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Easy Keto Blueberry Bread – Low-Carb Recipe

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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 fantastic blueberry bread is gluten-free, grain-free and also sugar-free.

keto blueberry bread

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
  • Butter or Coconut Oil
  • Vanilla Extract
  • Blueberries
  • Baking Powder
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) 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.

keto blueberry bread
  1. In a bowl add the eggs, the vanilla extract, and sweetener. Mix for 2-3 minutes until the mixture looks frothy.
  2. Add the heavy whipping cream and mix again.
  3. In a different bowl combine the almond flour, baking powder, and coconut flour.
  4. Combine the wet and the dry ingredients using the mixer. 
  5. Add the butter and continue mixing.
  6. Fold in the blueberries and then transfer the batter to a loaf pan.
  7. Bake for about 45-50 minutes at 350F or until cooked through (it should pass the toothpick test).
  8. 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.

Other Bread Recipes for You to Try:

keto blueberry bread
5 from 10 votes

Easy Keto Blueberry Bread – Low-Carb Recipe

Course Breakfast, Dessert
Cuisine American
Keyword blueberry bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 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 fantastic blueberry bread is gluten-free, grain-free and also sugar-free.

Ingredients


Instructions


  • Preheat your oven to 350F /180C. 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.

Video

Notes

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.
Calories
175kcal
Total Carbs
5g
Net Carbs
3g
Protein
6g
Fat
15g
Fiber
2g
Sugar

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.

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Enjoy a slice of blueberry bread at only 3g net carbs each. It\'s made with almond flour and coconut flour, this recipe is perfect for a ketogenic diet.

Ioana

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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74 comments
  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.

  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. 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!!

  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 ?

  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.

  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. 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!

  13. 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.

  14. 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.

  15. 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?

  16. 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!


About me

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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