Keto Lemon Blueberry Breakfast Loaf – Bright, Zesty, and Low-Carb

If you love a morning treat that tastes like sunshine but doesn’t throw you off your goals, this Keto Lemon Blueberry Breakfast Loaf is for you. It’s tender, lightly sweet, and dotted with juicy blueberries in every slice. The lemon zest keeps it bright, while almond flour gives it that satisfying, cake-like crumb.

Enjoy it warm with coffee or as a mid-afternoon snack. It’s simple to make, hard to mess up, and feels just indulgent enough.

Keto Lemon Blueberry Breakfast Loaf - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method

Ingredients

  

• Almond flour (2 cups, fine blanched) – for a tender crumb
• Coconut flour (2 tablespoons) – adds structure and helps prevent sogginess
• Granulated erythritol or allulose (1/2–2/3 cup) – adjust to taste
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Eggs (4 large), room temperature
• Unsweetened almond milk (1/3 cup) – or another low-carb milk
• Plain Greek yogurt or sour cream (1/3 cup) – for moisture
• Butter (1/3 cup, melted and slightly cooled) – or coconut oil for dairy-free
• Lemon zest (from 2 lemons) – lots of flavor here
• Lemon juice (2–3 tablespoons), freshly squeezed
• Vanilla extract (1 teaspoon)
• Fresh blueberries (3/4–1 cup) – can use frozen, see tips below
• Optional glaze: powdered erythritol (1/2 cup), 1–2 tablespoons lemon juice, pinch of salt

Method

 

1. Prep the pan and oven. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the sides.
2. Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until well combined and lump-free.
3. Whisk the wet ingredients. In a separate bowl, whisk the eggs, almond milk, yogurt or sour cream, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thick but spreadable.
5. Fold in blueberries. Gently fold in the blueberries. If using frozen berries, do not thaw; toss them in a teaspoon of almond flour first to reduce streaking.
6. Fill the pan. Spread the batter evenly into the prepared loaf pan. Smooth the top and tap the pan lightly on the counter to release any air pockets.
7. Bake. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
8. Cool completely. Let the loaf cool in the pan for 15 minutes, then lift out using the parchment. Transfer to a rack and cool fully before slicing. Keto loaves firm up as they cool; slicing too early can cause crumbling.
9. Optional glaze. Whisk powdered sweetener with lemon juice and a pinch of salt until smooth. Drizzle over the cooled loaf, then let it set for 10–15 minutes.

What Makes This Special

This loaf brings together the classic lemon-blueberry flavor combo in a low-carb format that actually feels like a bakery treat. The texture is moist and soft, thanks to almond flour and a bit of yogurt or sour cream.

It’s naturally gluten-free and easy to customize if you’re dairy-free. The lemon flavor is clean and fresh, not overpowering, and the blueberries add sweetness without pushing the carbs too high. Best of all, it slices beautifully and reheats well throughout the week.

What You’ll Need

• Almond flour (2 cups, fine blanched) – for a tender crumb
• Coconut flour (2 tablespoons) – adds structure and helps prevent sogginess
• Granulated erythritol or allulose (1/2–2/3 cup) – adjust to taste
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Eggs (4 large), room temperature
• Unsweetened almond milk (1/3 cup) – or another low-carb milk
• Plain Greek yogurt or sour cream (1/3 cup) – for moisture
• Butter (1/3 cup, melted and slightly cooled) – or coconut oil for dairy-free
• Lemon zest (from 2 lemons) – lots of flavor here
• Lemon juice (2–3 tablespoons), freshly squeezed
• Vanilla extract (1 teaspoon)
• Fresh blueberries (3/4–1 cup) – can use frozen, see tips below
• Optional glaze: powdered erythritol (1/2 cup), 1–2 tablespoons lemon juice, pinch of salt

Instructions

1. Prep the pan and oven. Preheat the oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the sides.

2. Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until well combined and lump-free.
3. Whisk the wet ingredients. In a separate bowl, whisk the eggs, almond milk, yogurt or sour cream, melted butter, lemon zest, lemon juice, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined.

   The batter will be thick but spreadable.

5. Fold in blueberries. Gently fold in the blueberries. If using frozen berries, do not thaw; toss them in a teaspoon of almond flour first to reduce streaking.
6. Fill the pan. Spread the batter evenly into the prepared loaf pan. Smooth the top and tap the pan lightly on the counter to release any air pockets.
7. Bake. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

   If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

8. Cool completely. Let the loaf cool in the pan for 15 minutes, then lift out using the parchment. Transfer to a rack and cool fully before slicing. Keto loaves firm up as they cool; slicing too early can cause crumbling.
9. Optional glaze. Whisk powdered sweetener with lemon juice and a pinch of salt until smooth.

