be easy to make. 

It’s a recipe that was inspired by our keto cranberry orange bread. After it was well received, I was ready to create other keto quick bread recipes for you.

This recipe for low carb blueberry bread uses cream cheese in the batter, which I feel compliments the flavor of the blueberries and lemon perfectly.

Another reason this girl used cream cheese is that I’m a big fan of keto cream cheese recipes and wanted to give you another to enjoy.

Be sure to check out our entire collection of keto bread recipes for more delicious options!

Homemade Keto Blueberry Lemon Bread

Keto Blueberry Lemon Bread
Keto Blueberry Lemon Bread Made With Almond Flour

As far as I am concerned, nothing reminds me of spring like the flavor combination of blueberries and lemon. So, let’s celebrate the arrival of spring with this antioxidant-rich keto quick bread recipe!

But even if you are still experiencing winter weather, you can enjoy a keto lemon blueberry bread that is sure to bring you some sunshine.

Keep in mind that although I prefer to use fresh blueberries whenever possible, you could use frozen blueberries and not have to thaw them before adding them to the bread batter. This allows you to enjoy a keto blueberry loaf year-round.

One of the main reasons I make it a point to create baked treats on my site is because it’s the number one thing people request from me.

I think this is the case because giving up sweet treats can be the most challenging part of the ketogenic diet.

Thankfully, you don’t have to feel deprived if you have a few basic keto baked goods you can reach for, like this keto quick bread.

Keto Lemon Blueberry Bread

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Clocking in at only 2.7 grams of net carbs, it’s a great recipe for anyone on a keto diet.

I like serving my low-carb blueberry bread for breakfast, brunch, or anytime a little snack is in order. It pairs well with coffee and tea.

Since the eggs and cream cheese pack plenty of protein, it could even be considered a complete meal. 

Ingredients & Tools Needed For This Low Carb Blueberry Bread

keto blueberry lemon bread batter in a loaf pan
keto blueberry lemon bread ready to bake

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following is a list of materials and ingredients you will need to properly bake your keto blueberry bread. Note that the full printable recipe card is at the bottom of the page.

Keto Lemon Glaze

How To Make Almond Flour Blueberry Bread

I thought I would share a few tips with you that will ensure your gluten-free blueberry bread turns out perfectly each and every time.

  • You’ll need to preheat your oven to 350 degrees and prep your 10×5-inch loaf pan by greasing it well. I also add parchment paper that’s been greased to the bottom of my loaf to make it easy to unmold.  Adding parchment ensures that your blueberries do not get stuck to the bottom of the pan.
  • If you prefer, you can also divide the batter into two 6-inch pans, in which case you will still bake at 350 degrees, but the loaves will only need to bake for 35–40 minutes. Check for doneness at the 35-minute mark. If you notice your bread is already browning when you first check for doneness, add aluminum foil to the top of the bread and then proceed to bake for an additional time.
  • I’ve included an easy keto, tangy lemon glaze that compliments this low-carb quick bread perfectly. You can, however, choose not to add the glaze.
  • In a medium-sized bowl, combine the finely milled almond flour that has been measured and sifted with the baking powder and salt. Then, set it aside. I still sift my almond flour in this recipe, even if it’s finely milled. This extra step ensures the best texture and even cooking.
  • Next, using an electric beater, cream your room-temperature cream cheese, butter, and sugar substitute in a large mixing bowl.
keto blueberry lemon bread batter
keto blueberry bread batter
  • Once this is well blended, add your large eggs one at a time and beat until the wet ingredients are mixed. Make sure you scrape the sides of the bowl several times in the process. Note that the mixture will not completely come together until you add the dry ingredients.
  • To this wet batter, add the almond flour mixture and beat until fully incorporated.
  • Then, using a spatula, fold in your whole fresh or frozen blueberries. You do not want to use the electric mixer so that the berries can remain mostly intact in the bread.
  • In a separate bowl, you’ll combine the simple ingredients in the lemon icing, which is a great addition to this low carb bread. Keep in mind that the icing is optional. 
  • Allow your keto blueberry bread to cool completely on a baking rack before adding the lemon glaze to the top of the loaf.
  • Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.

Can You Use Frozen Blueberries?

Frozen blueberries
Frozen blueberries

I try to use fresh blueberries any time I can when keto baking.  However, I am fully aware that not everyone has access to fresh blueberries.  This is why I am happy to tell you that you can also use frozen blueberries without issue.

Most recipes that allow you to use frozen berries do not call for them to be thawed beforehand. So, if you decide to use frozen blueberries, do so without thawing them.

The only thing you should keep in mind is that frozen blueberries tend to bleed; think of them as extra juicy blueberries. This is because the added moisture causes them to burst a tad more.

If you are using frozen blueberries, I suggest adding them between layers of cake batter rather than stirring them into the batter.

This way, the weight of the frozen berries will prevent them from completely sinking to the bottom of your pan.

Although you should know that, for the most part, your blueberries will tend to sink, this is why I want you to line your pan(s) with greased parchment paper.

keto bread on cooling rack
keto-friendly quick bread on a cooling rack

Best Sugar-Free Substitute Options 

I intentionally didn’t make this keto blueberry lemon quick bread too sweet because the glaze adds the perfect amount of sweetness. 

