Keto Blueberry Bread (3.9g Net Carbs)
By Carine Claudepierre
Published on 08/29/2024
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This Keto Blueberry Bread is a delicious, moist, and soft keto pound cake with only 3.9 grams of net carbs per slice. Plus, it’s a dairy-free recipe meaning it’s a perfect paleo blueberry pound cake!
I love making keto bread, such as my Keto Cinnamon Bread, Keto Chocolate Pound Cake, or Keto Orange Pound Cake. So much so that I almost always have one bread or pound cake in my fridge. This Keto Blueberry Bread is a low-carb pound cakes made with keto-friendly flours and low-carb sweeteners.
They combine the taste of a classic pound cake with minimal carbs, which is the hallmark of a keto diet. I really believe this is the best keto blueberry bread recipe ever. In fact, the combo of lemon juice, fresh blueberry, a pinch of ginger, and toasted sliced almonds works like magic.
The texture of this keto blueberry bread with almond flour is moist and soft like a traditional French blueberry breakfast cake.
Ingredients and Substitutions
All you need to make this keto blueberry cake are 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 – I recommend fine almond flour and not almond meal for the best result. Almond meal is made with unpeeled almonds. It gives a gritty texture to cakes. Learn more about keto-friendly flours.
- Coconut Flour – Since this blueberry bread is keto, it is made with coconut flour and almond flour. I found the combo of both almond and coconut flour to deliver the best texture. So don’t replace coconut flour with almond flour!
- Sugar-Free Crystal Sweetener – I love a good Monk fruit and erythritol blend, but you can also use pure erythritol crystal or even xylitol in the same amount. Learn how to choose your keto sweeteners!
- Eggs – Make sure you use large eggs at room temperature.
- Coconut Oil – Melted, make sure your coconut oil is not burning hot, or it would cook the eggs!
- Lemon Juice – I love a light touch of lemon in my blueberry bread. If you don’t feel like it, you can use orange juice, but it brings more carbs! You can also add some lemon zest for a tangier taste.
- Vanilla Extract – for flavor.
- Ground Ginger – Just because lemon and ginger are made to be together! It is optional though, don’t use it if you are not a fan of ginger.
- Xanthan Gum or guar gum – This makes the bread hold together really well. Don’t skip for the best results.
- Blueberries – Fresh or frozen, blueberries are a low-carb fruit.
How To Make Keto Blueberry Bread
- Start the keto blueberry bread batter by combining the eggs and sweetener in a large mixing bowl.
- Beat them with an electric beater for 30 seconds until they are well combined.
- Pour the dry ingredients into another large mixing bowl: almond flour, coconut flour, xanthan gum, baking powder, and ground ginger. Make sure there’s no flour lump before pouring the egg mixture into the dry ingredients.
- Add melted coconut oil, lemon juice, and vanilla.
- Stir the pound cake batter with a silicone spatula or a wooden spoon until it is well distributed.
- Add the fresh blueberries and incorporate them gently so they keep their shape and integrity.
- Transfer the batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper.
- Press some sliced almonds on the top of the bread before baking it.
- Bake the blueberry bread for 60 to 75 minutes in the oven preheated to 350°F (180°C).
- Add a piece of aluminum foil on top of the pan after 20 minutes of baking time to prevent the top from browning.
- Let the blueberry bread cool down for at least 30 minutes in the loaf pan before taking it out. It allows the bottom of the bread to finish baking.
- Pull it out of the pan and let the keto blueberry bread cool down on a cooling rack for 3 hours before slicing it.
Storage Tips
This blueberry pound cake can be stored in the pantry for up to 3 days, in an airtight container. You can also keep blueberry bread slices in the freezer in an airtight container. Thaw the keto bread slices the day before on a plate at room temperature.
Serving Suggestions
This lemon blueberry bread recipe is very much inspired by my keto lemon pound recipe. This recipe has a similar buttery-pound-cake texture to my previous lemon cake recipe so it’s a great simple keto dessert or all-day snack.
However, the addition of spices, crunchy sliced almonds, and blueberry make the whole bread different and delicious for breakfast.
Frequently Asked Questions
Sure, you can use frozen blueberries or fresh blueberries. Both options work perfectly. However, frozen blueberries may add some more liquid to the batter.
The result is a softer keto blueberry cake but as good!
Classic blueberry bread contains upwards of 30 grams of carbs per slice.
This low-carb version only contains3.9 grams of net carbs per slice.
