Keto Blueberry Bread – Chocolate Covered Katie

Make this sweet and fluffy keto blueberry bread recipe for a delicious sugar-free breakfast or super healthy snack.

If you want bread that tastes like real cake, this exceptional keto blueberry bread is definitely the recipe for you.

Soft, moist and buttery, it’s like eating dessert for breakfast!

And the delicious blueberry pie bread can be dairy-free, gluten-free, low-carb, oil-free, paleo, and vegan without the need for flour and sugar.

Also make this Keto Cheesecake

Leftovers freeze well too, so it’s great for making breakfast meals to enjoy throughout the month, or anytime you want a tasty breakfast or snack without all the work.

Simply heat a slice from the freezer and brush with butter if you like. Take a bite and you’ll feel like you’re in a fancy bakery without ever leaving your kitchen.

And yes, the recipe also works with other berries and fruits. Feel free to swap chopped cherries, raspberries, strawberries, or blackberries for the blueberries.

Serve with this Tofu Scramble for a nutritious and filling breakfast. Or top with fresh berries and whipped cream or a scoop of keto ice cream for a decadent dessert.

Watch the keto blueberry bread recipe video above

Ingredients for Keto Blueberry Bread

You will need blueberries, almond flour, baking powder, yogurt or coconut cream, salt, sweetener, eggs or flax eggs, and optional lemon zest.

Natural yoghurt, Greek yoghurt or coconut cream add moisture to the bread. 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 have to play around with the other ingredients, particularly the liquid, to make the recipe work when using these substitutions.

You can use fresh or frozen blueberries. If using frozen berries, thaw them completely and blot excess moisture with a paper towel before adding to the recipe.

How to make blueberry bread from almond flour

Grease a 9″ x 5″ loaf pan or line the bottom with parchment paper.

Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, stir together all of the bread ingredients except the blueberries until well combined. Because the recipe is gluten-free, you don’t have to worry about over-mixing.

Very gently stir in the blueberries, then spread the batter into the prepared pan.

Bake the Sugar Free Blueberry Bread on the middle rack of the oven for fifty minutes. Allow to cool, then run a knife around the sides of the pan before inverting the bread onto a plate. Let it cool first to prevent it from cracking or breaking in half.

Converting the loaf to grams

If you prefer to use a food scale instead of American measuring cups, use the following grams for the keto loaf:

240 grams of almond flour, 160 grams of yogurt, 80 grams of fresh blueberries and 60 grams of granulated sweetener. Also, remember to add the other ingredients below that aren’t measured in grams or cups.

The bread was adapted from my Healthy Blueberry Muffins and Keto Blueberry Muffins and this Keto Lemon Bread.

More healthy keto desserts

Keto Peanut Butter Cookies

Protein Brownies

keto cake

chocolate truffle

Don’t bake cheesecake

Keto Brownies