4.79 - 540 votes
KETO BLUEBERRY BREAD
– 5 large Eggs – 3/4 cup Erythritol – 2 cups Almond Flour – 1/4 cup Coconut Flour – 1/2 teaspoon Xanthan Gum – 1 1/2 teaspoon Baking Powder – 1/4 teaspoon Ground Ginger – 1/2 cup Coconut Oil – 2 tablespoons Lemon Juice – 1 teaspoon Vanilla Essence – 3/4 cup Blueberries Fresh or Frozen OPTIONAL – 1/4 cup Sliced Almonds
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).
Add Egg Mixture
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 combine the cake mixture.
Transfer to Pan
Transfer the blueberry bread batter onto a 9-inch x 5-inch loaf pan lined with parchment paper..
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 in an oven preheated to 350°F (180°C). Make 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.
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. Then, 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.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 60 Minutes
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