juicy flavor of blueberries no matter the season? This Keto Blueberry Bread adds sunshine to your table all year.
It mixes the natural sweetness of fresh or frozen blueberries with the rich, nutty flavor of coconut flour. Enjoy this guilt-free treat that is both versatile and delicious.
Almond flour blueberry bread is popular in keto diets. This recipe adds a coconut twist. It has a soft texture that is truly special.
Perfect for breakfast, snacks, or even dessert, this low-carb loaf skips the sugar without skimping on flavor. Whether you are baking with fresh summer berries or using frozen ingredients, each slice is fluffy and egg-free. This is thanks to smart tricks like whipped egg whites and protein powder.
Coconut flour works great here. It pairs well with tart blueberries. This mix gives a tropical and classic flavor that will keep you wanting more.
Explore keto-friendly baking with this popular recipe. Try other fun ideas like zesty lemon cakes, no-bake cheesecakes, or crumbly scones. These treats will satisfy your sweet tooth without messing up your goals.
This bread uses simple ingredients and an easy method. Healthy treats can provide enjoyment all year round.
Blueberries, coconut, and cozy vibes? Now that’s a trio worth celebrating any day of the year. 🍞✨
Ingredients
Boost your keto baking with these selected, healthy ingredients. They create the right texture, flavor, and structure for this low-carb blueberry bread. Swap traditional flour with innovative, nutrient-dense staples to keep it gluten-free, grain-free, and utterly satisfying:
1.Coconut Flour (¾ cup) – This gluten-free flour is full of fiber. It absorbs moisture well, making a tender keto loaf. Its subtly sweet, nutty profile complements blueberries beautifully.
2.Shredded Coconut (½ cup, unsweetened) – Adds chewy texture and tropical flair, while boosting healthy fats. Toasting it lightly beforehand deepens its aroma!
3.Swerve Sweetener (½ cup) – A zero-carb erythritol blend that mimics sugar’s sweetness without spiking blood sugar. Granular Swerve dissolves seamlessly for balanced flavor.
4.Egg White Protein Powder (¼ cup) – The secret weapon! This gives the bread lift and structure (no eggy taste!) while keeping carbs in check. Swap tip: Use unflavored whey or plant-based protein for a similar effect.
5.Coconut Oil (½ cup, melted) – Rich in MCTs for sustained energy, it keeps the crumb moist. Bonus: Substitute with browned butter for a nutty twist!
6.Egg Whites + Whole Eggs (3 each) – Whipped egg whites add airy volume, while whole eggs bind the loaf without weighing it down.
7.Coconut Extract (1 tsp) – Enhances the tropical vibe without overpowering the berries. Allergy-friendly option: Almond extract works too!
8.Fresh Blueberries (1 cup) – Full of antioxidants, these tasty berries can be replaced with frozen blueberries. You don’t need to thaw them; just toss them in flour to stop them from sinking!
Step-by-Step
Follow these easy steps to make a soft loaf with coconut and juicy blueberries. No sugar, no grains, and no hassle!
- Prep & PreheatPreheat oven to 325°F (160°C).
Grease an 8×4-inch loaf pan generously with coconut oil or butter. For easy removal, line it with parchment paper (grease the paper too!).
- Combine Dry Ingredients
In a large bowl, whisk together ¾ cup coconut flour, ½ cup shredded coconut, ½ cup Swerve, ¼ cup protein powder, 2 tsp baking powder, and ¼ tsp salt. Break up any coconut flour clumps for a smooth batter.
- Melt Coconut Oil
Melt ½ cup coconut oil gently (microwave in 15-second bursts or stovetop). Let it cool slightly—warm is okay, but hot oil could scramble the eggs!
- Whip Egg Whites
In a separate bowl, beat 3 egg whites with a hand mixer until frothy and slightly thickened (1-2 minutes). Pro Tip: Fresh egg whites whip better than carton versions for a lighter crumb!
- Mix Wet Ingredients
To the melted coconut oil, add 3 whole eggs, 1 tsp coconut extract, 1 tsp vanilla extract, and ½ cup water. Whisk until smooth.
- Combine Everything
Pour wet ingredients into the dry mix and stir until fully incorporated (batter will thicken quickly!). Gently fold in whipped egg whites until just combined—don’t overmix!
- Add Blueberries
Toss 1 cup fresh blueberries in a pinch of coconut flour (prevents sinking!). Fold gently into the batter. Frozen swap: Use unthawed frozen berries straight from the freezer!
