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Keto Blueberry Bread
This easy keto blueberry pound bread is super soft, moist and fluffy. Enjoy a gluten-free, low carb blueberry bread that’s easy to make, filled with juicy blueberries and topped with a delicious sugar-free lemon cheesecake glaze.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
- 5 eggs medium
- 2 cups almond flour
- 2 tbsp coconut flour
- 3/4 cup blueberries
- 1 1/2 tsp baking powder
- 3 tbsp heavy whipping cream
- 3/4 cup Erythritol
- 3 tbsp butter melted
- 1 tsp vanilla extract
Preheat the oven to 350F (177C). Grease a 9x5 inch loaf pan with butter or spray with nonstick spray. Set aside.
Whisk the almond flour, coconut flour, and coconut flour.
In a large bowl add the eggs, sweetener, vanilla extract, melted butter and whipping cream. Using a hand mixer, mix for about 2 minutes until bubbles start to form. Combine the dry and wet ingredients until you get a smooth batter.
Using a spatula fold in the blueberries and transfer the batter into the prepared loaf pan.
Bake for about 45-50 minutes or until cooked through.
Remove the blueberry bread from oven and allow to completely cool before slicing.
To make the lemon frosting, read the instructions in the blog post.
Serving: 1g | Calories: 177kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 184mg | Potassium: 33mg | Fiber: 3g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg