Keto Blueberry Bread ⋆ Deb's Daily Dish

Name: Keto Blueberry Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups fine milled almond flour, sifted; 2 tablespoons coconut flour, sifted; 1 1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum*; 1/8 teaspoon salt; 4 large eggs, room temperature; 1/3 cup Allulose sweetener *; 1/3 cup Swerve *; 1/4 cup heavy cream, room temperature; 3 tablespoons unsalted butter, softened to room temperature; 1 teaspoon pure vanilla extract; 3/4 cup blueberries *

Why this recipe is just so good.....

This blueberry loaf is easier to make than you may think. Mixing everything together only takes 5-10 minutes. I have made it many times and it has never failed to turn out great!

Baking from scratch is like therapy to me. It is so satisfying using your own ingredients to make a delicious recipe and enjoy your own food. If you have baked low carb or keto breads and cakes before, you will have most of the ingredients already on hand.

My blueberry bread is soft and moist. It is not cakey but has a bread-like texture; a perfect breakfast bread. It is also not overly sweet. If you prefer, you can make a quick glaze to spoon on top. And I have been told it is extraordinary with a scoop of sugar-free vanilla ice cream!

Ingredients

As with most of my keto and low carb baking and dessert recipes, this bread uses both fine almond and coconut flour. I like to combine them since that improves the texture in grain free baking.

I also include a combination of sugar free sweeteners. Allulose is one of my favorites to use since it is not a sugar alcohol and does not have a aftertaste. But it is not as sweet as other sugar substitutes and can cause more browning in baked goods, so I usually mix it with either Monkfruit or Swerve (erythritol).

For this recipe, you can use either fresh, dried or frozen blueberries. I did use frozen and the only difference is not to defrost them before folding into the batter. Leave in the freezer so they don't get mushy.

Baking Tips

To get the most accurate measurements, always sift your almond and coconut flours. Gluten free flours should be stored in the refrigerator or freezer for maintaining freshness. This causes lumps and when you scoop to measure, you will get more flour than you intended. (See photos below)

Straight from the fridge

Sifted almond flour

Use room temperature dairy and eggs to make breads, cakes etc. These help to make your batter smoother and fluffier. The texture will be be softer in your baked goods. Bob's Red Mill has an in-depth article on this topic.

FAQ - Baking with blueberries

How to keep the blueberries from sinking in the batter?

Make sure your berries are dry before you fold them into the batter. Some people have had luck coating the berries in flour and then putting in the bread.

I prefer spreading about ½ - ¾ cup of the plain batter onto the bottom of the lined pan. Then I fold the blueberries into the remaining batter and spread the berry batter into the pan.

Can I use frozen berries in the bread or pound cake?

Yes, just keep them in the freezer until right before you need them for the batter. Do not thaw before use or the blueberries may get mushy. There is no need to rinse them, just carefully fold into the bread or cake batter.

How to keep blueberry bread fresh?

The bread can be kept at room temperature on a plate with a paper towel on the bottom of the bread to absorb any moisture or oil from the butter. Lightly cover it with plastic wrap for 2-3 days. No need to seal it airtight. After that, refrigerate for 2 more days. Breads and pound cakes freeze well. Make sure it is fully cooled, place a paper towel around the loaf and wrap in airtight wrap or put in an airtight container, label it with the date and keep in freezer for up to 3 months. Defrost on the counter overnight.