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Keto Blueberry Bread

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4.94 from 544 votes
By Carine Claudepierre - - 85 Comments
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This Keto Blueberry Bread is a delicious, healthy, and soft keto pound 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!

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What’s A Keto Blueberry Bread?

Keto Blueberry Breads are low-carb pound cakes made with keto-friendly flours and low-carb sweeteners.

They combine the taste of a classic pound cake with minimal carbs, which is the hallmark of a keto diet.

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.

How To Make Keto Blueberry Bread

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!
  • Vanilla
  • 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 the best results.
  • Blueberries – fresh or frozen, blueberries are a low-carb fruit.
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Making The Batter

Start the keto blueberry bread batter by combining the eggs and sweetener in a large mixing bowl.

Beat them with an electric beater for 30 seconds until they are well combined.

Pour the dry ingredients into another large mixing bowl: almond flour, coconut flour, xanthan gum, baking powder, and ground ginger.

Make sure there’s no flour lump before pouring the egg mixture into the dry ingredients.

Add melted coconut oil, lemon juice, and vanilla.

Stir the pound cake batter with a silicone spatula or a wooden spoon until it is well distributed.

Add the fresh blueberries and incorporate them gently so they keep their shape and integrity.

Cooking The Bread

Transfer the batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper.

Bake the blueberry bread for 60 to 75 minutes in the oven preheated to 350°F (180°C).

Tip: Add Foil After 20 Minutes

Add a piece of aluminum foil on top of the pan after 20 minutes of baking time to prevent the top from browning.

Let the blueberry bread cool down for at least 30 minutes in the loaf pan before taking it out.

It allows the bottom of the bread to finish baking.

Pull it out of the pan and let the keto blueberry bread cool down on a cooling rack for 3 hours before slicing it.

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Storage Tips

This blueberry pound cake can be stored in the pantry for up to 3 days, in an airtight container.

You can also freeze bread slices in an airtight container.

Defrost them the day before on a plate at room temperature.

Frequently Asked Questions

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.

The result is a softer keto blueberry cake but as good!

How Many Carbs Are In Blueberry Bread?

Classic blueberry bread contains upwards of 30 grams of carbs per slice.

This low-carb version only contains3.9 grams of net carbs per slice.

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Allergy Swaps

If you have food allergies, you can do the following substitutions:

  • Xanthan Gum: replace it with Guar Gum.
  • Coconut Oil: Swaps it with melted butter.
  • Blueberries: though it won’t be a blueberry bread anymore you can swap them for any other fresh or frozen berries.

Serving Low-Carb Blueberry Pound Cake

This lemon blueberry bread recipe is very much inspired by my keto lemon pound recipe.

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.

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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.

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Keto Blueberry Bread

3.9gNet Carbs
Keto Blueberry Bread is a delicious healthy soft bread with almond flour, blueberries and a subtle touch of lemon.
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Yield: 16 slices
Serving Size: 1 slice

Nutrition

Net Carbs 3.9g
Fat 11.7g
Protein 4.7g
Calories 185kcal
4.94 from 544 votes
Review Print

Ingredients

Optional

Instructions

  • 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.
Net carbs: 3.9 grams per slice, including sliced almonds on top.
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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%
Net Carbs 3.9g
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    85 Thoughts On Keto Blueberry Bread
    1 2 3
  1. 5 stars
    No need to leave eggs out for so long. Just cover the eggs in a bowl with very warm water for 5 minutes…room temp achieved. Very nice recipe. Have also made this with strawberries!

  2. 5 stars
    Absolutely delicious! I’m in love with this recipe! Perfect texture, tastes amazing and easy to make. I used 1/2 cup of my sweetener since it seems to be sweeter than other kinds ( it’s a monk fruit and Erythritol mix). I also didn’t have xanthan gum so I decided to replace it with a teaspoon of ground psyllium husks and it worked perfectly. I made this recipe with raspberries and added a bit more than the recipe was calling for. It was so delicious! Thank you for that great recipe!

