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Get It NowMy Keto Blueberry Bread Is Sweet, Fluffy, And Hard To Resist
One of the most common questions I get is whether my keto blueberry muffins can be made into a loaf. So of course I had to test it, because if there’s one thing I love, it’s a sweet slice of something cozy with my bulletproof coffee. And let me tell you, this keto blueberry bread turned out so good. Here’s why you’ll want to bake it too:
- Light, fluffy texture – This bread is soft, moist, and bakes up beautifully without being dense or gritty. Almond flour can be tricky, but the right ratio of wet to dry ingredients (plus a little xanthan gum) makes all the difference here.
- Sweet lemon glaze – I added lemon zest to the batter and a tangy glaze on top for a fresh, springy twist. It’s optional, but really takes the bread to the next level.
- Just 10 ingredients – Nothing fancy or complicated here. You might already have everything you need to whip this up.
- Perfect anytime of day – Make no mistake, blueberry keto bread isn’t just for breakfast. It’s just as good for an afternoon treat or a light dessert after dinner. I often whip it up for a brunch spread alongside my breakfast casserole or egg muffin cups.
You only need one bowl, a handful of simple ingredients, and some fresh blueberries. Grab your loaf pan and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto blueberry bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Blueberries – I usually use fresh, but frozen blueberries work too. Just make sure to add them straight from the freezer. If you let them thaw, they’ll get mushy and make the bread soggy.
- Wholesome Yum Blanched Almond Flour – This is my go-to, but if you need a nut-free option, you could try sunflower seed flour. Just swap the almond milk for coconut milk beverage. Or, skip the swaps, and make my coconut flour blueberry muffins instead.
- Besti Granulated – I use this because it keeps the bread soft and sweet without crystallizing. Other sweetener substitutes might work, but they won’t give you that same smooth texture.
- Baking Powder – Helps the bread rise and stay fluffy. Just make sure it’s fresh because old baking powder won’t give you the same lift.
- Xanthan Gum – Totally optional, but I like to add a little to help hold everything together. Almond flour can be crumbly, so this gives it a bit more structure.
- Almond Milk – I usually make my own almond milk, but any unsweetened kind from the store works just fine. Just don’t use sweetened or flavored ones, or it’ll throw off the taste.
- Unsalted Butter – Melted butter gives the keto blueberry bread a rich, buttery flavor. If you need a dairy-free option, melted coconut oil works too.
- Eggs – I always use large eggs at room temperature so they mix in more smoothly.
- Vanilla Extract – Adds warmth and brings out the flavor of the blueberries and lemon. I always reach for the real stuff when I can.
- Lemon – Since we’re using both the juice and the zest, you’ll definitely want to use a fresh lemon here. The bottled stuff won’t give you that same bright, citrusy flavor.
- Besti Powdered – This blends right into the lemon glaze without any grittiness. Other powdered sweeteners might work, but Besti makes it super smooth.
- Sea Salt
How To Make Keto Blueberry Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. Stir together the almond flour, sweetener, baking powder, xanthan gum if you’re using it, and a pinch of salt.
- Add the wet ingredients. Pour in the almond milk, melted butter, eggs, and vanilla. Stir until the batter is nice and smooth, then mix in the lemon zest. Then, fold in the blueberries.
- Transfer to the pan. Scoop the batter into your loaf pan and smooth out the top. I like to tap the pan on the counter a couple of times to even it out.
- Bake the loaf. Pop keto blueberry bread into the oven and bake until it’s golden and a toothpick comes out clean. Cover it with foil partway through if it’s browning too fast.
- Make the glaze. I just whisk lemon juice and powdered sweetener until smooth, then drizzle it over the top.
My Recipe Tips
- I like to stir in the eggs and almond milk first, then the melted butter. That way, the butter doesn’t clump if anything’s still cold. Room temp eggs help too!
- This batter is thick and not pourable, which is totally normal. I usually smooth and round the top a bit before baking since it won’t rise much on its own.
