After my pumpkin bread turned out so good, I was excited to experiment with various other flavors. The challenge in creating a recipe for breads 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?) I was shocked at how good this low carb Blueberry Bread turned out. Somehow, the bread was amazingly crusty, which means that it is definitely not eggy! I call that a success. When I asked my 11 yr old son to taste it he responded with, “Mom, that is really really good. Yum!” That in itself is a success in my book.
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Serves: 12
- 6 eggs
- 9 tablespoons melted butter
- ¾ cup fresh blueberries
- ½ teaspoon cinnamon
- 2 tablespoons sour cream
- ⅔ cup granulated Swerve (can reduce to make the bread less sweet if desired)
- 1½ tsp vanilla
- 2 tablespoons heavy whipping cream
- ½ cup + 2 tablespoons coconut flour
- ½ tsp salt
- 1½ tsp baking powder
- 2 tablespoons powdered Swerve
- 1 teaspoon butter, melted
- approx 1 teaspoon heavy whipping cream
- dash of vanilla
- ¼ tsp lemon zest
- Preheat oven to 350 degrees.
- Melt butter.
- Beat eggs, swerve, 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.
- Add ½ cup of the flour until thoroughly combined.
- In a separate bowl add the blueberries and 2 tablespoons of the coconut flour. Stir, until blueberries are lightly coated.
- Add blueberries with the rest of the flour to the batter. Stir with a spatula until all ingredients are mixed well.
- Pour batter into a greased loaf pan or cover loaf pan with parchment paper. I lined mine with parchment paper because coconut flour tends to stick to 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.
Nutritional Information based on MyFitnessPal app (12 servings) – Calories 169, Fat 11, Protein 7.4, Carbs 6.9 – Fiber 1.7 = 5.2 Net Carbs
*Sugar alcohols are not included in the nutritional information.
Make sure to check out all of my Keto Recipes in my Keto Recipe Index.
Is the carb count per slice or whole loaf?!?
The carb count is per slice based on 12 slices.
What size loaf pan do you use?
It was just a standard loaf pan.
This is a keeper! It is so delicious! I didn’t do the glaze this time, but may add that the next go around, because I promise you there will be another go around with this bread!
Awesome! So glad you loved it!
Can you sub almond flour?
You can, but it’s not a 1:1 substitution. It’s more like 1:4.
Does 1:4 means 1 part coconut flour to 4 parts almond flour?
Yes. So, it isn’t an exact science by any means but it is generally 1 cup of almond flour to 1/4 cup coconut flour. Also, recipes with coconut flour may need an additional egg for moisture. I haven’t personally cooked with almond flour as my daughter is allergic, but if you google it you could probably find more information.
Does this need to be refrigerated after?
I did mine.
I am new to keto but when I put all this into my fitness pal it says 21 carbs per slice?! Do you have the recipe saved in there for easier downloading?
It is saved in myfitnesspal app. However, my fitness pal doesn’t subtract sugar alcohol from the swerve or fiber so it has to be done manually.
I really liked this bread but found it way to sweet. I would cut back in the sugar next time 😊
I love that we can easily tweak recipes to meet our personal taste buds. Glad you liked it.
The loaf recipe says 2 TBL of heavy cream but the directions don’t say when to add it.
It also says for the icing a dash of vanilla as well as a 1/2 tsp.
Thanks! I have made the correction.
I have made the corrections to the recipe. Thanks!
So, I made it with almond flour but found it a bit mushy. So when you say 1:4 would you use less then coconut flour or more?
I have never used almond flour so I can’t give advice from personal experience. However, 1/4 cup coconut flour is the substitution for 1 cup almond flour. But, they aren’t always interchangeable and it will change the texture and taste of the recipe.
Can you substitute frozen blueberries and how do they impact the recipe?
I have only prepared the recipe with fresh so I can’t say from experience. Frozen blueberries tend to have a higher water content.
Frozen blueberries make it a little soggy. I would use a little less heavy cream, or add a little more flour
I figured they probably would. Perhaps even try coating in coconut flour first before adding them to the batter. I have only used fresh blueberries in this bread.
This looks delicious. I will definitely be making this! Please add me to your website.
Glad you enjoyed it.
This is amazing, thank you for sharing your recipes!!
Sure! So glad you enjoyed it.
It was amazing please add me to your website will definitely make it again but needs to be in fridge
So glad you enjoyed it!
This looks amazing, do you think it would be ok to use strawberries instead of blueberries?
I haven’t personally tested it but I’m sure it would be just fine.
Can this bread be made into muffins? Would there be any adjustments necessary?
Here is my recipe for Mixed Berry Muffins. You can omit the strawberries and just use blueberries if you’d like. http://kaseytrenum.com/mixed-berry-muffins-ketolow-carb/
Mine came our crumbly. Any ideas why?
No, I have no idea. I haven’t heard that kind of issue with this bread before now. All ovens cook differently perhaps it cooked too much? I’m not sure.
I needed something different for breakfast so I made this yesterday. It is DELICIOUS!! I followed the recipe exactly as listed and it turned out great and super moist. This will definitely be added as a regular rotation.
Awesome! I’m so glad you loved it!!!!
I just made this for my wife and I, we both loved it immensely. Will be making the berry recipe tommorrow as a bread as well instead of muffins. Looking forward to this for breakfast with coffee in the morning.
Awesome! So glad you loved it.
What is the best way to store? Air right container in room temp or does it need to be refrigerated?
I put mine in the fridge, but it may be a personal preference.
Amazing recipe!
I’m so glad you enjoyed it!
Vanilla extract?
It is the same as vanilla flavoring.
This sounds amazing! Any idea what the macro’s would be without the icing?
I don’t.