Keto Blueberry Lemon Bread

This recipe for keto blueberry bread is grain-free, gluten-free, sugar-free, low carb and it’s diabetic and keto-friendly. If that’s not enough it also happens to be easy to make.


PREP TIME: 10 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour 25 minutes


Keto Blueberry Lemon Bread Batter

  • 2 1/2 cups of finely milled almond flour
  • 1 cup of sugar substitute
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 8 whole eggs
  • 8 ounces of room temperature full-fat cream cheese
  • 2 teaspoons of lemon extract
  • 1/2 cup of room temperature unsalted butter
  • 2 cups of fresh or frozen whole blueberries
  • 1 tablespoon of lemon zest

Keto Lemon Glaze

  • 3/4 cup of confectioners sugar substitute
  • 3 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of heavy whipping cream
  • 1 teaspoon of lemon extract
  • 2 teaspoons of lemon zest


Keto Blueberry Lemon Bread

  1. Preheat oven to 350 degrees.
  2. Grease and line with parchment paper a 10X5 inch loaf pan or two 6 inch loaf pans. (note if using two smaller pans check for doneness at 35-minute mark)
  3. In a medium-sized bowl measure then sift the almond flour. To the sifted flour add the baking powder, sea salt, and stir. Set this aside.
  4. In a large bowl using an electric hand-held mixer or stand-up mixer blend the butter, cream cheese, and sugar substitute until the mixture is light fluffy.
  5. Next add the 8 eggs one at a time, making sure to scrape the bowl several times.
  6. To the wet batter add the dry ingredients and combine until well-incorporated.
  7. Fold the blueberries into the bread batter.
  8. Spread the batter into the greased loaf pan.
  9. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  10. Allow the loaf to cool in the pan for about 30 minutes before taking it out of the pan. Then let the pan cool on a baking rack for at least 60 minutes before adding the icing, refrigerating, or freezing.

Keto Lemon Glaze

  1. To make the lemon glaze imply combine the confectioner’s sugar substitute, lemon juice, lemon extract, lemon zest, and heavy whipping cream. Stir until fully incorporated.


Baking times: For a 10X5 inch loaf pan 60-75 minutes. Check for doneness at the 60 minute mark and add foil and bake up to 15 minutes more if necessary

For two 6 inch loaf pans check for doneness at 35 minute mark and bake up to 45 minutes if necessary.

Nutrition Information:



 Amount Per Serving: | CALORIES: 350 TOTAL FAT: 30.6g | SATURATED FAT: 11.4g| CHOLESTEROL: 154mg | SODIUM: 157mg| CARBOHYDRATES: 7.2g | FIBER: 3.5 g| SUGAR: 2.3g| PROTEIN: 10.3g |

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