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
Keyword blueberry, blueberry bread
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
5 eggs large
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 350°F (177°C). 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.