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Homemade Blueberry Bread {keto / low carb}

Shared by Kasey 51 Comments

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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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Homemade Blueberry Bread {keto / low carb}

Serves: 12

Ingredients
For the Bread:
  • 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
For the Icing:
  • 2 tablespoons powdered Swerve
  • 1 teaspoon butter, melted
  • approx 1 teaspoon heavy whipping cream
  • dash of vanilla
  • ¼ tsp lemon zest
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
  4. Add the melted butter to the mixture and beat again until combined.
  5. Add ½ cup of the flour until thoroughly combined.
  6. In a separate bowl add the blueberries and 2 tablespoons of the coconut flour. Stir, until blueberries are lightly coated.
  7. Add blueberries with the rest of the flour to the batter. Stir with a spatula until all ingredients are mixed well.
  8. 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.
  9. Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.
  10. Allow bread to cool for 5 minutes.
  11. For the Icing:
  12. Combine all ingredients and whisk until smooth. Can add more heavy whipping cream if needed.
  13. Drizzle over warm bread.
3.5.3229

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.

keto / low carb / bread

Make sure to check out all of my Keto Recipes in my Keto Recipe Index.

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Comments

  1. Olivia Lamb says

    September 27, 2017 at 8:40 pm

    Is the carb count per slice or whole loaf?!?

    Reply
    • Kasey says

      September 27, 2017 at 10:26 pm

      The carb count is per slice based on 12 slices.

      Reply
  2. Candiss says

    September 27, 2017 at 9:19 pm

    What size loaf pan do you use?

    Reply
    • Kasey says

      October 2, 2017 at 10:49 pm

      It was just a standard loaf pan.

      Reply
  3. Tonya S. says

    September 30, 2017 at 6:09 pm

    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!

    Reply
    • Kasey says

      October 2, 2017 at 10:47 pm

      Awesome! So glad you loved it!

      Reply
  4. Mandy says

    October 3, 2017 at 5:14 pm

    Can you sub almond flour?

    Reply
    • Kasey says

      October 8, 2017 at 5:59 pm

      You can, but it’s not a 1:1 substitution. It’s more like 1:4.

      Reply
      • Sherry says

        January 29, 2018 at 1:25 am

        Does 1:4 means 1 part coconut flour to 4 parts almond flour?

        Reply
        • Kasey says

          January 29, 2018 at 1:41 pm

          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.

          Reply
  5. Yessenia says

    October 12, 2017 at 2:25 pm

    Does this need to be refrigerated after?

    Reply
    • Kasey says

      October 12, 2017 at 2:58 pm

      I did mine.

      Reply
  6. Margaret Travis says

    October 14, 2017 at 10:34 am

    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?

    Reply
    • Kasey says

      October 14, 2017 at 11:08 am

      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.

      Reply
  7. Stacy says

    November 5, 2017 at 10:37 am

    I really liked this bread but found it way to sweet. I would cut back in the sugar next time 😊

    Reply
    • Kasey says

      January 9, 2018 at 4:49 pm

      I love that we can easily tweak recipes to meet our personal taste buds. Glad you liked it.

      Reply
  8. Tiffany says

    January 12, 2018 at 9:46 am

    The loaf recipe says 2 TBL of heavy cream but the directions don’t say when to add it.

    Reply
    • Tiffany says

      January 12, 2018 at 9:56 am

      It also says for the icing a dash of vanilla as well as a 1/2 tsp.

      Reply
      • Kasey says

        January 14, 2018 at 4:35 pm

        Thanks! I have made the correction.

        Reply
    • Kasey says

      January 14, 2018 at 4:35 pm

      I have made the corrections to the recipe. Thanks!

      Reply
  9. Leona Liski says

    January 27, 2018 at 9:13 pm

    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?

    Reply
    • Kasey says

      January 29, 2018 at 1:46 pm

      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.

      Reply
  10. Kimberly says

    January 28, 2018 at 10:18 am

    Can you substitute frozen blueberries and how do they impact the recipe?

    Reply
    • Kasey says

      January 29, 2018 at 1:44 pm

      I have only prepared the recipe with fresh so I can’t say from experience. Frozen blueberries tend to have a higher water content.

      Reply
      • Jennifer says

        March 20, 2018 at 12:34 pm

        Frozen blueberries make it a little soggy. I would use a little less heavy cream, or add a little more flour

        Reply
        • Kasey says

          March 23, 2018 at 3:45 pm

          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.

          Reply
  11. Valerie Silva says

    January 28, 2018 at 12:59 pm

    This looks delicious. I will definitely be making this! Please add me to your website.

    Reply
    • Kasey says

      January 29, 2018 at 1:44 pm

      Glad you enjoyed it.

      Reply
  12. Stacie says

    January 28, 2018 at 4:28 pm

    This is amazing, thank you for sharing your recipes!!

    Reply
    • Kasey says

      January 29, 2018 at 1:44 pm

      Sure! So glad you enjoyed it.

      Reply
      • Debra mulder says

        April 15, 2018 at 7:35 pm

        It was amazing please add me to your website will definitely make it again but needs to be in fridge

        Reply
        • Kasey says

          April 16, 2018 at 8:20 pm

          So glad you enjoyed it!

          Reply
  13. Lola says

    February 5, 2018 at 8:17 pm

    This looks amazing, do you think it would be ok to use strawberries instead of blueberries?

    Reply
    • Kasey says

      February 24, 2018 at 2:26 pm

      I haven’t personally tested it but I’m sure it would be just fine.

      Reply
  14. Erin says

    February 20, 2018 at 4:20 pm

    Can this bread be made into muffins? Would there be any adjustments necessary?

    Reply
    • Kasey says

      February 24, 2018 at 1:51 pm

      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/

      Reply
  15. Katherine says

    March 19, 2018 at 2:10 am

    Mine came our crumbly. Any ideas why?

    Reply
    • Kasey says

      March 19, 2018 at 10:58 am

      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.

      Reply
  16. Nell says

    March 19, 2018 at 9:36 am

    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.

    Reply
    • Kasey says

      March 19, 2018 at 10:58 am

      Awesome! I’m so glad you loved it!!!!

      Reply
  17. Don says

    March 25, 2018 at 6:57 pm

    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.

    Reply
    • Kasey says

      March 26, 2018 at 2:57 pm

      Awesome! So glad you loved it.

      Reply
  18. Maegan says

    March 26, 2018 at 12:00 am

    What is the best way to store? Air right container in room temp or does it need to be refrigerated?

    Reply
    • Kasey says

      March 26, 2018 at 2:57 pm

      I put mine in the fridge, but it may be a personal preference.

      Reply
  19. Reg says

    April 2, 2018 at 4:52 am

    Amazing recipe!

    Reply
    • Kasey says

      April 2, 2018 at 4:04 pm

      I’m so glad you enjoyed it!

      Reply
  20. Courtney rouly says

    April 10, 2018 at 12:43 pm

    Vanilla extract?

    Reply
    • Kasey says

      April 11, 2018 at 2:45 pm

      It is the same as vanilla flavoring.

      Reply
  21. Liz C says

    April 10, 2018 at 7:02 pm

    This sounds amazing! Any idea what the macro’s would be without the icing?

    Reply
    • Kasey says

      April 11, 2018 at 2:45 pm

      I don’t.

      Reply

Trackbacks

  1. 11 Keto Breakfast Recipes • MidgetMomma says:
    February 25, 2018 at 3:18 pm

    […] Blueberry Keto Bread […]

    Reply

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