Low Carb Lemon Blueberry Bread
Mornings are made for blueberry breakfast breads, especially the lemon iced variety, SO yummy! This Low Carb, Keto Lemon Blueberry Bread is our most popular post with good reason, we hope you love it as much as we do!
| Low Carb Lemon Blueberry Bread | Happy Spring, Friends! Ahhh, winter has finally passed and spring returns- looking more beautiful than ever!🌤I’m hoping for a true spring this year, aren’t you? Instead of the whole- three weeks then straight to summer situation ​that so often seems to take place.
I love summer and all, but I mean really, let’s give spring a chance! (*We’ve updated this recipe to include a larger time window for baking as ovens can vary just a bit, and don’t forget to use the foil at the 30 min mark, this will give you that beautiful, deliciously moist, Keto Lemon Blueberry Loaf of your dreams! Directions below.)
So we thought with the warmer weather approaching, it might be nice to break out a citrusy breakfast bread (iced, of course!) This recipe is adapted from our Specific Carbohydrate Diet Blueberry Lemon Muffins from our Cookbook The Art Of Grain-Free Baking. We just made a few adjustments to make it Keto-Friendly. (Both are grain-free, gluten-free using almond flour, the main difference lies in the sweetener and we use Swerve Confectioner Sugar Replacement for this recipe.)
This scrumptious Grain-Free bread is really quite easy to put together, requiring just one bowl for the batter. I do like to make it ahead of time and chill it overnight as the lemon + blueberry flavors just seem to sing after being given the chance to mingle a bit in a lower temperature.
And if you’re not a frosting lover, this breakfast bread is just as scrumptious without it–sometimes I like to ice just half the loaf to alternate the plain and frosted slices depending on my mood. And this low-carb really pairs beautifully with a good Earl Grey tea that’s been steeping a while, it’s so yummy and smells just wonderful all together.
*The only tip we have today is to make sure you cover your bread with foil at the 25-30 minute mark in the oven-it will steam the bread a bit and allow it to finish cooking without over-browning.
Happy Baking + Enjoy The Recipe!!😊
–If you love this low-carb lemon Blueberry Bread, you might also enjoy our Low-Carb Coffee Cake Bread.
Low Carb Lemon Blueberry Bread
- Total Time: about an hour and 20 min
- Yield: 10-12 slices 1x
Description
5 net carbs per serving (Swerve has zero net carbs)
Ingredients
- 2.5 cups almond flour (Bob’s Red Mill)
- 2/3 cup Swerve Confectioner Sweetener
- zest of 1 lemon
- 1 teaspoon baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup + 1 tbsp milk (or coconut milk)
- 1/4 cup olive oil (or oil of choice)
- 2.5 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
Glaze (optional)
- 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
- 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
- 1/3 cup Swerve Confectioner Sweetener
- 1 tablespoon lemon juice
- lemon zest (optional)
- 1/8 teaspoon salt (optional)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined.
- Add your eggs, milk, olive oil, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth.
- Pour 1/2 the batter into a parchment paper lined 1 pound loaf pan, then add about half of your blueberries. Pour the rest of the batter in and gently push your remaining blueberries into the batter. We love baking this loaf in this USA pan. Making sure your oven is preheated, bake at 350 degrees for 55-65 minutes. At 30 minutes in, cover completely with aluminum foil-this will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary, peek in at 55 minutes, if it is not cooked through, check back in at 65 minutes. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!
- Remove from oven and let COOL COMPLETELY before removing from pan and glazing. (If you’re in a rush, let it cool 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
- While you’re waiting for the bread to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter.
- Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can also add more Swerve for a thicker texture or more lemon juice to thin it out.
- Spread glaze over bread and serve. You can also place it in the fridge to chill, it’s excellent served cold.
- Enjoy! Store any leftovers in an airtight container and place in refrigerator.
- *These can also be made as muffins, keep in mind baking time will decrease to about 20-25 min. You can gently rotate the muffin tin 180 degrees at about 12 minutes in and just loosely place a piece of foil overtop and continue baking for another 8-12 minutes. Let them cool completely before removing from tin and enjoy!
