Keto blueberry bread is a soft, fluffy, and delicious low-carb treat that's perfect for breakfast, a midday snack, or even dessert. Made with almond flour and naturally sweetened, it's packed with juicy blueberries in every bite, making it an irresistible option for those following a ketogenic lifestyle. This bread is incredibly easy to make, requiring just a handful of simple ingredients and minimal effort.
Why You'll Love This Keto Blueberry Bread
- Light, Fluffy Texture: This bread is soft, moist, and bakes up beautifully without being dense or gritty.
- Sweet and Flavorful: The combination of fresh blueberries and the rich, buttery flavor of baked almond flour bread is absolutely irresistible.
- Simple Ingredients: You only need about 10 ingredients, most of which you probably already have in your keto pantry.
- Perfect for Any Time of Day: Keto blueberry bread isn’t just for breakfast. It’s just as good for an afternoon treat or a light dessert after dinner.
- Easy to Make: This recipe is incredibly straightforward, requiring just one bowl and a few simple steps.
Key Ingredients and Their Role
Here's a breakdown of the ingredients that make this keto blueberry bread so special:
- Almond Flour: Use super-fine blanched almond flour for the softest, most tender texture. Some brands are more coarse than others, which can make your bread dense or grainy. If you need a nut-free option, you could try sunflower seed flour. Just swap the almond milk for coconut milk beverage.
- Coconut Flour: Just a small amount works wonders! It lightens the texture and helps absorb moisture.
- Blueberries: Fresh blueberries are best if they’re in season, but frozen blueberries work too! Make sure to add frozen blueberries straight from the freezer. Thawing can make the batter watery and turn the whole loaf purple. Feel free to swap fresh or frozen thawed chopped cherries, raspberries, strawberries, or blackberries for the blueberries.
- Sweetener: Any granular keto sweetener works here! Using Besti Granulated keeps the bread soft and sweet without crystallizing.
- Eggs: You’ll need 4 large eggs, preferably at room temperature. Whisk together the eggs, vanilla extract, and sweetener for 2-3 minutes until the mixture looks pale and a bit frothy. No egg swaps here.
- Butter: Melted butter gives the keto blueberry bread a rich, buttery flavor. Adds richness and keeps the bread moist. I like to stir in the eggs and almond milk first, then the melted butter. That way, the butter doesn’t clump if anything’s still cold.
- Heavy Cream: Adds richness and moisture. Pour in the heavy cream and give it another quick mix to combine.
- Baking Powder: Helps the bread rise and gives it that light, fluffy crumb.
- Almond Milk: I usually make my own almond milk, but any unsweetened kind from the store works just fine.
- Vanilla Extract: Adds warmth and brings out the flavor of the blueberries and lemon.
- Lemon: Since we’re using both the juice and the zest, you’ll definitely want to use a fresh lemon here. For a fresh, bright flavor that pairs beautifully with blueberries, stir in 1-2 tablespoons of lemon zest. I love this zester for getting all the flavor from a lemon. If you want the longer curls like I used on top of the loaf, go for a ribbon-style zester like this.
- Xanthan Gum: Totally optional, but I like to add a little to help hold everything together.
Step-by-Step Instructions
Here's how to make this delightful keto blueberry bread:
- Preheat the oven: Preheat your oven to 350°F /180°C (176 degrees C) . Grease an 8.5 x 4.5-inch loaf pan (9×5) with butter or line it with parchment paper.
- Mix the wet ingredients: 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. Or: Stir in the almond milk, melted butter, eggs, and vanilla, until smooth.
- Combine the dry ingredients: In a different bowl, stir together the almond flour, coconut flour, and baking powder.
- Combine wet and dry: Add the dry ingredients to the wet and mix until just combined - don’t overmix. Stir all ingredients except blueberries until smooth.
- Add blueberries: Gently fold in the blueberries.
- Transfer to pan: Transfer the batter into the lined loaf pan. Or: Scoop the batter into your loaf pan and smooth out the top. The batter should be thick but still pourable - think soft scoop ice cream. This batter is thick and not pourable, which is totally normal.
- Bake: Bake for about 45-50 minutes in the preheated oven or until cooked through (it should pass the toothpick test). Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes , until an inserted toothpick comes out clean. Pop keto blueberry bread into the oven and bake until it’s golden and a toothpick comes out clean. Bake 55 minutes.
- Cool: Letting the bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, because this recipe is super moist and soft! Let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
- Make the glaze (optional): In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. This blends right into the lemon glaze without any grittiness. I like to stir in the eggs and almond milk first, then the melted butter. That way, the butter doesn’t clump if anything’s still cold.
- Glaze the bread (optional): I know it’s tempting, but wait until the bread cools to add the glaze. Drizzle it over the cooled loaf and let it set for a few minutes.
Tips for the Perfect Keto Blueberry Bread
- Use the right loaf pan: This is the one I always use for keto quick breads.
- Don't overbake: This is the most important tip - slightly under is better than over. 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. Once a skewer inserted in the center comes out mostly clean (a few moist crumbs are fine), take it out.
- Adjust the glaze as needed: If your glaze feels too runny, just add more sweetener. Too thick? A little extra lemon juice will thin it out. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want.
- Batter consistency matters: The batter should be thick but still pourable - think soft scoop ice cream.
Serving Suggestions
Serve alongside this Tofu Scramble for a nourishing and filling breakfast. Plain yogurt, Greek yogurt, or coconut cream add moisture to the loaf. For sugar free bread, be sure to use an unsweetened yogurt.
Storing and Freezing Instructions
- Store: Keep keto blueberry bread in an airtight container. Once the bread has cooled completely, store it in an airtight container in the fridge for up to 4-5 days. The blueberry bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Yes, it freezes beautifully! Wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. It’ll keep well for up to 2 months. To serve, thaw overnight in the fridge or leave it out at room temp for a couple of hours.
Nutrition Information
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Feel free to swap fresh or frozen thawed chopped cherries, raspberries, strawberries, or blackberries for the blueberries. 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. Amounts per serving.
Read also: Easy Low-Carb Cheese Crackers
Variations and Substitutions
You can of course experiment with different flours or try replacing some of the almond flour with coconut flour.
Keto Blueberry Muffins
Want muffins instead? You can absolutely turn this into keto blueberry muffins! I recently baked a batch of keto blueberry muffins too, and they were just as delicious-light, fluffy, and packed with flavor.
Read also: Keto Calorie Counting: A Detailed Guide
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