Lemon Blueberry Bread
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Oh man, I needed this Easy Low Carb Lemon Blueberry Bread this week! The flavors and colors are so cheery and bright that I could feel Spring right around the corner…even though it was snowing.
I love this bread as is but I’ve included and optional glaze to make it ultra decadent. Or as decadent as you can get while staying in Ketosis anyway. Get baking and this bread can be your in about an hour.
🥘Ingredients:
- 2.5 cups Almond Flour
- ¾ cup Allulose
Of course you can use any type of low carb sweetener that you like but allulose is our favorite. You can read all about Low Carb Sweeteners here.
- 1 tbsp baking powder
- ½ tsp Xanthan gum optional, but recommended.
Xanthan gum helps build a stronger structure in low carb breads. Since most low carb flours are gluten free, the eggs are the only binding agent you’ll have unless you use xanthan gum or psyllium husk powder.
- ½ tsp Salt
- ⅓ cup Lemon Juice
Use fresh lemon juice for this recipe.
- 2 tbsp Lemon Zest
- ⅓ cup Butter – melted
You can use melted coconut oil if you want to keep this bread dairy free.
- 3 Eggs at room temperature
This is IMPORTANT. If your eggs are cold, straight fromt he frisge, you butter (or coconut oil) will solidify again and you mix won’t be quite uniform.
Set them in a bowl of warm water for a few minutes if you’re ready to make you bread now.
- 1 tsp Vanilla extract
- ¾ cup Blueberries fresh or frozen
I love the wild frozen blueberries because they’re smaller they spread the flavor further but they rarely have them at my tiny mountain store in the sticks. You can use fresh or frozen berries though.
Optional Glaze
- ½ cup allulose
- 2 tbsp lemon juice
👩🏾🍳How to make the Lemon Bread:
- Preheat the oven to 350°F (176C). Oil a small 6.6*3.5 loaf pan. You can use a larger loaf pan if you like but the top will not be rounded after baking.
- In a large bowl, stir together all of the dry ingredients.
- In a separate bowl, mix all of the wet ingredients. Fold in the blueberries once the mixture is combined. Slowly incorporate into the dry mixture taking care to not mix vigorously and damage the whole berries.
- Transfer the batter into the loaf pan. Carefully smooth the top without pressing to hard.
- Bake for 40 minutes and check for browning. If it is getting too brown, lightly tent with foil and bake for 15-20 more minutes until done. Do the toothpick test to make sure it comes out clean.Let cool COMPLETELY on a wire rack before attempting to remove it from the pan. Serve or continue on to glaze.
Optional Glaze
- In a small bowl, make the glaze by whisking ½ cup allulose and 2 tbsp lemon juice. If glaze is not thick enough for your liking, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it and serve.
🍽️Equipment:
- Sm. Bread Pan
Bread Pans come in a few different sizes and it’s difficult to tell the difference. I used a pan like this so that the finished bread would round in the center and turn out taller.
It’s the same size pan I use for the Keto Almond Yeast Bread.
- Mixing Bowl
- Wooden Spoons
📋Tips & FAQ’s:
Can I make the Easy Blueberry Lemon Bread Ahead of time?
Yes!
This will keep in the fridge for 5-6 days. And, you can freeze it in an airtight bag if needed. Just remember to slice the bread before freezing it if you want to eat it one slice at a time.
It’s AH-MAZING toasted and slathered in real butter.
Can I make this recipe into muffins?
Absolutely! You can find the low carb lemon blueberry muffin recipe and instructions here.
I Love Fruity Desserts! Do you have any others?
Yes! You might like these:
- Lemon Meringue Pie
- Orange Poppy-seed Madeleine’s
- Chocolate Covered Strawberries
- Healthy Petty Aunt Apple Cream Pie
- Low Carb Peach Cobbler
- Key Lime Coconut Popsicle’s
- Low Carb Blackberry Cobbler
That’s all for the Easy Low Carb Lemon Blueberry Bread Recipe!
I hope you love it and that it brightens your day!
Leave any questions or comments below and I’ll be happy to help!
Catch ya later!
Brandy
Low Carb Lemon Blueberry Bread
Equipment
Ingredients
- 2.5 cups Almond Flour
- ¾ cup Allulose
- 1 tbsp baking powder
- ½ tsp Xanthan gum optional, but recommended
- ½ tsp Salt
- ⅓ cup Lemon Juice
- 2 tbsp Lemon zest
- ⅓ cup Butter melted. You can sub coicnut oil in for a dairy free option.
- 3 Eggs room temp to keep your butter from solidifying again.
- 1 tsp Vanilla extract
- ¾ cup Blueberries fresh or frozen
Optional Glaze
- ½ cup allulose
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (176C). Oil a small 6.6*3.5 loaf pan. You can use a larger loaf pan if you like but the top will not be rounded after baking.
- In a large bowl, stir together all of the dry ingredients.
- In a separate bowl, mix all of the wet ingredients. Fold in the blueberries once the mixture is combined. Slowly incorporate into the dry mixture taking care to not mix vigorously and damage the whole berries.
- Transfer the batter into the loaf pan. Carefully smooth the top without pressing to hard.
- Bake for 40 minutes and check for browning. If it is getting too brown, lightly tent with foil and bake for 15-20 more minutes until done. Do the toothpick test to make sure it comes out clean.Let cool COMPLETELY on a wire rack before attempting to remove it from the pan. Serve or continue on to glaze.
Optional Glaze
- In a small bowl, make the glaze by whisking ½ cup allulose and 2 tbsp lemon juice. If glaze is not thick enough for your liking, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it and serve.
Notes
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Nutrition
The nutritional information Low Carb Lemon Blueberry Bread Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
