Easy Keto Blueberry Bread

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This Keto Blueberry Bread is a low carb bread, perfect as a great breakfast or for a quick snack in between meals. This almond flour blueberry bread is super soft, fluffy, and loaded with juicy blueberries. It requires just 10 minutes of prep time and one bowl, so it’s super easy to make!

keto blueberry bread

The combination of the freshness of blueberries and the flavorful, baked low-carb dough is heavenly.

I typically prepare it on the weekends so it’s ready for the upcoming week. This almond flour keto blueberry bread is another favorite in our household. You can even take it to work, and no one will ever guess that it’s actually a low-carb bread.

I recently made some blueberry muffins that are also fantastic and pair perfectly with some homemade keto yogurt or cream cheese frosting.

Watch our quick video to see exactly how to make the best keto lemon blueberry bread.

YouTube video

Ingredients For The Keto Blueberry Bread

Here’s a short description of each ingredient needed to make this almond flour blueberry bread that tastes just like the coffee shop, minus the carbs.

  • Almond Flour – Opt for super fine blanched almond flour to achieve the best texture.
  • Coconut Flour – A combination of almond flour and coconut flour creates a fluffy and less gritty texture in your baking.
  • Heavy Cream – for some added moisture. Feel free to use full-fat canned coconut milk instead.
  •  Eggs – I used large room-temperature eggs to bind all the ingredients together.
  •  Sweetener – Use any of your favorite granular sweeteners such as Erythritol, Monk fruit, or Swerve.
  •  Butter – keeps the blueberry bread moist and buttery.
  •  Vanilla Extract – Opt for high-quality vanilla extract for the best flavor.
  •  Blueberries – Fresh blueberries are recommended, but frozen blueberries can also be used. Do not thaw them; instead, coat them in coconut flour.
  •  Baking Powder – helps the keto bread rise and become airy and fluffy.
keto blueberry bread

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) this keto lemon blueberry bread doesn’t taste eggy at all, so when I get tired of my usual morning eggs and bacon, I enjoy one of two slices of the blueberry bread with a cup of my favorite bulletproof coffee.

keto blueberry bread

Making The Batter

In a large mixing bowl, add the large eggs, vanilla extract, and sweetener. Mix for 2-3 minutes until the mixture looks frothy.

Add the heavy cream and mix again.

In a different bowl, combine the almond flour, baking powder, and coconut flour.

Combine the wet and dry ingredients using the mixer.  Add the butter and continue mixing.

how to make keto blueberry bread

Fold in the blueberries and then transfer the batter to a loaf pan lined with parchment paper.

how to make keto blueberry bread (1)

Baking The Keto Blueberry Bread

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 in the mood for it. For the glaze or keto icing, you’ll need to combine two tablespoons of powdered sweetener, two tablespoons of lemon juice, and 2 tbsp of heavy whipping cream in a bowl. 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!

Tips For Making The Best Keto Blueberry Bread

  • Try not to overbake the low-carb blueberry muffin loaf to keep it moist rather than crumbly and dry. If a skewer inserted in the middle comes out mostly clean, remove the bread from the oven, as it continues to cook as it cools down.
  • Do not substitute the eggs with a vegan option, and make sure to use large eggs.
  • You can also make muffins from this batter. Just reduce the cooking time and enjoy some delicious keto blueberry muffins.
  • The batter should be slightly thick but pourable, as shown in the video. If your batter is too thick, add more heavy cream and mix.
  • For some extra bright and citrusy flavor that pairs perfectly with the blueberries, consider adding 1-2 tablespoons of lemon zest.

How To Store Almond Flour Blueberry Bread?

  • Refrigerator: Once the blueberry bread is completely cool, place it in an air-tight container and store it in the refrigerator for 4-5 days. You can cover the bread with a paper towel to keep it super moist.
  • Freezer: If you want to store the bread for longer, you can freeze it. Wrap tightly in plastic wrap and freeze for up to 2 months. I like to freeze individual slices and thaw them whenever I want to enjoy a delicious slice of low carb blueberry bread.

Thaw the bread in the fridge overnight or at room temperature for a few hours. You can reheat it in the microwave or oven before serving.

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 with one tablespoon of coconut flour and incorporate them into the batter. Don’t thaw them first to prevent this almond flour blueberry bread from turning too purple and soggy.

