If you are following a Keto or low carb diet, then you know that one of the hardest things to give up are baked goods. I know whenever I smell anything freshly baked, my cravings start. This Keto Low Carb Lemon Blueberry Bread will help satisfy those cravings for baked goods (specifically blueberry muffins) in a way that keeps you on program. The fresh lemon and blueberry flavors make this perfect to serve with a cup of tea or coffee for breakfast or even dessert.
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Why this Keto Blueberry Lemon Bread is awesome
- Allows you to enjoy baked goods while staying on track
- Packed with blueberry flavor
- Only 15 minutes of prep time
Ingredients
- Almond flour
- Baking powder
- Lemon zest
- Erythritol (one of my favorite keto sweeteners)
- Eggs
- Heavy whipping cream
- Butter
- Lemon juice
- Blueberries
How to make low carb lemon blueberry bread
Before you make this lemon blueberry bread recipe, preheat the oven to 350 degrees.
In a large mixing bowl, combine the eggs and heavy whipping cream.
Add the melted butter after it has been cooled a bit. Beat the butter, cream and eggs for several minutes until combined.
In a separate mixing bowl, combine the almond flour, baking powder, erythritol and lemon zest.
Mix these ingredients to combine.
Next, add your dry ingredients to the wet ingredients, and beat just until combined.
Pour in 1 tablespoon of fresh lemon juice and stir. Then, carefully fold in the blueberries.
Now your batter is ready. Pour the batter into a greased loaf pan, and bake the bread for 30-45 minutes, or until a knife or toothpick inserted into the center of the bread comes out clean.
You'll want to let this Keto Low Carb Lemon Blueberry Bread cool before you serve it. Once it is cool, is it easier to slice.
You can serve this bread warm with some butter or store it in the fridge in an airtight container.
This Keto Low Carb Lemon Blueberry Bread has a wonderful lemon and blueberry flavor that is just perfect. I like to save the blueberries on the bottom for last since they are just so good!
Keto Low Carb Lemon Blueberry Bread
Ingredients
- 2 cups Almond flour
- 2 tsp Baking powder
- Lemon zest from ¼- ½ lemon
- ½ cup Erythritol
- 2 Eggs
- 1 cup Heavy whipping cream
- ¼ cup Butter, melted
- 1 tablespoon Lemon juice
- ½-1 cup Blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the eggs, heavy whipping cream and melted butter that has been cooled a bit. Beat for several minutes until combined.
- In a separate mixing bowl, combine the almond flour, baking powder, erythritol and lemon zest. Mix to combine.
- Add the dry ingredients to the wet ingredients, and beat just until combined.
- Pour in 1 tablespoon of lemon juice and stir.
- Fold in the blueberries.
- Pour the mixture into a greased loaf pan, and bake for 30-45 minutes until a knife inserted into the center of the bread comes out clean.
- Let cool, slice and serve immediately or store in the fridge in an airtight container.
Video
Nutrition
This nutritional information is approximate and was calculated using online an nutritional calculator. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
The bread can be stored at room temperature in a airtight container for up to 3 days. You can also store it, covered, in the refrigerator for up to 6 days.
No. Unfortunetly, coconut flour will not work in this recipe.
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Noelle
Blueberry lemon bread? yes please! This is my favorite recipe, thank you!
Renee | The Good Hearted Woman
This blueberry bread looks scrumptious! It would definitely satisfy those relentless carb cravings!
Laura
So excited to find this recipe as I'm planning to start keto next week! I love the flavor combination of lemon and blueberry!
Cliona Keane
I can't belive that this is actually low carb! What an amazing way to create a healthy recipe!
Kelly Anthony
Lemon and blueberry are one of my favorite breakfast combinations. This low carb bread will be perfect for my new year of eating less carbs.
Michelle
Wow! What a great recipe! I would have to sub cream for coconut cream, but I'm definitely trying!
Carmella
Oh wow, this looks soooooo moist! I will definitely have to try this, I am such a sucker for lemon and blueberry
Vicky
Then you will love this variation!
Vicky
It works for me and I hope it will for you as well.
Vicky
I am doing the same this year.
Vicky
I love that idea!
Vicky
Then I am sure you will love it!
Vicky
It really is and oh so good!
Sara
Has anyone tried this recipe with stevia instead of erithorol ?
Kim
So I tried to make this tonight and it’s just a big mush. Idk what I did wrong. I followed the directions to a T. The longer I left it in the more the top just burnt and nothing else cooking inside. I’m so sad cause it looked so good going in. After we took it out after and hour and let it cool, it wouldn’t even keep its form. Help!
Tracy
I’m nervous because I think that’s what happening to mine.... it doesn’t seem to be cooking on the inside...:(
Cindy
I made this today and it took forever to bake.
After 45 minutes it was still runny in the middle. I kept checking it by inserting a knife in the middle and finally after an hour and 15 minutes, it was no longer runny! However, the edges ended up burning 🙁
The cake that we did manage to salvage after scraping off the burnt pieces did taste amazing.
Why would people give it a five star rating when they haven't even made the recipe yet!?
Lisa
This cake is good, but as some other reviewers stated that actually made the recipe, something is off and I can’t figure out what. I followed the directions precisely, no substitutions and after 30 minutes in the oven it looked a beautiful golden brown. However, when I inserted a toothpick it was still very wet inside. I cooked another ten minutes and now the top was pretty dark, borderline burnt. The inside was cooked but very very soft to where it can’t even be sliced after cooling. The taste is good. It’s fine for me and I’ll definitly eat it but I wouldn’t be able to serve it.
r.g.
Same experience here. I started checking for doneness at 30 minutes and the top was a lovely brown so I was worried when the knife was coming out covered in batter. Came back and read these reviews (should have done that before backing). I have just taken mine out after 60 minutes. At 40 minutes, the top was getting very brown so a loosely covered in foil *and* lowered the temp to 300. While very brown, it is not burnt. I'm really hopeful that the cooled bread ends up being worthwhile (and worth the cost of the ingredients). I wonder if two egg whites and 1/2 xanthan gum would help this recipe; it is very similar to an almond bread recipe which I make weekly, has those things, and comes out beautifully every time.
May
DO NOT USE THIS RECIPE!! I just made this recipe and followed the exact measurements and instructions, and the cake stayed wet on the inside and was a complete mess. I wish I read the comments before making this. Just wasted expensive ingredients and my time!!!
ZERO STARS