Moist, tender, and loaded with juicy blueberries, this keto blueberry lemon bread is an easy low-carb quick bread you’ll want to make again and again. Every slice delivers bright lemon flavor, bursts of berries, and a soft crumb that feels indulgent without breaking your carb count.

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What really sets this loaf apart is the fresh lemon glaze poured over the top. It adds just the right amount of sweetness and citrusy zing, taking this keto quick bread from simple to bakery-style delicious.

This blueberry lemon loaf is completely grain-free, gluten-free, sugar-free, and low carb, making it suitable for keto and diabetic lifestyles. Even better, it’s straightforward to prepare, which means you don’t need advanced baking skills to get great results.

Why You’ll Love This Keto Blueberry Lemon Bread

This recipe was inspired by my keto cranberry orange bread, which became an instant favorite. After seeing how much readers enjoyed that flavor combination, creating more keto quick breads felt like a natural next step.

Cream cheese plays a key role in this loaf. It adds richness, balances the tartness of the lemon, and pairs beautifully with blueberries. It also helps keep the bread moist for days, which is especially important in low-carb baking.

If you enjoy baking keto breads, this recipe is a must-try. It fits right in with other low-carb loaf recipes and makes a great addition to your weekly meal prep.

A Seasonal Flavor You Can Enjoy Anytime

Blueberries and lemon are one of those flavor combinations that instantly feel like spring. The fresh citrus aroma mixed with sweet berries gives this bread a light, uplifting feel.

That said, you don’t need to wait for warm weather to enjoy it. Whether it’s still cold outside or blueberries aren’t in season, you can make this bread year-round by using frozen berries straight from the freezer.

Fresh blueberries are always my first choice, but frozen blueberries work just as well and do not need to be thawed before using.

A Keto Treat That Doesn’t Feel Restrictive

One of the most common requests I receive is for keto baked goods, and I completely understand why. Giving up traditional sweets can be one of the hardest parts of following a ketogenic lifestyle.

Recipes like this keto blueberry lemon bread help bridge that gap. It satisfies cravings without added sugar and still feels like a real treat. With only 2.7 grams of net carbs per slice, it’s a great option for breakfast, brunch, or an afternoon snack.

Thanks to the eggs and cream cheese, it also provides a good amount of protein, making it filling enough to enjoy on its own with a cup of coffee or tea.

Ingredients and Kitchen Tools

Before getting started, gather everything you’ll need. The full printable recipe card is at the bottom of the page.

For the Bread

Finely milled almond flour
Unsalted butter
Full-fat cream cheese
Sugar substitute
Fresh or frozen blueberries
Fresh lemon juice
Lemon zest
Lemon extract
Large eggs, at room temperature

For the Lemon Glaze

Confectioners sugar substitute
Fresh lemon juice
Heavy whipping cream
Lemon extract
Lemon zest

Tools

Large mixing bowl
Electric hand mixer or stand mixer
10 x 5-inch loaf pan
Parchment paper

How to Make Keto Blueberry Lemon Bread

Preheat your oven to 350°F and prepare a 10 x 5-inch loaf pan by greasing it well. Line the bottom with greased parchment paper to prevent sticking and to make removal easier once baked.

In a medium bowl, combine the sifted almond flour, baking powder, and salt. Even finely milled almond flour benefits from sifting, as it ensures a smoother texture and even baking.

In a large mixing bowl, cream together the softened cream cheese, butter, and sugar substitute until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Add the dry ingredients to the wet mixture and beat until fully incorporated. The batter will be thick, which is exactly what you want for this recipe.

Using a spatula, gently fold in the blueberries by hand. Avoid using an electric mixer at this stage to keep the berries intact.

Pour the batter into the prepared loaf pan and smooth the top. Bake until the center is set and a toothpick inserted comes out mostly clean.

Allow the bread to cool completely on a wire rack before adding the lemon glaze.

To make the glaze, whisk together the glaze ingredients until smooth. Drizzle over the cooled loaf and allow it to set before slicing.

Using Frozen Blueberries

Frozen blueberries can be used without thawing. Keep in mind that frozen berries tend to release more juice, which can cause streaking in the batter.

To reduce sinking, layer some batter into the pan, add a portion of the frozen berries, then repeat. Lining the pan with parchment paper is especially helpful when using frozen fruit.

Best Sugar-Free Sweetener Options

This recipe is intentionally not overly sweet, since the glaze adds extra sweetness on top. You can reduce the sweetener slightly without affecting the structure of the bread.

Monk fruit blends like Lakanto work very well and have minimal aftertaste. Swerve is another solid option, though it may have a mild cooling effect.

If using a stevia-based blend, reduce the amount by half, as these sweeteners are more concentrated. For the glaze, be sure to use a confectioners-style sugar substitute for the smoothest texture.

Baking and Storage Tips

Check for doneness around the 60-minute mark for a full loaf or 35 minutes if using smaller pans. If the top browns too quickly, cover loosely with foil and continue baking.

Store leftovers in an airtight container in the refrigerator for up to five days. This bread can also be frozen for up to three weeks once fully cooled.

If freezing, wrap the loaf tightly only after it has cooled completely to avoid condensation. For best results, glaze the bread after thawing overnight in the refrigerator.

This keto blueberry lemon bread is proof that low-carb baking can still feel comforting, flavorful, and satisfying.