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 bread with tea or coffee makes a great mid-morning snack.
You’ll love this Keto Blackberry Bread with Lemon Glaze!
If you’ve made my Ultra Moist Keto Blackberry Muffins, or my Gluten-Free Cranberry Lemon Muffins, you’re bound to like this Keto Blackberry Bread! A slice of this low-carb quick bread 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.
If you’re trying to lose weight, 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 or this Blackberry Balsamic Grilled Chicken Salad.
Keto breads and muffins don’t have the same texture as loaves or muffins made with all-purpose flour and granulated sugar. However, this blackberry bread rises nicely and it slices beautifully without crumbling,
Let’s get started! Here are the ingredients you’ll need to make a loaf of low-carb blackberry bread.
Ingredients
- 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 1/2 cup, but you can certainly reduce this to 1/3 cup if you’d like.
- baking powder: gluten-free if necessary
- butter or coconut oil
- almond milk: or other nut-milk, like cashew milk
- eggs: these help to make it rise
- 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.
How to Make Keto Blackberry Bread
Here’s a quick overview of the baking method for this quick bread 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.
Measure the almond flour and combine all the dry ingredients in a large bowl.
Add the blackberries to the dry ingredients and toss 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 55-60 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 55, then at 60 minutes. It may need a little more time.
How to Store Keto Blackberry Bread
Keto breads 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 bread by chilling it in the refrigerator.
Can I freeze this Keto 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 1/2 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 blackberry bread with your tea or coffee, remove a slice, and thaw or gently reheat 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!
Easy Keto Blackberry Bread
Ingredients
- 2.5 cups finely ground blanched almond flour, sifted, then measured
- 1/2 cup granulated 0-calorie sweetener, like Monkfruit. Use coconut sugar for Paleo diet
- 1.5 tsp baking powder, gluten-free
- 1/4 tsp sea salt
- 1/3 cup coconut oil or butter, melted
- 1/3 cup almond milk, or other nut milk, unsweetened
- 3 large eggs
- 1/2 tsp pure vanilla extract
- 3/4 cup blackberries, fresh or frozen, or other berries
Lemon Glaze
- 1/4 cup powdered erythritol sweetener
- 4 tsp lemon juice
- lemon zest for garnish, optional
Instructions
- 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 muffins 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, 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 55 – 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.
Nutrition
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