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–+ servings
two slices cut off a lemon blueberry bread with sliced lemons at the sides.
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Keto Blueberry Bread

Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Coconut flour, Keto Blueberry bread, Lemon blueberry loaf
Prep Time 10 minutes
Cook Time 50 minutes
Servings 16
Calories 183kcal

Equipment

  • 8 1/2 by 4 1/2 loaf pan
  • Lemon Zester

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 tablespoon baking powder
  • 3/4 cup sweetener
  • 1/2 tsp Xanthan gum (optional but recommended)
  • 1/2 cup butter (melted) (see notes 4 for substitution)
  • 4 large eggs (beaten)
  • 2/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 Tablespoons Lemon Juice
  • Zest from a small lemon
  • 3/4 cup Fresh Blueberries (or frozen)

For Glaze

  • 1 cup Powdered sweetener
  • 1 tablespoon Lemon juice
  • 3 tablespoons water

Instructions

Bake the cake

  • Preheat oven to 350 F, line a 9 by 5 or 8 1/2 by 4 1/2 loaf pan with parchment paper.
  • In a clean bowl, mix dry ingredients with a whisk then add the beaten eggs to bowl.
    collage showing almond flour mixed with other ingredients
  • Next, the melted butter, sour cream, and vanilla extract. Mix to combine.
  • Add the lemon juice and zest to the batter, then fold in the blueberries (reserving about 1/4 cup for the top).
    collage showing steps to making keto blueberry bread
  • Scoop batter into prepared loaf pan, top off with reserved blueberies. Bake for 50 to 55 mins.
  • When it’s ready, let it cool for 8 mins in pan then transfer to a cooling rack to cool completely.
  • If using glaze, make lemon glaze while bread cools.

Making the glaze

  • To make glaze, mix all glaze ingredients in a bowl till combined.
  • Pour over the cooled bread and enjoy.

Notes

  1. If using cream cheese glaze, Mix 2 Tbsp (1 oz) of cream cheese, 1 Tbsp of butter, 8 Tbsp powdered sweetener, 1/2 teaspoon of vanilla extract together. Thin it out with water to your desired consistency.
  2. If you notice the bread is browning at the top too quickly, cover the top of the pan with foil to prevent it from getting overcooked with the center being undercooked.
  3. The bread is ready when a cake tester or small knife inserted at the center comes out clean.
  4. Butter flavored coconut oil can be substituted for butter in this recipe
 
 

Nutrition

Calories: 183kcal