Make this sweet and fluffy keto blueberry bread recipe, for a delicious sugar free breakfast or a super healthy snack.
If you want bread that tastes like actual cake, this extraordinary keto blueberry bread is definitely the recipe for you.
Soft, moist, and buttery, it’s like eating dessert for breakfast!
And the delicious blueberry cake bread can be dairy free, gluten free, low carb, oil free, paleo, and vegan, with no flour and no sugar required.
Also make this Keto Cheesecake
Leftovers freeze well too, so it’s great for breakfast meal prep to enjoy throughout the month or any time you want a yummy breakfast or snack without all the work.
Simply warm up a slice from the freezer and spread with butter if desired. Take a bite, and you’ll feel like you are at a fancy bakery, without ever having to leave your kitchen.
And yes, the recipe works with other berries and fruits too. Feel free to swap chopped cherries, raspberries, strawberries, or blackberries for the blueberries.
Serve alongside this Tofu Scramble for a nourishing and filling breakfast. Or top with fresh berries and whipped cream or a scoop of Keto Ice Cream for a decadent dessert.
Above, watch the keto blueberry bread recipe video
Keto blueberry bread ingredients
You will need blueberries, almond flour, baking powder, yogurt or coconut cream, salt, sweetener, eggs or flax eggs, and optional lemon zest.
Plain yogurt, Greek yogurt, or coconut cream add moisture to the loaf. For sugar free bread, be sure to use an unsweetened yogurt. Vegan brands work too.
Almond flour is the only one I recommend here. You can of course experiment with different flours or try replacing some of the almond flour with coconut flour. But you may need to play around with the other ingredients, especially the liquid, to make the recipe work if using these substitutions.
You can use fresh or frozen blueberries. If using frozen berries, thaw them fully and pat away excess moisture with a paper towel before adding to the recipe.
How to make almond flour blueberry bread
Grease a 9×5 inch loaf pan, or line the bottom of the pan with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. Stir all of the loaf ingredients except the blueberries in a large mixing bowl until well mixed. Because the recipe is gluten free, there’s no need to worry about overmixing.
Very gently stir in the blueberries, then smooth the dough into the prepared pan.
Bake the sugar free blueberry bread on the center rack of the oven for fifty minutes. Let it cool, then go around the sides of the pan with a knife before popping the loaf out onto a plate. Letting it cool first helps prevent against cracking or breaking in half.
Converting the loaf to gram measurements
If you prefer to use a food scale instead of American measuring cups, use the following gram measurements for the keto bread loaf:
240 grams almond flour, 160 grams yogurt, 80 grams fresh blueberries, and 60 grams of granulated sweetener. Also remember to add the other ingredients below that are not measured in grams or cups.
The loaf was adapted from my Healthy Blueberry Muffins and Keto Blueberry Muffins, as well as this Keto Lemon Bread.
Keto Blueberry Bread
- 2 cups almond flour (for nut free, try this Blueberry Bread)
- 1/3 cup granulated sweetener (for sugar free, I like Lakanto)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup plain yogurt or coconut cream
- 3 eggs or flax eggs
- 2/3 cup blueberries
- optional zest of one lemon
- *Gram measurements are listed above for those who prefer to use a food scale.Grease a 9×5 loaf pan, or line it with parchment paper. Preheat the oven to 325 F. Stir all ingredients except blueberries until smooth. Gently stir in the berries. Smooth into the pan. Bake 55 minutes. Letting the bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, because this recipe is super moist and soft! The blueberry bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days. Or slice and freeze for 2-3 months.View Nutrition Facts
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Looks fabulous 👏👏👏 greetings from the UK is this made with ground almonds or almond flour?
How much sugar if using regular caster sugar or light brown sugar? Thanks. Stay safe …
CCK Media Team says
Hi Nina, the sugar amount is the same whether you use granulated sugar or granulated erythritol. And either almond flour or fine almond meal will work!
Hi looks fabulous 👏👏👏 is this made with ground almonds or almond flour? There is a big difference here in the two in UK.
If using regular caster sugar how much would I use please. Thanks. Stay safe..
Hi there! Can this be made with dare sugar and if so, how much would you recommend? Thanks!
CCK Media Team says
It can! The amount will be the same as what’s listed 🙂
Hi! Can dairy free yogurt be substituted, like cocojune or Culina brands?
CCK Media Team says
Yes Katie tests all her recipes with nondairy yogurt 🙂
Angela Belkin says
Is the nutritional info based on the use of large eggs or flax eggs?
What can you use in place of the yogurt or coconut cream? Thanks
Even though my blueberries all sank to the bottom this was delicious! I added less sweetener and it was just fine. (Probably a tablespoon less.). Full disclosure, my blueberries weren’t thoroughly defrosted ..
Could you use sour cream in the place of the yogurt or coconut cream?
CCK Media Team says
We have not tried it so can’t say for flavor. Texture-wise, it will be fine 🙂
Barbara Goen says
I would love to try this but blueberries don’t sit well on my stomach (had surgery and there are some things that just don’t).
Just wondering if you can use blackberries or raspberries in place?
Yes the recipe commentary says you can use either of those or also strawberries.
Ryan D says
I live in Denver which is a mile high. Not much of a baker, so mine came out really dry. 99.99% sure this was user error. Should I have added water or done something else?
Chocolate Covered Katie says
Hi! We unfortunately have no experience with high elevation baking but know it often requires tweaking of recipes, especially baked goods. Hopefully someone who sees this comment might have more insight for you on how to successfully change this one to be high elevation compatible. (Just to be sure – did you use almond flour?)
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