Shop
My
Custom
Free Printable: Low Carb & Keto Food List
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
In a large bowl, stir together the dry ingredients – almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
-
Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
-
Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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:
210 Comments
Missy
1First pure almond flour bread I’ve made and have to say so happy with the results. I didn’t have your allulose brand so used what I already had and turned out great. I probably could have cooked it a bit longer to make it a bit more fluffy rather than a bit soft. Really satisfied my craving.
Melissa
1Delicious! I didn’t have xanthan gum but it still turned out beautifully.
Jenean
0This is very moist and light. I really enjoy using your flours and sweeteners.
Wholesome Yum D
0That’s amazing to hear,, Jenean! I’m so glad you enjoyed it and that you’re loving the flours and sweeteners too. That means a lot!
Jostes Jerome
0This recipe was extremely well it was so easy and I am not one that likes baking. The simplicity of this recipe was truly amazing for me. This is definitely a staple in my home. Thank you for making this recipe and making it easy for me to do. Blessings =)
Wholesome Yum D
0I really love that, Jostes! I’m so glad the recipe was easy to follow and that it worked so well for you. It means a lot to hear it’s become a staple in your home, especially since baking isn’t usually your thing.
Lou
0Ohhhh my goodness! I was excited to make this but also apprehensive since I haven’t been pleased with lots of other keto dessert recipes, butttt….. this is ridiculously awesome! Thank You so much! Looking forward to trying others.
Wholesome Yum D
0This made my day, Lou! I’m so glad you loved it and that it stood out from the other keto desserts you’ve tried. I can’t wait for you to try more!
R
0Hi Maya, I LOVE your products and your recipes! Thank you! Could you tell me if I can use your Besti Allulose instead of the Besti Allulose/Monk Fruit blend? Will using the Allulose only affect the taste &/or quality of the blueberry bread? Thank you, Renee R
Maya | Wholesome Yum
0I’m so happy to hear that, Renee! Thank you. Yes, you can use Wholesome Yum Allulose, you’ll just need 33% more — that is, use 2/3 cup of allulose instead of 1/2 cup of Besti. Let me know what you think if you make it!
Ginny Harding
0I’ve been living keto for about 7 months now, and recently this was the first bread that I made. It’s delicious! Flavorful, sweet, and just like flour bread! I was so surprised that almond flour could be so tasty! 10/10!
Wholesome Yum D
0I’m so glad you loved it, Ginny! It’s always such a win when the first homemade keto bread turns out this good and yes, almond flour can be surprisingly delicious!
Pat
0Wonderful! I mistakenly added the lemon juice to the batter, but no worries. I love a hint of lemon. I passed on the icing (personal preference, not lack of lemon juice). I’m looking forward to trying some of your other keto recipes. I have yet to find a keto chocolate chip cookie I’m happy with. Maybe here?
Maya | Wholesome Yum
0I’m so glad you liked this recipe, Pat! My personal favorite are these almond flour chocolate chip cookies, but my keto chocolate chip cookies are lower in carbs.
Sharon Bradford
0I love it but had to make a few adaptations based on what I had. I had to use erithyrtol as its what I already had. I also used double cream mixed with a bit of water instead of coconut milk. I only had a round cake tin so lined it with a air fryer liner. I altered the temp in the air fryer to 160 c for 30 mins before covering. As I didn’t have your sweetener I served it up with a dollop of creme fraiche. Amazing! Thank you for the inspiration. I can’t wait to try some other recipes.
Maya | Wholesome Yum
0I’m glad that worked well for you, Sharon! Thanks for sharing your variation.
Judy
0I made this tonight. It was so moist. I did have to bake longer and was worried but it came out perfect. I used frozen berries and tossed them in a little almond flour before adding to batter. Wonderful recipe. Followed recipe exactly with listed ingredients which I already use.
Wholesome Yum D
0Thanks so much, Judy! I’m glad it all came together, and I love your tip with the almond flour and berries. Sounds like it turned out just right!
Darlene
0Love this blueberry bread! Can’t wait until morning to slather it with butter and grill it to have with my eggs. It’s so good that I would definitely bring it to a potluck or picnic.
Maya | Wholesome Yum
0Thank you, Darlene! What a delicious way to enjoy this bread, too. I hope you bring it to a potluck or picnic sometimes — please let me know how that goes over if you do!
Sharon Austin
0My favorite Blueberry Bread, just as it is!
Maya | Wholesome Yum
0I’m so glad it’s your favorite, Sharon! Enjoy!
Linda
0I tried this blueberry bread after trying the banana bread and the blueberry was just as good as the banana bread. I like my bread toasted and this was not crumbly and a great addition to my collection of recipes I’ll repeat. My only comment is to store it in the frig due to the blueberries. Loved it!! Will try the pumpkin bread next!
