Easy Keto Blueberry Bread - Low-Carb Recipe

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

4.96 from 96 votes

Easy Keto Blueberry Bread - Low-Carb Recipe

This Keto Blueberry Bread is the perfect low carb treat to enjoy for breakfast, as a quick snack, or even a dessert. It’s made with almond flour, naturally sweetened, and packed with juicy blueberries in every bite. The texture is incredibly soft and fluffy, and the best part? You only need one bowl and 10 minutes of prep to make it — simple, satisfying, and so good you'll want to make it again and again.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry bread

Servings: slices

Calories: 175kcal

Author: Ioana Borcea from LowCarbSpark.com

Ingredients

5 large eggs room temperature
2 cups almond flour superfine, blanched
2 tbsp coconut flour
1/2 cup sweetener
1/2 cup blueberries
1 1/2 tsp baking powder
3 tbsp heavy cream
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 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.

Video

Notes

Use super-fine almond flour for the best texture. Some brands are more coarse than others, which can make your bread dense or grainy. Look for blanched, finely ground almond flour for that soft, fluffy crumb.
Don’t overbake. You’ll know it’s ready when a toothpick inserted in the center comes out mostly clean — a few moist crumbs are perfect, but there shouldn’t be any wet batter clinging to it. It’ll finish setting as it cools.

Nutrition