However, you can further reduce the sweetener to 3/4 of a cup or even 1/2 a cup, and it will not affect the structure of the bread. 

When it comes to which keto sweeteners to use, I have several low carb options that work well with this keto quick bread recipe.

I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.  

This is a great option if you are new to sugar substitutes because it mimics sugar the most in my book.

I’m also partial to Swerve an erythritol blend. However, you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike. 

Alternatively, you could also use a stevia- and erythritol-based brand like Pyure.  This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success. I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar. 

However, when it comes to the keto lemon icing, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones. 

keto blueberry lemon bread resting on a baking rack
low carb blueberry bread ready to be iced

Tips When Baking Your Keto Blueberry Lemon Bread

You’ll notice that this recipe makes a thick and dense batter, which makes it easy to slice and toast this keto quick bread later.

Since every oven is a little different, I encourage you to check if it’s done at the 60-minute mark for the 10X5 inch loaf pan.  And at the 35-minute mark for the 6-inch pans.

At that point, if your blueberry bread is starting to brown but isn’t quite fully cooked, cover with foil and bake for another 10–15 minutes.

To make sure your bread remains fresh once baked, store your leftovers in the fridge. This is the case with just about every low carb baked good because they tend to spoil faster since they are not loaded with a bunch of preservatives. Trust me, this is a good thing.

If you’ve decided to freeze your keto blueberry bread loaf, you need to allow it to fully cool before wrapping it in cling wrap and placing it in a freezer bag. This could take up to an hour.

You don’t want to wrap your bread when it’s still warm, as it will cause condensation to form and make your bread soggy.

I also suggest you glaze the bread after you allow it to defrost in the refrigerator overnight. This way, your glaze stays beautifully intact.

Tag Us

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

It’s what encourages this girl to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

I pray these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Keto Blueberry Lemon Bread

Keto Blueberry Lemon Bread

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 25 minutes

This recipe for keto blueberry bread is grain-free, gluten-free, sugar-free, low carb and it's diabetic and keto-friendly. If that's not enough it also happens to be easy to make.

Ingredients

Keto Blueberry Lemon Bread Batter

  • 2 1/2 cups of finely milled almond flour
  • 1 cup of sugar substitute
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 8 whole eggs, room temperature
  • 8 ounces of room temperature full-fat cream cheese
  • 2 teaspoons of lemon extract
  • 1/2 cup of room temperature unsalted butter
  • 2 cups of fresh or frozen whole blueberries
  • 1 tablespoon of lemon zest

Keto Lemon Glaze

Instructions

Keto Blueberry Lemon Bread

  1. Preheat the oven to 350 degrees.
  2. Grease and line with parchment paper a 10X5-inch loaf pan or two 6-inch loaf pans. (note: if using two smaller pans, check for doneness at the 35-minute mark).
  3. Measure and sift the almond flour in a medium bowl. Add the baking powder and sea salt to the sifted flour and stir. Set this aside.
  4. In a large bowl, using an electric hand-held mixer or stand-up mixer, blend the butter, cream cheese, and sugar substitute until light and fluffy.
  5. Next, add the eggs one at a time, scraping the bowl several times.
  6. Add the lemon extract and lemon zest.
  7. Add the dry ingredients to the wet batter and combine until well incorporated.
  8. Fold the blueberries into the bread batter.
  9. Spread the batter into the greased loaf pan.
  10. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  11. Allow the loaf to cool in the pan for about 30 minutes before taking it out. Then, let the pan cool on a baking rack for at least 60 minutes before adding the icing, refrigerating, or freezing.
  12. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Lemon Glaze

  1. To make the lemon glaze combine the confectioner's sugar substitute, lemon juice, lemon extract, lemon zest, and heavy whipping cream. Stir until fully incorporated.

Notes

Using Frozen Blueberries

I try to use fresh blueberries any time I can when keto baking.  However, I am fully aware that not everyone has access to fresh blueberries.  This is why I am happy to tell you that you can also use frozen blueberries without issue.

Most recipes that allow you to use frozen berries do not call for them to be thawed beforehand. So, if you decide to use frozen blueberries, do so without thawing them.

The only thing you should keep in mind is that frozen blueberries tend to bleed. This is because the added moisture causes them to burst a tad more.

If you are using frozen blueberries, I suggest adding them between layers of cake batter rather than stirring them into the batter.

This way, the weight of the frozen berries will prevent them from completely sinking to the bottom of your pan.

Although you should know that, for the most part, your blueberries will tend to sink, this is why I want you to line your pan(s) with greased parchment paper.

Baking Times:

A 10X5-inch loaf pan should take 60-75 minutes. Check for doneness at the 60-minute mark, add foil, and bake for up to 15 minutes more if necessary.

For two 6-inch loaf pans, check for doneness at the 35-minute mark and bake for up to 45 minutes if necessary.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 30.6gSaturated Fat: 11.4gCholesterol: 154mgSodium: 157mgCarbohydrates: 6.2gNet Carbohydrates: 2.7gFiber: 3.5gSugar: 2.3gProtein: 10.3g

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