Tender coconut flour bread bursting with blueberries! This easy keto sweet bread is nut free and dairy free, and makes a delicious breakfast or snack.
Blueberry season is coming to a close already and it makes me a bit melancholy. Because that means summer is coming to a close. I am just not ready for that quite yet.
But I am ready to celebrate blueberries and showcase them at their best in my recipes. Such as this wonderful keto blueberry bread made with coconut flour.
So delicious, so tender, and no eggy texture. Does the coconut flour come through in flavor? Yep, because it’s supposed to. And trust me, blueberries and coconut are really good together!
If you are trying to make the most of your summer blueberries, I have other great keto blueberry recipes too. Like my Keto Lemon Blueberry Cake, or the fabulous no bake keto blueberry cheesecake. And my Keto Blueberry Scones are over the top good!
Coconut flour bread is healthy and delicious
I know not everyone is a coconut fan, so if you are allergic or you detest the flavor of coconut, then this recipe is not for you.
Coconut flour is a strange ingredient if you are unfamiliar with it. It’s very light and powdery, and it absorbs liquids like crazy. It also requires a large number of eggs to bake properly.
But, used correctly, it actually makes great keto bread, and can be both savory and sweet. I modelled this keto blueberry bread after a recipe from The Ultimate Guide to Keto Baking. If you have your book, you probably know I am talking about the delicious cinnamon swirl bread!
There are two things that I think give this coconut flour bread better structure and texture. One is the use of egg whites, instead of just whole eggs, since whites tend to bake up lighter and fluffier.
The other is the addition of protein powder. It also makes the resulting bread lighter and fluffier, whilst simultaneously giving it better structure so it holds together.
How to make Keto Blueberry Bread
This sweet coconut flour bread is very easy to make, so you can whip it up and get it in the oven in about 15 minutes. Here are my best tips for getting it right:
- Grease your pan well. If you have any reservations about it being non-stick, you can always use a parchment paper sling to help you get it out. If you do this, be sure to grease the parchment as well.
- Whisk all the dry ingredients together first, and make sure to break up any clumps. Coconut flour does clump up a bit so this is an important first step.
- The protein powder is necessary for the proper texture. But you can use whey protein if you don’t need to be dairy-free.
- The coconut oil should be melted but not hot, otherwise it can cook your eggs a bit as you add them.
- I always recommend fresh egg whites for baking, rather than carton egg whites, as it will help make the bread lighter. But if you really want to use carton egg whites, you can try that.
- Don’t need to be dairy-free? Cool, you can use melted butter instead of coconut oil.
- Blueberries are not the lowest carb fruit, so stick with just a cup. They still lend fabulous flavor and color to this keto blueberry bread.
- The size of your pan matters! I used an 8×4 loaf pan to get a higher loaf. You can use 9×5 but it will spread the batter out more and thus cook faster. Keep your eye on it.
- Don’t wait too long to remove it from the pan. I find sometimes letting things sit too long after they’ve cooled makes them stick again. Weird but true!
How to store and serve keto blueberry bread
Coconut flour bread tends to be very moist because of all the eggs, so it’s best to store the leftovers in the refrigerator. Keep it wrapped up tightly in plastic.
You can also freeze the bread, either whole or sliced. If you want to dole it out over time, I recommend slicing it prior to freezing, so that you can grab a slice. Place some waxed paper between the slices so that they don’t freeze hard together.
This keto blueberry bread is fabulous served a bit warm with a pat of butter melting on top. It’s delicious when lightly toasted too!
Ready to make a loaf of Keto Blueberry Bread?
More delicious keto coconut flour recipes
- Coconut Flour Brownies
- Coconut Flour Bagels
- Coconut Flour Pancakes
- Coconut Flour Donuts
- Coconut Flour Pizza Crust
- Coconut Flour Waffles
Tender coconut flour bread bursting with blueberries! This easy keto sweet bread is nut free and dairy free, and makes a delicious breakfast or snack.
- 3/4 cup coconut flour
- 1/2 cup shredded coconut
- 1/2 cup Swerve Sweetener
- 1/4 cup egg white protein powder (or whey protein powder)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 3 large egg whites
- 3 large eggs
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/2 cup water
- 1 cup fresh blueberries
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Preheat the oven to 350F and grease a 8×4 inch loaf pan very well (you can also use 9×5 but your bread will bake faster).
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In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, protein powder, baking powder, and salt.
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Stir in the coconut oil, egg whites, eggs, and extracts until well combined. Then stir in the water until the batter is smooth.
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Stir in about 3/4 cup of the blueberries and transfer the batter to the prepared pan. Smooth the top, then add the remaining blueberries to the top.
