Description
Keto Blueberry bread is a soft-textured sugar free quick bread that is not overly sweet. The flavor of the berries shines through and you will want to enjoy this for breakfast and as a treat for dessert.
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 *
Instructions
- Preheat oven to 350°F. Use a piece of parchment baking paper to line a 8 1/2 x 4 1/2 inch aluminum baking pan. Or you can spray pan with non-stick baking spray.
- Combine the flours, salt, baking powder and xanthan gum in a bowl.
- In a mixing bowl, use a mixer or whisk by hand, the eggs and sugar substitute until it begins to look frothy, with small bubbles, about 2 minutes.
- Mix in the heavy cream and vanilla.
- Pour in the flour mixture and mix until combined, about 1 minute.
- Add the softened butter and mix for 1 more minute.
- Spoon about 1/2-3/4 cup of plain batter onto the bottom of pan.
- Add the berries into remaining batter and gently fold into the batter with a spoon by hand.
- Pour the blueberry batter into the pan, smooth the top and gently tap on the counter to remove air bubbles.
- Bake for 45 minutes. Test with a toothpick, bake a few minutes longer if needed.*
- Cool on a rack for 10 minutes, remove from pan and allow to fully cool before slicing.
- I sprinkled a bit of sugar free powdered sugar. You can also make a glaze if you prefer.
Notes
*Instead of the Allulose/Swerve combo, you can use 2/3-3/4 cup of your preferred sugar substitute. I always taste a bit of the batter for sweetness. I tend to add less at the start and add a tablespoon more if needed.
*Xanthan gum helps with texture but you can leave it out if you don't have any. No specialty store needed, you can buy a small tin in the grocery store. It keeps a long time in the pantry.
*Check on your bread about halfway through baking. If it seems to be browning too quickly, lightly cover the top with a piece of aluminum foil.
*The bread is done when there aren't any large crumbs on a toothpick. It should be just about clean.
*Cooling is important. If you slice the bread too soon and it may crumble apart.