- Prep Time: 15 min
- Cook Time: 55-65 min
Not only is this a beautiful quick bread but low carb? Whoaaa! I better let my friends know! Perfect luscious lemon and blueberry flavors for Spring! Pinning!!!
Aw thank you dear Kim, you are so very kind to say that!! 😀 I’m so excited spring is finally here, I love it!!
This morning bread sounds delicious. My question is – instead of Swerve, may I use Organic Coconut Sugar? And Organic Apple Cider Vinegar?
Thank you Sandy P.
Oh thank you so much! Organic Apple Cider Vinegar is great. And we have not tested this bread with coconut sugar, so I can’t say for absolute sure. We have had feedback though that granulated sugar works, so I think it should be fine! We’d love to know how it turns out for you if you use the coconut sugar, hope you enjoy the recipe!
Delicious and very easy to make
Thank you so much, I’m delighted you’re enjoying the bread!:D
Hi
Am replace frozen blueberries for fresh?
Hi! You can use frozen blueberries instead of fresh, just let them thaw and drain a bit before adding them to the batter. Hope this helps! 🙂
I can’t think of a better way to welcome in spring than with a beautiful lemon blueberry loaf! Those flavors together are fabulous and cheerful. I love this low-carb and nourishing recipe Catherine!
Thank you so much sweet Noelle!! I’m delighted you like it!! 😀 It’s such a refreshing treat in the morning, lemon always just always seems to set the right tone for the day!!
This looks so delicious and moist! I’m at the beach dreaming of a slice of this right now haha!! Beautiful and magical!!
Aw haha thank you so much dear Natalie!! I wish I could send a slice over to you right now, I hope you’re having a beautiful day in the sun!! 😀
Okay this looks DIVINE!!
Oh thank you so much!! 😀 It really is such a treat!
Mmmm gonna try this looks Yums!
Thanks so very much!! 😀 I hope you love the recipe!
Catherine, this looks SOOO good. We’ve been eating and making a lot of low-carb recipes these days! This one is totally calling my name! So perfect for spring!
Thank you so much my friend!! It’s been such a refreshing treat for breakfast, it’s so nice to have Spring back! And I’ve been drooling over your beautiful recipes, they look so very delicious as always!! 😀
Not sure where I went wrong with this recipe, but I cooked it for the 45 minutes indicated in instructions, and although it was nicely browned on the outside, it was no where near cooked on the inside…?
Thank you again so much for your feedback, and I’m really so sorry this did not work for you. We were able to retest the recipe and added additional instructions regarding the timeframe to avoid issues going further. Thank you for taking the time to share your experience.
This bread is delicious! A slice of this with coffee is my idea of the perfect breakfast. I’ve made it three times and it turned out perfect.
Aw thank you Donald!! I’m so thrilled to hear that!! 😀
WOW! Looks delicious! Every recipe of yours that I’ve made has been wonderful, and I can’t wait to try this one:)
Lemon and blueberry—YUM!
Thank you, your comment means so much!!! I hope you enjoy the bread!! 😀
These are the best recipes for grain free and gluten free meals and treats.
Mert landay
Thank you so much Mert, that is so kind of you to say!
Just made this and it is amazing. Just curious, do you know the carbs per serving?
Thank you so much for your comment, I’m so delighted you enjoyed it!! 😀 The nutrition profile is located below the recipe instructions, it’s very easy to miss. It’s 5 net carbs per serving, 10 servings per loaf (7.2 carbs/2.2 Fiber).
Do not see nutritional information on page below recipe, could you provide all of it? Thanks!
Hi, thanks so much for your comment. It’s easy to miss, if you scroll down past the recipe, it’s just a bit after. Sorry for any confusions, here is the info in case there is a glitch:
Nutrition Facts
Serving Size 1 slice
Serves 10
Amount Per Serving
Calories 192
% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 2.9g
Trans Fat 0g
Cholesterol 42.8mg 14%
Sodium 85.3mg 4%
Total Carbohydrate 7.2g 2%
Dietary Fiber 2.2g 9%
Sugars 3g
Protein 6.3g
Swapped blueberries for cranberries because my local store was gouging the price of blueberries (and I was too lazy to go to Walmart).
