This Sugar Free Lemon Blueberry Bread recipe is a delicious slice of sunshine! Bursting with juicy blueberries, tangy lemon flavor, and wholesome ingredients, this bread is a no-added sugar treat that your taste buds will love.
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This post was originally published in 2020. It has since been updated.
Table of Contents
What Type of Sweetener to Use
I use zero calorie and zero carb monkfruit sweetener. It's natural and doesn't have any artificial ingredients. It measures 1:1 like refined sugar. I use the granulated sweetener, but the baking sweetener works well, too.
If you use stevia, you can follow your standard conversion calculation for how you would convert table sugar.
If you want to use table sugar, you can use the same amount noted in this recipe.
Ingredients like honey and pure maple syrup can be used in this recipe. You can use ½ cup honey or pure maple syrup or adjust to taste.
How to Make Sugar Free Lemon Blueberry Bread
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Line a loaf pan with parchment paper or grease the pan.
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Cream together butter, cream cheese, and sweetener .
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Add eggs, sour cream, vanilla extract, lemon zest, fresh lemon juice. Mix.
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Add dry ingredients (almond flour, salt, baking powder) to a separate bowl and stir.
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Add the dry ingredients to the wet ingredients. Mix.
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Fold in the blueberries.
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Pour the mix into the loaf pan.
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Bake.
Can You Use Frozen Blueberries?
Yes you can use frozen. Do not defrost.
How to Zest a Lemon
I use this lemon zester from Amazon. You can also use a box/cheese grater. If using the zester hold it one hand and the lemon in the other. Graze the lemon over it, away from you and back and forth. You can read more about How to Zest a Lemon here.
Can You Substitute Coconut Flour for Almond Flour?
No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.
How to Make it Gluten-Free
Use gluten-free baking powder.
How Long Will the Bread Last
It will last covered in the fridge for 3-4 days.
Freezer Tips
Store the bread in the freezer tightly covered for up to 6 months. Defrost at room temperature.
More Blueberry Recipes
Sugar Free Blueberry Crisp
Keto Blueberry Muffins
Keto Blueberry Oatmeal
Air Fryer Blueberry Muffins
More Sugar Free Dessert Recipes
Sugar Free Zucchini Bread
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Pound Cake
Sugar Free Cookie Dough
Sugar Free Blueberry Muffins
Sugar Free Lemon Blueberry Bread
Ingredients
- 4 tablespoons unsalted butter softened at room temperature
- ¾ cups zero calorie sweetener
- 4 oz cream cheese softened at room temperature
- 4 eggs room temperature
- ¼ cup sour cream or plain non-fat Greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest This amount of zest provides bold lemon flavor. If you prefer a slight lemon taste, use 1 tablespoon.
- 2 cups blanched almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries See notes for frozen.
Instructions
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper or grease the pan.
- Add the butter, cream cheese, and sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sweetener is smooth.
- Add the eggs, sour cream, vanilla extract, lemon zest, fresh lemon juice. Mix.
- Add the dry ingredients (almond flour, salt, baking powder) to a separate bowl and stir.
- Add the dry ingredients to the wet ingredients. Mix.
- Fold in the blueberries.
- Pour the mix into the loaf pan.
- Bake for 40 minutes. After 40 minutes, the top of the bread will start to brown quickly. Cover the pan with foil, loosely. Bake for an additional 10-15 minutes. Test by using a toothpick, if it returns clean the bread has finished baking.
- Cool for 15 minutes before removing it from the pan.
Video
Notes
- You can substitute frozen blueberries. Do not defrost.
- You can substitute coconut oil for butter. It will impact the taste.
- If you use stevia, you can follow your standard conversion calculation for how you would convert table sugar.
- Use gluten-free baking powder to keep it gluten-free.
- Feel free to make these into muffins.
KARSwank says
Ooohhhh looks so good! ThinkI'll try this tonight... have lemons and blueberries I need to use up. Thanks for posting the recipe!
staysnatched says
I hope you enjoy it!
PAT says
you are right this was much better
than Starbucks. thank you. pat.
staysnatched says
So glad you enjoyed it!
Jamie says
DE-licious! I had to bake it a bit longer. Maybe because of the frozen blueberries?
Thank you!
staysnatched says
Probably! Glad you enjoyed it.
Elizabeth says
I made it this morning. It filled my house with such a lovely smell. My husband and both my sons ate this up. A much healthier option to the Starbucks lemon loaf and better tasting in my opinion. Thank you for posting this wonderful recipe can’t wait to make more recipes from you.
staysnatched says
I can't wait for you to try new recipes!
