Keto Blueberry Bread
User Reviews
5
Keto Blueberry Bread
Description
Keto Blueberry Bread blends almond flour, coconut flour, and a granulated sweetener with eggs and sour cream to create a moist, tender loaf. The egg whites are whipped separately to stiff peaks and folded into the batter, lending lift and lightness. Fresh blueberries are folded in last, lending bursts of fruit and color. Lemon juice and zest enhance flavor and freshness.
The batter is baked in a loaf pan until golden and set. The lemon icing, made from powdered sweetener and lemon juice, is drizzled on top for additional tartness and sweetness. Using fresh blueberries prevents excessive bleeding of color, though frozen berries can be used if tossed in coconut flour first.
This bread slices well and yields about 12 servings at 1g net carb each, fitting keto nutritional needs. It's ideal for breakfast or a snack for low-carb diets. Storing in the refrigerator preserves freshness for several days; it also freezes well.
Use fresh blueberries to avoid batter color bleed; toss frozen berries with coconut flour if used.Store bread in airtight container in fridge up to 4 days or freeze wrapped up to 3 months.For even icing drizzle, pipe lemon icing from a small bag with the corner snipped.
Ingredients
- 5 egg large, separated, room temperature
- ½ cup / 114g butter melted, then cooled
- ½ cup / 115g sour cream room temperature
- 1 lemon 3 tablespoon lemon juice and zest of 1 lemon
- 2 cup / 200g almond flour
- ⅓ cup / 40g coconut flour
- ½ cup / 100g granulated sweetener
- 3 teaspoon baking powder
- ¾ cup / 120g blueberries fresh
Lemon Icing
- 4 tbsp powdered sweetener
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 180C / 350F and line a loaf pan with parchment paper.
- Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form. Take your time with this - about 2 minutes. Set aside.
- In a second large mixing bowl, add the egg yolks and the melted, cooled butter. (I melted my butter in the microwave for 1 minute and let it cool for 2 minutes.) Whisk with an electric mixer to combine. Then whisk through the sour cream and lemon juice.
- Stir together all dry ingredients in a third mixing bowl. Also add in the lemon zest.
- Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.
- Fold the remaining ½ of egg whites through the batter until smooth using a spatula. Don’t over-mix or you will deflate the eggs. Last, fold in the blueberries.
- Fill the batter into the loaf pan and level with a spatula.
- Bake in the oven for about 65 - 70 minutes on the middle shelf until golden and you can insert and remove a skewer without crumbs sticking. Check the keto blueberry bread after 40 minutes. Once it is sufficiently browned on top, loosely place aluminium foil over the top to prevent it from burning.
Lemon Drizzle
- To make the lemon icing, mix the lemon juice with powdered sweetener. Drizzle over the fully cooled cake.
Notes
- Fresh blueberries reduce color bleed; if using frozen, coat with coconut flour first.
- Store in airtight container refrigerated up to 4 days or freeze wrapped up to 3 months.
- Drizzle lemon icing using a bag with a small corner cut for even topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Total Carbohydrates | 6.6g | 2% |
| Protein | 7.2g | 14% |
| Fat | 20.8g | 32% |
| Saturated Fat | 7.5g | 38% |
| Fiber | 2.5g | 10% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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