This easy-to-make nut-free and keto Lemon Blueberry Bread is free from almond flour and the resulting loaf is fluffy and bursting with fresh blueberry and lemon flavor. In just over 1 hour, you can prep, bake, and serve this tasty baked good!
Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this bread recipe.
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Nut free keto lemon and blueberry loaf
This low carb lemon loaf is a great recipe to have on-hand, especially in the warmer months when blueberries are in-season. If you’re looking for a keto brunch recipe, this would be a great option.
If you simply enjoy eating something sweet alongside your morning coffee or tea, you will love to pair this bread with it. Serve it with this dairy-free creamy cold brew or honey grapefruit tea.
Steps to make this keto lemon blueberry bread
- Prepare: Preheat oven and prepare ingredients.
- Dough: Mix and combine ingredients to create your dough.
- Transfer: Scrape dough into loaf pan.
- Bake: Bake dough in oven.
- Frosting: Top with Greek yogurt.
- Serve: Slice, serve, and enjoy!
What ingredients are required?
- Eggs
- Butter
- Plain Greek yogurt
- Lemon juice
- Lemon zest
- Fresh blueberries
Low Carb Keto Lemon Blueberry Bread Recipe FAQS
Before you start making this in the kitchen, read through these answers to commonly asked questions about the recipe:
Can you substitute any of the ingredients?
- Classic Monk Fruit Sweetener: You can use Lakanto Golden Monk Fruit Sweetener, erythritol, or Swerve at a 1:1 ratio. I would not suggest using liquid or powdered stevia here.
- Butter: Coconut oil can be substituted in for butter at a 1:1 ratio.
- Lemon Juice: If you don’t have fresh lemon juice, 1 tsp lemon zest is equivalent to 2 tbsp of lemon juice. If you do not have fresh lemon, I would suggest using 3/4 tsp lemon extract in place of the lemon juice that is called for in this recipe.
- Lemon Zest: If you don’t have a fresh lemon and need a lemon workaround, you can use lemon extract instead. Personally, I find that fresh lemons make the bread taste better, but you can use 1/2 tsp lemon extract to sub for 1 tsp of lemon zest.
- Gluten-Free Baking Powder: You can try substitute it with a combination of baking soda and an acid instead of baking powder. For the acid, you can use cream of tartar, vinegar, or lemon juice. Typically, you can do 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. Please note that I have not tried this substitution for this recipe, but wanted to include it in case you wanted to go this route. Getting the proportion just right is pretty tricky. Again, I would not recommend it and suggest to sticking with gluten-free baking powder.
- Greek Yogurt Frosting Substitution: Coconut yogurt can be substituted in at a 1:1 ratio for the frosting. I have not tested subbing in coconut yogurt for Greek yogurt in the dough, so I cannot say with certainty if that will work.
Why use monk fruit sweetener for keto desserts and where to buy monk fruit sweetener?
To sweeten the bread, I used Lakanto’s Classic Monk Fruit Sweetener. This sweetener is used in virtually all of my keto dessert recipes as it is a net-carb-free, zero calorie, and natural sweetener that tastes just like traditional sugar. If you want to try monk fruit sweetener or if you need to replenish your pantry, you can use code “REALBALANCED” for 20% off your order!
If you’re looking to learn more, you can read more about incorporating monk fruit sweetener into your diet here!
What loaf pan size should I use? Is it okay to use a different sized loaf pan?
I used a 9.5″ x 5″ nonstick loaf pan, but if you do not have a loaf pan in those dimensions, you can use a different size, but it will likely alter the resulting size of the baked bread and may also affect the cook time.
When using a different sized pan, make sure you watch your bread carefully to make sure that it doesn’t end up undercooked or overcooked. The best way to tell if it’s ready is by poking it in the center with a toothpick; if the toothpick comes out clean, then it should be baked through and you can remove the pan from the oven.
How many net carbs per serving?
Each slice contains 4.9 grams of net carbs, which includes the yogurt frosting. If you choose to serve the bread without the yogurt frosting, each slice contains 4 grams of net carbs.
This recipe yields 10 servings in total and 1 serving is equivalent to 1 slice of bread.
What diets is this recipe compliant with?
This bread is suitable for all the following diets:
- Keto and Low-Carb: One serving contains 4.9 grams of net carbs.
- Gluten-Free: This bread only uses gluten-free ingredients.
- Nut-Free: This bread is made without almond flour and is nut-free.
- Refined Sugar-Free: This recipe does not use refined sugar. It is, instead, sweetened with monk fruit sweetener.
- Vegetarian: This Low-Carb Lemon Blueberry Bread is vegetarian-friendly.
How to store this bread?
Room Temperature: Store with a clean muslin cloth in an airtight container for up to 4 days.
Freezer: Store wrapped in parchment paper, then place in an airtight storage container or storage bag and freeze for up to 2 months.
How to make this Keto Lemon Blueberry Bread from scratch
Preheat oven to 350 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
In a large mixing bowl, using an electric mixer, mix egg whites until stiff peaks form. Set bowl aside.
In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using a whisk, mix together until pale in color.
To same bowl, add remaining ingredients excluding blueberries and, using electric mixer, mix again until ingredients are fully incorporated.
Pour mixture into bowl of whipped egg whites before adding blueberries. Using a rubber spatula, carefully fold mixture, being careful not to overly do so, which will result in the mixture deflating.
Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer.
Transfer pan to oven to bake until a toothpick can be inserted into bread and come out cleanly, about 55 minutes. Remove pan from oven and allow bread to cool slightly before removing bread from pan by pulling on edges of parchment paper. Transfer baked bread to sit atop a wire rack at room temperature to cool and fully firm up. Then, using a rubber spatula, frost top of bread with Greek yogurt before slicing and serving.
Looking for more easy keto berry recipes?
If you’d like more low carb berry recipe ideas, these are some fan-favorites that you might like to try:
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Low-Carb Lemon Blueberry Bread With Coconut Flour
Ingredients
Bread:
- 5 eggs, yolks and whites separated into 2 separate bowls
- ¼ cup 48g classic monk fruit sweetener
- ½ cup 56g coconut flour
- ⅓ cup 76g butter, melted and cooled to room temperature
- 2 tbsp 28g plain Greek yogurt
- Juice from ½ medium-sized lemon, ~24mL
- 1 tsp lemon zest
- ¾ tsp gluten-free baking powder
- ½ tsp pure vanilla extract
- ¾ cup ~113g fresh blueberries
Optional Topping:
- 1 cup 227g plain Greek yogurt
Instructions
- Preheat oven to 350 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
- In a large mixing bowl, using an electric mixer, mix egg whites until stiff peaks form. Set bowl aside.
- In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using an electric mixer, mix together until pale in color.
- To same bowl, add remaining ingredients excluding blueberries and, using electric mixer, mix again until ingredients are fully incorporated. Pour mixture into bowl of whipped egg whites before adding blueberries. Using a rubber spatula, carefully fold mixture, being careful not to overly do so, which will result in the mixture deflating.
- Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer. Transfer pan to oven to bake until a toothpick can be inserted into bread and come out cleanly, about 55 minutes.
- Remove pan from oven and allow bread to cool slightly before removing bread from pan by pulling on edges of parchment paper. Transfer baked bread to sit atop a wire rack at room temperature to cool and fully firm up. Then, using a rubber spatula, frost top of bread with Greek yogurt before slicing and serving.
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