With juicy blueberries in season, this low-carb and keto lemon blueberry bread is a must during summertime! It's deliciously sweet, moist, full of sweet blueberries, and finishes with a bright, lemony flavor. Ricotta cheese is a key ingredient that makes this bread so wonderfully moist.
Of course, you can make this lemon blueberry bread anytime of year since fresh or frozen blueberries are always at the store. And given how delicious it is, we'll be making this bread year-round at our house.
We love topping this bread with butter or sugar-free whipping cream and serving with coffee or tea. A slice of this lemon blueberry bread is perfect for breakfast, as a snack, or even as dessert.
With just 8 ingredients, this lemon blueberry bread is simple to make. It takes just 10 to to prepare and 45 minutes to bake. We love making it on the weekend, so we can enjoy throughout the week. Each serving is only 4.2 net carbs.
WHY MAKE THIS RECIPE?
- It’s deliciously moist. Thanks to the ricotta cheese, this low-carb lemon blueberry bread is deliciously moist! In addition, we use almond flour (and no coconut flour) in the recipe. Many keto quick breads use both almond flour and coconut flour in a 4:1 or 3:1 ratio. However, in our taste tests, we found that the coconut flour soaked up too much moisture and made the bread a bit dry.
- It’s quick and easy. This bread takes just 10 minutes or less to prepare before it goes in the oven to bake for 40 to 45 minutes. This minimal amount of effort gives you a delicious treat to enjoy throughout the week.
- It’s low in carbs. Our keto blueberry bread is only 4 net carbs per slice. Plus, it's quite filling, so it's an ideal snack to keep you going between meals.
- It’s just 8 ingredients. As always, our recipes are 8 ingredients or less. This helps keep recipes simple and easy.
Just a few notes on key ingredients:
- Ricotta cheese: Full-fat ricotta cheese tends be lower in carbs than part-skim ricotta cheese. However, you may use part-skim cheese if you prefer. Be aware that the carbs in ricotta cheese can vary greatly by brand, so it's best to compare the carbs in different brands before purchasing.
- Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use an alternative sugar-free sweetener as long as you adjust the amount accordingly.
- Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the bread.
- Fresh, organic blueberries. We recommend purchasing organic blueberries since non-organic blueberries are exposed to a high level of pesticides. If you prefer, you can use frozen organic blueberries, just be sure to follow the directions in "Using Frozen Blueberries" below.
HOW TO MAKE
It's easy to make this low-carb lemon blueberry bread. In fact, we'd consider it almost fool-proof. Just follow these few steps when making:
STEP 1 — PREPARE LOAF PAN: Pre-heat oven to 350 degrees. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
STEP 2 — MIX DRY INGREDIENTS: In a medium-size bowl, whisk together almond flour, baking powder and salt.
STEP 3 — MIX WET INGREDIENTS: In a large mixing bowl, whisk together eggs. Stir in Swerve Sweetener, lemon zest and juice, and ricotta cheese.
STEP 4 — COMBINE ALL TOGETHER: Gradually add in dry ingredients and mix until just combined (be careful not to over mix).
STEP 5 — ADD BLUEBERRIES: Then, gently fold blueberries into mixture.
STEP 6 — BAKE: Pour the mixture into lined loaf pan and smooth top with a spatula. Bake the bread for roughly 40 to 45 minutes, until a toothpick comes out clean when stuck in the middle. Let it cool for about 10 to 15 minutes and serve.
Using Frozen Blueberries
King Arthur Baking recommends rinsing and drying frozen blueberries before use, so they’re less likely to bleed into the bread. To do simply, gently rinse the frozen berries in cold water several times, until the water runs light and somewhat clear in color. Then, place the blueberries in paper towel-lined bowl and gently dry them from top to bottom. Once dry, incorporate into recipe as directed.
How to Zest a Lemon
To zest a lemon, it's best to use a microplane, zester or even a grater. When zesting, be sure to remove just the thin, outer-yellow skin of the lemon. Do not remove the white pith that lies beneath. The pith is bitter and will not give you the flavor you want. You'll zest the lemon in patches, working your way around the lemon, until all the thin yellow skin is removed and just the white pith remains.
HOW TO STORE
After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
Or you may wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving
Yes, you can enjoy lemons while on a low-carb and keto diet. Lemons are a good source of vitamin C and contain antioxidants. The USDA indicates that a large lemon contains 7.8 grams of carbohydrates and a small lemon contains 5.4 grams.
Yes, you can eat blueberries while on keto as long as you monitor you how many you eat. Blueberries are higher in carbs than other berries like raspberries, blackberries and strawberries. A half cup of raw blueberries is 9 net carbs (raspberries are only 4 net carbs per half cup). Dried, unsweetened blueberries are even higher in carbs. That said, blueberries are an excellent source of vitamin C, K1, and manganese.
Ricotta is higher in carbs compared to other cheeses like mozzarella or parmesan. But, it can be eaten in moderation when on a low-carb or keto diet. A fourth cup of full-fat ricotta cheese contains 4.5 net carbs or less. Full-fat ricotta cheese tends to be lower in carbs than part-skim ricotta cheese. Be aware that the carbs in ricotta cheese can vary greatly by brand, so it's best to compare the carbs in different brands before purchasing.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Lemon Blueberry Bread
- 2 ¼ cups super-fine blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon zest from a fresh lemon
- 2 tablespoons juice from a fresh lemon
- 4 large eggs
- ¾ cup erythritol (we use Swerve Granular)
- ½ cup ricotta cheese
- 1 cup fresh organic blueberries
- Get started: Pre-heat oven to 350 degrees. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
- Make the bread mixture: In a medium-size bowl, whisk together almond flour, baking powder and salt. In a large mixing bowl, whisk together eggs. Stir in Swerve Sweetener, lemon zest and juice, and ricotta cheese. Gradually add in dry ingredients and mix until just combined (be careful not to over mix). Then, gently fold blueberries into mixture.
- Finish and bake: Pour the mixture into lined loaf pan and smooth top with a spatula. Bake the bread for roughly 40 to 45 minutes, until a toothpick comes out clean when stuck in the middle. Let it cool for about 10 to 15 minutes and serve.
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes
- After about thirty minutes of baking, we recommend checking the top of the bread. If it's becoming overly brown, you may cover with aluminum foil.
- Since every oven heats differently, we recommend checking for doneness at 40 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
- After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
- To freeze bread, wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving.