Easy Keto Blueberry Bread – Low-Carb Recipe
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The combo between the freshness of blueberries and baked flavorful low carb dough is heavenly.
I usually make it over the weekends to have it ready for the next week. This sweet keto bread is another recipe that everyone in the house loves to have. You can take it to work, and nobody will ever know that’s actually a low carb bread.
I recently made some blueberry muffins that are also fantastic and pair perfectly with some homemade keto yogurt.
Watch our quick video to see exactly how to make the keto blueberry bread.
Ingredients for the keto blueberry bread
Almond Flour
Coconut Flour
Heavy Whipping Cream or Coconut Cream
Eggs
Sweetener – My favorite is this Erythritol and Monk Fruit Blend. (Use “LOWCARBSPARK10” at checkout for 10% discount)
Butter or Coconut Oil
Vanilla Extract
Blueberries
Baking Powder
How to make keto blueberry bread?
It’s effortless to make this sugar-free keto blueberry bread once you have all the ingredients on hand. What’s also fantastic is that (to me) it doesn’t taste eggy at all, so when I get tired of my usual morning eggs & bacon, I enjoy one of two slices of the blueberry bread.
In a bowl add the eggs, the vanilla extract, and sweetener. Mix for 2-3 minutes until the mixture looks frothy.
Add the heavy whipping cream and mix again.
In a different bowl combine the almond flour, baking powder, and coconut flour.
Combine the wet and the dry ingredients using the mixer.
Add the butter and continue mixing.
Fold in the blueberries and then transfer the batter to a loaf pan.
Bake for about 45-50 minutes at 350F or until cooked through (it should pass the toothpick test).
Let it cool down and enjoy!
keto blueberry bread
Sugar-free Lemon Glaze for the blueberry bread
You can make a delicious lemon glaze for the blueberry bread, but this time I wasn’t feeling like it. For the glaze or keto icing, you’ll need to combine in a bowl a two tablespoons powdered sweetener, two tablespoons of lemon juice, 2 tbsp heavy whipping cream. That’s it.
keto blueberry bread
The edges brown very lovely and are crispy and delicious. You can use blueberry bread slices to make keto french toast. OH, yum my mouth is watering as I am writing this post!
Can you eat blueberries on keto?
Consuming berries such as blueberries is allowed on the keto diet. Even though they are higher in carbs than other berries (e.g., strawberries), they are still ok to have in moderation. A recommended serving size is 1/4 cup. Read more about the keto allowed fruits.
Can I use Frozen Blueberries?
Yes, frozen blueberries are fine to use in this recipe! Coat them in one tablespoon of coconut flour and incorporate it into the batter. Don’t thaw them first to avoid this almond flour blueberries bread getting too purple and soggy.
This blueberry bread is not only a grain-free keto bread but also ready in less than one hour. Enjoy a warm and comforting keto bread with blueberries perfect for a keto breakfast or dessert. Recipe via @lowcarbspark | lowcarbspark.com
Easy Keto Blueberry Bread – Low-Carb Recipe
4.9 FROM 39 VOTES
Prep time 10 minsCook Time 50 mins Yelds 12 slices Author Ioana Borcea from LowCarbSpark.com
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DESCRIPTION
This Keto Blueberry Bread is a low carb bread, perfect as a great breakfast or for a quick snack in between meals. This fantastic blueberry bread is gluten-free, grain-free and also sugar-free.
INGREDIENTS
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5 eggs medium
2 cups almond flour
2 tbsp coconut flour
1/2 cup blueberries
1 1/2 tsp baking powder
3 tbsp heavy whipping cream
1/2 cup Erythritol
3 tbsp butter softened
1 tsp vanilla extract
INSTRUCTIONS
Preheat your oven to 350°F /180°C. Grease an 8.5 x 4.5-inch loaf pan with butter or line it with parchment paper.
In a bowl add the eggs, sweetener, vanilla extract. Using a mixer, mix for 2-3 minutes or until the eggs look frothy.
Add the heavy whipping cream and mix again.
Combine the dry ingredients in a different bowl: the almond flour, baking powder, and coconut flour.
Combine the wet and the dry ingredients using the mixer. Add the butter and continue mixing.
Fold in the blueberries and then transfer the batter to a loaf pan.
Bake for about 45-50 minutes at 350F or until cooked through (it should pass the toothpick test).
Let it cool down and enjoy.
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