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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.
Course Bread, Dessert
Cuisine American
Keyword blueberry, blueberry bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 177kcal


  • eggs medium
  • cups  almond flour
  • tbsp  coconut flour
  • 3/4  cup  blueberries
  • 1 1/2  tsp  baking powder
  • tbsp  heavy whipping cream
  • 3/4  cup  Erythritol
  • tbsp  butter melted
  • 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