- Bake to Perfection
Spread batter into the prepared pan and smooth the top. Bake for 50-60 minutes (8×4 pan) or 40-45 minutes (9×5 pan) until golden and a toothpick inserted comes out clean.
- Cool & Serve
Let cool in the pan for 10-15 minutes only—overcooling can make it stick! Lift out using parchment, then transfer to a wire rack. Slice once fully cooled.
Storage Instructions
To keep your Keto Blueberry Bread fresh and flavorful, store cooled slices in an airtight container at room temperature for up to 3 days. To keep the loaf fresh for up to 5 days, wrap it tightly in parchment paper and foil. This helps prevent drying and keeps its moist, coconut-infused texture.
Separate slices with parchment to avoid sticking, and lightly toast chilled portions to revive that just-baked warmth. Avoid plastic wrap, as it can trap excess moisture and soften the bread’s delicate texture.
For peak flavor, let refrigerated slices sit at room temperature for 10 minutes before serving. Pair with a dollop of keto-friendly whipped cream or nut butter for a quick, satisfying treat! 🍞🔒
Tips for Achieving Maximum Flavor 🌟
Elevate your keto blueberry bread from good to unforgettable with these chef-approved tricks. Toast shredded coconut in a dry skillet until it turns golden.
This brings out its natural oils and adds a nutty flavor to the loaf’s tropical taste. For a strong coconut punch, choose pure coconut extract (avoid artificial ones!). Add a little vanilla extract to balance the sweetness.
Coat fresh blueberries with a little coconut flour before adding them to the batter. This keeps them from getting too wet and makes sure you have juicy bursts in every bite. Use virgin coconut oil instead of standard coconut oil to enhance its rich, buttery smell. If you eat dairy, add a tablespoon of browned butter for a caramelized flavor.
Let the baked loaf cool completely before slicing. This helps the flavors mix and the crumb to set. You will enjoy a nice blend of tart berries and toasty coconut in every slice! 🥥💥
FAQ
Q: Can I substitute almond flour for coconut flour in this recipe?
A;Unfortunately, you cannot replicate coconut flour’s unique absorbency and texture 1:1 with almond flour. For best results, stick to coconut flour. If you prefer almond flour, try a dedicated almond flour blueberry bread recipe instead!
Q: Do I need to adjust baking time if using a different pan size?
A: Yes! An 8×4-inch pan creates a taller loaf (50-60 mins), while a 9×5-inch pan spreads the batter thinner, requiring 40-45 mins. Always test doneness with a toothpick.
Q: Can I omit protein powder?
A: Protein powder ensures structure and lift. If needed, swap it with collagen powder or a tablespoon of psyllium husk, but expect a slightly denser texture.
Q: Is there a substitute for Swerve?
A: Yes! Use any granulated erythritol blend, monk fruit, or allulose in the same quantity. Liquid stevia (adjust to taste) works but may alter texture.
Q: Why did my blueberries sink to the bottom?
A: Toss them in a pinch of coconut flour before folding into the batter—this coating helps suspend them evenly
Sweet Keto Blueberry Bread
Ingredients
- ¾ cup Coconut Flour
- ½ cup Shredded Coconut
- ½ cup Swerve Sweetener
- ¼ cup Egg White Protein Powder
- ½ cup Coconut Oil
- 3 each Egg Whites + Whole Eggs
- 1 tsp Coconut Extract
- 1 cup Fresh Blueberries
Instructions
Prep & Pan
- Begin by preheating your oven to 350°F (175°C). Generously coat an 8x4-inch loaf pan with non-stick spray (or line with greased parchment). Note: A 9x5-inch pan works but reduces baking time.
Dry Mix
- In a large bowl, combine coconut flour, unsweetened shredded coconut, keto sweetener, protein powder, baking powder, and salt. Whisk thoroughly to eliminate clumps.
Wet Ingredients
- Pour melted coconut oil, egg whites, whole eggs, coconut extract, and vanilla into the dry mix. Stir until fully incorporated. Gradually add water, mixing until the batter is smooth and thick.
Blueberries
- Gently fold ¾ cup of blueberries into the batter. Transfer to the prepared pan, spreading evenly. Scatter remaining berries over the top for a burst of flavor.
Bake & Cool
- Bake 50–60 minutes until golden, springy to the touch, and a toothpick inserted comes out clean. Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.