Yes, you can make this recipe in muffin tins, but I recommend my keto blueberry muffins instead.
More Sweet Bread Recipes
If you’ve enjoyed this recipe, try the following keto pound cake recipes or my bulletproof coffee recipe to pair with your slice of blueberry bread!
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Keto Blueberry Bread
Ingredients
- 5 large Eggs at room temperature, out of the fridge for 3 hours
- ¾ cup Granulated Sweetener monk fruit stevia blend or xylitol
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- ½ teaspoon Xanthan Gum or guar gum
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Ground Ginger optional only if you like the flavor!
- ½ cup Coconut Oil melted, not hot (or melted butter if preferred)
- 2 tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- ¾ cup Blueberries fresh or frozen
Optional
- ¼ cup Sliced Almonds to decorate the top of the bread
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf 9-inch x 5-inch pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
- In a medium-sized mixing bowl, beat eggs and sweetener for 30 seconds until combined. Set aside.
- In a large mixing bowl, stir together almond flour, coconut flour, xanthan gum, baking powder, and ground ginger (if you like ginger).
- Pour the beaten egg mixture, melted coconut oil (not hot, or it will cook your eggs), lemon juice, vanilla onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined.
- Stir in fresh blueberries and transfer the blueberry bread batter onto the prepared loaf pan.
- Sprinkle some sliced almonds on top of the bread if desired and slightly press them on the top to stick.
- Bake for 60-75 minutes, making sure that you add a piece of foil on top of the loaf pan after 20 minutes to prevent the top of the bread from burning.
- Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked. You can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
- Cool down in the loaf pan for 30 minutes, then lift out the blueberry bread from the pan by pulling on the pieces of parchment paper.
- Cool on a rack for 3 hours or overnight before slicing. It is a crucial step to make sure the bread doesn't fall apart when you slice it.
Storage and freezing
- Store in the pantry for up to 3 days, in an airtight container.
- Freeze the bread sliced in an airtight container. Defrost the day before on a plate at room temperature.
Notes
Allergy Swaps
If you have food allergies, you can do the following substitutions:- Xanthan Gum: replace it with Guar Gum.
- Coconut Oil: Swaps it with melted butter.
- Blueberries: though it won’t be a blueberry bread anymore you can swap them for any other fresh or frozen berries.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine, I made this beautiful bread today and I can’t wait to taste it. I noticed that the ingredients have 1/2 cup of melted coconut oil but this ingredient is missing in the video. I wasn’t sure if I had to put it or not, I did !! Thanks for all those yummy keto delish 🙂
Thanks for spotting that! You definetly need the coconut oil and you should always follow the recipe on the blog 🙂 I noticed that I forget the coconut oil while assembling the video but I did add it to the dough! So sorry for the mistake in the video I will update it today. Enjoy the bread! XOXO Carine.
The bread was nothing but amazing!!!
Thnk you SO much ! I am so happy you love it too. Enjoy the recipes on the blog. XOXO Carine.
I made this batter into cookies, and they turned out fabulous even without the xanthan gum, that I didn’t have on hand. It made 19 large cookies, that I baked 20 min.
What a clever idea! Thanks for sharing. I will try myself 🙂 Enjoy the blog recipes, XOXO Carine.
Why does this recipe not call for salt? I thought you had to put salt in things you baked to help bring out the sweetness .
Not obsviously! But adding some won’t hurt if you want too. I wouldn’t add more than 1/4 teaspoon tho. njoy the bread, XOXO Carine.
Thanks for sharing this nice recipe but I would like to ask if I could remove blueberries or substitute it with nuts or other fruit
Of course! You can use a bunch of chopped almonds or raspberries any frutis goes well. Enjoy, XOXO Carine
Bonjour Carine,
(merci infiniment pour ton site web, recettes et tes contributions.)
Thank you very much for this site and your contributions to “sugar addicts” but without the sugar :-).
I baked for the first time ever this recipe and it came out surprisingly nice looking! I didn’t taste yet as its cooling. You can check the pic here https://www.dropbox.com/s/gmc3bdt7xgjrv40/blueberry_cake.jpeg?dl=0
One question, is the cake supposed to rise much ? I measured mine, at the highest point it’s about 2″ (5cm) and doesn’t look like it rose much.
Mille mercis xoxo
Bonjour et bienvenu sur mon blog! Je suis tellement contente de lire des commentaires en Francais. So, to reply to you, my recipes are gluten free that is why they don’t rise much however I looked at your picture and it look pretty amazing! It is exactly how it is supposed to be. Enjoy the recipe around here. A bientot, Carine.
