Low Carb Breakfast Lemon-Blueberry Bread

Photo by Sofya Zakharova from Pexels

Nutritional  Info

Serves 10

Calories 192

Net Carbs 5  grams

Fat 15.3 grams

Protein 6.3 grams


2 1/2 cups almond flour

2/3 cup Swerve Confectioner’s Sweetener

1 teaspoon baking powder

1/2 teaspoon baking soda

Zest of 1 lemon

2 eggs

1/2 cup+1 Tablespoon milk

1/4 cup coconut oil

2 1/2 Tablespoons lemon juice

1 Tablespoon apple cider vinegar

2 teaspoons vanilla extract

1 cup blueberries


4 ounces cream cheese,  room temperature

1 Tablespoon butter, softened

1 Tablespoon lemon juice

Lemon zest

1/3 cup Swerve Confectioner’s Sweetener

1/8 teaspoon salt


Preheat oven to 350

Combine flour, Swerve, baking powder, baking soda and zest.

Add eggs, milk, oil, lemon juice, vinegar and vanilla and blend together with a whisk until well combined and smooth.

Pour half into a parchment paper lined 1 pound loaf pan and add half of blueberries. Pour in the rest of the batter and add the remaining blueberries gently.

Bake for 30 minutes and then cover completely with foil to steam and then bake about 25-35 minutes more.

Remove from oven and cool completely.

Remove from pan.

Blend cream cheese and butter with mixer and add lemon juice and zest and blend again.

Add Swerve and salt and blend again.

You may thin with juice or thicken with Swerve.

Spread over loaf.

Comments and questions are most welcome!

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