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August 18, 2020

Sweet Keto Blueberry Bread

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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.

Titled image of keto blueberry coconut flour bread. Two slices on a blue patterned plate, in front of a bowl of blueberries, with the rest of the loaf in the background.

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!

Keto blueberry bread in the pan, with a bowl of blueberries in the background

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.

Close up shot of keto blueberry bread, sliced on a cutting board, with blueberries all around.

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:

  1. 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.
  2. 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.
  3. The protein powder is necessary for the proper texture. But you can use whey protein if you don’t need to be dairy-free.
  4. The coconut oil should be melted but not hot, otherwise it can cook your eggs a bit as you add them.
  5. 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.
  6. Don’t need to be dairy-free? Cool, you can use melted butter instead of coconut oil.
  7. 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.
  8. 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.
  9. 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!
A slice of keto blueberry coconut bread with butter on it, in front of a cutting board with the loaf of bread and a bowl of blueberries

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
5 from 11 votes
Close up shot of keto blueberry bread, sliced on a cutting board, with blueberries all around.
Print
Keto Blueberry Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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.

Course: Breakfast
Cuisine: Bread
Keyword: coconut flour bread, keto blueberry bread
Servings: 12 servings
Calories: 174 kcal
Ingredients
  • 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
US Customary – Metric
Instructions
  1. 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).

  2. In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, protein powder, baking powder, and salt.

  3. Stir in the coconut oil, egg whites, eggs, and extracts until well combined. Then stir in the water until the batter is smooth.

  4. 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.

  5. 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.

Recipe Video

Nutrition Facts
Keto Blueberry Bread
Amount Per Serving (1 serving = 1/12th of cup)
Calories 174 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Carbohydrates 7.3g2%
Fiber 3.3g13%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Bread, Breakfast Tagged With: blueberries, coconut flour

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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