Bonjour de Montréal ????
Sadly, and I made many mistakes baking it, the cake is too moist (2 hrs later) and isn’t as airy/puffy as in your pics. Baking is an art and science, and this was my first. My niece liked it, me not so much bcoz of the inappropriate texture.
Maybe it was under-cooked? Or too much blueberries, or,… infinite possibilities.
I thank you and appreciate the effort and time you “cooks” do take to educate us in the culinary art. Merci beaucoup 🙂
It is a moist bread but not airy or puffy at all because it is gluten free it won’t puff. I ope you will get better result next time. XOXO Carine.
here’s a sidecut of the cake https://www.dropbox.com/s/gmc3bdt7xgjrv40/blueberry_cake.jpeg?dl=0
Comparing to the blog photos, I notice that my crust is very uncooked, the one above shows a nice deep brown, mine isn’t.
Also, there are more holes in the cake photos above compared to mine.
That tells me, that it is slightly uncooked and the technique to mix/fold all ingredients together make some difference.
Also If I pass my finger on the exposed sidecut, my finger is oily, maybe the Coconut oil was a bit too much ?
Merci.
Indeed your inside pics are very different. It looks very dense and maybe you can try to cook your bread at a slightly higher temp. I never get a oily bread, did you measure oil melted for precison? That can help or maybe decrease if needed. Carine
HI there. I’ve just made this recipe and typed the ingredients into cronometer so I can add it to my daily totals a portion at a time but cronometer came out with the same calories per portion but 12.7g net carbs per portion – just wanted to check that 3.9g is correct?
There might be an ingredient in your application that has been registered with the wrong amount of carbs or fiber. It can be also because your app count carbs from erythritol (sugar free crystal sweetener). Or on keto diet net carbs are always carbs take away fiber and sugar alcohol. So yes, I confirm that the bread makes 16 slices, 5.5 g carbs per slice, 1.6 g fiber and come out with 3.9 g net carbs. Enjoy! XOXO Carine
I made the bread yesterday and I have to tell you, it’s the best recipe I have tried ever! I have been on keto for about two months and have tried other bread recipes. Most were disappointing – either too eggy or minus any flavour. But this! I am so thrilled to have stumbled on this site. Thank you so much!!
Yeah! I like to read that and thank you so much for trying my recipes. I can’t wait to see what you will try next ! XOXO Carine.
I notice under the notes that the carbs are 3.9 grams per slice is 3.9 but under nutrition it indicates 5.5. Which amount is correct?
The nutrition panel provides the total carbs which is indeed 5.5 g but on keto diet you count NET carbs. Unfortunately my nutrition panel tool don’t show net carbs so I always do the math for you and add this info as an extra note to my recipe cards. Net carbs are the one your body assimilate. You always calculate net carbs as total carbs takeaway the fiber! As there is 1.6 g of fiber per serving, one slice of bread comes to 3.9 g net carb. I hope it make sense. Enjoy the bread, XOXO Carine.
This is the best keto sweet bread I have tried so far! I am obsessed with it and so is everyone that has tried it when I’ve made it. Thank you!!
Thank you SO much. Enjoy the sweet keto baking recipes on the blog, XOXO Carine.
This looks so delicious! I don’t have any of the sweeteners you suggest. Would it work without them?
You need a sweetener in the bread like erythritol, xylitol, or monk fruit crystal. Otherwise if not on keto diet an healthy option is coconut sugar. Enjoy ! XOXO Carine
can i use coconut flour only? thank you!
No you can’t because coconut flour is 4 times more absorbent thn almond flour it will be a very different recipe to create probably including way less flour. Enjoy the recipe. XOXO Carine
What about people who are allergic to nuts. What can i substitute for almond flour, or can I?
I didn’t try something else so I am unsure. Usually the best nut free keto flour to replace almond flour in a 1:! ratio is sunflower seed flour. Enjoy the recipes on the blog, XOXO Carine.
This looks great and I will definitely try it. I just wish there were a printable version… I’ve been looking and don’t see any button for one. I will do a couple of screen shots but that is kind of a kludge.
There is definitely print option on all my recipe. First one is on top of page after the recipe title, there is a ‘print recipe link’. Second is in the recipe card next to rating, another ‘print recipe link’ on your right. Enjoy the recipe, XOXO Carine.