It’s in the oven right now but in tasting the batter, it tastes WONDERFUL!
Thank you for this wonderful low-carb recipe!
Oh my goodness, swapping in cranberries is a fabulous idea, yum!! 😀 I hope you enjoy the bread, thanks so much for your wonderful comment!
I have literally never left a comment on a recipe before, but this one was too good not to! I cannot believe how amazing it turned out – low carb desserts have always been such a bust for me. It’s so easy to make, moist and delicious, and the best part is that my husband had no idea it was keto friendly! Thank you so much for this. I will be making it all the time!
Awww thank you so very much for your kind comment!! 😀 I’m so thrilled that you are enjoying the bread and that your husband didn’t know it was keto, that makes my day!!
Made it tonight. Simply scrumptious!!!
Wonderful, I’m delighted you’re enjoying it!! Thank you so much for your kind comment! 😀
This looks delicious! Do you know if this would work in a bunny pan?
Sorry. Auto correct changed from bundt to bunny pan
I think auto correct has a good idea, a bunny pan could be cute, haha! 😀 I have not tested it in a bundt pan, so I can’t say for absolute sure, but I think as long as you still secure the foil at the 30 minute mark, it should be fine. The bundt pan may produce a richer color. We’d love to know how it goes!!
Thank you for taking the time to reply so quickly., and for the suggestion. I was thinking of this for something for my daughter to take to work. We we do make it, I will let you know.
You are so welcome, it’s my pleasure! I hope the bread will be a hit! 😀
ohhh my goodness! I just made this, its Incredible!! So delicious!! Thank you for posting this, Ill be making this often, yum!
Awww thank you, that is music to my ears!! I’m thrilled you are enjoying it! 😀
I love lemon desserts, but I’m not a fan of blueberries…
Do you think this recipe would work without adding the blueberries?
Oh it definitely will- and that sounds good, I think I’ll make it just lemon next time, myself! 😀 Also, it’s delicious with raspberries.
This recipe was well written and easy to make. It was absolutely delicious! Wow, it even passed the taste test of family members who did not notice th lack of white flour and real sugar. I will definitely make this again! Thank you for the post and sharing of your baking talent!
Thank you so much for your kind comment, that makes my day!! 😀 I’m so delighted you and your family are enjoying the bread!!
Can I use granulated sugar for this recipe?
Hi! I have not tested this recipe with granulated sugar in the place of swerve, so I can’t say for absolute sure, but I think it should be just fine. We’d love your feedback if you try it!
This is the first bread that I have made that didn’t have 5-8 eggs. It was very moist and did not have an after taste like a lot of bake goods do!!!! Very good!
Awww thank you!! Your comment makes my whole day, I’m so thrilled to hear you’re enjoying the bread and it’s taste and texture! 😀
About to make this and noticed it calls for Swerve ‘Confectioners’ Sugar for both the bread and glaze. Since a recipe for bread/cake/cookies would typically call for a granular sugar (Using Swerve Granular here) I am wondering if this is indeed correct or a simple typo ?
I just want to make sure I do it correctly and not waste all my ingredients and mess up what would otherwise be a tasty delight!
Thanks!
Eva
Hi Eva, thanks so much for your comment! It is correct, we love using the Swerve Confectioner in the bread as well, I like the flavor and texture it brings, we also use it in our low-carb cakes. And this way it’s one sweetener for both the icing and bread itself. I hope this helps and hope you love the recipe!! 😀
Made this today and it was delicious! I love it!! I didn’t make it with the glaze so that it’s healthier. I also used real sugar but only did 1/3 cup. I will definitely be making this recipe again and again. Thank you for sharing!
Aww thank you!!! 😀 I’m so happy you’re enjoying the bread and thank you also for sharing your experience with using regular sugar in place of the Swerve, I appreciate it so much and it will help others as well!
