This delicious keto blueberry bread is soft, moist, and bursting with juicy blueberries! Made with almond flour and a touch of lemon, it’s a quick and easy low-carb treat. Perfect for breakfast or a snack, it’s naturally gluten-free and topped with a zesty lemon glaze. You can swap butter for coconut oil for a dairy-free version!
Ingredients Needed
- 250g / 2 ½ cups blanched almond flour
- 100g / ½ cup monk fruit allulose blend
- ½ tbsp baking powder
- ½ tsp xanthan gum (optional, but recommended for structure)
- ¼ tsp sea salt
- 80ml / ⅓ cup unsweetened almond milk
- 75g / ⅓ cup unsalted butter, melted (use coconut oil for a dairy-free option)
- 3 large eggs (at room temperature)
- ½ tsp vanilla extract
- 1 medium lemon (zested and juiced; use 1 tbsp zest and 1 tbsp juice)
- 110g / ¾ cup fresh blueberries
- 40g / ⅓ cup powdered monk fruit allulose blend (for glaze)
How To Make Low Carb Keto Almond Flour Blueberry Bread
- Preheat the oven: Preheat the oven to 180°C / 350°F. Line an 8×4 inch (20×10 cm) loaf pan with parchment paper, ensuring the paper hangs over at least the two long sides.
- Mix the dry ingredients: In a large bowl, stir together the almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
- Combine the wet ingredients: Stir in the almond milk, melted butter, eggs, and vanilla extract until smooth. Add the lemon zest (but not the juice).
- Fold in the blueberries: Gently fold in the fresh blueberries to avoid crushing them.
- Transfer to the pan: Pour the batter into the lined loaf pan and smooth out the top evenly.
- Bake the bread: Bake for 40 minutes, then tent the top with foil and continue baking for another 10-15 minutes, or until an inserted toothpick comes out clean.
- Cool completely: Let the bread cool in the pan before removing it.
- Make the lemon glaze: In a small bowl, whisk together 1 tbsp lemon juice (15ml) and powdered sweetener. If the glaze is too runny, add more sweetener a little at a time until you reach the desired consistency.
- Drizzle the glaze: Once the bread has cooled, drizzle the lemon glaze over the top and serve!
Recipe Tips
- Use fresh blueberries: Frozen ones can add too much moisture, making the bread soggy. If using frozen, don’t thaw them before adding.
- Don’t skip the lemon zest: It adds a bright, fresh flavor that balances the sweetness. Make sure to use just the outer yellow part, not the bitter white pith.
- Tent with foil while baking: Covering the loaf with foil after 40 minutes prevents the top from over-browning while the inside finishes baking.
- Let it cool completely: Keto bread is delicate when hot. If you remove it too soon, it may break apart. Let it sit in the pan before transferring to a rack.
- Adjust the glaze consistency: If the lemon glaze is too runny, add more powdered sweetener. If too thick, add a tiny bit of lemon juice until just right.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover blueberry bread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days.
- Freeze: Allow the bread to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw slices at room temperature for about 30 minutes before serving.
- Reheat: Preheat the oven to 150°C / 300°F. Wrap the bread in foil to keep it from drying out and warm for 10 minutes or until heated through.
Nutrition Facts
Serving Size: 1 slice (1/12 of the loaf)
- Calories: 204
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 110mg
- Potassium: 80mg
- Total Carbohydrate: 7g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6.7g
Check out More Recipes:
Low Carb Keto Almond Flour Blueberry Bread Recipe
Description
This delicious keto blueberry bread is soft, moist, and bursting with juicy blueberries! Made with almond flour and a touch of lemon, it’s a quick and easy low-carb treat. Perfect for breakfast or a snack, it’s naturally gluten-free and topped with a zesty lemon glaze. You can swap butter for coconut oil for a dairy-free version!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C / 350°F. Line an 8×4 inch (20×10 cm) loaf pan with parchment paper, ensuring the paper hangs over at least the two long sides.
- Mix the dry ingredients: In a large bowl, stir together the almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
- Combine the wet ingredients: Stir in the almond milk, melted butter, eggs, and vanilla extract until smooth. Add the lemon zest (but not the juice).
- Fold in the blueberries: Gently fold in the fresh blueberries to avoid crushing them.
- Transfer to the pan: Pour the batter into the lined loaf pan and smooth out the top evenly.
- Bake the bread: Bake for 40 minutes, then tent the top with foil and continue baking for another 10-15 minutes, or until an inserted toothpick comes out clean.
- Cool completely: Let the bread cool in the pan before removing it.
- Make the lemon glaze: In a small bowl, whisk together 1 tbsp lemon juice (15ml) and powdered sweetener. If the glaze is too runny, add more sweetener a little at a time until you reach the desired consistency.
- Drizzle the glaze: Once the bread has cooled, drizzle the lemon glaze over the top and serve!
Notes
- Use fresh blueberries: Frozen ones can add too much moisture, making the bread soggy. If using frozen, don’t thaw them before adding.
- Don’t skip the lemon zest: It adds a bright, fresh flavor that balances the sweetness. Make sure to use just the outer yellow part, not the bitter white pith.
- Tent with foil while baking: Covering the loaf with foil after 40 minutes prevents the top from over-browning while the inside finishes baking.
- Let it cool completely: Keto bread is delicate when hot. If you remove it too soon, it may break apart. Let it sit in the pan before transferring to a rack.
- Adjust the glaze consistency: If the lemon glaze is too runny, add more powdered sweetener. If too thick, add a tiny bit of lemon juice until just right.
Low Carb Keto Almond Flour Blueberry Bread Recipe
