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Keto Blueberry Bread

Keto Blueberry Bread

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Prep Time 10 minutes
Cook Time 50 minutes
1 hour
Total Time 2 hours
Servings: 2
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 4 large eggs
  • 1 cup pumpkin puree (unsweetened)
  • 1/2 cup melted butter
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan
  • Parchment paper
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, stir together almond flour, coconut flour, baking powder, and salt, mixing well.
  3. In a separate bowl, mix egg with pumpkin puree, melted butter, erythritol, and vanilla until well blended.
  4. Stir in dry with wet, not forcefully, or it will result in a tough batter.
  5. Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
  6. 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

Whirl a cream cheese swirl through it to make it even richer!
Freezes well up to 2 months.
This pumpkin bread is warmly spiced, moist, and keto-friendly — a fall classic.