This keto blueberry bread is a delicious, healthy, and soft keto blueberry cake with only 3.9 grams of net carbs per slice. Plus, it’s a dairy-free recipe meaning it’s a perfect paleo blueberry pound cake!
I have received requests for 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, a pinch of ginger, and toasted sliced almonds works like magic.
The texture of this keto blueberry bread with almond flour is moist and soft like a traditional French blueberry breakfast cake.
So, here is my keto-fied version of an old-time favorite.
All you need to make this keto blueberry cake are a few simple ingredients and just 15 minutes. Let’s see what you need to prepare this lovely moist keto blueberry lemon bread:
- Almond flour – I recommend fine almond flour and not almond meal for the best result. Almond meal is made with unpeeled almonds. It gives a gritty texture to cakes. Learn more about keto-friendly flours.
- Coconut flour – since this blueberry bread is keto, it is made with coconut flour and almond flour. I found the combo of both almond and coconut flour to deliver the best texture. So don’t replace coconut flour with almond flour!
- Sugar-free crystal sweetener – I love a good Monk fruit and erythritol blend, but you can also use pure erythritol crystal or even xylitol in the same amount. Learn how to choose your keto sweeteners!
- Eggs – make sure you use large eggs at room temperature.
- Coconut oil – melted, make sure your coconut oil is not burning hot, or it would 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, but it brings more carbs!
- Ground ginger – just because lemon and ginger are made to be together! It is optional though, don’t use it if you are not a fan of ginger.
- Xanthan gum or guar gum – this makes the bread hold together really well. Don’t skip for best results.
- 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 work perfectly. However, frozen blueberries may add some more liquid to the batter.
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The result is a softer keto blueberry cake but as good!
A lemon blueberry bread recipe
This is more than a keto blueberry bread with almond flour! It is actually lemon and blueberry bread with a touch of ginger. I believe that this trio of flavor is heavenly 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!
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 other, but there are many differences that make each and every one 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 delicious for breakfast.
More pound cake recipes
If you’ve enjoyed this recipe, try the following keto pound cake recipes or my bulletproof coffee recipe to pair with your slice of blueberry bread !
I hope you enjoy this easy blueberry pound cake recipe. If so, save it on Pinterest for later.
Keto Blueberry Bread
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- 5 large Eggs at room temperature, out of the fridge for 3 hours
- ¾ cup Erythritol monk fruit stevia blend or xylitol
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- ½ teaspoon Xanthan gum or guar gum
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Ground ginger optional only if you like the flavor!
- ½ cup Coconut Oil melted, not hot (or melted butter if preferred)
- 2 tablespoons Lemon Juice
- 1 teaspoon Vanilla essence
- ¾ cup Blueberries fresh or frozen
- ¼ cup Sliced almonds to decorate the top of the bread
- Preheat oven to 180°C (350°F). Line a loaf 9-inch x 5-inch pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
- In a medium-sized mixing bowl, beat eggs and sweetener for 30 seconds until combined. Set aside.
- In a large mixing bowl, stir together almond flour, coconut flour, xanthan gum, baking powder, and ground ginger (if you like ginger).
- 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.
- 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 prevent the top of the bread from burning.
- 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 crucial step to make sure the bread doesn't fall apart when you slice it.
Storage and freezing
- Store in the pantry for 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.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.