Maya | Wholesome Yum
0I’m so glad you liked them both, Linda! Thank you. Hope you love the pumpkin bread just as much!
Jamie
0Hi, I thought I had powdered sweetener but I don’t! Is there another way to make the icing?
Maya | Wholesome Yum
0Hi Jamie, Sorry, you do need powdered Besti for the icing, otherwise it will turn out gritty. You can get it here.
er.puneetlobana
0This recipe turned out so well! Delicious!! I tweaked a bit according to ingredients I had on hand. I replaced milk with normal dairy milk I had and for xanthan gum I used corn starch in the same quantity as mentioned in the recipe. Also, I weighted the almond flour instead of using cup measurement as recommended. Rest I followed as directed in the recipe.
Carol
0I love this recipe because it’s delicious yet easy to make. The finished product is beautiful, too, with the blueberries in every slice. Hard to believe this is low carb.
Maya | Wholesome Yum
0Thank you so much, Carol! I’m happy you enjoyed it. I think blueberries make everything prettier. 🙂
Becky Gordon
0Love this bread!! It is moist and very flavorful. A great bread for breakfast or a snack.
Maya | Wholesome Yum
0So glad to hear that, Becky! Enjoy!
Joan
0if I do this in muffin cups, what would you recommend for timing for baking? Thank you!
Maya | Wholesome Yum
0Hi Joan, Just make my keto blueberry muffins, which are almost the same and developed for a muffin tin.
Susie
0This blueberry bread was easy to make, and so very delicious! Especially with the lemon drizzle on top!
Dottie Bacon
0I LOVE making this bread! This recipe is so easy, and the blueberry lemon flavor is so bright and refreshing. The glaze really amplifies the flavor too. If you love lemon, I highly recommend this recipe. This is my breakfast go-to whenever I make it. Thank you, Maya for this delicious recipe!
Barbara Young
0This was so easy. I added a full cup of fresh blueberries. Don’t skip the glaze! My husband raved about this bread/cake.
Emie
0Recipe calls for Besti sweetener twice. Is that a mistake? Thanks
Maya | Wholesome Yum
0Hi Emie, No, the first one listed is the original Besti (granulated) for the bread itself and the second one is powdered Besti for the glaze.
PHYLISS
0OMG This was the first almond flour blueberry bread that actually turned out wonderfully delicious! As soon as it was cooled and drizzled with the lemon glaze, we dug in for a very pleasant surprise. There are so many keto recipes that I’ve thrown out after one test bite. THIS IS A KEEPER!!!!
Sara
0Hello! Is it possible to make this using egg whites?
Maya | Wholesome Yum
0Hi Sara, I assume you are asking if you can use egg whites instead of whole eggs. I haven’t done that, but don’t recommend it because the bread would be more dense. Eggs are a natural leavener.
Sara
0Hi this is my second time making this recipe and it’s really delicious. Only problem is the icing. I followed the recipe but it’s doesn’t seem to make enough icing to cover the whole loaf. What could I be doing wrong?
Wholesome Yum D
0Hi Sara, The icing should just be able to cover the top of the bread, but you could add more sweetener if you don’t think you have enough.
Melanie Dieppa
0I’ve never made blueberry bread, let alone a healthy version and decided to try this recipe! It came out spectacular!! ??. Highly recommend it ?
Anita
0It was tasty and we enjoyed it. It was also very easy to make. I did have to bake it quite a bit longer than specified, and I took it out when the tester came out clean, but when it cooled, it looked slightly underdone.
Lisa
0I love this recipe but add lemon juice to the bread too for extra lemony goodness!
Ed
0Hello! My name is Ed I’m from Mexico, and I have 2 Questions: One, can I use Regular Flour, instead of Almond? And second can I use Light Milk or other type? Or these changes can Ruin the Recipe? Thank you in Advanced!!
Wholesome Yum D
0Hi Ed, I have never used regular flour in this recipe, but I don’t think it would work. But yes, you could use different milk for the recipe.
Cathy
0I don’t have almond milk. Can I use HWC?
Wholesome Yum D
0Hi Cathy, You could do that but it would significantly raise the calorie count.
Deb
0My poor Frank! I pulled another fast one on him! He loved it tho!! LOL Testing many of your recipes on him has become such FUN! Five stars, baby! Thank heavens for you, Maya!
Jean
0Hi Maya,
I love cranberries & have bags of sugared dried ones I can’t eat any more. I picked your blueberry bread to adapt for Orange Cranberry Bread. I soaked 1/2 c. dried cranberries in hot water to plump them up & get off the sugar to replace blueberries. I upped the sweetener as cranberries are more tart. Then I subbed the vanilla extract & lemon juice with orange extract & replaced lemon zest with orange zest. I ate 3 pieces today, breakfast, lunch & dinner. You totally satisfied my biggest craving with your inspirational base recipe. Thanks much. Next I’m going to try raspberries & one of the milder nut extracts because I don’t want to overpower the raspberries. Any suggestions on future combinations? I greatly value your top cook opinions as I already love all your fruit/veggie breads.
