Homemade Keto Blueberry Bread Recipe (Quick & Easy)

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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


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 was 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 for low carb blueberry bread

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 sweetness to the bread but has zero carbs.
  • Vanilla – Vanilla extract is very low in carbohydrates, so you can enjoy the flavor without adding carbohydrates 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, is high in fiber, and is gluten-free. If you prefer almond flour, the substitution is four times the amount of coconut flour. I chose 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

One thing I love about this recipe for Keto Blueberry Bread is that it is easy to make even if you aren’t an experienced baker. It is one of those dump everything in the bowl recipes.

Batter for keto blueberry bread

Step 1: Preheat the oven to 350 degrees and 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 well combined. Melt the butter, add it to the mixture, and beat it again until combined.

Whisk in bread batter

Step 3: Stir the coconut flour into the mixture until it is mixed well. Yum! It turns out perfectly every single time!

Low carb blueberry bread in the loaf pan

Step 4: To prevent the blueberries from 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 have batter on top. This helps to spread out the blueberries.

Baked and sliced loaf of keto blueberry bread

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.

Keto blueberry bread with icing

Step 6: Mix all the ingredients for the icing together until smooth. You might want to add more heavy whipping cream if necessary. Then, drizzle it on top of the warm bread. You could skip the lemon glaze if you wanted to, but it truly 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 them 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: 

Keto Lemon Bread Recipe

Keto Cranberry Orange Bread 

Pumpkin Muffins with a Cream Cheese Swirl 

Keto Pumpkin Bread Recipe

How to make Low Carb Blueberry Bread Recipe:

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4.61 from 179 votes

Homemade Keto Blueberry Bread

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!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: bread, Breakfast
Cuisine: American
Keyword: Keto Blueberry Bread
Servings: 12 slices
Calories: 155kcal
Author: Kasey Trenum


For the Bread:

For the Icing:


  • 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.



The sugar alcohols from Monkfruit are not included in the nutritional information. Information is provided as a courtesy based on the exact ingredients that I used. It is always best to calculate your own macros. 


Serving: 1slice | Calories: 155kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 220mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 0.9mg | Calcium: 46mg | Iron: 0.6mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!


Easy Homemade Keto Blueberry Bread that is easy to make, delicious, and it doesn't taste eggy at all. This is a great keto bread recipe you'll love! #keto #lowcarb

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



  1. 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!!

    1. 5 stars
      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). 😊

    1. 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.

    1. If you scroll down to the bottom of the post you’ll find the recipe card with the full list of ingredients and instructions.

    1. I have never used that variety of monk fruit so I am not sure if it is the same conversion.

  2. 5 stars
    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!!

    1. 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.

  3. 5 stars
    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!!!

    1. 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.

    2. 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.

    1. 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.

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 5 stars
    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!

    1. 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.

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