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Bake 50 to 60 minutes, until golden brown and firm to the touch. Remove and let cool at least 30 minutes before transfering to a wire rack to cool completely.
gjeanieg says
Morning, Carolyn! Thanks so much for this recipe. 🙂 The timing is perfect… I was just getting ready to make your blueberry scones for a special brunch tomorrow, but I’m going to make this instead. Is it best fresh while warm, or better the next day?
Carolyn says
It’s good warm but you can also warm it up the day after. Do let it cool completely after baking, as keto baked goods are firm up more as they cool.
Gjeanieg says
Scrumptious! I made it with raspberries and used almond extract instead of the coconut extract. Another fabulous recipe! Thank you, Carolyn!
Carolyn says
Excellent!
Karen Morgan says
Hi Carolyn
I have a bottle of blueberry extract that I purchased on Amazon, haven’t used it yet, wondering if you have ever used a recipe that called for blueberry extract? To cut down to cut down carbs on fresh blueberries?
Love ALL your cool books I have them all
Karen Morgan
Carolyn says
I haven’t heard of it but I say why not! 🙂
Monica says
Carolyn, I have made several of recipes and all I can say is thank you. I have several of your books and they are a life changer. In your recipe can I substitute anything for the coconut? I absolutely hate the taste of anything with coconut.
Carolyn says
This is a coconut flour bread, so it really can’t be without coconut.
Diane says
Thanks for another great recipe! And perfect timing. We are just finishing our blueberry harvest on our farm and I stashed a few pints into our fridge at home. Off to do some baking.
Judy says
Amazing! Thank you! Question for you – is the coconut extract really necessary or would it be okay to make it without it?
Carolyn says
Totally okay to make without coconut extract, that’s just flavouring. Use vanilla instead. Or lemon!
Judy says
Perfect thank you!!
Mariea says
Hi! First, thank you for all of your wonderful recipes.
Second, can I use melted butter instead of coconut oil? All out of that and eager to make this tomorrow.
Carolyn says
Yup, I actually say that in the blog post.
Regina says
Hy Carolyn, can I use frozen berries?
This recipie is for blueberries, but can I use other berries or other cut up fruit? Like stone fruits or apples, pear?
Thanks
Carolyn says
You can use any fruit. Do be aware that frozen blueberries bleed a lot more when being mixed into the batter.
Jaya says
I am new to baking. Can I substitute flax seed flour for eggs? In what ratio? My husband doesn’t like the taste of eggs in breads.
Thanks
Jaya
Carolyn says
No, sorry. Coconut flour does not work well with egg replacers.
Lisa says
That looks delicious!
Jennifer Wright says
Hi Carolyn,
I have the coconut flour for the recipe but I can’t find the shredded coconut. Is there any way to omit the shredded coconut or add a substitute? Thank you for your wonderful recipes!
Carolyn says
Yes, you can just skip it.
Jess says
I just made this with lemon extract instead of coconut extract and it is delicious and easy! I will definitely be making this again.
Cathy R. says
Hi, Carolyn! I’m willing to ditch the carton egg whites for a lighter, tastier bread. Can you suggest some of your recipes that call for egg yolks? I don’t want them to go to waste. Any suggestions for what you do with yours? Thank you for all you do!
Carolyn says
Are you kidding me??? 😉 So many delicious possibilities with egg yolks, like ice cream or custard. Also these: https://alldayidreamaboutfood.com/single-serve-low-carb-chocolate-chip-cookies/
ye says
I made it yesterday and it was easy and delicious! Thanks! Mine is a little crumbly, though– it’s hard to cut a slice without breaking it. Is there anything that I should have paid more attention to?
Carolyn says
Could be the size of the eggs, if they are smaller. Hard to say. Try adding 1/2 tsp xanthan gum next time.
Scarlet says
This keto blueberry bread looks so delish! I can’t wait to try this recipe tonight so it will be ready for easy breakfasts during the week.
Rebecca says
Made this and subbed lemon extract for the coconut – delicious! Light and fluffy and a definite keeper.
Josephine says
Hi – Your recipes look DELICIOUS. But why don’t you give a carb count? I look for the nutrition chart but there aren’t any. I’m not any good at trying to figure it out. Thanks.
Carolyn says
I give FULL nutritional information for every recipe and it’s right there in the recipe itself.
April says
This bread is so yummy! I love warming up a slice or two in the morning to have with my coffee.
Natalie says
Can’t even tell it’s keto-friendly. The coconut adds such a delicious flavor & goes so well with the blueberries!
Stephanie says
I love blueberry bread but I’ve been looking for a keto friendly recipe. Can’t wait to try yours!