This Keto Blueberry Bread is a delicious, moist, and soft keto pound cake with only 3.9 grams of net carbs per slice. Plus, it’s a dairy-free recipe meaning it’s a perfect paleo blueberry pound cake!
I love making keto bread, such as my Keto Cinnamon Bread, Keto Chocolate Pound Cake, or Keto Orange Pound Cake. So much so that I almost always have one bread or pound cake in my fridge. This Keto Blueberry Bread is a low-carb pound cakes made with keto-friendly flours and low-carb sweeteners.
They combine the taste of a classic pound cake with minimal carbs, which is the hallmark of a keto diet. I really believe this is the best keto blueberry bread recipe ever. In fact, the combo of lemon juice, fresh blueberry, a pinch of ginger, and toasted sliced almonds works like magic.
The texture of this keto blueberry bread with almond flour is moist and soft like a traditional French blueberry breakfast cake.
Ingredients and Substitutions
All you need to make this keto blueberry cake are a few simple ingredients and just 15 minutes. Let’s see what you need to prepare this lovely moist keto blueberry lemon bread:
- Almond Flour – I recommend fine almond flour and not almond meal for the best result. Almond meal is made with unpeeled almonds. It gives a gritty texture to cakes. Learn more about keto-friendly flours.
- Coconut Flour – Since this blueberry bread is keto, it is made with coconut flour and almond flour. I found the combo of both almond and coconut flour to deliver the best texture. So don’t replace coconut flour with almond flour!
- Sugar-Free Crystal Sweetener – I love a good Monk fruit and erythritol blend, but you can also use pure erythritol crystal or even xylitol in the same amount. Learn how to choose your keto sweeteners!
- Eggs – Make sure you use large eggs at room temperature.
- Coconut Oil – Melted, make sure your coconut oil is not burning hot, or it would cook the eggs!
- Lemon Juice – I love a light touch of lemon in my blueberry bread. If you don’t feel like it, you can use orange juice, but it brings more carbs! You can also add some lemon zest for a tangier taste.
- Vanilla Extract – for flavor.
- Ground Ginger – Just because lemon and ginger are made to be together! It is optional though, don’t use it if you are not a fan of ginger.
- Xanthan Gum or guar gum – This makes the bread hold together really well. Don’t skip for the best results.
- Blueberries – Fresh or frozen, blueberries are a low-carb fruit.
How To Make Keto Blueberry Bread
- Start the keto blueberry bread batter by combining the eggs and sweetener in a large mixing bowl.
- Beat them with an electric beater for 30 seconds until they are well combined.
- Pour the dry ingredients into another large mixing bowl: almond flour, coconut flour, xanthan gum, baking powder, and ground ginger. Make sure there’s no flour lump before pouring the egg mixture into the dry ingredients.
- Add melted coconut oil, lemon juice, and vanilla.
- Stir the pound cake batter with a silicone spatula or a wooden spoon until it is well distributed.
- Add the fresh blueberries and incorporate them gently so they keep their shape and integrity.
- Transfer the batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper.
- Press some sliced almonds on the top of the bread before baking it.
- Bake the blueberry bread for 60 to 75 minutes in the oven preheated to 350°F (180°C).
- Add a piece of aluminum foil on top of the pan after 20 minutes of baking time to prevent the top from browning.
- Let the blueberry bread cool down for at least 30 minutes in the loaf pan before taking it out. It allows the bottom of the bread to finish baking.
- Pull it out of the pan and let the keto blueberry bread cool down on a cooling rack for 3 hours before slicing it.
Storage Tips
This blueberry pound cake can be stored in the pantry for up to 3 days, in an airtight container. You can also keep blueberry bread slices in the freezer in an airtight container. Thaw the keto bread slices the day before on a plate at room temperature.
Serving Suggestions
This lemon blueberry bread recipe is very much inspired by my keto lemon pound recipe. This recipe has a similar buttery-pound-cake texture to my previous lemon cake recipe so it’s a great simple keto dessert or all-day snack.
However, the addition of spices, crunchy sliced almonds, and blueberry make the whole bread different and delicious for breakfast.
Frequently Asked Questions
Sure, you can use frozen blueberries or fresh blueberries. Both options work perfectly. However, frozen blueberries may add some more liquid to the batter.
The result is a softer keto blueberry cake but as good!
Classic blueberry bread contains upwards of 30 grams of carbs per slice.
This low-carb version only contains3.9 grams of net carbs per slice.
Yes, you can make this recipe in muffin tins, but I recommend my keto blueberry muffins instead.
More Sweet Bread Recipes
If you’ve enjoyed this recipe, try the following keto pound cake recipes or my bulletproof coffee recipe to pair with your slice of blueberry bread!
Prevent your screen from going dark
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Preheat the oven to 350°F (180°C). Line a loaf 9-inch x 5-inch pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn’t stick to the pan. Set aside.
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In a medium-sized mixing bowl, beat eggs and sweetener for 30 seconds until combined. Set aside.
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In a large mixing bowl, stir together almond flour, coconut flour, xanthan gum, baking powder, and ground ginger (if you like ginger).
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Pour the beaten egg mixture, melted coconut oil (not hot, or it will cook your eggs), lemon juice, vanilla onto the flour blend. Stir with a wooden spoon until all the ingredients are evenly combined.
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Stir in fresh blueberries and transfer the blueberry bread batter onto the prepared loaf pan.
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Sprinkle some sliced almonds on top of the bread if desired and slightly press them on the top to stick.
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Bake for 60-75 minutes, making sure that you add a piece of foil on top of the loaf pan after 20 minutes to prevent the top of the bread from burning.
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Check the baking process after 60 minutes. Remove the piece of foil, insert a skewer in the center of the bread. If the skewer comes out clean or with few crumbs on it, it is cooked. You can remove the loaf pan from your oven. Otherwise, bring back the piece of foil on top of the loaf and keep baking by 10 minutes burst, checking every 10 minutes up to 75 minutes.
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Cool down in the loaf pan for 30 minutes, then lift out the blueberry bread from the pan by pulling on the pieces of parchment paper.
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Cool on a rack for 3 hours or overnight before slicing. It is a crucial step to make sure the bread doesn’t fall apart when you slice it.
Storage and freezing
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Store in the pantry for up to 3 days, in an airtight container.
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Freeze the bread sliced in an airtight container. Defrost the day before on a plate at room temperature.
Allergy Swaps
If you have food allergies, you can do the following substitutions:
- Xanthan Gum: replace it with Guar Gum.
- Coconut Oil: Swaps it with melted butter.
- Blueberries: though it won’t be a blueberry bread anymore you can swap them for any other fresh or frozen berries.
Serving: 1 sliceCalories: 185 kcal (9%)Carbohydrates: 5.5 g (2%)Fiber: 1.6 g (7%)Net Carbs: 3.9 gProtein: 4.7 g (9%)Fat: 11.7 g (18%)Sugar: 1.8 g (2%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!