Sweet bread recipes make such a tasty breakfast with a piping hot cup of coffee! My Homemade Keto Blueberry Bread Recipe is a delicious treat. Combining delicious blueberries with zesty lemon gives this recipe the incredible flavor you imagine without all of the carbs you dread!
HOMEMADE KETO BLUEBERRY BREAD RECIPE
After my pumpkin bread turned out so delicious, I was excited to experiment with various other flavors. The challenge in creating a recipe for loaves of bread that are keto-friendly is you don’t want them to taste eggy because when you are craving bread, you aren’t craving eggs. (Can I get an amen?) However, it is a delicate balance to add enough to get the right amount of moisture without being too eggy. It takes some practice, but once you figure out how to make the bread moist, it’s all downhill from there.
I was shocked at how good this Keto blueberry bread recipe turned out. Somehow, the bread was amazingly crusty, which means that it is not eggy! I call that a success. When I asked my son to taste it, he responded with, “Mom, that is good. Yum!” That in itself is a success in my book.
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Ingredients Needed for Low Carb Blueberry Bread
I always recommend gathering all the ingredients first before getting started. That way, you aren’t right in the middle of making the batter for homemade keto blueberry bread when you discover you are missing an ingredient.
- Eggs – Not only do eggs provide the consistency you want when making bread, but they will also add some protein to the recipe without increasing the carb count. You need more eggs when using keto-friendly flours; otherwise, the bread would be very dry.
- Butter – Butter is good fat, and on keto, you want and need fat to ensure you stay in ketosis.
- Cinnamon – A hint of cinnamon is all that’s needed flavor-wise.
- Sour Cream – You’re only adding a couple of tablespoons of sour cream, but it will help provide a good consistency.
- Monk Fruit Classic and Monk Fruit Powdered – This sweetener is a one-for-one substitute for sugar. It adds the sweet to the bread but has zero carbs.
- Vanilla – Vanilla extract is very low in carbs, so you can enjoy the flavor without adding carbs to your daily count.
- Whipping Cream – Make sure to use full-fat whipping cream as it is loaded with energizing fats and adds moisture to the recipe.
- Coconut Flour – Coconut flour is a great choice for keto recipes because it is low carb and easy to find at your local store. It provides the desired texture and is high in fiber and is gluten-free. If you prefer almond flour, the substitution is 4x the amount of coconut flour. I choose coconut flour since my daughter has a tree nut allergy.
- Salt & Baking Powder – These are two necessary ingredients for your bread.
Steps for Making Keto Blueberry Bread
I think one thing I love about this recipe for Keto Blueberry Bread is that even if you aren’t an experienced baker, you can still make it. It is one of those dump everything in the bowl kind of recipes.
Step 1: Preheat the oven to 350 degrees and then line a regular size loaf pan with parchment paper. I highly recommend using parchment paper to make this homemade Keto Blueberry Bread as keto-friendly flours tend to be very sticky.
Step 2: Beat the monk fruit classic, eggs, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon together until it is well combined. Melt the butter and then add it to the mixture and then beat it again until it is combined.
Step 3: Stir the coconut flour into the mixture until it is mixed well. Yum! It turns out perfectly every single time!
Step 4: To keep the blueberries from all sinking to the bottom of the loaf, put some of the batter into the loaf pan, then sprinkle some of the blueberries on top. Add another layer of batter and blueberries until you just have batter on top. This helps to spread out the blueberries.
Step 5: Bake for 65 to 75 minutes or until it tests done with a toothpick or knife. Allow the loaf to cool for at least five minutes before adding the icing.
Step 6: Which all the ingredients for the icing together until smooth. You might want to add more heavy whipping cream if it’s needed. Then drizzle it on the top of the warm bread. You could skip the lemon glaze if you wanted to, but truly it makes this homemade Low Carb Blueberry Bread amazing!
Serving Keto Blueberry Bread Recipe
This Keto Blueberry Bread is delicious toasted with a big pat of butter and a cup of coffee. It also freezes beautifully. Or, for a really fun alternative, you can use it to make Keto Blueberry French Toast Casserole. You can easily make large batches and slice into individual pieces, or freeze the entire loaf. Just pop it into your refrigerator for 24 hours to thaw.
