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Keto Blueberry Bread

Keto Blueberry Bread

A sweet and fluffy low-carb loaf, this keto blueberry bread is perfect for breakfast or snacking.It’s gluten-free, sugar-free, and full of juicy blueberries—pure keto joy in every bite!
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Almond Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Erythritol or Monk Fruit Sweetener
  • 3 large Eggs
  • ¼ cup Unsweetened Almond Milk
  • ¼ cup Melted Coconut Oil or Butter
  • 1 tsp Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries (no sugar added)

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Silicone Spatula
  • 1 9x5 inch Loaf Pan
  • 1 Parchment Paper (optional)
  • 1 Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Whisk almond flour, baking powder, salt, and sweetener together in a large bowl.
  3. In another bowl, beat the eggs, then add almond milk, melted coconut oil (or butter), and vanilla extract.
  4. Combine the wet and dry ingredients until you get a smooth batter.
  5. Fold in the blueberries gently with a spatula, ensuring they are evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a cooling rack.
  9. 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.