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This keto blueberry bread is a delicious healthy and soft keto blueberry cake with only 3.9 g net carb per slice. Plus,  it is an dairy free recipe meaning it is a perfect paleo blueberry coffee cake too !

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You have been requesting more keto bread recipes especially sweet keto bread so here we go! Say hello to my keto blueberry bread or should I say blueberry lemon bread!

The best keto blueberry bread

I really believe this is the best keto blueberry bread recipe ever. In fact, the combo of lemon juice, fresh blueberry, pinch of ginger and toasted sliced almonds works like magic.  The texture of this keto blueberry bread with almond flour is moist and soft. It brings back kids memories as my grandma used to bake me a delicious french blueberry cake for breakfast. Well, she certainly did not use the same ingredients but here is my ketofy version of an old time favorite.

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All you need to make this keto blueberry cake are few simple ingredients and barely 15 minutes. Let’s see what you need to prepare this lovely moist keto blueberry lemon bread.

  • Almond flour – I recommend thin almond flour and not almond meal for the best result
  • Coconut flour – it is a keto blueberry bread with coconut flour and almond flour. I found the combo of both flour delivering a better texture than using only almond flour so don’t replace this !
  • Sugar free crystal sweetener – I love Monk fruit crystal stevia blend from Lakanto but you can use pure erythritol crystal or xylitol in same amount
  • Eggs – make sure you use large eggs at room temperature
  • Coconut oil – melted, make sure your coconut oil is not burning hot or it will cook the eggs !
  • Lemon juice – I love a light touch of lemon in my blueberry bread, if you don’t feel like it you can use orange juice too but it has more carbs !
  • Vanilla
  • Ground ginger – just because lemon ginger are made to be together! Optional, don’t use if you are not a ginger fan
  • Xanthan gum or guar gum – this make the bread hold together really well don’t skip for best result
  • Blueberries – fresh or frozen

Can I use frozen blueberries in my lemon blueberry bread recipe?

Sure, you can use frozen blueberries or fresh blueberries. Both options works perfectly however frozen blueberries may add some more liquid to the batter. The result is a softer keto blueberry cake but as good !

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A lemon blueberry bread recipe

This is more than a keto blueberry bread with almond flour! It is actually a lemon and blueberry bread with a touch of ginger. I simply believe that this trio of flavor are evenly delicious. Of course, feel free to play with the spices in here. If you don’t like ginger you can also try cardamom or cinnamon! 

KETO BLUEBERRY BREAD with coconut flour 3.9 g net carbs #keto #ketoblueberrybread #blueberry #bread #lowcarb #glutenfree #dairyfree #easy #healthy #paleo #sugarfree #homemade #lemon #ketocake #ketobread

A moist blueberry pound cake for breakfast

This lemon blueberry bread recipe is very much inspired by my keto lemon pound recipe. Obviously all my recipes are inspired by each others, few twist appears to make them different and perfect every time. This recipe has a similar buttery pound cake texture to my previous lemon cake recipe. However the addition of spices, crunchy sliced almonds and blueberry make the whole bread different and much more delicious for breakfast.

KETO BLUEBERRY BREAD with coconut flour 3.9 g net carbs #keto #ketoblueberrybread #blueberry #bread #lowcarb #glutenfree #dairyfree #easy #healthy #paleo #sugarfree #homemade #lemon #ketocake #ketobread

I hope you enjoy this easy blueberry pound cake recipe, if so save it on Pinterest for later and join me on Instagram to share a picture of your creation with me. I love to see what you make in your kitchen.

xoxo Carine 
KETO BLUEBERRY BREAD with coconut flour 3.9 g net carbs #keto #ketoblueberrybread #blueberry #bread #lowcarb #glutenfree #dairyfree #easy #healthy #paleo #sugarfree #homemade #lemon #ketocake #ketobread

Keto Blueberry bread

Keto blueberry bread is a delicious healthy soft bread with almond flour, blueberries and a subtile touch of lemon
Prep Time: 15 mins
Cook Time: 1 hr
16 slices
Leave A Review Print The Recipe

Ingredients

Optional !

Instructions

  • Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pound cake don't stick to the pan. Set aside.
  • In a medium size mixing bowl beat eggs and sweetener for 30 seconds, until combined. Set aside.
  • In a large mixing bowl stir together almond flour, coconut flour, xantham gum, baking powder and ground ginger (if you like ginger! or don't add)
  • Pour the beaten egg mixture, melted coconut oil (not hot or it will cook your eggs), lemon juice, vanilla onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined together.
  • Stir in fresh blueberries and transfer the blueberry bread batter onto the prepared loaf pan.
  • Sprinkle some sliced almonds on top of the bread if desired and slightly press them on the top to stick.
  • Bake for 60-75 minutes making sure that you add a piece of foil on top of the loaf pan after 20 minutes to avoid the top of the bread to burn.
  • Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked you can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
  • Cool down in the loaf pan for 30 minutes then lift out the blueberry bread from the pan by pulling on the pieces of parchment paper.
  • Cool on a rack for 3 hours or overnight before slicing. It is a very important step to make the bread don't fall apart when you slice it.

