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Easy Keto Blueberry Bread

A low-carb, moist bread bursting with blueberries, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup powdered erythritol or your preferred keto sweetener
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
Wet Ingredients
  • 4 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1/3 cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional, for brightness)
  • 1 cup fresh blueberries (or frozen, do not thaw)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
  2. In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt until even.
  3. In a separate bowl, beat the eggs lightly. Add melted butter, sour cream, vanilla, and lemon zest; mix until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries so they distribute without crushing.
  6. Transfer batter to the prepared pan and smooth the top.
Baking
  1. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  2. Cool in the pan for 10 minutes, then lift the loaf out using parchment and cool completely on a rack before slicing.

Notes

Serve slices at room temperature or lightly toasted. A smear of cream cheese, or a dollop of mascarpone pairs well without adding many carbs. Wrap tightly for storage and refrigerate for up to 7 days, or freeze for up to 3 months.