This extraordinary keto blueberry loaf is the perfect recipe for anyone who wants to enjoy bread that tastes like cake.

The delicious blueberry bread can be made dairy-free, gluten-free, low carbohydrate, oil-free, paleo, and vegan without flour or sugar.

The leftovers also freeze well, making it an excellent meal-prepping option for a delicious breakfast or snack throughout the month.

Warm up a frozen slice and add butter if you like. You’ll be transported to a bakery without leaving the comfort of your home.

Yes, this recipe is also suitable for other fruits and berries. Feel free to substitute chopped cherries, raspberryberries, strawberries, or blackberries instead of blueberries.

Serve this tofu scramble alongside for a filling and nourishing breakfast. To make a delicious dessert, you can also top it with fresh berries, whipped cream, and Keto Ice Cream.

Keto blueberry loaf ingredients

Blueberries, almonds, coconut cream or yogurt, baking powder, salt, sweetener, and eggs or flax eggs are all you need.

The loaf will be moistened with plain yogurt, Greek yogurt, or coconut cream. Use unsweetened yogurt for sugar-free bread. Vegan brands also work.

Almond flour only. Of course, you can experiment with other flours or replace some almonds with coconut flour. You may have to experiment with different ingredients and liquids to get the recipe to work.

Blueberries can be used either fresh or frozen. Use frozen blueberries thawed and wiped dry with a paper towel.

How to make blueberry almond flour bread

Grease or line a 9×5-inch loaf pan with parchment paper.

Preheat the oven to 325° Fahrenheit. Combine all ingredients for the loaf in a large bowl except the blueberries. Stir until well combined. The recipe is gluten-free, so there’s no reason to overmix.

The blueberries should be gently mixed in, and the dough is smoothed. The beggar-free blueberry bread should be baked on the middle rack for 50 minutes. Allow it to cool, and then use a knife to go around the edges of the pan before removing the loaf onto a platter. Let it cool before removing the loaf. This will prevent cracking and breaking.

Converting the loaf into grams

Use the following gram measures for the keto-friendly bread loaf if you’d instead use a food weighing scale than American measuring cups:

You will need 240 grams of almond meal, 160 grams of yogurt, and 80 grams of blueberries. Sixty grams of sweetener granules is also required. Remember to add the ingredients listed below, not measured by cups or grams.


Try this Blueberry Bread if you want to avoid nuts.

Lakanto – I prefer Lakanto as a sugar-free sweetener.

1 tbsp of baking powder

Half a teaspoon of salt

34 cup plain yogurt (or coconut cream)

Three eggs or flax eggs

2/3 cup blueberries

Optional zest of one Lemon


The gram measurements are provided above for those who would prefer to use an electronic food scale. Grease or line a loaf pan measuring 9×5 inches with parchment paper. Preheat the oven to 325 F. Mix all ingredients, except for blueberries, until smooth. Stir gently in the blueberries. Smooth the berries into the pan. Bake for 55 minutes. This recipe is so moist and tender that it will not break if you let the bread cool before removing the loaf. Blueberry bread can be left out, loosely covered, overnight. You can also refrigerate the leftovers for up to five days. Slice and freeze leftovers for up to 2-3 months.

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