Keto Blueberry Bread is a delightful low-carb version of the traditional blueberry loaf cake, and it’s designed to curb sweet cravings while observing your ketogenic lifestyle. The base of this quick bread is not made with wheat flour or sugar like most quick bread recipes, but rather with almond flour or coconut flour. Made without grains and gluten-free. Erythritol, monk fruit, or stevia (all natural low-carb sweeteners) take the place of the refined sugar, so sweet without the sugar high. That’s the job of fresh or frozen blueberries, which supply juicy bursts of flavor, antioxidants, and natural sweetness to keep the carb count low.
The bread is moist and soft with a little nuttiness, thanks to the flour substitutes, perfectly offset by the tang and freshness of the berries. Some amendments contain a touch of vanilla extract, lemon zest, or a cream cheese swirl for an extra layer of decadence and bakery-style pizza. It’s a cinch to make; one bowl is all that’s needed, and it bakes up in less than an hour.
This keto blueberry bread is a delightful breakfast, snack, or dessert. It’s delicious with coffee or tea, whether served plain, with a pat of butter, or lightly toasted. Healthy, filling, and guilt-free, this bread gives you the freedom to enjoy bread again, knowing it’s keto-friendly macros.
Keto Blueberry Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, stir together almond flour, coconut flour, baking powder, and salt, mixing well.
- In a separate bowl, mix egg with pumpkin puree, melted butter, erythritol, and vanilla until well blended.
- Stir in dry with wet, not forcefully, or it will result in a tough batter.
- Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the pan for 10 minutes, then transfer to a rack and cool for at least 30 minutes before slicing.
Notes
Flavour Profile of Keto Blueberry Bread
- Sweet & Fruity- Bursting with juicy blueberries for a sweet, natural flavor and a touch of tartness.
- Moist & Tender- Almond flour and butter contribute richness to the crumb, but without a heaviness.
- Nutty Undertones– Either nut with almond or coconut flour, you get a backdrop of mild richness that plays off the fruitiness in the center.
- Not too sweet- We are using keto-approved sweeteners that aren’t going to overtake our blueberries.
- Creamy & Juicy- Half buttercream, half berry rush, a real treat for the senses.
Keto Blueberry Bread Nutrition and Calories
| Nutrient | Amount |
| Calories | 160–170 kcal |
| Total Fat | 13–14 g |
| Saturated Fat | 3–4 g |
| Protein | 5 g |
| Total Carbohydrates | 6–7 g |
| Dietary Fiber | 2–3 g |
| Net Carbs | 3–4 g |
| Sodium | 140 mg |
FAQs
Q1. Is blueberry bread keto-friendly?
A1. The traditional blueberry bread isn’t, but a keto blueberry bread with almond flour and sweetener is low-carb.
Q2. Carbs in keto blueberry bread?
A2. 3-4 net carbs per piece.
Q3. Can I use fresh (or frozen) berries?
A3. Both work! Use frozen and don’t thaw in order to reduce the amount of moisture.
Q4. How does it taste compared to regular blueberry bread?
A4. Yes — it’s moist, sweet, and fruity, but with a nuttier base in almond or coconut flour.
Q5. Can I add lemon flavor?
A5. Yes! Ninja, please, you could totally add lemon juice or zest here if you wanted to with the blueberries, for an ever-so-slightly tart twist.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.