BB says
This was delicious. I didn't have sour cream or plain yogurt so I used Too Good vanilla yogurt. I was worried it would be too sweet with the yogurt already being sweetened but it was perfect. I also used frozen blueberries. Like the other commenter it took a lot longer to bake (maybe 1.5 hours)? The texture "settled" and was perfect after being refrigerated. I'd definitely make it again.
staysnatched says
I’m glad you enjoyed it!
Gretchen DeLuca says
Delicious! So easy to make and even easier to eat! Wish I wouldn't have given away the extra batch that I made.
staysnatched says
haha! No you can't give any away!
Sara S. says
In my non-keto life, a good, bold lemon loaf is one of my go-to baking treats. I was so excited to try this recipe as soon as I saw it, so that I could enjoy the same yumminess while doing keto. This is recipe is an out-of-the-park home run!! It's moist, flavorful, and easy to make. Even my kids scarfed it down! I will be making this for a long time to come. Next time, for extra decadence, I might try to make icing to drizzle on top or dust with powdered sugar (keto/low-carb versions), and maybe add a touch of lemon extract to the batter for an extra lemon punch (purely a personal thing, I used 3T of lemon zest and it was great..I just like a LOT of lemon). Thanks for this recipe!
staysnatched says
You're welcome! I'm so glad you enjoyed it!
Hilary says
Made this into 4 mini loaves! So Yummy. Breakfast lunch dinner and dessert ? Made the fantastic blueberry crisp last week so maybe need to back away from desserts and pull out the air fryer!
staysnatched says
I love that idea! Glad you enjoyed it!
Shannon says
I cussed at this when I took a bite is was so good!! I love lemon treats and this has now become #1!!
staysnatched says
haha! Yes! I love that.
Linda says
Hi Brandi, I recently discovered your website and I am very impressed with the variety of recipes you have.
I made the lemon blueberry loaf this morning and it is delicious! Perfect combination of lemon and blueberries.
It baked up perfectly and is a big hit in my household.
staysnatched says
Thanks for sharing! I’m so glad you enjoyed it!
Tameka says
I finally had a chance to make this yummy cake! It’s so good! Yet another recipe that gets my five stars rating!
staysnatched says
Thank you! I’m glad you enjoyed it!
Sarah says
I finally had a chance to make this and it did not disappoint. Perfect mix of lemon and blueberry. I did not have enough zest, so I added an extra tablespoon of lemon juice. The video was really helpful and the recipe was easy to follow. I think I added the foil on too soon, tho, so I will have to adjust next time.
staysnatched says
I'm glad you enjoyed it!
Caitlin says
Made this in muffin form and they came out fantastic! Thank you!
staysnatched says
Yay! I'm glad you enjoyed them.
Claudia says
It is great! The final estep didn’t look like yours it was more dry than yours, any thought? I followed the recipe with the right ingredients and measurements.
staysnatched says
Did you use blanched almond flour? The brand of almond flour usually makes a difference. Try finely blanched if you haven't.
Bev says
This was fabulous! I made it exactly as written and I have found a new special occasion delicious treat for myself. Thank you!
staysnatched says
I'm glad to hear you followed the instructions and enjoyed!
Bear Fisher says
I eat gluten free due to an auto immune issue and while 99% of the time I don’t miss my old ways, there is a place I used to go that serves the best lemon blueberry pancakes. When I saw this I thought maaaaaybe it would be like having those? Turns out even better. They taste amazing and no post-pancake food coma to worry about! I swapped Greek yogurt for the sour cream and it worked well. So happy to have a new recipe in the rotation!
staysnatched says
So glad to hear it!
Carly says
Do you know how many carbs are in a serving?
staysnatched says
It's listed for you in the recipe card.
CHERYL MCGOWAN says
What are the baking instructions if you choose to make muffins?
staysnatched says
You should make my muffins recipe. You can google stay snatched keto blueberry muffins.
John says
What’s the nutrition facts of his recipe
staysnatched says
They are listed in the recipe card.
s arblaster says
just made this and I so wish the recipes who state what size pans they use. I have a feeling I am going to have a mess . I uses a standard 9x5 bread pan? I have wasted so many ingredients because of this. Please state this in directions. thanks it does seem like a great recipe.
staysnatched says
The pan I use is linked for you in the recipe card, click the link.
Adrian says
This was my first keto dessert recipe and it did not disappoint. I have been hesitant to use sugar substitute for baking. The taste and texture were “spot on.” I did have to bake it a bit longer. This recipe is a keeper, thank you.
staysnatched says
I'm glad the flavor was spot on!
Connie says
Lemon loaf is in the oven right now it smells delicious and I added a little twist of adding basil to my batter I can't wait to have a piece
staysnatched says
Awesome!
Cheri says
I don't have a lemon zester
Can I use lemon extract in place of the lemon zest ingred. In this recipe
Looking forward to trying sounds delicious
staysnatched says
Yes!