- Use the right loaf pan. This is the one I always use for keto quick breads. It’s the perfect size, nothing sticks (even when batter leaks past the parchment), and it’s made in the USA.
- If your glaze feels too runny, just add more sweetener. Too thick? A little extra lemon juice will thin it out. You’ve got flexibility here.
- I know it’s tempting, but wait until the bread cools to add the glaze. If it’s still warm, the glaze will just soak in and disappear.
- I love this zester for getting all the flavor from a lemon. If you want the longer curls like I used on top of the loaf, go for a ribbon-style zester like this. But inside the batter, smaller pieces work best.
Keto Blueberry Bread
My keto blueberry bread is soft, sweet, and bursting with berries, made with almond flour and topped with a simple lemon glaze.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line a 8×4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.
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In a large bowl, stir together the dry ingredients – almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
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Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
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Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
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Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes , until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.
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In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, between 1/2″ and 3/4″ thick, or 1/12 entire loaf
- Tips: Check out my recipe tips above to help you get a smooth batter, a thick glossy glaze, and a perfectly baked keto blueberry bread every time.
- Store: Keep keto blueberry bread in an airtight container. It stays fresh for 2-3 days at room temp or 3-5 days in the fridge.
- Reheat: You can warm it up in the microwave or oven if you like it slightly warm.
- Freeze: Freeze in an airtight container for up to 3 months. Let it thaw on the counter or in the fridge before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Blueberry Bread
More Keto Sweet Bread Recipes
If you’re into this kind of cozy low carb treat, I’ve got more keto sweet bread recipes you’ll want to try next:
214 Comments
Elizabeth Garcia
0It’s kinda cheating to call this a one-bowl recipe when the ingredients include melted butter… which requires a bowl. I melted my butter in the microwave, and then used that same bowl to mix the wet ingredients before adding to the dry ingredients. IMHO that’s an important step. Still an easy recipe and very yummy. I made mine in a muffin pan (with liners) which cut the baking time to about 20 min.
Angus Cassells
0Can I use straight Allulose in place of the blend?
Wholesome Yum D
0Hi Angus, I recommend using my sweetener conversion chart to make sure you are using the correct amount.
Joseph
0Can these recipes be used on bread machines?
Wholesome Yum D
0Hi Joseph, I have never attempted this recipe in a bread machine.
Joseph
0Recipe looks great but would substitute raspberries for the blueberries. Q? No need for instant yeast?
Wholesome Yum D
1Hi Joseph, Yes you could substitute the blueberries and no you do not need to use instant yeast.
Marilyn
0This is delicious! I had {brand redacted} sugar so I used it for the icing. I also cut the slices in half to make it less calories and carbs.
Patty
0Can you use almond flour instead?
Wholesome Yum D
0Hi Patty, This recipe does include almond flour.
Carrie Ellinwood
0This is the absolute best keto bread treat that I have ever tried!!! I backed off on the sugar a little bit and added a generous baking powder portion and I cannot tell it from my grandmother’s blueberry muffins that are not keto. Love it.
Maria
0This recipe is so easy and absolutely delicious!!
Denise
0Made it, extremely easy. Tasted as good as it looked!
Karey
0I’ve read all the comments in your blueberry breads. All I have around are dried blueberries (and frozen). I’d like to try dried ones. Wondering if I should soak them a bit first, or just put in the bread. Have you tried dried fruits in your breads/muffins?
Wholesome Yum D
0Hi Karey, I have never tried dried fruit in my bread. I would love to hear about your experience if you do try it! Check the package for added sugar; only unsweetened dried blueberries would be low carb.
David
0Wow – my new favorite quick bread. I’ve made it twice now and still can’t believe how good it is – and filling! I’m on vacation now and brought one each of your banana bread (had metric measurement issues as you know), pumpkin bread and this blueberry bread. All three are good, but this blueberry one is great. Thanks Maya for sharing your recipes. You make keto easy!
Jeannie
0This recipe is so easy and absolutely delicious!! I’m lactose intolerant, so instead of butter , I used olive oil , best blueberry bread ever ❤️
Tanya
0Flavour was excellent! I used fresh blueberries but the loaf came out very ‘wet’ Any suggestions?
