Low Carb Keto Almond Flour Blueberry Bread Recipe

You know the kind—dry, eggy, weirdly spongy. I tried a few low-carb versions of blueberry bread that either collapsed after baking or felt more like a protein bar than a breakfast treat. This one? Moist, sweet-but-not-too-sweet, and brightened up with real lemon zest. Plus, it holds together like a proper quick bread should.

I keep slices in the freezer for an easy grab-and-go breakfast that doesn’t send my blood sugar sideways.

What Solves the “Sad Keto” Problem

• Almond flour gives structure without the grainy texture you get from some coconut flour experiments.
• Monk fruit + allulose blend means no bitter aftertaste and no weird cooling effect.
• A bit of xanthan gum? Optional—but it’s what helps it slice like real bread and not fall apart in your hand.
• The lemon glaze? Totally optional but wildly worth it.

Ingredients That Kept It Keto

• Blanched almond flour (2½ cups / 250g) – Lower carb than wheat flour, and way less gritty than coconut flour. Go with blanched, not almond meal.
• Monk fruit allulose blend (½ cup / 100g) – Keeps it sweet with zero net carbs. Allulose also helps the texture stay moist.
• Baking powder (½ tbsp) – Gives it the rise you need without messing with carbs.
• Xanthan gum (½ tsp, optional) – Adds elasticity and hold. Especially helpful if you’re slicing for meal prep.
• Sea salt (¼ tsp) – Rounds out the sweetness.
• Unsweetened almond milk (⅓ cup / 80ml) – Adds moisture without adding carbs.
• Melted butter or coconut oil (⅓ cup / 75g) – Your fat source. Butter brings richness, coconut oil makes it dairy-free.
• Eggs (3 large) – Helps bind everything and adds protein.
• Vanilla extract (½ tsp) – For warmth and balance.
• Lemon zest + juice (1 tbsp each) – Zest goes in the batter, juice goes in the glaze.
• Fresh blueberries (¾ cup / 110g) – Yes, blueberries have carbs—but ¾ cup split over 12 slices keeps it reasonable.
• Powdered monk fruit blend (⅓ cup / 40g) – For that tangy-sweet glaze.

Keto Swaps That Actually Work

Want to Swap?	Try This	But Know This
Butter	Coconut oil	Keeps it dairy-free, but slightly less rich flavor
Blueberries	Raspberries	Lower carb, but more tart
Almond milk	Heavy cream	Adds fat but makes the batter thicker—watch consistency
Powdered sweetener	Skip glaze	Totally fine if you’re watching sweeteners or macros tightly

What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Bread sank after baking	Too much moisture or underbaked center	Tent with foil at 40 mins and bake till toothpick comes out clean
Blueberries sank to the bottom	Too juicy or heavy	Dust them lightly in almond flour before folding in
Glaze soaked in	Bread was still warm	Let it cool completely before drizzling

Step-By-Step – The Real Way I Make It

1. Preheat your oven to 350°F (180°C). Line an 8×4″ loaf pan with parchment so you’ve got handles to lift it out later.
2. Mix dry: In a big bowl, combine almond flour, sweetener, baking powder, xanthan gum (if using), and salt.
3. Mix wet: In another bowl, whisk almond milk, melted butter, eggs, vanilla, and lemon zest.
4. Combine wet into dry until smooth.
5. Fold in blueberries gently—don’t mash them.
6. Pour into the lined pan and smooth the top.
7. Bake 40 minutes, then tent loosely with foil and bake 10–15 more, until a toothpick comes out clean.
8. Cool completely in the pan—don’t rush this part.
9. Mix glaze: Stir lemon juice with powdered sweetener until it’s thick but drizzle-able.
10. Drizzle and devour. Store leftovers tightly wrapped in the fridge.

Tricks That Made This Work Better

• I let the batter sit for 5–10 mins before baking—helps the almond flour hydrate and the texture hold.
• Tent your bread with foil at the 40-minute mark so the top doesn’t brown too fast while the inside catches up.
• I portion it into 12 slices for easy tracking in MyFitnessPal or Carb Manager.

Keeping It Keto-Friendly All Week

• Fridge: Lasts 5 days wrapped tight.
• Freezer: Slice, wrap individually, and freeze for up to 3 months.
• Reheat: Oven at 300°F (150°C), wrapped in foil for 10 minutes. Tastes freshly baked.

Can I Eat This on Keto? (Yes, Here’s Why)

Isn’t fruit off-limits?
Blueberries are one of the lower-carb fruits—¾ cup split over 12 slices is just under 1g net carb per slice from the berries.

What sweetener do you use?
Monk fruit + allulose blend. No spike, no weird aftertaste, and it bakes like real sugar.

Can I use coconut flour instead?
Not in this one—totally different absorbency. You’d need a whole new recipe.

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
• Net Carbs: 4g
• Sugars: 2g
• Protein: 6.7g

Check out More Recipes:

• Low Carb Keto Custard
• Low Carb Keto Coconut Macaroons
• Low Carb Keto Cheesecake Brownies Recipe