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.
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
For the Bread:
For the Icing:
- 2 tablespoons Monkfruit Powdered
- 1 teaspoon butter melted
- 1 tbsp heavy whipping cream
- dash of vanilla
- 1/4 tsp lemon zest
- 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.