This keto blueberry bread is so moist and tender, you won’t believe it is low carb! Made in just one bowl, it’s the perfect quick and easy dessert that is sure to impress! 3 grams net carbs per serving.
Keto Blueberry Bread
Growing up, my mom would always spend part of her weekends in the kitchen baking. She loved to send my sister and me off to school with something homemade and sweet in our lunchboxes, and always tried to change things up. While she often made crumbles and various fruit tarts, she often made a variety of quick bread.
Mom’s quick breads were one of my favorite things she made, and she always changed up the flavors depending on what was in season. While she usually made a banana or apple version, and sometimes, she made a blueberry version! To this day, it remains one of my favorites, and I’ve begged my mom for the recipe. Although her version is far from low carb, it’s easily adaptable and now I can enjoy this bread with a low carb twist!
I’ve been meaning to share a keto blueberry bread recipe for quite some time. They’ve been my go-to dessert or treat to enjoy with my afternoon coffee, and my favorite way to enjoy blueberries! This bread uses simple ingredients and the hard part is waiting for it to cool down to dig in!
No sugar and no grains are needed, but you’d never tell. The texture is super moist, soft, and tender on the outside. The bread is sweet and bursting with blueberries, without being overpowering.
I had some friends over for coffee the other day and served this quick bread and NO ONE believed me when I said that it was low carb- They thought it had to be full of white flour and sugar!
How do you make keto blueberry bread?
- Almond flour– Blanched almond flour must be used, so we get that tender crumb. You can use almond meal, but the bread will be slightly more gritty.
- Coconut flour– Sifted carefully, to ensure there are no clumps throughout.
- Granulated sweetener of choice– I used allulose, but erythritol, and monk fruit sweetener can also be used.
- Baking powder– Leavening agent to bind everything together, and give a little rise.
- Salt– Brings out the sweetness of all the sweet ingredients.
- Eggs– Room temperature eggs.
- Butter– Softened and unsalted.
- Greek yogurt– Adds extra moisture to the bread without any yogurt flavor. Sour cream can also be used.
- Vanilla extract– A must for any good quick bread or baked good.
- Milk– I used unsweetened almond milk but any low carb milk can be used.
- Blueberries– Fresh or frozen blueberries. If you use frozen blueberries, you don’t need to thaw them out first.
Start by mixing together your dry ingredients in a small bowl until combined. Next, in a separate mixing bowl, whisk the wet ingredients until glossy and smooth. Gently stir in the dry ingredients, before folding through the blueberries with a rubber spatula.
Now, transfer the batter into a greased loaf pan. Bake the bread 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 up.
Tips to make the best low carb blueberry bread
- Avoid overbaking the blueberry bread, as it continues to cook as it is cooling down.
- If you find the tops of your bread becoming golden brown but the middle part is still underbaked, cover the loaf with tin foil and continue to cook.
- Reserve 1/4 cup of blueberries to top the loaf before baking.
- If you’d like to make these as muffins, you may like to make keto blueberry muffins instead.
Storing and freezing the almond flour blueberry bread
- To store: Blueberry bread should be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.
More keto baked goods recipes to try
Keto Blueberry Bread
- 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
- 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.