Homemade Keto Blueberry Bread Recipe (Quick & Easy)
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.
I made this recipe today and it is delicious and moist. It took 65 minutes to cook. I used frozen blueberries that were thawed just alittle.I doubled the icing recipe and added zest of a whole lemon. I love Lemon zest. Thank you for a great recipe!!
Sounds delish. So glad you loved it.
I love this recipe and make it often. I use frozen wild blueberries. I toss them in one tablespoon of the coconut flour to help prevent them from sinking. Seems to work. I do not use the icing but, instead, warm an individual slice and serve it with butter/sugar free syrup for a lovely weekend breakfast (with bacon, of course). 😊
Thanks for your helpful feedback!
What size loaf tin/dish is recomended for this recipe?
The particular loaf pan I used when I created this recipe got broken when we moved so I don’t have it to measure. But, it was just a standard size.
Hi. I don’t see where it says how many blueberries, Also, when would you add them? Thank you
If you scroll down to the bottom of the post you’ll find the recipe card with the full list of ingredients and instructions.
Just made this today (2-9-21), and I love it! Thank you so much!!
Fantastic. So glad you loved it.
Can you use Monk Fruit in the Raw in place of classic?
I have never used that variety of monk fruit so I am not sure if it is the same conversion.
It always seem like the recipes I try call for too much munkfruit, so I went with less. It’s still delicious, but I’ll use exact measurements next time. Thank you for a new staple recipe and for making my home smell amazing!!
I’m so glad you enjoyed it. If you find most recipes are too sweet it’s always okay to use less. It’s hard to find that sweet spot sometimes since people taste things so differently. I am sensitive to sweeteners and use much less quite often.
Can I use cream cheese or full fat yogurt in place of the sour cream
Cream cheese works. I am not sure about yogurt.
Yummy 😋
So glad you enjoyed it.
Just made a few minutes ago and it’s a winner!! Loved your idea on layering the blueberries. They are now not on the bottom of the loaf!!! Ill post a photo Instagram and tag you!!!
What is the net carb count?
The number of servings is listed at the top of the recipe card. The nutritional info is located at the bottom. If you subtract the fiber from the carbs you’ll get the net carb count per serving.
Thanks for getting back to me. This bread is sooo good! Anyone who hasn’t tried it needs too! Thanks for a great new breakfast idea.
If I use almond flour instead of coconut does anything else in the recipe change?
The general substitution is 1/4 cup of coconut flour to 1 cup of almond flour. Otherwise, the rest of the ingredients remain the same. I have read that some reduce the number of eggs, but I haven’t personally tested it so I hesitate to say.
I made this yesterday & love it. I had cut back on the sweet alittle, didn’t measure the difference just didn’t fill the measure cup but when I make it again I’ll probably do alot less sweet, measurable difference. My husband said it was good but he said it was more like a cake than a bread. I do have a vintage oven, 1953 Hotpoint, which the oven itself is smaller than a normal oven & narrower too. That said these loaves were smelling done at 30mins. The 2 smaller pans were dark & done. The reg size loaf needed a few more mins for the middle to finish cooking but it was already browned. The tooth pick came out clean but the middle was still noticeable wiggly. So if you have a different kind of oven take that into consideration. I knew my oven cooked a little faster than the modern day ovens but that was a big time difference I wasn’t expecting.
I’m glad you enjoyed it. Thanks for sharing your tips! I appreciate it.
I make this on a monthly basis. It is so good. I freeze them after I make them because I usually still have a loaf in the frig. The top is crusty, the blueberries aren’t all on the bottom, the middle is soft and tender. Its a 10+ everytime.
Wow! That is amazing. I’m so glad you love it.
I made this bread today and it is SO DELICIOUS! Instead of one loaf, I divided the batter into five mini loaves, most of which will be frozen for later. (Baking time was reduced to about 35 minutes, until the internal temperature reached 206 degrees F.) I am recommending your recipe to my keto friends and family. Thank you for such a great recipe!
I just made it and it’s the best keto bread I’ve tried! Thank you for the recipe!
Awesome. I am so glad you loved it and took the time to write a review. I’d love it if you’d rate the recipe on the recipe card with the stars. Thanks.