Keto Blueberry Bread
This keto blueberry bread features a wonderfully moist and fluffy crumb thanks to a blend of almond and coconut flours. Each slice is studded with juicy blueberries in a tender, sliceable loaf that holds together perfectly.
Equipment
- loaf pan
- Parchment paper
- Mixing bowl
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice I used allulose
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup butter melted
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice I used unsweetened almond milk
- 1 cup blueberries fresh or frozen
Instructions
- Heat the oven to 180C/350F, then line and grease a loaf pan with parchment paper. The paper makes the finished loaf easier to lift out, especially since this bread is quite moist.
- Whisk the almond flour, coconut flour, sweetener, salt, and baking powder in a large bowl, then stir the eggs, melted butter, Greek yogurt, vanilla extract, and milk together in a separate bowl until smooth. Keeping dry and wet ingredients separate first helps the batter mix evenly without clumps.
- Pour the wet mixture into the dry ingredients and stir just until combined, then gently fold in the blueberries. The batter should look thick and scoopable, and a light hand keeps the berries from bursting and turning everything purple.
- Spread the batter into the prepared loaf pan and bake for 45 to 50 minutes. The top should turn golden brown, smell nutty and sweet, and a skewer inserted in the center should come out mostly clean with a few moist crumbs.
- Leave the bread in the pan until it cools completely before slicing. This resting time helps the crumb set, so the loaf cuts cleanly instead of crumbling while warm.
Notes
Cooling Tip: For clean slices, it is crucial to let the bread cool completely in the pan before cutting. This allows the crumb to set and prevents the loaf from crumbling. Doneness: The bread is ready when a skewer inserted into the center comes out with a few moist crumbs attached, not completely dry. Ingredient Tip: Using room temperature eggs and Greek yogurt helps the batter mix more smoothly and bake more evenly. Prevent Sinking Berries: To stop blueberries from sinking, toss them lightly in a little coconut flour before folding them into the thick batter. Storage: Store the completely cooled bread in an airtight container in the refrigerator to maintain freshness. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.