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 7 ingredients, this lemon blueberry bread is simple to make. It takes just 10 to 15 minutes 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.
The ingredients in this recipe include:
- Almond flour
- Baking powder
- Lemon juice and zest
- Swerve sweetener
- Ricotta cheese
- Fresh, organic blueberries
You can use frozen blueberries, just be sure to follow the directions in "Using Frozen Blueberries" below.
HOW TO MAKE
It's really easy to make this bread. In fact, we'd consider it almost fool-proof. Just follow these few steps when making:
- 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).
- 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.
- 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.
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.
After the bread has cooled, cover it with foil. You may keep it at room temperature for up to 1 day. After a day, store it in the refrigerator for up to 5 days.
Yes, simply wrap the 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 the night before serving.
OTHER BREAD RECIPES YOU MAY LIKE
Here are some other low-carb and keto bread recipes you may like:
- The Best Keto Pumpkin Chocolate Chip Bread: We went through many iterations to create the best keto pumpkin chocolate chip bread. This easy, sugar-free and grain-free pumpkin bread recipe is incredibly moist and tasty and only takes 10 quick minutes to prepare.
- Keto Mango Bread: With this low-carb mango bread, you don't have to go mango-free while on a low-carb diet. It's nice and moist, sweet, and tropical tasting!
- Chocolate Chip Zucchini Bread: This low-carb and keto chocolate chip zucchini bread is moist, sweet, delicate yet dense, and includes yummy sugar-free chocolate chips!
- 2 ¼ cups super-fine blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest, PLUS 2 tablespoons lemon juice
- 4 large eggs
- ¾ cup Swerve Sweetener, 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.
You may keep the bread at room temperature for up to 1 day. After a day, store it in the refrigerator for up to 5 days.
Amount Per Serving Calories 168.1Total Fat 13.4gSaturated Fat 1.3gCholesterol 74.8mgSodium 195.0mgCarbohydrates 19.5gNet Carbohydrates 4.2gFiber 3.4gSugar 3.5gSugar Alcohols 12.0gProtein 7.4g