Keto Blueberry Lemon Bread

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Keto Blueberry Lemon Bread

A moist, zesty, and low-carb loaf that feels like a cheat meal but fits perfectly into a ketogenic lifestyle.

  • Prep time: 15 minutes

  • Bake time: 50–60 minutes

  • Servings: 12 slices

  • Net Carbs: 6g per slice

Ingredients

The Dry Base:

  • 2 cups Finely ground almond flour

  • ¼ cup Coconut flour

  • ½ cup Erythritol or monk fruit sweetener

  • 1 tsp Baking powder

  • ½ tsp Baking soda

  • ¼ tsp Salt

The Wet Mix:

  • 3 Large eggs (room temperature)

  • ½ cup Unsweetened almond milk

  • ¼ cup Fresh lemon juice

  • 2 tbsp Fresh lemon zest

  • 1 tsp Pure vanilla extract

  • ¼ cup Coconut oil or butter, melted and cooled

The Star:

  • ½ cup Fresh blueberries

Instructions

  1. Prep the Station: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper (letting the edges hang over for easy removal) or grease it well.

  2. Sift and Whisk Dry: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Ensure there are no clumps, especially with the coconut flour.

  3. Combine Wet: In a separate medium bowl, whisk the eggs, almond milk, lemon juice, lemon zest, and vanilla until fully incorporated.

  4. Fold and Incorporate: Pour the wet ingredients into the dry. Stir gently until just combined. Fold in the melted coconut oil (or butter).

  5. Add Blueberries: Gently fold in the fresh blueberries. Chef’s Tip: Tossing the berries in a teaspoon of almond flour before adding them can help prevent them from sinking to the bottom of the loaf!

  6. The Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes. At the 45-minute mark, check if the top is browning too quickly; if so, tent it loosely with foil. The bread is done when a toothpick comes out clean.

  7. Cooling is Key: Let the bread cool in the pan for 10 minutes, then lift it out onto a wire rack. For the best texture, wait until it is completely cool before slicing—keto breads can be fragile while warm!

Quick Nutrition Profile (Per Slice)

  • Calories: 150

  • Net Carbs: 6g (10g Total – 4g Fiber)

  • Fat: 12g

  • Protein: 5g

  • WW SmartPoints: 5

Storage Tip

Because of the moisture from the blueberries and almond flour, this bread stays freshest in the refrigerator for up to 5 days. It also freezes beautifully—just slice it before freezing so you can grab a single piece whenever the craving hits.

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