  3. 5 stars
    Awesome recipe,
    How do I keep the blueberries from sinking to the bottom. Thanks in advance
    Karen-n-Texas

    • If you are using fresh blueberries they shouldn’t sink, mine didn’t. Otherwise, you can toss them with 1 tablespoon of coconut flour before adding to the batter! This helps absorb moisture from frozen berries. Enjoy Karen, XOXO Carine

  4. 5 stars
    By far, one of the better recipes I’ve found online. I didn’t have a loaf pan so used a Bundt and it came out AMAZING! Super moist. People were shocked that it was low carb, gluten and sugar free. This one is a keeper for sure.

  5. 5 stars
    Hi Carine! OMG! This is the best bread. Thank you so much! I look forward to trying more of your recipes.

  6. 5 stars
    My phone won’t let me do 5 stars but this recipe definitely is! Only thing was it needed more lemon. Instead of the almonds I used powder swerve, lemon juice, and hwc for a glaze. Was a huge hit with my anti keto family. Thanks for sharing and I will be making this again for sure.

  7. 5 stars
    Delish, I’ve added lemon and orange peel for more flavor and did half blueberries half raspberries. ????????????

  8. 5 stars
    Fantastic delicious recipe! Thank you so much for sharing with us and for your hard work on the blog. It’s really a life saver for the sweet tooth keto lifestyle followers.
    I really hope to see in the future a Tiramisu recipe and an ice cream one. 🙂

    • Thank you ! I noted your request! I am on it 🙂 Thanks again for trying my recipes, XOXO Carine

  9. 5 stars
    Wow wow wow wow! For every 10 epic fails of healthy recipes I try there is one that shines and this blueberry lemon bread is it! I’ve got a very critical French husband and kids who can sniff out a cardboard healthy recipe a mile away and this one passed with flying colors. My his abs keeps asking me if it’s really healthy in disbelief. Trying this recipe out was a no brained as I had already taken a chance with the lemon loaf and as this is a modified version I had a very good feeling it would be just as good if not better. Thank you SweetAsHoney for cracking the code on healthy and tasty moist & perfectly light bread. I can’t wait to try more of your recipes!

    • Thanks SO much! This is the most beautiful comment I had today. As a French girl who used to love French baking, I understand your husband hesitation to try healthier version of pastries and sweet pastries. I do my best to create recipes that are healthy but burst in flavor and I am so so happy that you noticed it! Take care. Merci beaucoup, XOXO Carine

  10. 5 stars
    this cake it is just amazing. I did it today for the first time and I will do it over and over again. We all loved it.

    • I am so happy to read that ! Thanks for trying my blueberry bread recipe, I can’t wait to see which recipe you are making next. XOXO Carine

  11. Hi! Love your page!! New to using monk fruit. I found for an icecream recipe I tried recently that the monk fruit proportions were way too strong even for erythritol substitute. Can I use less sweetener?

  12. Hi there, sorry so many questions today…however is it possible to replace the eggs in this recipe with something…if so what would work?

    • Same answer as in the previous comment 🙂 I didn’t try egg replacement in any of my keto cakes or keto pound cake but many readers enjoy just egg egg replacer, I provided my amazon affiliate link for you if you want to have a look. Enjoy the recipe, XOXO Carine

  13. Hi Carine, I made this beautiful bread today and I can’t wait to taste it. I noticed that the ingredients have 1/2 cup of melted coconut oil but this ingredient is missing in the video. I wasn’t sure if I had to put it or not, I did !! Thanks for all those yummy keto delish 🙂

    • Thanks for spotting that! You definetly need the coconut oil and you should always follow the recipe on the blog 🙂 I noticed that I forget the coconut oil while assembling the video but I did add it to the dough! So sorry for the mistake in the video I will update it today. Enjoy the bread! XOXO Carine.

  14. 5 stars
    I made this batter into cookies, and they turned out fabulous even without the xanthan gum, that I didn’t have on hand. It made 19 large cookies, that I baked 20 min.

  15. Why does this recipe not call for salt? I thought you had to put salt in things you baked to help bring out the sweetness .

    • Not obsviously! But adding some won’t hurt if you want too. I wouldn’t add more than 1/4 teaspoon tho. njoy the bread, XOXO Carine.

  16. 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

  17. 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

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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.

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