Other Bread Recipes for You to Try:

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

4.96 from 89 votes

Prep time 10 minutes
Cook Time 50 minutes
Yelds 12 slices


This Keto Blueberry Bread is a low carb bread, perfect as a great breakfast or for a quick snack in between meals. This almond flour blueberry bread is super soft, fluffy, and loaded with juicy blueberries. It requires just 10 minutes of prep time and one bowl, so it's super easy to make!
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  • 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 large mixing bowl add the eggs, sweetener, vanilla extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy. Add the heavy 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 the prepared loaf pan.
  • Bake for about 45-50 minutes in the preheated oven or until cooked through (it should pass the toothpick test).
  • Let it cool down and enjoy.



For the best results, when baking with almond flour use the super fine one. Different brands have different textures.
You know it’s baked when you poke it with a toothpick and comes out almost clean with a moist crumb or two but with zero uncooked batter
Nutrition Facts
Amount per serving.
Total Carbs
Net Carbs

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Breakfast, Dessert
Cuisine American
Keyword blueberry bread
Tried this recipe?Mention @LowCarbSpark or tag #LowCarbSpark!


Ioana is a food and travel lover. Her greatest passion is developing mouthwatering recipes that are comforting, easy to make, and budget friendly! She firmly believes that cooking should be fun! About me...

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Recipe Rating

  1. Hi there. Came across this recipe in a Keto Facebook group. Could this recipe also be used to make blueberry “muffins”? One of the comments in the group said she made muffins out of this bread recipe. I’d like to learn how to make the baddest keto blueberry muffins. Thanks for sharing.

    1. Hi there. Orlando and thank you for being here. You can make muffins out of this batter, but you’ll have to adjust the baking time.

    2. 5 stars
      My oven is on the fritz currently, so decided to half recipe along with air frying the muffins. I used silicon muffin tins, heated up the air fryer at 330 for 5 minutes, and cooked 3 muffins at a time for 8 minutes (I have a ninja and it cooks a little hot). Very good! No substitutions and also it was nice having muffins without eating up the house.

    1. Coconut flour is way more absorbent than almond flour. You’ll need about 6 tbsp extra of almond flour to replace 2 tbsp of coconut flour.

  2. Hello. I love your recipes. U have recently started using flax meal for baking. How would I substitute for almond or coconut flours?

    1. Flax meal is still a tricky ingredient to me with a pretty intense taste. I’m not sure how it would work in recipes that call for almond flour/ coconut flour. Thank you for being here.

    1. Hi Joanne. At the end of the post, you have the detailed macros. A slice of this keto blueberry bread has 5 carbs, 2g fiber = 3g net carbs each slice

    1. Try using 3/4 cup coconut flour instead of almond flour and adjust the liquids until you reach the desired consistency.

      1. 5 stars
        Just made this today with my home harvested blueberries YUM ONLY had large eggs, so I cut them down to 3 and added extra cream to the correct consistency. Out of the park!!! The only problem I had was with my new baking pan, it’s dark non-stick, and I had to bake it an additional 10 minutes. I still turned out perfect. Thanks so much

  3. Hi, thanks for the recipe can you tell,please, 1 or 2 tsp or tbsp of vanilla???? Love your recipes ❤️Thank you , Agnes

  4. 5 stars
    I made this last weekend without the glaze. I love it but next time, I will definitely include the glaze because I miss a little sweetness. I cut a slice each day and bring it to work for breakfast to have with my coffee.

    5 stars, thanks for sharing!!

      1. 5 stars
        wow!!!! it came out of the oven perfectly delicious! i even tried the glaze and added it onto my individual slice delicious with and without the glaze. Forever grateful for this awesome recipe

    1. I made this tonight and it was so good. My kids love it! I think frothing the eggs and the HWC was an important step. I believe it’s what made the bread rise more than any keto bread I’ve made. I’m not a baker so I could be wrong. Loved this recipe!

  5. I used stevia and I thought it was delicious… my boyfriend… not so much! Lol! But he’s very picky. May be the different sweetener? Where do I find the sweetener you mentioned? The glaze is amazing! This will be my breakfast all week!

    1. Hi, can I use frozen blueberries?if so, do i need to adjust amount or baking time? Reason why i ask is because the last time i made a bread with frozen berries the top was over cooked but the inside was Very doughy. Any suggestions?

