This healthy, easy Keto Blackberry Bread with Lemon Glaze is sugar-free, grain-free, gluten-free, dairy-free and absolutely delicious! A slice of this low-carb blackberry loaf with tea or coffee makes a great mid-morning snack.
A reader comments:
I have made this recipe about five times twice with blackberries, twice with rhubarb and another time with raspberries. I am about to make it with strawberries. Each time I have made it I have made it into two small loaves. It freezes beautifully. It’s just an incredibly, reliable recipe comes out delicious, moist and perfect every time.Joyce
❤️ Why you'll love this Keto Blackberry Bread
- If you've made my Ultra Moist Keto Blackberry Muffins or my Gluten-Free Cranberry Lemon Muffins, or this oh-so-good Gluten-Free Strawberry Lemon Loaf you're bound to like this Keto Blackberry Bread!
- A slice of this low-carb blackberry loaf with a cup of tea or coffee makes a healthy low-carb snack.
- Made with almond flour, this Keto Blackberry Bread has just the right amount of sweetness. This recipe uses natural 0-calorie erythritol sweetener, like Monkfruit sweetener, but you can easily substitute sugar or your favourite sweetener if you're not following a Keto diet.
- Keto bread and muffins don't have the same texture as loaves or muffins made with all-purpose flour and granulated sugar. However, this gluten-free blackberry bread rises nicely and it slices beautifully without crumbling.
- No need to wait for blackberry season! Use either fresh or frozen blackberries.
Let's get started! Here are the ingredients you'll need to make a loaf of Keto Blackberry Bread with Lemon Glaze!
- almond flour: finely ground almond flour, not almond meal. Almond meal will make your bread much too heavy.
- 0-calorie natural sweetener: I use Monkfruit sweetener with erythritol. If you're on a Paleo diet, you can substitute coconut sugar. If you're simply looking for a gluten-free recipe, you can use granulated sugar. I use ½ cup, but you can certainly reduce this to ⅓ cup if you'd like.
- baking powder: gluten-free if necessary
- butter or coconut oil
- almond milk: or any plant-based milk of your choice
- eggs: at room temperature
- vanilla: pure vanilla extract
- blackberries: use fresh or frozen. If they've been thawed, drain the excess juice
- lemon glaze: a little lemon juice and powdered erythritol sweetener. If you don't have any, you can whir regular erythritol sweetener in your blender until it looks like confectioner's sugar.
Here's a quick overview of the baking method for this keto blackberry loaf recipe. Complete instructions are in the recipe card below.
- First, line a loaf pan with parchment paper. Lay a sheet of parchment paper across the pan so that it hangs over the edges of the long sides of the pan. Grease the short sides of the pan with a little butter or coconut oil. I use an 8-inch by 4-inch loaf pan.
- Measure the almond flour and combine all the dry ingredients in a large bowl.
- Add the blackberries to the dry ingredients and toss them carefully to avoid smashing them. You don't want purple bread!
- Combine the wet ingredients in another bowl. If you find the coconut oil or melted butter suddenly hardens once you add it to the milk and eggs, heat it in the microwave for a few seconds.
- Add the wet ingredients to the dry ingredients, stirring until moistened, then spread in the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Your baking time will depend on the type of loaf pan you're using and on the accuracy of your oven temperature. Check at 50, then at 55 minutes. It may need a little more time.
Keto loaves and muffins may sometimes crumble if you slice them before they're completely cool. For best results, let this blackberry loaf cool in the pan for 20 minutes, then carefully transfer it to a cooling rack by lifting the edges of the overhanging parchment paper.
Cool completely before adding the lemon glaze. Let the glaze set on the loaf by chilling it in the refrigerator.
💜Blackberries: a healthy choice
If you're trying to maintain a healthy weight, fresh, juicy blackberries are a good choice. They're low in calories, high in fiber, loaded with Vitamin C and other vitamins and minerals. They're also a valued antioxidant, as they contain important phytochemicals.
Wanting to incorporate more blackberries into your diet? You might like this Sugar-Free Blackberry Chia Seed Jam, this Blackberry Balsamic Grilled Chicken Salad or these delicious Blackberry Glazed Chicken Thighs. And if you're looking for a simple 3-ingredient salad, you'll love this Blackberry Honeydew Salad.
🥶 Can you freeze blackberry lemon bread?
Yes! If you're planning to make this ahead of time, you can bake it and freeze it.
I like to slice it into ½-inch thick slices, lay the slices flat on a baking sheet and freeze. Once frozen, package in an airtight container on top of a sheet of paper towel to absorb any excess moisture.
Then, when you're in the mood for a delicious slice of gluten-free blackberry quick bread with your tea or coffee, remove a slice, and thaw or gently reheat it in the microwave.
Following a diet without grains can sometimes be challenging, but you have lots of options available to make your favourite foods without having to use grains. This Blackberry Bread with Lemon Glaze will fill that gap for you!
🗒 More Grain-free Bread and Muffin Recipes
- Ultra Moist Keto Blackberry Muffins
- Gluten-free Cranberry Lemon Muffins
- Gluten-free Strawberry Lemon Loaf
- Grain-free Blueberry Banana Bread
- Healthy Zucchini Banana Muffins
- Grain-free Apple Muffins with Maple Cinnamon Streusel
This post has been updated with new photos and information to make it more helpful.
If you liked this keto-friendly Blackberry Bread recipe, please leave me a comment and a star rating below. I love hearing how my recipes turn out for you!
More easy recipes for gluten-free muffins and loaves
Recipe: Easy Keto Blackberry Bread with Lemon Glaze
- 2.5 cups finely ground blanched almond flour, sifted, then measured
- ½ cup granulated 0-calorie sweetener, like Monkfruit. Use coconut sugar for Paleo diet.
- 1.5 teaspoon baking powder, gluten-free
- ¼ teaspoon sea salt
- ⅓ cup coconut oil or butter, melted
- ⅓ cup almond milk, or other unsweetened plant-based milk
- 3 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- ¾ cup blackberries, fresh or frozen
- ¼ cup powdered erythritol sweetener
- 4 teaspoon lemon juice
- lemon zest or fresh blackberries for garnish, optional
- Preheat oven to 350°F. Line a loaf pan with parchment paper. The batter will stick to the pan if you don't line it, even if you oil the pan.
- You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed, you may have more flour than needed, and the bread will be dry and heavy. Sift, then use a spoon to lightly overfill a measuring cup, then level the top with a knife.
- In a large bowl, combine the almond flour, Lacanto Monkfruit (or other sweetener), baking powder and salt. Add the blackberries and gently stir to coat. Adding them to the dry ingredients helps to prevent them from sinking to the bottom of the loaf when baking.
- In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until completely blended.
- Spoon the batter into the loaf pan. Bake for 50 - 65 minutes or until a toothpick inserted comes out clean. Baking time will depend on the accuracy of your oven temperature and whether or not you use a metal or glass baking pan. Let cool in pan for 20 minutes, remove and allow to cool completely on a wire rack.
- Once the loaf is completely cool, drizzle with lemon glaze, let it set in the refrigerator, then slice and enjoy. This loaf will stay fresh on the counter for a day or two, but it is best kept in the refrigerator for longer storage.