   Drizzle over the cooled loaf, then let it set for 10–15 minutes.

How to Store

• Counter: Keep covered at room temperature for up to 24 hours if your kitchen is cool.
• Fridge: Store slices in an airtight container for 5–6 days. Rewarm briefly in the microwave or toaster oven.
• Freezer: Wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen at a low temperature.

Benefits of This Recipe

• Low-carb and gluten-free: Made with almond and coconut flour for a satisfying crumb without wheat.
• Balanced flavor: Bright lemon cuts through richness, while blueberries add natural sweetness and pops of color.
• Meal-prep friendly: Bakes up well, stores nicely, and slices cleanly for grab-and-go breakfasts.
• Customizable: Works with dairy-free swaps and different sweeteners without much fuss.
• Filling: Healthy fats and protein help keep you full longer than a typical sweet bread.

Pitfalls to Watch Out For

• Overbaking: Almond flour can turn dry if baked too long.

  Start checking at 45 minutes.

• Cutting too soon: Let it cool fully. Warm keto loaves can crumble because the structure sets as they cool.
• Too much lemon juice: Acid is great, but excess liquid will make the crumb dense. Stick to the amounts listed.
• Watery blueberries: If using frozen berries, keep them frozen and dust lightly with almond flour to prevent bleeding.
• Sweetener swaps: Erythritol can recrystallize in glazes.

  If you prefer a smoother glaze, use allulose or a powdered blend.

Recipe Variations

• Lemon Poppy Seed: Skip the blueberries and add 1–1.5 tablespoons poppy seeds. Keep the lemon zest and glaze.
• Blueberry Cream Cheese Swirl: Dollop 3 ounces softened cream cheese mixed with 1 tablespoon sweetener and 1 teaspoon lemon zest. Swirl gently into the batter.
• Dairy-Free: Use coconut oil instead of butter and a thick coconut yogurt instead of Greek yogurt.
• Lemon Almond Crunch: Sprinkle sliced almonds over the top before baking for a little texture.
• Meyer Lemon: If you can find Meyer lemons, use their zest and juice for a sweeter, floral lemon note.
• Mini Loaves or Muffins: Divide batter among mini loaf pans or a lined muffin tin.

  Bake muffins 18–22 minutes, minis 28–35 minutes.

FAQ

Can I use only almond flour and skip the coconut flour?

Yes, but the loaf may be a touch denser and moister. If skipping coconut flour, add an extra 2–3 tablespoons almond flour and monitor bake time. The coconut flour helps absorb moisture and keep the structure sturdy.

What sweetener works best?

Erythritol or a blend works well for classic texture.

Allulose gives a softer crumb and browns a bit more, so you may need to tent the loaf earlier. Monk fruit blends are great too—just follow a 1:1 granulated substitute unless your brand is more concentrated.

Can I use lemon extract instead of fresh lemon?

You can add 1/2 teaspoon lemon extract for a boost, but don’t skip the zest if possible. Zest carries the most natural lemon flavor and makes a big difference.

How do I prevent a gummy center?

Measure flours accurately, avoid extra liquid, and bake until the center reaches about 200°F (93°C) if you have a thermometer.

Let the loaf cool completely before slicing so the crumb sets.

Are frozen blueberries okay?

Absolutely. Use them straight from the freezer, toss lightly with almond flour, and fold in gently. You might need 2–3 extra minutes of bake time.

Can I make it nut-free?

This recipe relies on almond flour for texture.

For nut-free, you’d need a coconut-flour-specific recipe, as coconut flour behaves very differently. A 1:1 swap won’t work here.

How many carbs per slice?

Exact macros depend on your ingredients and sweetener. As a ballpark, a twelfth of the loaf typically falls around 4–6g net carbs, assuming standard almond flour and a keto sweetener.

Calculate using your specific brands for accuracy.

In Conclusion

This Keto Lemon Blueberry Breakfast Loaf brings real bakery vibes without the carb hit. It’s bright, tender, and easy to make on a weekend, then enjoy all week. Keep a few slices in the freezer for busy mornings, and try a variation when you want a change.

Simple ingredients, reliable results, and a flavor that never gets old—that’s a win for any breakfast rotation.