- Slice and toast before adding a bit of butter
- Cook down fresh blueberries with Swerve or Monk Fruit to create a blueberry syrup
- Use in place of traditional bread for a “French Toast.”
- Use in place of traditional bread along with heavy whipping cream to create a keto bread pudding.
What is Monkfruit? Is it good for me?
Monk Fruit sweetener tastes like sugar, but without the carbs. That’s what makes it a good substitute for sugar in recipes if you want to enjoy sweets while staying on a keto eating plan. It has no calories and no net carbs, and it’s low on the glycemic index, so it’s a better option than sugar for most diabetics.
More Keto Bread Recipes:
How to make Low Carb Blueberry Bread Recipe:
Homemade Keto Blueberry Bread
Ingredients
For the Bread:
- 6 eggs
- 9 tablespoons melted butter
- 3/4 cup fresh blueberries
- 1/2 teaspoon cinnamon
- 2 tablespoons sour cream
- 2/3 cup Monkfruit Classic can reduce to make the bread less sweet if desired
- 1½ tsp vanilla
- 2 tablespoons heavy whipping cream
- 10 tablespoons coconut flour
- ½ tsp salt
- 1½ tsp baking powder
For the Icing:
- 2 tablespoons Monkfruit Powdered
- 1 teaspoon butter melted
- 1 tbsp heavy whipping cream
- dash of vanilla
- 1/4 tsp lemon zest
Instructions
- Preheat oven to 350 degrees and line a regular loaf pan with parchment paper.
- Melt butter.
- Beat eggs, Monkfruit Classic, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
- Add the melted butter to the mixture and beat again until combined.
- Stir in the coconut flour until thoroughly combined.
- This part of the instructions has been updated. To keep the blueberries from sinking to the bottom of the pan, spoon a small amount of batter in the loaf pan, then sprinkle a couple of blueberries on top. Continue layering batter then blueberries a couple of times ending with batter on top. This will keep the blueberries spread out and they will not sink to the bottom of the pan.
- Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.
- Allow bread to cool for 5 minutes.
- For the Icing:
- Combine all ingredients and whisk until smooth. Can add more heavy whipping cream if needed.
- Drizzle over warm bread.
Video
Notes
Nutrition
Make sure to check out all of my Keto Recipes in my Keto Recipe Index.
Laurie Morrison says
Life changing! I was afraid of coconut flour…until now! It’s light, delicious, and Starbucks worthy!
.Kasey says
Fantastic! I always use coconut flour because my oldest daughter has a nut allergy.
Alicia says
This was very very good! Definitely my favorite gluten free bread! Thanks for the recipe!
.Kasey says
You’re very welcome, Alicia! Glad you enjoyed it.
Amber says
I’ve made this with and without the drizzle. Both are delicious! Can’t believe Keto can taste this good!
.Kasey says
I’m really glad you love it!
Bunny says
This is a daily staple now. At first I was unsure of the texture but it has ultimately become my favourite bread.
Jennifer says
Can I use Swerve in place of the monkfruit? It’s what I have on hand and wondering the approximate amount to use? Thank you in advance!
.Kasey says
Sure, you can use Swerve. Swerve and Monkfruit are interchangeable as long as they are the same variety. Enjoy!!
Patti Beam says
This bread is really really good but it took me awhile to get there. I don’t multitask very well. The first time I made this my hubby was in the kitchen talking to me as I put this together. In the oven it went and after 65 minutes it still had juice in the middle. Finally after 75 minutes I took it out and thought what a mess. Hubby kept saying it will be ok once it cools. Not so much. I went back over the recipe and finally realized I didn’t put the COCONUT FLOUR in!!! I made another one with the flour this time, and it is really a good bread. THE REST OF THE STORY: Hubby sliced the first loaf and fried it like French bread. It was really good so the loaf will not go to waste. Oh, and I will make this again, being sure to get the flour in!!
.Kasey says
It’s so easy to get distracted when you are cooking! I’m glad the first loaf didn’t go to waste and that you’re enjoying them both!!
Deb Demars says
Can I use granular erythritol or does it have to be powdered?
.Kasey says
You can grind a classic sugar free sweetener into powdered in a blender.
