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Real Balanced

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Home Recipes Keto Lemon Blueberry Bread

Keto Lemon Blueberry Bread

Net Carbs:4.9g
Published:07/07/20Updated:07/13/20
12 Comments This post contains affiliate links.
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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!

a loaf of keto blueberry bread with greek yogurt frosting resting on a wire rack with a bowl of blueberries atop a marble kitchen table

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. Or, if you simply enjoy eating something sweet alongside your morning coffee or tea, you will love to pair this bread with it!

overhead view of 2 plates with a spoon and a slice of bread each atop a marble kitchen counter

Steps to make this keto lemon blueberry bread

  1. Prepare: Preheat oven and prepare ingredients.
  2. Dough: Mix and combine ingredients to create your dough.
  3. Transfer: Scrape dough into loaf pan.
  4. Bake: Bake dough in oven.
  5. Frosting: Top with Greek yogurt.
  6. Serve: Slice, serve, and enjoy!

What ingredients are required?

  • Eggs
  • Classic Monk Fruit Sweetener
  • Coconut flour
  • Butter
  • Plain Greek yogurt
  • Lemon juice
  • Lemon zest
  • Gluten-free baking powder
  • Vanilla extract
  • Fresh blueberries
keto lemon bread topped with blueberries resting on a wire rack with a bowl of blueberries atop a marble kitchen table

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!

Why is this recipe listed as being nut free if it contains coconut flour?

Contrary to what many believe, coconuts are not a nut. They are actually a type of fruit known as a drupe.

Real Balanced recipes are nut-free, but many do contain coconut products as I follow the recommendations of the Doctors at the American Academy of Allergy, Asthma, & Immunology.

This is what the AAAAI has to say about it:

Although the Food and Drug Administration labels coconut as a tree nut, the vast majority of tree nut-allergic individuals also tolerate coconut without difficulty, since coconut is not truly a nut, but rather a fruit

American Academy of Allergy, Asthma, & Immunology

If you have a coconut allergy, I have many keto coconut-free recipes for you! If you are allergic to tree nuts but are unsure if you are also allergic to coconut, ask your doctor to test you!

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.

bread with greek yogurt frosting resting on a circular wire rack atop a marble kitchen table

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.

egg whites mixed by an electric mixer in a mixing bowl

In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using a whisk, mix together until pale in color.

egg yolks and monk fruit sweetener mixed by an electric mixer in a mixing bowl atop a marble kitchen counter

To same bowl, add remaining ingredients excluding blueberries and, using electric mixer, mix again until ingredients are fully incorporated.

keto lemon blueberry dough in a mixing bowl being mixed by a rubber spatula atop a marble kitchen table

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.

bread dough in a mixing bowl being mixed with blueberries by a rubber spatula atop a marble kitchen table

Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer.

bread dough in a loaf pan lined with parchment paper sprayed with non-stick cooking spray atop a marble kitchen table

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.

a loaf of keto lemon blueberry bread with greek yogurt frosting resting on a wire rack with a bowl of blueberries atop a marble kitchen table

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:

  • Low Carb Blueberry Cheesecake Bars
  • Berries & Cream Fat Bombs
  • Keto Blueberry Crumble
  • Blueberry Bliss Fat Bombs
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a loaf of keto lemon blueberry bread with greek yogurt frosting resting on a wire rack with a bowl of blueberries atop a marble kitchen table

Keto Lemon Blueberry Bread


★★★★★

5 from 4 reviews

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

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!


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

Frosting (Optional)

  • 1 cup (227g) plain Greek yogurt

Instructions

  1. Preheat oven to 350 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
  2. In a large mixing bowl, using an electric mixer, mix egg whites until stiff peaks form. Set bowl aside.
  3. In a separate mixing bowl, add egg yolks and monk fruit sweetener and, using an electric mixer, mix together until pale in color.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes:

Classic Monk Fruit Sweetener Substitution: 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.

