
The Best Keto Blueberry Lemon Bread (Almond Flour-Based and Totally Worth It)
Let me just say this: Iโm 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 weโre talking sorceryโor 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 Iโve got my life together. It tastes like summer mornings and fresh starts, and it doesn’t make me regret my choices later. Itโs gluten-free, low in carbs, and wonโt send your blood sugar on a rollercoaster ride. Whether youโre 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 easilyโno mixer required, no complicated steps, and no fake ingredients. Itโs made with real food and tastes like real cake. Which, letโs 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 youโre 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 350ยฐF (175ยฐC). 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 combinedโdonโt 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 50โ55 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 10โ15 minutes. Then lift it out and let it finish cooling on a wire rack so it doesn’t get soggy. - Optional Glaze (if youโre feeling extra):
Mix 1/4 cup powdered allulose with 1โ2 tsp lemon juice and drizzle it over the cooled bread.

A Few More Thoughts About The Best Keto Blueberry Lemon Bread
Iโve made this loaf more times than I care to admit. It holds up as breakfast, dessert, or that 3pm โI need something or Iโll lose itโ moment. Itโs bright, sweet-but-not-too-sweet, and satisfying in that way only lemony baked goods can be.
If you store it in the fridge, itโll last you up to 5 daysโbut I promise it wonโt make it that long. You can also freeze slices individually for future snack attacks. Just pop one in the microwave for 20โ30 seconds and pretend youโre 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.