Keto Blueberry Lemon Bread

Keto Blueberry Lemon Bread

Ingredients

Dry

• 2 cups almond flour

• ¼ cup coconut flour

• ¾ cup keto sweetener (erythritol or monk fruit blend)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Wet

• 4 large eggs (room temp)

• ⅓ cup melted butter or coconut oil

• ⅓ cup sour cream (or full-fat Greek yogurt)

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

Add-ins

• ¾ cup fresh or frozen blueberries

• 1 tsp almond flour (to toss blueberries)

Instructions

1. Prep: Preheat oven to 350°F / 175°C. Line or grease a loaf pan.

2. Mix dry: Whisk all dry ingredients together.

3. Mix wet: In another bowl, whisk eggs, butter, sour cream, lemon juice, zest, and vanilla.

4. Combine: Stir wet into dry until smooth.

5. Blueberries: Toss blueberries with 1 tsp almond flour, gently fold into batter.

6. Bake: Pour into pan and bake 45–55 minutes, until a toothpick comes out mostly clean.

7. Cool: Let cool completely before slicing (important for texture).

Optional Lemon Glaze (🔥 but optional)

• ½ cup powdered keto sweetener

• 1–2 tbsp lemon juice
  Drizzle once bread is fully cooled.

Tips for Best Texture

• Don’t overmix after adding blueberries

• If top browns too fast, tent with foil

• Flavor improves even more the next day 👀

Approx Macros (per slice, 12 slices)

• Calories: ~180

• Net Carbs: ~3–4g

• Fat: ~15g

• Protein: ~6g

Want it dairy-free, nut-free, or extra lemony?