The Best Keto Blueberry Lemon Bread (Almond Flour-Based and Totally Worth It)
Let me just say this: I’m a sucker for anything with blueberries. Add lemon to the mix? Sold. But make it keto, low-carb, and still somehow fluffy and delicious? Now we’re talking sorcery—or just a really good almond flour keto blueberry lemon bread recipe.
This Keto Blueberry Lemon Bread is what I make when I want to feel like I’ve got my life together. It tastes like summer mornings and fresh starts, and it doesn’t make me regret my choices later. It’s gluten-free, low in carbs, and won’t send your blood sugar on a rollercoaster ride. Whether you’re full-on keto or just trying to cut back on sugar and refined carbs, this bread will absolutely earn a spot in your recipe rotation.
Plus, it comes together easily—no mixer required, no complicated steps, and no fake ingredients. It’s made with real food and tastes like real cake. Which, let’s be honest, is the whole point.
Keto Blueberry Lemon Bread Recipe with Almond Flour
Cook TImes
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 10 slices
Nutrition Info (per slice)
- Calories: ~190
- Protein: 6g
- Fat: 16g
- Fiber: 3g
- Total Carbs: 7g
- Net Carbs: 4g
- Sugar Alcohol (from allulose): ~2g
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup melted coconut oil (or butter, if you’re living wild)
- 1/2 cup granulated allulose or monk fruit sweetener
- 1/4 cup unsweetened almond milk
- 1 tbsp lemon zest (from 1 large lemon)
- 3 tbsp lemon juice
- 1 tsp vanilla extract
Add-ins:
- 3/4 cup fresh blueberries (or frozen, tossed in a bit of almond flour to prevent sinking)
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so nothing sticks and you look like a pro. - Mix Dry Ingredients:
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk eggs, melted coconut oil, sweetener, almond milk, lemon zest, lemon juice, and vanilla until smooth. - Combine and Fold:
Add the wet ingredients to the dry. Stir gently until just combined—don’t overmix or the bread gets grumpy. Fold in the blueberries last. - Pour and Bake:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula (or just give it a gentle shake). Bake for 50–55 minutes or until a toothpick comes out mostly clean with a few moist crumbs. - Cool Down:
Let the bread cool in the pan for about 10–15 minutes. Then lift it out and let it finish cooling on a wire rack so it doesn’t get soggy. - Optional Glaze (if you’re feeling extra):
Mix 1/4 cup powdered allulose with 1–2 tsp lemon juice and drizzle it over the cooled bread.
A Few More Thoughts About The Best Keto Blueberry Lemon Bread
I’ve made this loaf more times than I care to admit. It holds up as breakfast, dessert, or that 3pm “I need something or I’ll lose it” moment. It’s bright, sweet-but-not-too-sweet, and satisfying in that way only lemony baked goods can be.
If you store it in the fridge, it’ll last you up to 5 days—but I promise it won’t make it that long. You can also freeze slices individually for future snack attacks. Just pop one in the microwave for 20–30 seconds and pretend you’re living your best bakery life.
And hey, if you end up making this more than once a week,
welcome to the club.
We meet online.
We talk lemon zest.
We regret nothing.
