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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
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5 from 4 votes

Low-Carb Lemon Blueberry Bread With Coconut Flour

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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: keto lemon blueberry bread recipe, low carb blueberry bread recipe, nut free lemon blueberry bread recipe
Servings: 10 slices
Author: Sara Nelson

Ingredients

Bread:

  • 5 eggs yolks and whites separated into 2 separate bowls
  • ¼ cup 48g classic monk fruit sweetener
  • ½ cup 56g coconut flour
  • 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.

Notes

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!
Net Carbs: Per serving with the yogurt topping included, 1 slice of bread contains 4.9 grams of net carbs. Without the yogurt topping, 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.