This Keto Blueberry Bread is a deliciously moist and tender keto pound cake with just 3.9 grams of net carbs per slice. Plus, the recipe is dairy-free, making it the perfect paleo blueberry pound cake.
I love making keto breads like keto cinnamon bread, keto chocolate pound cake, and keto orange pound cake. I almost always have at least one loaf of bread or pound cake in my refrigerator. This Keto Blueberry Bread is a low-carb pound cake made with keto-friendly flour and low-carb sweeteners.
It combines the classic pound cake flavor with minimal carbohydrates, a hallmark of the keto diet. I truly believe this is the best keto blueberry bread recipe ever. In fact, the combination of lemon juice, fresh blueberries, a pinch of ginger, and toasted sliced almonds works like magic.
Added with almond flour, the texture of this keto blueberry bread is moist and tender, similar to traditional French blueberry breakfast cake.
Ingredients and Substitutes
All you need to make this keto blueberry cake is 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 – For best results, we recommend a good quality almond flour instead of almond flour. Almond meal is made using unpeeled almonds. It gives the cake a grainy texture. Learn more about keto-friendly flours. Coconut Flour – Since this blueberry bread is keto, it is made with coconut flour and almond flour. I’ve found that combining both almond flour and coconut flour gives me the best texture. Therefore, do not replace coconut flour with almond flour. Sugar-free crystal sweetener – I love the blend of monk fruit and erythritol, but you can also use pure erythritol crystals or xylitol in equal amounts. Learn how to choose a keto sweetener! Eggs – Be sure to use large eggs at room temperature. Coconut oil – melt. Make sure the coconut oil is not hot. Otherwise the eggs will be cooked. Lemon Juice – I love adding a little lemon to my blueberry bread. If you don’t feel like it, you can also use orange juice, but it’s high in carbohydrates. You can also add lemon zest for a tangy taste. Vanilla extract – for flavor. Grated ginger – Because lemon and ginger are made together. Ginger is optional, but if you don’t like ginger, don’t use it. Xanthan gum or guar gum – This helps the bread hold together really well. Don’t skip for best results. Blueberries – Fresh or frozen blueberries are a low-carb fruit.
How to make keto blueberry bread
Start making the keto blueberry bread dough by combining eggs and sweetener in a large mixing bowl. Beat with an electric whisk for 30 seconds until well mixed. Pour the dry ingredients, including almond flour, coconut flour, xanthan gum, baking powder, and grated ginger, into a separate large mixing bowl. Before pouring the egg mixture into the dry ingredients, make sure there are no flour clumps. Add melted coconut oil, lemon juice, and vanilla.
Mix the pound cake batter with a silicone spatula or wooden spoon until evenly mixed.
Add the fresh blueberries and toss gently to preserve their shape and integrity.
Transfer the dough to a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper.
Press the sliced almonds onto the bread before baking.
Bake the blueberry bread in a preheated oven at 180°C (350°F) for 60-75 minutes. Bake for 20 minutes and then cover the mold with aluminum foil to prevent the top from browning. Let the blueberry bread cool in the loaf pan for at least 30 minutes before removing. You can bake the bread all the way to the bottom. Remove the keto blueberry bread from the pan and let cool on a cooling rack for 3 hours before slicing.
storage tips
This blueberry pound cake will keep in your pantry in an airtight container for up to 3 days. You can also store blueberry bread slices in an airtight container in the freezer. The day before, thaw the keto bread slices on a plate at room temperature.
offer suggestions
This lemon blueberry bread recipe was inspired by my keto lemon pound recipe. This recipe has a buttery pound cake texture similar to our previous lemon cake recipe, so it’s perfect for a simple keto dessert or an all-day snack.
But the addition of spices, crunchy sliced almonds, and blueberries gives the whole bread a different flavor, making it perfect for breakfast.
FAQ
Of course, you can use frozen or fresh blueberries. Both options work perfectly. However, using frozen blueberries can add more liquid to the dough.
The result is a softer keto blueberry cake, but just as delicious!
Classic blueberry bread contains over 30 grams of carbohydrates per slice.
This low-carb version contains only 3.9 grams of net carbs per slice.
Yes, you can make this recipe in a muffin tin, but we recommend keto blueberry muffins instead.
See more sweet bread recipes
If you like this recipe, try my next keto pound cake recipe or my perfect coffee recipe paired with blueberry bread.
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Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch pan with parchment paper. Lightly oil the paper to prevent the pound cake from sticking to the mold. Let’s set it aside.
In a medium mixing bowl, mix together the eggs and sweetener for 30 seconds. Let’s set it aside.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and grated ginger (if you like ginger).
Pour the beaten egg mixture, melted coconut oil (not hot or it will cook the eggs), lemon juice, and vanilla into the flour blend. Stir with a wooden spoon until all ingredients are evenly mixed.
Stir in the fresh blueberries and transfer the blueberry dough to the prepared loaf pan.
If desired, sprinkle sliced almonds over the bread and press lightly over the top to stick.
Bake for 60-75 minutes. Place foil on top of the bread after 20 minutes to prevent the top from burning.
Check for doneness after 60 minutes. Remove the foil and insert a skewer into the center of the bread. If the skewer comes out clean or barely attached, it’s cooked. The loaf pan can be removed from the oven. Otherwise, place the foil back on top of the pan and continue baking for 75 minutes, checking every 10 minutes.
Let cool in the loaf pan for 30 minutes, then pull the parchment paper to lift the blueberry loaf from the pan.
Cool on a rack for 3 hours or overnight before slicing. This is an important step to avoid crumbling the bread when slicing it.
storage and freezing
Store in an airtight container in your pantry for up to 3 days.
Freeze sliced bread in an airtight container. Thaw on a plate the day before at room temperature.
allergy exchange
If you have food allergies, you can use the following alternatives:
Xanthan Gum: Replace with guar gum. Coconut oil: Replace with melted butter. Blueberries: No longer blueberry bread, but can be replaced with other fresh or frozen berries.
Provided by: 1 slicecalorie: 185 kcal (9%)carbohydrates: 5.5 g (2%)fiber: 1.6 g (7%)Net carbs: 3.9 gprotein: 4.7 g (9%)fat: 11.7 g (18%)sugar: 1.8 g (2%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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