      1. I’d say you’ll need to coat the blueberries in 1/2 tsp xanthan gum and increase the baking time with about 10 minutes. Hope this helps!

  6. Hi I could not believe how great this batter looks and how great the bread tasted. Could I use sugar-free mini chocolate chips in it instead of blueberries I know that I would have to count for more calories and carbs but I was wondering if you think it would look or taste good ?

    1. Yes, using unsweetened sugar-free chocolate chips is an excellent addition to this keto bread. It will taste fantastic!

  7. 5 stars
    I used 1 cup of blueberries instead of 1/2 cup. Baked covered with Reynolds Wrap foil for first 30 min, then uncovered for the next 30-40 min until the top was golden brown.

  8. 5 stars
    Thank you so much for this amazing recipe! I have made it twice in the past month, the picky family approves! A long with the blueberries, I added walnuts and Lilys chocolate chips (sugar free/dark chocolate) I recommend your recipe to everyone!

  9. This is a great recipe! Hits the spot when I’m craving fruit or a little something sweet. Very easy to make.

  10. What is the batter supposed to look like? Ive followed every step and mine was doughy and not like batter at all.

    1. There’s a video showing you exactly how to make it and what’s the right consistency. You can always add an extra egg or a splash of unsweetened almond milk to get to the right consistency.

    2. Mine too with the batter. It was very still. I put in 4 eggs since they were large Used a cup of blueberries. In oven now so we’ll see what happens.

  11. 5 stars
    This recipe is fantastic!!!

    That being said, I made 3 tweaks to the recipe: 1) I added 3/4C. of blueberries, instead of the recipe’s 1/2C., (rationale below); 2) I used Granulated Swerve, in place of straight erythritol; and 3) I made muffins instead of bread.

    This recipe yielded 18 muffins. As muffins, they only required 20 mins of baking at 350* (which would be a 4th tweak).

    My family loves blueberries, so the additional 1/4C. ensured each muffin had plenty of them.

    My daughter is already excited to make these with me again!!

  12. This was great! It helps when you want something a little sweet and not your standard egg breakfast.

  13. 5 stars
    Made this last night, used Xylitol then added few extra blueberries and it turned out Great. My family devoured it before it could cool and they didn’t even suspect it was Keto. I’ve tried a lot of recipes on-line, most complete BS, this One is a Keeper! You’ve got to Try It!

    1. That would be possible if you add about 1/2 cup more almond flour. The texture will probably be different but still enjoyable. If you try this let me know!

  14. Do you know how much a serving is? I’m just starting keto so I’m being very strict on what i eat. I weigh everything too.

  15. Have you ever tried with an egg substitute? We have egg allergies in our house and baked goods can be tricky without eggs. Thanks! Looks delicious!

    1. Someone mentioned once on Pinterest using flax eggs. It turned out great! To make one flax egg you’ll need 1 tbsp flax meal with 3 tbsp water. Let it sit in the fridge for about 15 minutes before using it. This recipe needs 5 eggs. Hope this helps.

  16. I made the blueberry loaf this morning for the first time. The batter was very runny and the blueberries all went to the bottom. The top wasn’t fully cooked. I checked everything twice but is my first attempt at baking with almond flour and sweetener. Perhaps I don’t have the proper ones. Will try again.

    1. Have you added coconut flour? What size were your eggs? Have you used fresh or frozen blueberries? You can always adjust the baking time because most ovens are different, and some cooked food faster than others.

  17. Thank you for the recipe for the blueberry bread. Thank everyone for all the comments & questions. It help me find an answer that I wasn’t sure about.
    One of my questions are can I use monk fruit sweetener in place of erythritol?

  18. This was very good! Would you have any suggestions on how to make this bread in a pumpkin version instead of blueberry? Something for the fall season. Blueberry was good! We are also going to try it with chocolate chips next, but pumpkin came to mind!

  19. Hi! My bread is in the oven now, & I can’t wait! I am curious, for the lemon glaze, can I sub the powdered sweetener for liquid Stevia? If so, how many drops would you recommend? Thank you!!

    1. I don’t recommend using liquid stevia as it won’t have the same texture. You can start adding a few drops, taste test and adjust to the desired sweetness.

