Name: Keto Blueberry Lemon Bread
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 5 large eggs, separated and at room temperature; ½ cup (114 g) melted butter, cooled; ¾ cup (120 g) fresh blueberries; 3 tsp baking soda; ½ cup (100 g) granulated keto sweetener (erythritol or monk fruit); ⅓ cup (40 g) coconut flour; 2 cups (200 g) almond flour; 1 lemon — zest and 3 tbsp lemon juice; ½ cup (115 g) sour cream, at room temperature; 4 tbsp powdered keto sweetener; 1–2 tbsp lemon juice

Why You’ll Love This Recipe

I love how this bread brings together the brightness of lemon and the sweetness of blueberries in a keto-friendly way. The texture is fluffy and tender, thanks to a blend of almond and coconut flour, and the citrus icing on top adds a refreshing finish. It’s easy to make, keeps well, and tastes just as good (if not better) the next day. It’s a guilt-free option when I want something sweet without the carbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:
5 large eggs, separated
½ cup (114g) melted butter, cooled
¾ cup (120g) fresh blueberries
3 teaspoons baking soda
½ cup (100g) granulated keto sweetener
⅓ cup (40g) coconut flour
2 cups (200g) almond flour
Zest of 1 lemon
3 tablespoons lemon juice
½ cup (115g) sour cream, room temperature

For the citrus icing:
4 tablespoons powdered sweetener
Lemon juice (enough to form a drizzle)

Directions

I preheat my oven to 350°F (180°C) and line a loaf pan with parchment paper.
In a clean bowl, I whisk the egg whites using an electric mixer until they form stiff peaks—this takes about 2 minutes. I set them aside.
In a second large bowl, I mix the egg yolks and cooled melted butter. Then I add the lemon juice and sour cream, whisking until smooth.
In another bowl, I combine the almond flour, coconut flour, baking soda, sweetener, and lemon zest.
I gently mix half of the stiff egg whites into the dry mixture, then stir that into the yolk mixture until combined.
I carefully fold in the remaining egg whites using a spatula, making sure not to deflate them. Finally, I fold in the blueberries.
I pour the batter into the prepared loaf pan, level the top, and bake on the middle rack for 65–70 minutes. At around the 40-minute mark, I loosely cover the top with foil to prevent over-browning.
Once the bread is golden and a toothpick comes out clean, I remove it from the oven and let it cool completely.
For the citrus drizzle, I mix the powdered sweetener with enough lemon juice to make a pourable glaze, then drizzle it over the cooled loaf before slicing.

Servings and timing

This recipe makes 12 slices and takes about 10 minutes to prep and 1 hour 15 minutes to bake, totaling approximately 1 hour 25 minutes.

Variations

Sometimes I swap out the blueberries for raspberries or blackberries for a twist. I’ve also used orange zest and juice instead of lemon for a warmer citrus note. If I want extra texture, I stir in a handful of chopped walnuts or pecans. And for a more decadent version, I add a few sugar-free white chocolate chips into the batter.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To keep the texture moist, I slice only as needed. It also freezes well—I wrap individual slices and store them in a freezer bag for up to 3 months. When I want one, I thaw it overnight in the fridge or warm it gently in the microwave for a few seconds.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries before. I don’t thaw them before adding—they go straight into the batter frozen, which helps prevent the color from bleeding.

Is it necessary to separate the eggs?

Yes, separating the eggs and whipping the whites adds volume and gives the bread a fluffier texture. It’s worth the extra step.

Can I use just almond flour?

Coconut flour helps absorb moisture, so if I skip it, the texture becomes too wet. If I want to use only almond flour, I increase the amount slightly and reduce the wet ingredients, but I prefer the original combo.

Can I skip the icing?

Yes, the icing is optional. The bread is still flavorful without it, but the drizzle adds a lovely citrus brightness on top.

What kind of sweetener works best?

I use a granulated erythritol-based sweetener for the batter and a powdered version for the icing. Other keto-friendly options like monk fruit or allulose work too—just adjust to taste.

Conclusion

This Keto Blueberry Lemon Bread is everything I want in a low-carb treat—bright, moist, and full of flavor. It’s easy to make, great for sharing, and fits perfectly into my keto lifestyle. Whether I’m serving it for brunch or keeping it in the fridge for snack time, this bread always brings a little burst of joy to my day.