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 Bread 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 Flavor
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There is a little trick I use when I want to keep the carbs down but punch up the flavor.
I use bakery emulsions and flavour oils to give my baked goods a tasty lift. Although this blueberry bread is tasty, the blueberry flavor 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 flavor, you can use a teaspoon of blueberry bakery emulsion to give the loaf a big boost of blueberry flavor.
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’s the best way to crank the blueberry flavor profile up to 10 if you do.
What sweeteners work best in this Keto blueberry bread recipe?
You can use any powdered or granular sweetener you want. Monk fruit sweetener, erythritol, allulose; any of them would work fine.
Avoid liquid keto sweeteners as the added moisture will throw off the recipe’s balance between liquid and dry ingredients.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips & tricks to get the batter right
A few tips will help ensure that this keto blueberry bread recipe turns out perfect every single time:
- For best results be sure to use room temperature eggs, cream cheese, and butter.
- 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 the sides and bottom of the 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 For Keto Blueberry Bread
For an added bit of lemon punch and wow factor, you could also sprinkle a bit of lemon zest onto the icing just before serving!
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 an airtight container 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!
Looking for more Easy Keto Recipes?
Looking for more dessert inspiration for your keto diet? Check out these low carb treat and keto dessert recipes!
- Sticky Sweet Low Carb Blueberry Cobbler (Gluten-Free Too!)
- Keto Blueberry Freezer Jam With The Perfect Texture
- Delicious Keto Blackberry Cobbler Recipe!
- 14 Keto Desserts with Cream Cheese You Have to Try
- Thick and Creamy Keto Coconut Cream Pie (Low Carb & Gluten-Free)
- Low Carb Pumpkin Loaf – With Cheesecake Filling!
- Sugar free Birthday Cake With Sprinkles!
Editorial Note: This recipe was originally published on May 8, 2020, and was updated on March 1, 2022.
- 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 extract
- 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 large mixing 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, or with a hand 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 greased 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.
- Mix your dry ingredients and wet ingredients in a separate mixing bowl before combining them. Mixing them all together will create a lumpy mess.
- 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.