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
Keto Blueberry Bread
- 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).
- In a large bowl, whisk together the coconut flour, shredded coconut, sweetener, protein powder, baking powder, and salt.
- Stir in the coconut oil, egg whites, eggs, and extracts until well combined. Then stir in the water until the batter is smooth.
- 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.
- 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.