Misty says
You said that if we want to use almond flour it’s four times the amount so that would be 40 tablespoons of almond flour just want to double-check before I make this recipe thank you in advance
.Kasey says
Yes, that’s right. Coconut flour is so absorbent, you need to use less than almond flour.
Dede says
I will be the first to admit, I am NOT a baker. 😛 This looks amazing and I’d love to make it! Is it best to use fresh blueberries or could frozen blueberries (thawed, of course) be used as well?
.Kasey says
I like to use fresh blueberries but you can use frozen.
Carol says
Can I skip the blueberries and sour cream ? I don’t have the on hand .
.Kasey says
I’ve only fixed the recipe as is so I’m not sure how it would turn out.
Margaret Pargin says
I’m also not a baker! I cooked it about 1 hour 20 minutes, not on purpose, and it turned out great! This will be a keeper!
.Kasey says
Fantastic!
Eleni J Souza says
I made this today(3-25-20) It is so yummy!!!!!!!!!!!!!!!!!!!!!!!!! we love it. It was easy, soft and tasty. I had a bag of frozen blueberries that I HAD to use. It came out great!!!!!!!
.Kasey says
Awesome! I’m so glad you enjoyed it.
Jackie says
Could this be mad into muffins?
María Riojas says
Wowww … love it!!! Thanks for sharing!!!
Mary Kasner says
Can I use the same batter and make muffins? I would think so but not sure if I need to adjust the recipe.
.Kasey says
You can make muffins from the recipe but may need to change the cook time. I’d watch them closely so they don’t overcook.
Lorraine MacLennan says
I heard that you use more eggs with coconut flour. If I’m using the almond flour alternative, should I be reducing the number of eggs? Thanks Kasey…this looks yummy
.Kasey says
It’s not an exact science but you are welcome to test it.
Sofi says
Hey there!
I’m running out of eggs… If I only use 4, should I add more sour cream to compensate?
Also, have you ever used frozen blueberries?
Merci! Can’t wait to make this!! ^^
.Kasey says
I’ve only made the recipe as is so I don’t know if it would work with less eggs and more sour cream. Fresh blueberries will give you the best muffin results. With that said, if you only have frozen on hand, you can add them in, but make sure you don’t let them defrost first. Instead, add them in frozen and then bake immediately. This way, your muffin batter will not turn watery.
nicole says
Hi, thank you for this wonderful recipe. I cannot wait to try it. I do have a question as I am new to low carb but I was wondering if 2tbsp of coconut flour has about 9g carb, how is it that the overall carb count if very low?
thank you.
.Kasey says
The carb count is low when you divide the nutritional information into the entire dish. A serving is one slide of bread.
nicole says
thank you
Kristen says
SO GOOD! love this bread! curious if you store leftovers on the fridge or room temp?
.Kasey says
I’m so glad you love this bread. I store it in the fridge.
Mini says
Can we skip the soUr cream? I can not have dairy. Can substitute all the other ingredients but not the sour cream.
.Kasey says
I’ve only fixed the recipe as is so I’m not sure.
Lynn says
I bet you could use plain greek yogurt if you do not have sour cream
Kasey says
It’s worth a try.
Madison says
Is there any way to use egg whites instead of the regular eggs?
Kasey says
I’ve only made the recipe as is, so I’m not sure how it would turn out.
Mary says
The oven need to heat up to 350 degreed? Is there a typo error?
Kasey says
Yes, heat the oven to 350 degrees.
Claudia says
Can’t wait to make this! I don’t have the heavy cream on hand. Any chance there’s a sub for this?!
Thanks!
Kasey says
I’m not sure. I haven’t tried to sub another ingredient for that one.
Sherrie says
I don’t care for monk fruit. I use xylitol. Have you tried it out with this recipe? Do you know if it’ll change the cool time, density, etc?
Sherrie says
The cook time, not cool time.
Kasey says
I have not used it. I would just watch the bread carefully when baking.
Sandra Wendorf says
Kasey: I keep getting comments in my email about the creamy pork chop recipe. Besides deleting those, is there a way to stop getting the comments ?
Thank You ahead of time if you answer this.
Sandra
Michelle says
Can’t have coconut flour what would be a good alternative and how much?
Kasey says
You could try almond flour. You’d need 4x as much.