🫐 Keto Blueberry Bread (Low-Carb & Moist)
A soft, tender loaf packed with juicy blueberries — perfect for breakfast or dessert while staying keto-friendly.
🛒 Ingredients (8–10 slices)
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup granulated erythritol (or monk fruit sweetener)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs (room temperature)
- ⅓ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¾ cup fresh blueberries (or frozen, not thawed)
- 1 tbsp almond flour (to toss blueberries)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan (8×4-inch) with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- Toss blueberries with 1 tbsp almond flour (prevents sinking), then gently fold into batter.
- Pour batter into prepared loaf pan.
- Bake 45–55 minutes, until golden and a toothpick comes out clean.
- Cool completely before slicing.
🥣 Optional Lemon Glaze (Keto)
- ¼ cup powdered erythritol
- 1–2 tsp lemon juice
- Splash almond milk
Mix and drizzle over cooled bread.
📊 Nutrition (Per Slice – 10 slices)
- Calories: ~210
- Fat: 18g
- Protein: 7g
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