If I’m going the muffin route, should I still cover them with foil part way in? I can’t wait to try these!!
That’s a great question, I’ll add this to the recipe notes as well above! With the muffins you can gently rotate the muffin tin 180 degrees at about 12 minutes in and just loosely place a piece of foil overtop and continue baking for another 8-12 minutes. Let them cool completely before removing from tin. I hope you love the recipe!! 😀
I can’t wait to try this tomorrow. I will be using raspberries instead. Question, do you toothpick test for doneness?
Yay!! I hope you love the recipe, I love your raspberry addition! I do not use a toothpick test as the bread does set up a bit during the cooling process. I like to cover with foil at the 30 minute mark and lightly touch the middle of the bread at the one hour mark. If it’s still too soft, I’ll bake an additional 10 minutes with foil. (We also just posted a low-carb coffee cake bread if you are interested in additional breakfast breads!)
Made the muffins tonight. Love the glaze! Question though. When I put all the ingredients in fat secret and made it 12 servings since I got 12 muffins out of it, they came out to 16 net carbs each! Why is this so different from yours? I did the swerve confectioners like your recipe. Everything the same experience l except that I used raspberries.
So glad you like the glaze! Forgive the lengthy response to your question–So each nutritional calculator is a touch different based on their ingredient knowledge. We always check with more than one to make sure for each recipe. Swerve is what throws the count off initially. If you use stevia, for example in it’s place when calculating the nutrition, you’ll get a very different result because it does not contain the sugar alcohols (carbs) in erythritol-which are subtracted to give the net carbs here. In the case of erythritol (Swerve), see this info from diabetesforecast.org/2010/aug/what-are-net-carbs.html “Check the product’s sugar alcohol content. If it is greater than 5 grams, subtract half the grams of sugar alcohols from the total carbohydrates and count this as the “available carbohydrate” for insulin adjustment purposes. However, if erythritol is the only sugar alcohol listed, subtract all of the grams of sugar alcohol.” Swerve itself has zero net carbs-the nutrition calculator is just catching the alcohols, so the net carbs you see here are correct. Swerve also states their products are 0 net carbs, so you can subtract that ingredient when you calculate the nutrition going forward as far as carbs are concerned. I hope this helps! 😀
I tried once and it was amazing. I want to make try with blackberries, could I substitute some of the flour for coconut flour?
Thank you so much for your kind review, I’m thrilled you enjoyed the bread!! 😀 Blackberries are a wonderful substitute, sounds absolutely delicious! The coconut flour will not work exactly the same (as in a 1 for 1 substitute) with the almond flour. It will change the texture, and rising of the bread. I bet it could work with a variation in the liquid ingredients (eggs, milk), I just have not tested it that way. If you decide to try it out with coconut flour, we’d love it if you shared your results here with us!!
We love this recipe… So good. I’m about to make it for the 4th time! Just wondering how you stop the berries from sinking? Any tips? Thanks!
Thank you so much for your kind review, I’m so thrilled you’re enjoying the blueberry bread!! 😀 And thank you for your question, I would mix 1/2 of the blueberries in with the batter-and then after you’ve poured the batter into the bread pan I would place the remaining blueberries by hand lightly into the batter. I hope this helps!
This was really good! I used the amount of lemon the recipe called for, but could barely taste it. I would definitely use more lemon next time! (In the bread and the frosting!) Thanks for this yummy recipe!
I’m so delighted you enjoyed the bread, thank you for the kind review! I hope you’ll like it even better next time with more lemon! 😀
Can I use frozen blueberries in place of fresh blueberries?
Thank you for your comment, I think that would be just fine! Just make sure to drain them if you let them thaw first. 🙂
This is heaven sent!! Thank you so much for sharing.
Aww thank you so much for the kind review, I so hope you enjoy the loaf! 😀
Wow! Just made this wonderful bread, since I’m on Keto this is so full of flavor and low carbs!! Delicious! Thank you!
Oh thank you so much!! I’m thrilled you’re enjoying the bread, we can never get enough of this one! 😀
Hello!