Storage and freezing

  • Store in the pantry up to 3 days, in an airtight container.
  • Freeze the bread sliced, in an airtight container. Defrost the day before on a plate at room temperature.
Net carbs : 3.9 g per slice including sliced almonds on top.
Nutrition Facts
Keto Blueberry bread
Amount Per Serving (1 slice)
Calories 185 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Carbohydrates 5.5g2%
Fiber 1.6g7%
Sugar 1.8g2%
Protein 4.7g9%
* Percent Daily Values are based on a 2000 calorie diet.
KETO BLUEBERRY BREAD with coconut flour 3.9 g net carbs #keto #ketoblueberrybread #blueberry #bread #lowcarb #glutenfree #dairyfree #easy #healthy #paleo #sugarfree #homemade #lemon #ketocake #ketobread"
KETO BLUEBERRY BREAD with coconut flour 3.9 g net carbs #keto #ketoblueberrybread #blueberry #bread #lowcarb #glutenfree #dairyfree #easy #healthy #paleo #sugarfree #homemade #lemon #ketocake #ketobread"

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    24 comments
  1. Thanks for sharing this nice recipe but I would like to ask if I could remove blueberries or substitute it with nuts or other fruit

  2. 5 stars
    Bonjour Carine,
    (merci infiniment pour ton site web, recettes et tes contributions.)
    Thank you very much for this site and your contributions to “sugar addicts” but without the sugar :-).

    I baked for the first time ever this recipe and it came out surprisingly nice looking! I didn’t taste yet as its cooling. You can check the pic here https://www.dropbox.com/s/gmc3bdt7xgjrv40/blueberry_cake.jpeg?dl=0

    One question, is the cake supposed to rise much ? I measured mine, at the highest point it’s about 2″ (5cm) and doesn’t look like it rose much.
    Mille mercis xoxo

    • Bonjour et bienvenu sur mon blog! Je suis tellement contente de lire des commentaires en Francais. So, to reply to you, my recipes are gluten free that is why they don’t rise much however I looked at your picture and it look pretty amazing! It is exactly how it is supposed to be. Enjoy the recipe around here. A bientot, Carine.

      • 5 stars
        Bonjour de Montréal 😉
        Sadly, and I made many mistakes baking it, the cake is too moist (2 hrs later) and isn’t as airy/puffy as in your pics. Baking is an art and science, and this was my first. My niece liked it, me not so much bcoz of the inappropriate texture.

        Maybe it was under-cooked? Or too much blueberries, or,… infinite possibilities.

        I thank you and appreciate the effort and time you “cooks” do take to educate us in the culinary art. Merci beaucoup 🙂

        • It is a moist bread but not airy or puffy at all because it is gluten free it won’t puff. I ope you will get better result next time. XOXO Carine.

          • here’s a sidecut of the cake https://www.dropbox.com/s/gmc3bdt7xgjrv40/blueberry_cake.jpeg?dl=0

            Comparing to the blog photos, I notice that my crust is very uncooked, the one above shows a nice deep brown, mine isn’t.
            Also, there are more holes in the cake photos above compared to mine.

            That tells me, that it is slightly uncooked and the technique to mix/fold all ingredients together make some difference.

            Also If I pass my finger on the exposed sidecut, my finger is oily, maybe the Coconut oil was a bit too much ?

            Merci.

          • Indeed your inside pics are very different. It looks very dense and maybe you can try to cook your bread at a slightly higher temp. I never get a oily bread, did you measure oil melted for precison? That can help or maybe decrease if needed. Carine

  3. HI there. I’ve just made this recipe and typed the ingredients into cronometer so I can add it to my daily totals a portion at a time but cronometer came out with the same calories per portion but 12.7g net carbs per portion – just wanted to check that 3.9g is correct?

    • There might be an ingredient in your application that has been registered with the wrong amount of carbs or fiber. It can be also because your app count carbs from erythritol (sugar free crystal sweetener). Or on keto diet net carbs are always carbs take away fiber and sugar alcohol. So yes, I confirm that the bread makes 16 slices, 5.5 g carbs per slice, 1.6 g fiber and come out with 3.9 g net carbs. Enjoy! XOXO Carine

  4. 5 stars
    I made the bread yesterday and I have to tell you, it’s the best recipe I have tried ever! I have been on keto for about two months and have tried other bread recipes. Most were disappointing – either too eggy or minus any flavour. But this! I am so thrilled to have stumbled on this site. Thank you so much!!

    • Yeah! I like to read that and thank you so much for trying my recipes. I can’t wait to see what you will try next ! XOXO Carine.

  5. I notice under the notes that the carbs are 3.9 grams per slice is 3.9 but under nutrition it indicates 5.5. Which amount is correct?

    • The nutrition panel provides the total carbs which is indeed 5.5 g but on keto diet you count NET carbs. Unfortunately my nutrition panel tool don’t show net carbs so I always do the math for you and add this info as an extra note to my recipe cards. Net carbs are the one your body assimilate. You always calculate net carbs as total carbs takeaway the fiber! As there is 1.6 g of fiber per serving, one slice of bread comes to 3.9 g net carb. I hope it make sense. Enjoy the bread, XOXO Carine.

  6. 5 stars
    This is the best keto sweet bread I have tried so far! I am obsessed with it and so is everyone that has tried it when I’ve made it. Thank you!!

    • You need a sweetener in the bread like erythritol, xylitol, or monk fruit crystal. Otherwise if not on keto diet an healthy option is coconut sugar. Enjoy ! XOXO Carine

    • No you can’t because coconut flour is 4 times more absorbent thn almond flour it will be a very different recipe to create probably including way less flour. Enjoy the recipe. XOXO Carine

    • I didn’t try something else so I am unsure. Usually the best nut free keto flour to replace almond flour in a 1:! ratio is sunflower seed flour. Enjoy the recipes on the blog, XOXO Carine.

  7. 5 stars
    This looks great and I will definitely try it. I just wish there were a printable version… I’ve been looking and don’t see any button for one. I will do a couple of screen shots but that is kind of a kludge.

    • There is definitely print option on all my recipe. First one is on top of page after the recipe title, there is a ‘print recipe link’. Second is in the recipe card next to rating, another ‘print recipe link’ on your right. Enjoy the recipe, XOXO Carine.