Keto Blueberry Bread 3G Carbs

Hungry for more keto sweet bread recipes? Try my keto pumpkin bread, keto banana bread, or keto zucchini bread next. Blueberries are a year-round fruit in my house, though I’ll admit I do go a bit more over the top with them when they’re in season. One of my family’s most-requested blueberry-centric recipes is my low-carb blueberry bread. Made with a mixture of coconut and almond flour, the loaf turns out light and fluffy, with warm, tender blueberries laced in every bite.

Why I love this recipe

Grain-free and sugar-free. Though you’d never guess by the fluffy texture and sweet flavor. Works with other berries. Before I settled on blueberries, I tested this recipe with a few other low-carb berries. My family and I had a heated debate on which was best! Easy to make. There are no complicated steps, ingredients, or kitchen gadgets needed. If you have two bowls and some measuring cups, you can make this bread! 3 grams of net carbs. That’s not too shabby if you ask me.

Ingredients needed

Almond flour. I strongly suggest using blanched almond flour, not almond meal. The latter will make the bread too gritty, whereas blanched flour will make it light and soft. Coconut flour. I like using coconut flour because it gives the bread a cakey bite. Sift it first to remove any clumps. Granulated sweetener. I used allulose, but monk fruit sweetener can also be used. Baking powder. Leavening agent to bind everything together and help the bread rise. Salt. Brings out the sweetness of all the sweet ingredients. Eggs. Use room temperature eggs. Butter. Softened and unsalted. Greek yogurt. Adds extra moisture to the bread without any yogurt flavor. Sour cream can be substituted. Vanilla extract. A must for any good quick bread! Milk. I used unsweetened almond milk, but any dairy or dairy-free milk can be used. Blueberries. Fresh or frozen blueberries. If you use frozen blueberries, you don’t need to thaw them first.

How to make keto blueberry bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F. Line and grease a loaf pan with parchment paper. Step 2- Mix the batter. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients until smooth. Gently stir in the dry ingredients until combined. Fold in the blueberries. Step 3- Bake. Transfer the batter to the loaf pan. Bake for 45-50 minutes or until a toothpick is mostly clean. Let the bread cool in the pan completely before slicing.

Arman’s recipe tips

Avoid overbaking. The bread will continue to cook as it cools (AKA ‘carryover cooking’), so pull it from the oven as soon as a toothpick comes out with just a few moist crumbs. Cover it with foil. If you notice the top of the loaf becoming golden brown while the center is underbaked, cover the loaf with aluminum foil for the final 15 minutes. Top the loaf with blueberries. If desired, lightly press ¼ of blueberries onto the top of the loaf before baking.

Storage instructions

To store: Blueberry bread should be stored in the refrigerator, covered, for up to one week.

Swap the blueberries. Use equal parts strawberries, raspberries, or a mix of all three. Make keto blueberry muffins. Pour the batter into a greased muffin tin and reduce the baking time to 18-22 minutes. Make keto lemon blueberry bread. If you’re as obsessed with blueberry and lemon as I am, add some lemon zest and a splash of lemon juice, then top the bread with a lemon glaze (made by mixing keto powdered sugar with lemon juice).

To freeze: Place bread slices in a ziplock bag and store them in the freezer for up to six months.