  20. 5 stars
    So thrilled with how this turned out. Easy to make with great result and tastes lovely. This recipe is an absolute keeper. Thankyou! 🙂

  21. Can’t wait to try this! May I have instructions on the glaze? How long do you mix the ingredients? Do you apply while the bread is warm, or wait for it to cool?

    Thank you!

    1. Mix the ingredients for about 2-3 minutes, just until the sweetener is dissolved. Drizzle the glaze on the warm bread.

  22. Planning on making this today but want to make muffins instead of bread. Not sure how I should adjust my cooking time. Any suggestions I was thinking to check them at 20 minutes but not sure.

    1. Sorry for the late response. You’ll need to bake for 20 minutes at 350F. Just check the muffins from minute 15 to be sure they don’t overcook. Hope this helps.

  23. Is the coconut flour necessary? I’m allergic to coconut unfortunately. Could it be subbed with more almond flour do you think?

    1. You’ll need to add about one more cup of almond flour instead of the coconut flour. Coconut flour and almond flour have different properties and there’s no direct formula to swap them.

  24. 5 stars
    Really Good! Next time I plan on using raspberries and blackberries to drop the carbs a bit. The bread alone would be great too.

  25. I made it the other day and it was delicious. Thank you!.
    My question is can I use bananas instead of blueberries to make banana bread? I made another banana bread recipe and I didn’t like it.


  26. 5 stars
    Turned out good in spite of mixing every in the wrong order… I made a few changes one was adding lemon zest and a little lemon juice to the batter…I love lemon in my mix…also I put raspberries and blueberries in…and made muffins instead of bread.

  27. This bread is delicious and super easy to make. It’s one of my go to recipes. I haven’t tried it with the glaze but I think I will next time. Thanks for sharing.

  28. 5 stars
    We love it. I used 1/2 c.Splenda didn’t have the others. It turned out great, Hubby loved said it was a keeper.
    Thanks for sharing.

    1. It should work but it will have a slightly different texture. Make sure to 1/2-1 cup of almond flour until you get the same batter consistency as shown in the video. You can sift the coconut to avoid the gritty texture in the final bread. If you try it, please tell me how it turned out!

  29. 5 stars
    This is the first keto baked good recipe that ended up looking like the photograph. This is also the first keto baked good that I will make again. Thank you for your time and trouble.

    1. It makes me so happy knowing that I can provide keto recipes that you make and turn out great. I’m thrilled you liked it. thank you!

  30. Hello, This looks and sounds so delicious! Is it okay to use Stevia in the Raw Zero Calorie Sweetener? This is the only Zero calorie sweetener I have.

    1. Hi,
      I haven’t tried it my self, but it should work with coconut sugar or brown sugar (not keto-friendly).

  31. 5 stars
    Finally a keto dessert that taste good! I have been craving something sweet and this satisfied that craving. So easy to make. I also made the lemon glaze and so glad I did. It was so good. Thanks for the great recipe.

  32. 5 stars
    1/2:TBLS baking soda
    1/2 Tbls apple cider vinegar
    1 1/2 tbls sour cream
    This makes it more fluffy and moist

      1. Hi. You’ll need to use unsalted butter to make this keto blueberry bread. If you make it, let me know how it turns out!

  33. Hi there! Thank you for your recipe. It hasn’t come out of the oven yet, but I have a quick question. So the batter was such a beautiful yellow before I added the blueberries I had to use frozen ones which i defrosted and then drained and gently tried to dry off before adding, but no matter how carefully i tried to fold them in, it all made a kind of festive green colour. Why can’t my bakes ever look like the photo? Do you have a little trick you could share to make the blue not run into the batter?

    1. That happens because you used frozen blueberries. You can coat them in 2 tbsp of coconut flour before mixing them into the batter. I used fresh blueberries. Hope this helps.

  34. 5 stars
    I made this as a Keto treat for my husband’s birthday yesterday (it’s lockdown in South Africa). Oh my word! It is absolutely delicious. I baked it in a silicone loaf pan and had to bake it for 80 minutes at 180C. I will definitely make this often. Thank you so much for sharing.

  35. This is the best sweet bread I have found in 3 years on keto! If using large eggs only use 4 eggs! I add either orange or lemon zest! Everything else the same! I add soft butter after eggs mixture is mixed with flour! Then fold in blueberries! Bake the fifty minutes! Pay attention to pan size!

