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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

  • 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


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!



Frosting (Optional)

  • 1 cup (227g) plain Greek yogurt


  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

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