This super yummy Keto Lemon Blueberry Bread will make you believe you are cheating on your keto diet. It will satisfy all those sweet tooth cravings you have and still keep you on that low carb diet that allows you to wear the swimming suit you want without hesitation. The whole family will love this sweet snack and you will be sure to score points with the family and friends.
Depending on your geographic location, certain times of the year Blueberries are plentiful and a great low carb and low-calorie snack for you are your family. They can be eaten alone as a quick snack or they can be added to all kinds of recipes that will make your family feel like they have hit the lottery. They have all kinds of great nutrients such as Fiber, Vitamin K, Vitamin C, and Manganese. They are known as a “superfood” due to their benefits in regulating blood sugar and aiding in brain and heart health.
Blueberries are plentiful where I live in the summer and a favorite family activity is to go to a blueberry farm and pick our own. The kids love it, I love it, and you get to come home with pints of plump, juicy blueberries while also connecting with nature. I think it’s important to be conscious of where your food comes from, and picking our own blueberries in the summer is just one way to do that.
There are SO many things you can make with blueberries, from snacking on fresh blueberries throughout the day to adding them to your keto pancakes or other breakfasts and, of course, desserts. Finding the best keto blueberry recipes has been one of my goals this summer and after testing several, this Keto Lemon Blueberry Bread is currently at the top of the list.
Baking this tasty Lemon Blueberry Bread treat for your family will make you the number one mom on the block but allow you the peace of mind that you are providing healthy options for your kids and yourself to “indulge” in. It will definitely satisfy you and your families cravings for dessert…or you can even sneak it in as breakfast if you’d like!
I also find that dessert bread like this Keto Lemon Blueberry Bread is great for gift-giving – I often make a second loaf to gift to a neighbor, friend or family member as a “thinking of you” reminder or even to bring as a hostess gift.
How To Make Keto Lemon Blueberry Bread:
Step One: Set the temperature in your oven at 350 degrees
Step Two: Mix together the eggs, heavy whipping cream, and melted/cooled butter in a mixing bowl for a few minutes until well combined.
Step Three: Mix together in a separate mixing bowl, the almond flour, baking powder, erythritol, and lemon zest.
Step Four: Mix together the ingredients in the second mixing bowl (dry ingredients) with the wet ingredients in the first bowl and mix together until all ingredients are combined – do not over mix.
Step Five: Add to the mixtures one 1 TBSP of lemon juice and mix.
Step Six: Add blueberries and carefully fold them throughout the mixture.
Step Seven: Grease a bread pan and add the bread batter.
Step Eight: Bake for 30-45 minutes. Bread will be done when you can insert a knife into the middle to the mixture and it comes up clean.
Step Nine: Cool the bead and slice it and serve it or store it in the refrigerator in a sealed container.
Can I Use Other Kinds of Fruits in This Keto Bread Recipe?
Yes, some of my other favorite low carb fruits to use in this Keto Lemon Blueberry Bread are cranberries, blackberries, raspberries, and strawberries. All of these are acceptable substitutions.
How Should I Store This Keto Bread?
If you’ll be keeping it for more than a day, I recommend storing it in a sealed container in the fridge for freshness. Eat within 2-3 days.
How Long Will This Lemon Blueberry Bread Be Good in The Freezer?
This bread will last up to one month in the freezer if sealed in an airtight container or the appropriate freezer wrap or freezer bags. It will make a nice treat for your family to pull it out of the freezer and put it in their lunches are a nice snack.
Now, remember to save this recipe on Pinterest for later 🙂
Keto Lemon Blueberry Bread
- 2 c. Almond flour
- 2 tsp Baking powder
- ¼-½ Lemon zest
- ½ c Erythritol
- 2 Eggs
- 1 c Heavy whipping cream
- ¼ c Butter melted
- 1 tbsp Lemon juice
- ½ - 1 c Blueberries
- 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 tbsp 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.
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