Make this sweet and fluffy keto blueberry bread recipe for a delicious sugar-free breakfast or super healthy snack.
If you want bread that tastes like real cake, this special Keto Blueberry Bread is definitely the recipe for you.
It’s fluffy and moist and has a texture like butter, just like a breakfast dessert!
Our delicious Blueberry Cake Bread is also dairy, gluten, low carb, oil, paleo, vegan free and requires no flour or sugar.
Please make this keto cheesecake too
Leftovers freeze well too, making them perfect for preparing breakfast meals. Hassle-free enjoyment throughout the month or whenever you need a delicious breakfast or snack.
Simply remove the slices from the freezer and butter them if desired. One bite and you’ll feel like you’re in a fancy bakery without even leaving the kitchen.
Yes, the recipe works with other berries and fruits as well. Feel free to substitute chopped cherries, raspberries, strawberries, or blackberries for blueberries.
Enjoy a hearty breakfast with this tofu scramble. Or, top it with fresh berries and whipped cream, or serve him with a scoop of keto ice cream for a decadent dessert.
Watch the Keto Blueberry Bread recipe video above
Keto Blueberry Bread Ingredients
You will need blueberries, almond flour, baking powder, yogurt or coconut cream, salt, sweetener, eggs or flax eggs, and optionally lemon zest.
Plain yogurt, Greek yogurt, or coconut cream will add moisture to the bread. For unsweetened bread, be sure to use unsweetened yogurt. Vegan brands work too.
Almond flour is the only one I recommend here. You can, of course, experiment with different flours and replace some of the almond flour with coconut flour. You may have to fiddle with the liquid.
You can use fresh or frozen blueberries. If using frozen berries, thaw completely and blot excess moisture with paper towels before adding to recipes.
How to make almond flour blueberry bread
Grease a 9-by-5-inch loaf pan or line bottom of pan with parchment paper.
Preheat oven to 325 degrees Fahrenheit. Place all bread ingredients except blueberries in a large mixing bowl and stir until well blended. It’s a gluten-free recipe, so you don’t have to worry about overmixing.
Gently stir in the blueberries, then smooth the dough into the prepared bread.
Bake the unsweetened blueberry bread on the center rack of the oven for 50 minutes. Allow to cool, then run a knife around the sides of the bread before serving it to the plate. Letting it cool first helps prevent it from cracking or breaking in half.
Convert bread to grams
If using a food scale instead of an American measuring cup, use the following gram measurements for keto bread.
240 grams of almond flour, 160 grams of yogurt, 80 grams of fresh blueberries, and 60 grams of granular sweetener. Also remember to add other ingredients below that are not measured in grams or cups .
This loaf was adapted from my Healthy Blueberry Muffins and Keto Blueberry Muffins and this Keto Lemon Bread.
- 2 cup almond flour (For nut-free, try this blueberry bread)
- 1/3 cup granular sweetener (For unsweetened, I like Lakanto)
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 2/3 cup plain yogurt or coconut cream
- 3 egg or flax eggs
- 2/3 cup blueberry
- Optional 1 lemon zest
*Gram measurements are listed above for those who prefer to use a food scale.Grease or line a 9×5 loaf pan with parchment paper. Preheat oven to 325 F. Stir all ingredients except blueberries until smooth. Gently stir in the berries. Smooth into pan. Bake for 55 minutes. Allow the bread to cool completely and then run a knife around the sides to remove the bread, this recipe is so moist and tender that it keeps the bread from breaking! Cover the blueberry bread loosely and let it sit overnight. You can keep or refrigerate leftovers for up to 5 days. Or slice and freeze for 2-3 months.nutrition information
A healthier keto dessert
keto peanut butter cookies