This post may contain affiliate links. See my disclosure policy.
My keto blueberry bread recipe uses a coconut-almond flour blend to make a light, fluffy loaf studded with juicy blueberries. It’s gluten-free and perfect for breakfast!
Hungry for more keto sweet bread recipes? Try my keto pumpkin bread, keto banana bread, or keto zucchini bread next.
Blueberries are a year-round fruit in my house, though I’ll admit I do go a bit more over the top with them when they’re in season. One of my family’s most-requested blueberry-centric recipes is my low-carb blueberry bread.
Made with a mixture of coconut and almond flour, the loaf turns out light and fluffy, with warm, tender blueberries laced in every bite.
Table of Contents
Why I love this recipe
- Grain-free and sugar-free. Though you’d never guess by the fluffy texture and sweet flavor.
- Works with other berries. Before I settled on blueberries, I tested this recipe with a few other low-carb berries. My family and I had a heated debate on which was best!
- Easy to make. There are no complicated steps, ingredients, or kitchen gadgets needed. If you have two bowls and some measuring cups, you can make this bread!
- 3 grams of net carbs. That’s not too shabby if you ask me.
Ingredients needed
- Almond flour. I strongly suggest using blanched almond flour, not almond meal. The latter will make the bread too gritty, whereas blanched flour will make it light and soft.
- Coconut flour. I like using coconut flour because it gives the bread a cakey bite. Sift it first to remove any clumps.
- Granulated sweetener. I used allulose, but monk fruit sweetener can also be used.
- Baking powder. Leavening agent to bind everything together and help the bread rise.
- Salt. Brings out the sweetness of all the sweet ingredients.
- Eggs. Use room temperature eggs.
- Butter. Softened and unsalted.
- Greek yogurt. Adds extra moisture to the bread without any yogurt flavor. Sour cream can be substituted.
- Vanilla extract. A must for any good quick bread!
- Milk. I used unsweetened almond milk, but any dairy or dairy-free milk can be used.
- Blueberries. Fresh or frozen blueberries. If you use frozen blueberries, you don’t need to thaw them first.
How to make keto blueberry bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F. Line and grease a loaf pan with parchment paper.
Step 2- Mix the batter. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients until smooth. Gently stir in the dry ingredients until combined. Fold in the blueberries.
Step 3- Bake. Transfer the batter to the loaf pan. Bake for 45-50 minutes or until a toothpick is mostly clean. Let the bread cool in the pan completely before slicing.
Arman’s recipe tips
- Avoid overbaking. The bread will continue to cook as it cools (AKA ‘carryover cooking’), so pull it from the oven as soon as a toothpick comes out with just a few moist crumbs.
- Cover it with foil. If you notice the top of the loaf becoming golden brown while the center is underbaked, cover the loaf with aluminum foil for the final 15 minutes.
- Top the loaf with blueberries. If desired, lightly press ¼ of blueberries onto the top of the loaf before baking.
Variations
- Swap the blueberries. Use equal parts strawberries, raspberries, or a mix of all three.
- Make keto blueberry muffins. Pour the batter into a greased muffin tin and reduce the baking time to 18-22 minutes.
- Make keto lemon blueberry bread. If you’re as obsessed with blueberry and lemon as I am, add some lemon zest and a splash of lemon juice, then top the bread with a lemon glaze (made by mixing keto powdered sugar with lemon juice).
Storage instructions
To store: Blueberry bread should be stored in the refrigerator, covered, for up to one week.
To freeze: Place bread slices in a ziplock bag and store them in the freezer for up to six months.
More keto baked goods
Keto Blueberry Bread
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice I used allulose
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup butter melted
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice I used unsweetened almond milk
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 180C/350F. Line and grease loaf pan with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together the wet ingredients and mix until smooth. Gently stir through the dry ingredients until combined. Fold through the blueberries.
- Transfer the batter into the loaf pan. Bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and allow the bread to cool in the pan completely, before slicing.
Really good. I put more blueberries
Excellent recipe. I had all the ingredients on hand to make it and was so glad it worked with frozen blueberries. It tastes exactly as a non-keto bread tastes. I did use coconut milk as the milk since that’s what I have. Also I left some of the blueberries for the top and it really adds a nice visual element
Well, I hope you are happy….it’s baking as I type this! 😁😁❤️❤️
Could I use this batter in muffin cups?
I don’t see why not.
Instead of melted butter and yogurt can I use any vegan substitutes?
That should be okay.
Loved this. I substituted sour cream for the yogurt so I would not have to goto the store. I use coconut sugar so if it gets given to the dogs I don’t have to watch.
Very good, and moist. Definitely the best keto dessert I’ve made so far. I did one version where I substituted sugar free chocolate chips for the blueberries, turned out great!
Thanks for the feedback, Andrea!
The flavor of this bread is INSANE! So good! I would recommend cutting the following in half: butter, yogurt & almond milk. There is too much “wet” to “dry” ratio, so it comes out almost soggy. Otherwise, this is a knockout recipe! A trick I learned when baking almond flour breads is to bake it for about the second half of the time with foil so it doesn’t burn. Thanks for a great recipe!! 🙂
Can you tell me if any other flour could be substituted for the almond flour. My husband is allergic
None that I have tried for this recipe
Can you use honey or maple syrup instead of granulated sugar?
Not that I’ve tried but feel free to experiment and see- I think you’d need to add an extra tablespoon of coconut flour to compensate.
Love your recipes just whipped up the blueberry bread for dessert tonight!
Ty Susan
This recipe looks amazing and I have tried many of your recipes and they all have been amazing. I have a question regarding the coconut flour. Both my husband and myself have coconut allergies. What does the addition of coconut flour do for this bread and what, if any, subs could we use instead or what would happen if we left the coconut flour completely out? Thanks for your help in advance!
Hi Mary Ann, it is necessary for structure and moistness, in combo with the other ingredients. We cannot vouch for any alternatives but feel free to experiment and see.