Gina
0What can I substitute for the Sugar substitute? I have Brown sugar substitute.
Wholesome Yum D
0Hi Gina, I suggest using Besti Monkfruit Allulose Blend for the best results in this recipe.
Wholesome Yum D
0Hi Jean, I love strawberry, like these strawberry almond flour muffins.
John
0Wow, easy and amazing! My family hasn’t stopped talking about it and absolutely loved it!! I didn’t add the xanthan gum the first time around but plan to try it out this time (used an extra egg white). Thanks!
Donna
0Can I use baking powder or soda instead of xanthum powder?
Maya | Wholesome Yum
0Hi Donna, No, sorry, what these ingredients do is completely different.
Mandy
0I liked the loaf, the glaze is very tasty and tart. I double the glaze recipe. My non keto family members thought it was just ok but they are used to real sweets! Not sure I would make this again but definitely glad I tried it out.
Jennifer
0Love this! It turned out wonderful with a crumby coffee cake texture and a not too sweet taste. Be sure to be patient with the oven time as mine took a lot longer.
Eman
0Hello, I have followed the instructions, but my cake collapsed in the middle while being baked in the oven. Would you please advice? Thanks
Wholesome Yum D
0Hi Eman, Sorry to hear this recipe didn’t turn out as expected. I would like to help you trouble shoot the issue you are facing. Did you use the recommended ingredients?
Denice
0Can I substitute Whole some Bread mix for the almond flour, baking powder, sea salt and xanthan gum.
Wholesome Yum D
0Hi Denice, I have never tried that but let me know your results if you do try it.
Kathy Grant
0This came out very good! I did not have enough blueberries to make the whole thing so I made a mini version and me and my spouse devoured it for breakfast! The lemon glaze was a nice topper.
Hope
0This is absolutely wonderful!
Pat
0This turned out like a regular cake! I doubled recipe ( 2 loaves), added 2 more eggs cos wanted more protein, kept milk same 1/3 cup ( used macademia instead of almond), defrosted blueberries and drained liquid. Did half erythritol/ monk.Because i added extra eggs i did beat whites separately..
Baked 50 minutes w. no tent. Absolutely delish! Did not glaze as felt it was already too sweet.
Next time i will use 1/4 erythritol /monk fruit as i found too sweet but others found it perfect half.
Question- would allulose be superior to erythritol?
Looking forward to trying other recipes..
Wholesome Yum D
0Hi Pat, I recommend using Besti Monkfruit Allulose Blend.
Kathy
0My husband and I loved this recipe! I didn’t have xanthan gum so left out. We love scones and my husband said it seemed like a scone bread! Only baked 35 min in convection oven at 350.
Ruth
0I am going to try making this in an 8×8 pan,…I know I will bake it for less time… I like all the crust and
less bread…kinda like a blue berry buckle…will get back..
Michele
0Didn’t see the measurements!!
Wholesome Yum A
0Hi Michele, you should be able to access the recipe card directly from the top of the page using the “jump to recipe” button. If you still cannot see the measurements, you may be viewing the page in reader mode, which cuts off some of the recipe information.
Terri
0Love the recipe- having an issue with the inside not being fully cooked and the outside being over cooked. Any suggestions?
Wholesome Yum A
0Hi Terri, you can lower the temperature in your oven and cook for longer, or try tenting the top of the loaf with foil and increasing the bake time.
Cheryl Stephen
0I decided to bake this in my bread machine and because some people had said it came out runny I added a tablespoon of coconut flour. I mixed everything as per instructions and then put my bread machine on the cake setting. It took my machine about 60 minutes. I did not have to do the foil tent or the parchment paper as once it cooled for about 10 minutes it popped out easily. It came out moist. I let it sit another 10 minutes then glazed it.
Elaine
0How can I make this bread where it is not so dense?
Wholesome Yum D
0Hi Elaine, Maybe you would be more interested in my coconut flour blueberry muffins.
Michele
0Soooooo good!! The texture is spot on. I love how easy it was to make. My new favorite ?
Arieli
0Hi. Can you clarify how to use frozen blueberries for this recipe pls? In one response in the comments, you wrote to add it in while frozen but in another comment, you wrote to thaw and drain them first. I have 2 bags of frozen blueberries to use up! Recipe looks delicious
Wholesome Yum D
0Hi Arieli, In the post, you will find the instructions on using frozen berries. I suggested an alternative to that reader because they had an issue when baking.
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.