🍋 Keto Blueberry Lemon Loaf

Sweetened with Keystone Pantry Allulose

This refreshing Keto Blueberry Lemon Loaf is bursting with citrus flavor, juicy berries, and just the right amount of sweetness—without the carbs. It’s made with simple, wholesome ingredients and naturally sweetened with Keystone Pantry Allulose, making it a guilt-free treat that feels indulgent.

Whether you’re enjoying it for breakfast, dessert, or a mid-day snack, this low-carb loaf fits perfectly into a keto lifestyle. Let’s dive into the ingredients and why each one matters.

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🧁 Ingredients & Why They Matter

Dry Ingredients:

1 ½ cups almond flour
Almond flour is a keto baking staple. It’s low in carbs, high in healthy fats, and creates a moist, tender crumb in baked goods. It also adds a slightly nutty flavor that pairs beautifully with lemon.

¼ cup coconut flour
Coconut flour is ultra-absorbent and helps provide structure to the loaf. Just a small amount balances the density of almond flour and creates a sturdier, sliceable texture.

1 tablespoon baking powder
This is our leavening agent. Baking powder gives the loaf a nice rise and keeps it from becoming too dense—essential for that perfect light, cakey texture.

½ teaspoon salt
Salt enhances the overall flavor and balances the sweetness. It’s especially important in keto recipes where ingredients can be naturally sweet or rich.

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Wet Ingredients:

3 large eggs
Eggs are crucial for structure and moisture in keto baking. They act as a binder (since there’s no gluten) and help the loaf rise while adding protein.

⅓ cup Keystone Pantry Allulose
Allulose is a rare sugar with zero net carbs that tastes and bakes just like sugar. It browns beautifully, blends seamlessly into batters, and doesn’t crystallize, making it the perfect keto-friendly sweetener. Keystone Pantry’s Allulose ensures sweetness without the blood sugar spike.

¼ cup unsweetened almond milk
Almond milk adds moisture and helps thin the batter without adding extra carbs. You can substitute with another keto-friendly milk like macadamia or coconut milk if desired.

⅓ cup melted butter or coconut oil
Fat is essential on keto, and this loaf delivers. Butter adds richness and a buttery flavor, while coconut oil offers a dairy-free alternative with a light coconut aroma.

1 tablespoon fresh lemon zest
Lemon zest contains the oils of the lemon and packs a powerful citrus punch. It’s key for creating that bright, zesty flavor that sets this loaf apart.

¼ cup fresh lemon juice
The juice adds tang and moisture while helping to react with the baking powder for extra lift. It also balances the sweetness of the berries and allulose.

1 teaspoon vanilla extract
Vanilla rounds out the lemon flavor and adds a warm, comforting undertone that enhances the overall aroma of the loaf.

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Add-ins:

¾ cup fresh or frozen blueberries
Blueberries bring juicy bursts of natural flavor and antioxidant power to the loaf. They’re low-glycemic and keto-friendly in moderation. Tossing them in a little coconut flour keeps them from sinking to the bottom of the loaf while baking.

1 teaspoon coconut flour (for coating blueberries)
This prevents the blueberries from sinking by absorbing moisture and helping them “stick” in place within the batter.

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Optional Glaze:

¼ cup powdered allulose
For a sugar-free glaze, just blend Keystone Pantry Allulose into a fine powder. It dissolves beautifully and behaves just like traditional powdered sugar without the carbs.

1 tablespoon lemon juice
Brings tang and brightens the glaze, creating that signature citrus finish.

1–2 teaspoons almond milk (if needed)
Used to thin the glaze to your desired consistency without overpowering the lemon flavor.

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
   Line a 9×5” loaf pan with parchment paper or grease it well.

2. Mix dry ingredients.
   In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined.

3. Whisk wet ingredients.
   In a separate bowl, beat the eggs, Keystone Pantry Allulose, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

4. Combine.
   Pour the wet ingredients into the dry and mix just until combined. Do not overmix.

5. Fold in blueberries.
   Toss blueberries with 1 tsp coconut flour to prevent sinking, then gently fold them into the batter.

6. Bake.
   Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil around the 30-minute mark.

7. Cool completely.
   Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

8. (Optional) Glaze it.
   Once cooled, drizzle with lemon glaze made from powdered allulose and lemon juice.

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🧠 Nutritional Benefits (per slice, approx. 12 servings):

• Net Carbs: ~3–4g

• Fat: ~12g

• Protein: ~5g

• Calories: ~160

• Sugar Alcohols: None – just allulose!

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✨ Final Thoughts

This loaf is the perfect balance of citrusy brightness, juicy berries, and a cake-like texture—sweet enough to feel indulgent, but clean and keto through and through. With Keystone Pantry Allulose, you get all the flavor of a traditional sweet loaf without the sugar crash. It’s a must-have in your keto baking repertoire!