Wholesome Yum M
0Hi Tanya, Next time you make it try tossing your blueberries in a little coconut flour before baking. This will help to remove any excess moisture.
Kim ucchino
0Can I make this in the bread maker?
Wholesome Yum M
0Hi Kim, This blueberry bread recipe doesn’t work in a bread maker, but fortunately, it does come together really quickly when made by hand or with a stand mixer. Enjoy!
Crystal
0What to do if it isn’t cooked through when done with all steps?
Wholesome Yum M
0Hi Crystal, Bake times are guidelines. All ovens are different and can run a little hotter or colder than mine. Please keep your bread in the oven until it is cooked through. Do the toothpick test to make sure it is done before removing it from the oven. I hope this helps.
Olga Molina
0Hello Maya, thanks in advance for your incredible recipes, at home we are trying them and enjoying them. I would like to ask you a question, the amounts of the recipe are adjusted for what height, high or low? If it is adjusted for a low height that should I change it for a height greater than 2500 meters above sea level. Thanks a lot.
Wholesome Yum M
0Hi Olga, The recipes are developed and tested at sea level. The oven temp and cooking time will need to be adjusted if you baking at a high altitude.
Rita
0Hi Olga,
I live at over 7,000 feet and bake all of Maya’s recipes the way they are written. There’s no wheat flour to worry about, so baking is a snap, even at this altitude. I’ve never had a problem baking a KETO recipe the way it’s written, yay! This one is just delicious and I baked it in my countertop oven.
Susan
0I love this recipe, and have been making it for a couple of years. I can say the added Xanthan Gum seems to make a big difference- the consistency is much better, also, I’ve tried making this with frozen blues and it was so wet no one would eat it. (apart from me!)
Katherine
0I haven’t made the recipe, Can I use regular milk?
Wholesome Yum M
0Hi Katherine, If you are not keto or low carb, yes, regular milk will work fine.
Paulina
0Hi
Thank you so much for all your recipes
Have been enjoying them so much! Love your book and use it all the time, as a matter of fact it’s the only one I use ( I tried dozens) For a first time I’m successful in the kitchen
I’m excited to try your products like Monk Fruit Allulose Blend but I still have in my pantry separate allulose and monk fruit
Can you tell me how I can use/ combine them to get the ratio necessary for the blueberry bread recipe ?
Wholesome Yum M
0Hi Paulina, No need to combine sweeteners, you can just use allulose. Please use the conversion calculator in my keto sweetener guide to determine how much pure allulose you will need for the recipe.
Shanna
0This recipe was delicious! It was similar to blueberry zucchini bread, but easier to make. I can’t decide which one I like best.
Deb
0Smells delightful, looks beautiful, tastes heavenly!! This is a huge success… thank you!
Wendy
0Hi Maya. I made the almond flour blueberry bread but it turned out dry. Any ideas as to why?
Wholesome Yum M
0Hi Wendy, Oh no! I’m sorry the recipe didn’t turn out as expected. Did you make any recipe substitutions?
Eva
0Absolutely incredible. So juicy and moist and kept very well in the fridge for a few days. Family loved it. Definitely a new favorite staple!
debi
0Is there a reason for not having baking soda in your bread recipe?
I haven’t made this recipe yet, it sounds good 🙂
Wholesome Yum M
0Hi Debi, This recipe uses baking powder instead of baking soda. Baking powder produces a neutral flavor in baked goods, where baking soda can create a bitter flavor. If you would like to experiment with baking soda, then you will likely need less baking soda (3/4 teaspoon or so). Work quickly, so the chemical reaction between acid and base is still active when you get it in the oven. Please let us know how it turns out if you make it with baking soda.
Jen
0Easy to make and delicious. I will make again for sure. Great for breakfast or dessert.
