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.
Tasted really good without the drizzle. The drizzle turned out a bit crunchy and too runny. Wound up making the bread really wet.
Glad you liked the taste of the bread.
Can you taste the flavor of coconut in this at all? I’m a bit sensitive to that flavor (not a fan) so wondering if I should try almond flour or will I be safe with the coconut flour?
If you are sensitive to coconut flour I would use almond flour. You will use 4x as much as it is not a 1:1 substitute.
Baked beautifully and had a great texture…not to mention it was delicious! The non low carb eaters in our house are eating it faster than those watching their carbs!
That is so awesome! Glad it was a hit.
I made the bread Saturday without the drizzle and it is delicious! I wanted to use up my xylitol before switching to my other sweeteners so I exchanged that 1:1 for the Monkfruit. I undercooked the bread a tiny bit and was thinking I would need to grill it to make up for that, but I’ve enjoyed it both ways without complaint.
That’s wonderful!
Can you substitute something else in place of sour cream, like cream cheese? I don’t have any sour cream but I have everything else. Thanks!
Sure! Cream cheese works fine.
Life changing! I was afraid of coconut flour…until now! It’s light, delicious, and Starbucks worthy!
Fantastic! I always use coconut flour because my oldest daughter has a nut allergy.
This was very very good! Definitely my favorite gluten free bread! Thanks for the recipe!
You’re very welcome, Alicia! Glad you enjoyed it.
I’ve made this with and without the drizzle. Both are delicious! Can’t believe Keto can taste this good!
I’m really glad you love it!
This is a daily staple now. At first I was unsure of the texture but it has ultimately become my favourite bread.
Can I use Swerve in place of the monkfruit? It’s what I have on hand and wondering the approximate amount to use? Thank you in advance!
Sure, you can use Swerve. Swerve and Monkfruit are interchangeable as long as they are the same variety. Enjoy!!
This bread is really really good but it took me awhile to get there. I don’t multitask very well. The first time I made this my hubby was in the kitchen talking to me as I put this together. In the oven it went and after 65 minutes it still had juice in the middle. Finally after 75 minutes I took it out and thought what a mess. Hubby kept saying it will be ok once it cools. Not so much. I went back over the recipe and finally realized I didn’t put the COCONUT FLOUR in!!! I made another one with the flour this time, and it is really a good bread. THE REST OF THE STORY: Hubby sliced the first loaf and fried it like French bread. It was really good so the loaf will not go to waste. Oh, and I will make this again, being sure to get the flour in!!
It’s so easy to get distracted when you are cooking! I’m glad the first loaf didn’t go to waste and that you’re enjoying them both!!
Can I use granular erythritol or does it have to be powdered?
You can grind a classic sugar free sweetener into powdered in a blender.
You said that if we want to use almond flour it’s four times the amount so that would be 40 tablespoons of almond flour just want to double-check before I make this recipe thank you in advance
Yes, that’s right. Coconut flour is so absorbent, you need to use less than almond flour.
I will be the first to admit, I am NOT a baker. 😛 This looks amazing and I’d love to make it! Is it best to use fresh blueberries or could frozen blueberries (thawed, of course) be used as well?
I like to use fresh blueberries but you can use frozen.
Have you tried making this with frozen blueberries? I have a gallon of fresh frozen blueberries and looking for recipes to try. & this one looks amazing!
Can I skip the blueberries and sour cream ? I don’t have the on hand .
I’ve only fixed the recipe as is so I’m not sure how it would turn out.
I’m also not a baker! I cooked it about 1 hour 20 minutes, not on purpose, and it turned out great! This will be a keeper!
Fantastic!