I’m new to Keto and would love to try this recipe. I have Monk Fruit in hand. Could I use this as a sweetener in the recipe?
Hello and thank you for your comment! We have tested this with Powdered Swerve and Powdered Lakanto, but not straight Monk Fruit, so I can’t guarantee 100%. I do think it should be fine though, we’d love to hear how it goes if you try it!
Would this recipe work with coconut flour?
I’m sorry this recipe does not work with coconut flour, I wish it did!
This was spectacular!! My mom, who does NOT typically eat this way, basically split the cake with me over a roughly 24-hour period . Preparation time was nowhere in the realm of 20 minutes—maybe 40-45 (the lemon zest was a challenge for this amateur baker), but it was worth every second. I added a tbsp of xantham gum and 2 tbsp of Acacia fiber for a little boost. Also I ran out of almond flour, and ended up using about equal parts almond and coconut flour. The baking time listed was perfect. It did not have the sickeningly sweet taste that some swerve desserts do. Well done, thanks for sharing!!
Oh I’m just thrilled to hear this!! 😀 Thank you for your kind review, I love your additions and substitutions and am so happy you and your mom have been enjoying the bread!!
Just made this today; I’m eating it right now, and oh my goodness! It’s so good I have to admit I went back for a second piece – so half my carbs for the day are spoken for, but SO worth it!
The suggestion to serve it with Earl Gray sounded perfect, and it’s a rainy day today so we’re having “tea time”. It’s truly an inspired combination! My husband and kids, who are usually pretty ambivalent about my no-sugar /no flour baking experiments, are gobbling it up and talking about how good it is; I don’t think there’s going to be any left for breakfast; next time I’m baking two loaves!
Thank you for posting such delicious low-carb recipe.
*Baking note: the middle of mine didn’t fully set up, even at the longer baking time, so I had to bake it about 20 minutes longer. But I live in a humid climate, and have to do that with a lot of recipes, so humidity levels might have something to do with some people saying it needs to bake longer. It turned out just fine doing that – I left the foil on and set it on a baking sheet so it wouldn’t burn and it came out great.
Thank you so much for your wonderful comment and review! 😀 It’s music to my ears that you and your family are enjoying the bread together for teatime! And thank you so much for sharing your experience with the baking time, and such a great idea to place it on a baking sheet to avoid burning. I hope you all will enjoy many loaves to come!
Delicious! Even my husband loved it, and he is really picky, doesn’t do low carb, and really
doesn’t care for blueberries. I did have to bake mine longer, around 75 minutes. I think it’s because I used frozen blueberries and did not thaw them out ahead of time (they were fresh blueberries that I had stored in the freezer). And I had to take the foil off for the last 10 minutes because it just wasn’t browning on top. But it turned out deliciously moist! I will definitely make this again. Thanks for the great low carb recipe!!
I’m so delighted you and your husband are enjoying the bread!! 😀 Thank you so much for your very kind comment and I really appreciate you taking the time to share your experience with the frozen blueberries and baking time, it’s a great help to me and others reading the comments for tips!
I made this last night & it was FANTASTIC
No joke,the BEST recipe ever
Thanks for sharing
Awww yay! I’m so thrilled to hear that, it is music to our ears!! 😀 Thank you so much for your wonderful comment, delighted you’re enjoying the bread!
I made this a week ago and it was absolutely delicious. It was so yummy and didn’t feel heavy after eating. Husband loved it too! This recipe has been bookmarked and has been recommended to my friends!
Oh I’m so happy to hear this!! We are so thrilled that you and your husband are enjoying the bread and thank you so much for your kind review and for sharing it with friends!! 😀
Can you omit the apple cider vinegar?
You can definitely omit it, it’s just there to boost the leavening effect for the fluffiest loaf. Just add an extra 1/4 teaspoon of baking powder. I hope you enjoy the bread! 😀
The result was not sweet enough… it really needs the glaze, which is tasty. BUT it did not cook. After 65 minutes most of the cake was mushy and underbaked. It fell apart and I spread the pieces into a shallow baking dish. After 25 more minutes, the top is well done and the rest is still mush. Not sure what I did, but followed the recipe to a T. Luckily I’m a pig and will eat glazed crumbs with a spoon.