Janine Moss
0This Almond Blueberry Loaf has changed my life forever! Now I have something wonderful to offer to my friends with coffee, and I don’t feel bereft by not being able to have a treat with my coffee! Everyone I have served it to loves it and asks for the recipe.
I have baked it many times. I actually changed it a little by adding an additional 1/4 tsp of almond extract, and I don’t do the lemon part. I usually put an egg white wash on top and sprinkle sliced almonds on it. Can’t have too much almond IMO!
I am wondering if it would have more ‘lift’ when baking if I separated the eggs and folded the whipped egg whites in right before baking. Even when I have extended the baking time a little, the center always seems dense and on the verge of being underdone. Have you ever tried this?
Much appreciation,
Janine M.
Wholesome Yum M
0Hi Janine, I have not experimented with separating the eggs, but feel free to give it a try! Please be sure to share your results, we would love to hear how it turns out.
Frances
0One of the best Keto treats we have made… everyone loved it!
Doh
0I tried using frozen blueberries this time, it created a hole in the middle on the top. Too much moisture?
Wholesome Yum M
0Hi Doh, Yes possibly too much moisture. It may be best to thaw your blueberries and remove the excess liquid before adding to your muffin batter.
Rosanna Ferrugio
0Hi, this recipe looks so delicious! I wanted to know if I can use frozen blueberries? I have so much of it that I need to use it up.
Wholesome Yum M
0Hi Rosanna, Yes! Frozen blueberries will bleed into the bread, turning it purple, but it will still taste delicious. Be sure to add them while still frozen (don’t thaw), or it will be too soggy.
Doh
0Thank you! Perfect recipe! I dialed back on the sweetener from 1/2 cup to 1/3 cup. Baked for 50 min. No tent needed. It turned out really well!
Tiffani
0OMG! This recipe is AMAZING! Just wondering if I were to bake them as regular sized muffins, would the bake time be the same? Or do you suggest following the bake time of the Blueberry Muffins recipe?
Wholesome Yum M
0Hi Tiffani, Yes, please bake according to the instructions for the Blueberry Muffins with Almond Flour. Enjoy!
Ellie
0This was a huge hit with my family. Kids adored it! I haven’t really baked for ages since it’s was so easy to do store bought before Keto.
I’m enjoying being back in my kitchen! I forgot the zest and also forgot to scale up the sugar (I only had Erythritol on hand) but it was still lovely.
Only issue was it took nearly 1 hour to cook through. Not sure if the abnormally large blueberries I had affected it or not but I had one impatient husband waiting on it to come out the oven!
Wholesome Yum M
0Hi Ellie, Glad you enjoyed the recipe! It does take 55 minutes or so for the bread to cook through.
Calvina Mason
0Can I use monk fruit with erythritol because I don’t have the allulose blend.
Wholesome Yum M
0Hi Calvina, Yes, but you will get a different result. Besti Monk Fruit Allulose Blend provides a nice soft texture, whereas erythritol will give a crisp outer texture to your bread. I highly recommend you give it a try!
Elfirda
0I made it the other day. I didn’t have powdered sweetener so used granulated instead. The glaze didn’t quite work out (it came out too gritty). BUT. The bread itself is just amazing! The flavour combination works amazing. It’s moist and not super sweet. I also added some almonds on the top.
Wholesome Yum M
0Hi Elfirda, Yes, you need to use powdered sweetener for the icing. Granular sweetener doesn’t dissolve like regular sugar does.
Isaura Valencia
0Hello, the only sugar I have at home is swerve confectioners powdered and erythritol granular I was wanting to ask if I can use those instead? will it taste differently?
Wholesome Yum M
0Hi Isaura, I have not tested this recipe with that brand of sweetener, the recipe should still work, but you will not get the same tender texture as you would using Besti Monk Fruit Allulose. Keep in mind that if you use pure erythritol in your bread, you will need to increase the amount of sweetener to 3/4 cup to equal the sweetness of the Besti Monk Fruit Allulose Blend.
Angelique Ehat
0So so good!!! First time making it. Delicious! Instructions were perfect. I have issues with texture and it was luscious! Not too sweet. Just so YUM!
