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keto blueberry bread on platter

Keto Blueberry Bread

  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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

Units Scale
  • 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

  1. 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.
  2. loaf pan lined with parchment paper.
  3. Combine the flours, salt, baking powder and xanthan gum in a bowl. 
  4. almond flour in glass bowl.
  5. 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.
  6. sweetener and eggs whisked in glass bowl.
  7. Mix in the heavy cream and vanilla.
  8. Pour in the flour mixture and mix until combined, about 1 minute.
  9. Add the softened butter and mix for 1 more minute.
  10. Spoon about 1/2-3/4 cup of plain batter onto the bottom of pan.
  11. Add the berries into remaining batter and gently fold into the batter with a spoon by hand.
  12. keto blueberry batter in glass bowl.
  13. Pour the blueberry batter into the pan, smooth the top and gently tap on the counter to remove air bubbles.
  14. Bake for 45 minutes.  Test with a toothpick, bake a few minutes longer if needed.*
  15. baked keto blueberry bread in loaf pan.
  16. Cool on a rack for 10 minutes, remove from pan and allow to fully cool before slicing.
  17. 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.

Keywords: blueberry bread, quick bread, blueberry loaf cake