This keto blueberry bread is so good! If you’re a fan of banana bread, but want something without the carbs or refined sugar, this recipe might be a great replacement.
The cake is dense and moist, popping with blueberries and topped with a tart but sweet lemon drizzle.
A Low Carb Blueberry Loaf Perfect for Sunday Brunch
Yeah, this blueberry bread is a great addition to any brunch. Paired with a lazy Sunday and a fresh pot of coffee, it’s a dream.
It’s so moist and sweet that it’s hard to believe that it’s keto-friendly, let alone devoid of refined sugar or gluten.
How to get a bigger pop of Blueberry Flavour
There is a little trick I use when I want to keep the carbs down but punch up the flavour.
I use bakery emulsions and flavour oils to give my baked goods a tasty lift. Although this blueberry bread is tasty, the blueberry flavour is going to be very dependent on the berries that you use. You can use fresh or frozen berries in this recipe, but if the berries are a little flat on flavour, you can use a teaspon of blueberry bakery emulsion to give the loaf a big boost of blueberry flavour.
The emulsions work exceptionally well, and I use them for a lot of things around my kitchen including smoothies and protein shakes. They are a must-have item in my low carb kitchen.
Completely optional to use in this recipe, but it really does crank the blueberry flavour profile up to 10 if you do.
What sweeteners work best in this blueberry bread recipe?
You can use any powdered or granular sweetener you want. Monk fruit, erythritol, allulose; any of them would work fine.
Avoid liquid sweeteners as they will throw off the recipe’s balance between liquid and dry will be off.
I used Surkin Powdered Icing Sugar for the topping, and it worked perfectly. For the blueberry bread recipe, I used powdered monk fruit erythritol blend from Surkin.
FAQ Baking Tools and Sweetener Questions Answered
Tips & tricks to get the batter right
A few tips will help ensure that your blueberry loaf comes out perfect every single time.
- Make sure you whip the liquid ingredients and cream cheese until everything is smooth.
- Add the berries to the dry mixture before adding the liquids
- Make sure the blueberries are well coated with the dry almond flour mixture. This will help prevent the blueberries from sinking to the bottom of the loaf.
- Pour in and mix everything together gently. The mixture will be heavy but do not over mix.
- Be sure to grease your pan well. Also, line your pan with a piece of parchment. This ensures the loaf will not stick and makes for very easy removal.
- Do not remove the loaf from the pan until it is completely cooled, or it will crack.
Serving and storage suggestions
This loaf is best served in the first 48 hours if kept covered on the counter at room temperature. It will keep for an extra day if you store it in the refrigerator.
If stored in the refrigerator the lemon topping will crystalize and harden. This isn’t necessarily a bad thing, it’s just good to know.
This keto blueberry loaf also stores well in the freezer without the topping. If you want to make the recipe and store half in the freezer, that works perfectly fine too. Or make a double batch!
- 1 1/3 cups almond flour
- ¾ cup powdered erythritol
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp lemon juice
- ¼ tsp of salt
- 4 large eggs (room temperature)
- 4 oz full-fat cream cheese (room temperature)
- 4 tablespoons unsalted butter (room temperature)
- 1 tsp vanilla
- 3/4 cup blueberries
- 1 tsp blueberry bakery emulsion (optional)
- 1/2 cup powdered sweetener (I used Surkin icing)
- 2 Tbsp fresh lemon juice
- Preheat oven to 350 degrees and prepare an 8-inch loaf pan with grease and parchment paper.
- In a medium-sized bowl combine the almond flour, baking powder, baking soda, and salt and blend.
- To the almond flour mixture, add the blueberries, and mix to coat. Set bowl aside.
- In the bowl of a stand mixer blend the butter and sweetener until light and fluffy.
- To the butter and sweetener, add the cream cheese, vanilla, blueberry baking emulsion, and lemon juice. Blend together until fully incorporated.
- Add the eggs one at a time making sure to blend very well after each addition.
- Add the dry ingredients and fold gently with a spatula until all the almond flour is wet and well blended.
- Pour into prepared loaf pan and bake for 40-50 minutes. Check for doneness with a toothpick inserted into the center of the loaf. When the toothpick comes out clean, the blueberry bread is done.
- Leave the loaf in the pan until completely cooled.
- Mix the powdered sweetener with the fresh lemon juice. Use a spoon and drizzle the lemon glaze over the top of the cooled blueberry bread. Serve.
- Be sure to use room temperature eggs, butter, and cream cheese to prevent lumps in your blueberry bread.
- Sifting the dry ingredients is also important, as almond flour and powdered sweeteners have a tendency to lump together. Sifting also helps lighten the dry ingredients and add air to the recipe.
- Halfway through baking cover the top of the loaf with a loosely tented piece of tin foil to prevent over-browning.
- Coconut flour cannot be substituted for almond flour in this recipe.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 257mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.