Sarah
0I am new to keto and novice baker, but am looking forward to trying some of these recipes. I was wondering if the sweetener in the blueberry bread could be omitted? Unfortunately, the only sweetener I can “tolerate” is plain old sugar. I would skip the glaze, I usually didn’t make them in my pre-keto days anyway. Thanks for the help!
Wholesome Yum M
0Hi Sarah, The recipe should still work without the sweetener, however, it may not get as golden brown on the outside as you see in the pictures. The allulose is what gives this bread such a lovely color. Have you tried Wholesome Yum Allulose? It often doesn’t cause digestive upset like other alternative sweeteners do. You can find Wholesome Yum Allulose here!
Julia
0I just have to say… I absolutely LOVE, LOVE, LOVE your recipies! I’ve tried several, my most favorite is the Keto bread. My blueberry loaf is currently in the oven and smells delish! Thank you so much for sharing your amazing recipies! ❤️
Lynn Welburn
0Hi, I made with raspberries as that’s what I had on hand and used granulated Splenda because here in Uruguay all these monkfruit and other sweeteners are not available. That being said, it turned out well and even my picky diabetic husband, who like most Uruguayans is a BIG fan of wheat flour, enjoyed it. That makes it a double winner for me!
Lyn
0Second loaf in the oven!! Super moist and flavorful! Freezes really good as well! Thanks Again Maya, a job well done!
Bonnie Harris
0This may be a silly question but would raspberries work for this instead of blueberries?
Wholesome Yum M
0Hi Bonnie, Yes, raspberries will work in this recipe too.
Caprice
0This recipe is absolutely delicious! The directions are spot on! I used erythritol and confectioners swerve. It was delicious. It probably would have been even better with Lakanto monk fruit sweetener. I definitely will be making this recipe again! Can coconut flour be used in this recipe?
Wholesome Yum M
0Hi Caprice, I’m so glad you enjoyed it! Unfortunately, coconut flour won’t work in this recipe without completely reworking the ratios. Next time I hope you decide to try it with Besti Monk Fruit Allulose Blend sweetener! It gives the bread a lovely soft texture.
Montique Whited
0Oh my, goodness. This is a homerun hit. My husband and kids can’t get enough of this bread. A loaf is definitely not enough. Thank you for sharing this terrific concoction. It’s a new family favorite.
Lyn
0Hellllllooooo Maya!!
I just popped this delicious looking dish in the oven!! Can’t wait to taste it!! Thanks again for your wonderful recipes!! I’m giving it 5 stars even though I haven’t tasted it yet. Your recipes are consistently 5 star ratings in my book!!
Deanna
0Love, love love this recipe. This is the second time I made it and it’s as good if not better! It’s the perfect Summer treat. I followed the recipe exactly and it comes out perfect every time.
Goody
0Hi, there is no measurements added to the recipe. How could I get it please? The video did not show the quantity needed.
Thank you.
Wholesome Yum M
0Hi Goody, Exact measurements are located in the recipe card, which is under the video. If you can’t see the card, you may need to turn off your browser’s ‘reader mode’ to be able to view it. I hope this helps!
April Leger
0I made this last night and it turned out delicious! I didn’t have xanthan gum, but I found the texture to be just fine without it. The lemon zest and glaze give it a wonderful lemon flavor. This is one recipeI will be repeating often! Thanks so much, Maya!
Dorene Kordal
0This turned out perfectly. It will make it easier to resist the foods I am not able to eat.
Carol
0This was great! I had company and served it with all enjoying it.
diane Marquette
0We love the taste of this bread but the bottom of the bread is a bit soggy. I even cooked the bread for an extra 20 mins. I don’t know if being up in the mountain made all of the difference. Any suggestions?
Wholesome Yum M
0Hi Diane, Are you at a higher altitude? That will change the bake time. Lower the oven temp to 325 degrees F and let your bread bake for approximately 1 hour. After an hour you can tent your bread and bake to completion. Use a toothpick to test for doneness.