Servings
Font
Back
Keto Blueberry Bread
5 from 75 votes

Keto Blueberry Bread

This Keto Blueberry Bread uses almond and coconut flours sweetened with a granulated sweetener, combined with fresh blueberries and lemon for brightness. The separate beating of egg whites creates a light texture, while lemon icing adds a tangy finish. It provides a low-carb, moist loaf suitable for keto diets.

Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 235 kcal
Course: Dessert, Breakfast
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 180C / 350F and line a loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. Stir together all dry ingredients in a third mixing bowl. Also add in the lemon zest.
  5. Add the dry ingredients to the yolk mix, together with ½ of the stiff egg whites. Blend until combined.
  6. 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.
  7. Fill the batter into the loaf pan and level with a spatula.
  8. 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
  1. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 235

% 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.