  36. 5 stars
    This is the ABSOLUTE BEST keto bread I have made! Thank you for the recipe, I will be sure to make it again. I also added lemon rind, not sure if that increases the carb count, but I love lemon and blueberry together.

    1. Hi there! I’m so thrilled you liked my keto blueberry bread! Your comment is too kind. Thank you!

    1. When I make keto blueberry bread with frozen blueberry, I increase the baking time with about 5 minutes. If you try it let me know how it turns out.

  37. 5 stars
    We love the texture and taste!! How do you keep your blueberries from sinking?
    *if you run out of heavy cream; sour cream works.

  38. Hi I was wondering if I can substitute lemon juice for the blueberries to make it a lemon bread. If so how much lemon juice should I add? If you have other recommendations please let me know. Thanks

    1. I’m new to Keto, however I hate the taste of coconut. This may be a dumb question, but does the coconut flour taste like coconut? can I use more almond flour instead.


    1. So good! My picky Husband and Daughter just loved it! Turning my family into Keto so this is perfect for that sweet craving!

  39. 5 stars
    wow!!!! it came out of the oven perfectly delicious! i even tried the glaze and added it onto my individual slice delicious with and without the glaze. Forever grateful for this awesome recipe

  40. I made this today and followed the recipe exactly. It turned out very dry for me, is that supposed to happen? I am new to baking with almond and coconut flour. I spooned the flour into my measuring cup too. Just wondering if the addition of a little sour cream or greek yogurt would make it more moist? I know that would change the nutrition info but its like sawdust dry.

    1. Did the batter look like in the video? You may accidentally overcook the bread or your eggs were smaller. Let me know if this helps!

  41. Hi

    Hate blueberries but this was amazing and a hit! Will be making this weekly go freeze for shift work 🙂
    If I add more baking powder will that help it rise a little more since we can’t have yeast?

    Thank you for an incredible and delicious recipe!

  42. 5 stars
    Loved this recipe! I wish I could post a picture of how lovely the loaf turned out – so rustic and delectable. My husband is diabetic so I’m always on the lookout for great recipes for him. I was very skeptical at the beginning because the recipe does not call for any milk and uses five eggs – always worried it’ll taste eggy. But I was so pleasantly surprised! The blueberries are amazing and the texture is wonderful. It is a little dry but it’s perfect with a cup of tea or milk. You could even have it with a dollop of whipped cream 😀

  43. This recipe was very easy to make and very good! I will be making it again. I would add more blueberries though and make sure they are small.

  44. 5 stars
    This was a wonderful recipe to have as an occasional treat for keto life style! Was so great tasting and even hubby liked it! Thank you for developing it, and all the other wonderful looking treats! Was out of erythritol, so used 1/4 cup monk fruit, and 1/4 cup stevia. Even the batter tasted good! Will be adding to rotation when craving something sweet! Thank you again!

  45. This is the best muffin recipe! The recipe makes 12 muffins. I didn’t fold the fruit into the batter. I filled the parchment paper liners halfway with batter, then put about a teaspoon and a half of blueberries on top of the batter in each of 6 muffin cups, then topped the berries with a teaspoon of batter and smoothed the top. Placing the berries on top of the batter prevented them from sinking. I used finely chopped strawberries in the other 6 muffins. A little sprinkle of cinnamon on the top adds visual appeal and wonderful fragrance and flavor. Baked at 350 for about 20 minutes.

  46. 5 stars
    I made this almost exactly like the recipe. I forgot to add the heavy cream but it didn’t seem to matter. The bread was very moist and had the same texture as bread. I only had large eggs but I still used 5 and it was fine. I also didn’t realize I was out of vanilla extract but I happened to have lemon extract so I used that instead. It made it taste so good. I highly recommend this recipe.

    1. Thanks for reaching out! Each serving of the keto blueberry bread, with 3 net carbs, is calculated based on cutting the loaf into 12 slices. So, one serving is one slice out of those 12. I hope this helps, and I’m here if you have any more questions or need more tips. Enjoy your bread!

  47. 5 stars
    Delicious! I used monk fruit for my sweetener. I made the glaze but it was too thin following the 2TBSP each of powdered sweetener, lemon juice & heavy cream. I cut the liquids back until I got a good consistency. Tastes great!

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Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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