Hmmm, I’m so sorry this didn’t work for you! We make this continually without issue, but I really do know how frustrating it is to spend the time and ingredients on a recipe and not have it work for you. And I’m sure you followed everything, the biggest tips I usually recommend are making sure to cover with foil tightly at the 30 minute mark and baking for another 30-40 minutes. And it has to cool completely before slicing. For some of my other keto recipes, I add 1 teaspoon of gelatin and that can help it set during the cooling process as well. And of course, add more sweetener to your taste if you do try it again. In any case, I really am sorry you didn’t have a great experience with this bread.
I made this today and it turned out perfect! Delicious!!!!! Thank you for sharing this recipe!!!
Oh thank you so much! I’m thrilled you’re enjoying the bread!! 😀
Hello!
I’m interested in making this and was wondering if the nutrition facts included the optional glaze or not. Also, I don’t currently have apple cider vinegar on hand? Is there an alternative that I could use? Thank you!
Hi and thanks for your comment! The nutrition facts do include the glaze and you can omit the apple cider vinegar and use white vinegar in it’s place or you can omit it all together if you don’t have it on hand. It helps a bit with the rise to the bread but you can make muffins with this recipe instead of a loaf, and the lack of vinegar shouldn’t make a noticeable difference. Hope this helps and hope you love enjoy the recipe! 😀
This is quite yummy, thank you!
Thank you so much! I’m so happy you’re enjoying the bread! 😀
I did the recipe just as explained except I didn’t have milk on hand so I used 1/2 cup of sour cream. I’m sure it changes the macros but it’s all good. It was incredibly moist, beautiful color, taste was amazing!! Thank you so much! This recipe is definitely a SAVE in my keto cookbook! Much love to you and your creations!
Thank you so much for your kind review! 😀 I’m delighted to hear it worked well with the sour cream, that will be a great tip for the other readers here, thanks again for sharing!
Hello, the nutrition information includes the frosting correct? I’m not a frosting gal so I’d opt not to you it and save some calories..
Thanks
Suzie
Hi, yes it does indeed! No frosting does bring the calorie count down, I hope you enjoy the bread!! 😀
I made this and it’s amazing. However, when I was inputting then information into MyFitnessPal app it told me each serving (and I made 12 servings not 10) was 262 calories with a net carb of 15. What did I do wrong? I followed the recipe to a tee!
Hi! I’m so glad you’re enjoying the bread, and totally understand your concern with differing nutritional results. We always run our recipes through two different calculators to make sure we have reliable results. But there are definitely things that can offset the outcome. The Swerve has zero net carbs, however some nutritional calculators do not reflect that. Also, this count is based on using full fat coconut milk, not traditional milk. Some of our low-carbers prefer the regular milk and our keto followers like to use heavy cream or coconut milk. Also serving size, this bread makes up to 12 slices, depending on desired slice size. If calculating 10 slices, each slice will be about 5-5.5 carbs. I really hope this helps, thanks again for trying our recipe!
Hi there…I love this recipe but I’ve found it takes quite a bit longer to bake than 55-60 minutes. I did swap out the Swerve confectioner’s sugar with granulated (cuz the first time I made it, it just wasn’t sweet enough for me the first time I made it). Could that be the reason?
Hi thank you for your comment, I’m so glad you enjoy the recipe with the granular instead of the powdered Swerve! We do leave the open time of 55-65 minutes because we find it varies from oven to oven. A couple of possibilities- If the seal on the aluminum foil isn’t secured tightly it will take longer and/or it is indeed possible that it could cook differently with the granular sweetener instead of the powdered. I wish I could provide a more definitive reason for the additional time in this case, thank you for sharing your experience.
This turned out wonderful! My husband is diabetic and he was thrilled with it. Thanks !!!
Thank you so much for your kind review!! I’m so happy you and your husband are enjoying the recipe! 😀