Keto Blueberry Lemon Bread made with Almond Flour

The Best Keto Blueberry Lemon Bread (Almond Flour-Based and Totally Worth It)

Let me just say this: Iโ€™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 weโ€™re talking sorceryโ€”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 Iโ€™ve got my life together. It tastes like summer mornings and fresh starts, and it doesn’t make me regret my choices later. Itโ€™s gluten-free, low in carbs, and wonโ€™t send your blood sugar on a rollercoaster ride. Whether youโ€™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 easilyโ€”no mixer required, no complicated steps, and no fake ingredients. Itโ€™s made with real food and tastes like real cake. Which, letโ€™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
Keto Blueberry lemon bread

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 youโ€™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

  1. Preheat and Prep:
    Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×5-inch loaf pan or line it with parchment paper so nothing sticks and you look like a pro.
  2. Mix Dry Ingredients:
    In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    In another bowl, whisk eggs, melted coconut oil, sweetener, almond milk, lemon zest, lemon juice, and vanilla until smooth.
  4. Combine and Fold:
    Add the wet ingredients to the dry. Stir gently until just combinedโ€”donโ€™t overmix or the bread gets grumpy. Fold in the blueberries last.
  5. 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 50โ€“55 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
  6. Cool Down:
    Let the bread cool in the pan for about 10โ€“15 minutes. Then lift it out and let it finish cooling on a wire rack so it doesn’t get soggy.
  7. Optional Glaze (if youโ€™re feeling extra):
    Mix 1/4 cup powdered allulose with 1โ€“2 tsp lemon juice and drizzle it over the cooled bread.
2 people sharing a plate of Keto Blueberry lemon bread

A Few More Thoughts About The Best Keto Blueberry Lemon Bread

Iโ€™ve made this loaf more times than I care to admit. It holds up as breakfast, dessert, or that 3pm โ€œI need something or Iโ€™ll lose itโ€ moment. Itโ€™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, itโ€™ll last you up to 5 daysโ€”but I promise it wonโ€™t make it that long. You can also freeze slices individually for future snack attacks. Just pop one in the microwave for 20โ€“30 seconds and pretend youโ€™re living your best bakery life.

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