If You Prefer Sweeter Bread: Use ⅓ cup (64g) monk fruit sweetener.

Where Monk Fruit Sweetener Can Be Purchased: Monk fruit sweetener is often available at grocery stores, especially specialty food stores and Costco. I purchase mine online directly from Lakanto and have it shipped to me. If you want to order your monk fruit sweetener online, you can use discount code REALBALANCED for 20% OFF your order!

Butter Substitution: Coconut oil can be subbed in at a 1:1 ratio.

Lemon Juice Substitution: 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 Substitution: 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 Substitution: 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 Brand: I used FAGE 5% yogurt, but other brands should work just fine. Note, however, that other brands have varying amounts of carb content, so if you decide to use something other than FAGE, the resulting nutrition information of your bread will likely differ.

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.

Net Carbs: Per serving with frosting included, 1 slice of bread contains 4.9 grams of net carbs. Without frosting, 1 slice contains 4 grams of net carbs.

Room Temperature Storage: Store with a clean muslin cloth in an airtight container for up to 4 days.

Freezer Storage: Store wrapped in parchment paper, then place in an airtight storage container or storage bag and freeze for up to 2 months.

Keywords: keto lemon blueberry bread recipe, nut free lemon blueberry bread recipe, low carb blueberry bread recipe

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

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12 Comments

  1. Toni Leggate says

    July 19, 2020 at 3:58 pm

    Very few keto recipes work really well, especially as I have a tree nut allergy!
    But this one – wow! A beautifully flavoured moist loaf. To be repeated often – thank you so much Sara for this…

    ★★★★★

    Reply
    • Sara Nelson says

      July 20, 2020 at 9:58 am

      I’m so glad you enjoyed, Toni!!

      Reply
  2. Mary Ann Frank says

    December 8, 2018 at 9:20 am

    Thank you for a splendid recipe. The only change I made was to whip the egg whites until triple volume and fold them into the batter as the final step. The final product was light and airy, and delicious with a smear of mascarpone cheese.

    ★★★★★

    Reply
    • realbalanced says

      December 9, 2018 at 7:01 pm

      So happy to hear that you enjoyed, Mary Ann!!! Thank you for taking the time to leave a comment and recipe rating!!!

      Reply
  3. Marcella says

    August 31, 2018 at 6:32 pm

    Keto baking is hard but this was delish, will make again.
    Thank you!

    ★★★★★

    Reply
    • realbalanced says

      September 3, 2018 at 10:01 pm

      So glad you enjoyed, Marcella!!! Thank you for your comment!

      Reply
  4. Cat says

    June 14, 2018 at 7:54 pm

    Love this bread in its original form! Tart and sweet, so good! The last time I made it I used 1 teaspoon almond extract instead of the lemon and it was equally amazing! I just wasn’t in the mood for the lemony tartness, and the almond flavor was perfect with the blueberries. I used to do that with lemon poppyseed muffin recipes and make almond poppyseed muffins. It’s a nice change of pace 🙂

    ★★★★★

    Reply
    • realbalanced says

      June 15, 2018 at 12:42 pm

      Subbing in almond extract sounds amazing, Cat!!! So glad you enjoy the recipe and thank you for your comment!!

      Reply
  5. Dorothy says

    April 25, 2018 at 1:37 am

    Is it possible to use swerve for the sweetner?

    Reply
    • realbalanced says

      April 25, 2018 at 1:38 am

      Absolutely! 🙂 It would be a 1:1 ratio sub for Swerve.

      Reply
  6. Erich says

    April 21, 2018 at 5:57 pm

    What can I substitute Monk fruit with? Can I use Stevia? Monk fruit causes stomach upset for me.

    Reply
    • realbalanced says

      April 21, 2018 at 6:29 pm

      Hi, Erich! Yes, you could use stevia, but just be aware that you’ll need a lot less stevia than monk fruit sweetener. Be sure to check the conversion chart for the brand of stevia you use to determine the correct amount.

      Reply

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