If you are on a keto diet, Keto blueberry bread is a must. It blends sweet flavors with nutritional value in one scrumptious loaf. You will love to devour its soft and light texture, filled with antioxidant blueberries. It is perfect for breakfast, snack, or even for a guilt-free dessert.
Unlike traditional bread, this keto bread avoids sugar and high-carb flour. Instead, this bread contains almond flour, eggs, and a keto-safe sweetener such as erythritol or monk fruit. That way, you can indulge in sweet without ruining ketosis. And it’s gluten-free, as well. If you’re just starting keto or a keto expert, this bread will hit the spot—without compromising on carbs.
Keto Blueberry Bread Recipe
It’s so simple to make keto blueberry bread even if you are a new keto baker. The base of the bread is almond flour, which is low in carbs and has a rich, nutty flavour. Add eggs for texture, keto sweeteners for sweetness, coconut oil or butter for moisture, and fresh or frozen blueberries, of course. The resulting bread is soft, flavourful, and just sweet enough. You only need a few basic kitchen tools, a mixing bowl, and a loaf pan. This is a great recipe for weekend baking or to make healthy snacks ahead of time. It’s simple to make, customised, and packed with flavour and nutrition.
Keto Blueberry Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Whisk almond flour, baking powder, salt, and sweetener together in a large bowl.
- In another bowl, beat the eggs, then add almond milk, melted coconut oil (or butter), and vanilla extract.
- Combine the wet and dry ingredients until you get a smooth batter.
- Fold in the blueberries gently with a spatula, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice and enjoy warm or at room temperature!
Notes
- If you are using frozen blueberries, to avoid bleeding into the batter, toss them into almond flour.
- Don’t overmix the batter—this helps the bread stay fluffy.
- For upto 5 days store the leftovers in an airtight container.
- For extra moisture, add a tablespoon of sour cream or Greek yogurt.
- Use a silicone loaf pan for easy removal and even baking.
Keto Blueberry Bread Nutrition
| Nutrient | Amount per Serving |
| Calories | 170 kcal |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Total Carbohydrates | 6 g |
| Net Carbs* | 3 g |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Sugars | 1 g (from blueberries) |
| Cholesterol | 55 mg |
| Sodium | 150 mg |
Frequently Asked Questions
Ques: Can I use coconut flour instead of almond flour?
Ans: No, coconut flour absorbs more liquid; stick to almond flour.
Ques: Are frozen blueberries okay?
Ans: Yes, just toss them in almond flour before mixing.
Ques: Can I make it dairy-free?
Ans: Yes, use coconut oil instead of butter.
Ques: Is this bread freezer-friendly?
Ans: Absolutely! Slice and freeze for up to 2 months.
Ques: How do I know it’s fully baked?
Ans: Insert a toothpick; it should come out clean.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.