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
Ingredients
- ¾ cup coconut flour
- ½ cup shredded coconut
- ½ cup Swerve Sweetener
- ¼ cup egg white protein powder (or whey protein powder)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- 3 large egg whites
- 3 large eggs
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup water
- 1 cup fresh blueberries
Instructions
- 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 ¾ 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.
Melba Moon says
Oh, I just realized I didn’t specify it is the shredded coconut I will have to leave out, not the flour. It is the tiny shredded bit that are the problem.
Sorry for the confusion.
Melba
Carolyn says
Yes, just leave it out. Should be fine!
Melba Moon says
Carolyn,
I want to make this for my upcoming writers retreat. I will make one loaf using this exact recipe. However we have a couple people who can’t have coconut. Can I just leave out the coconut in the second loaf? Or would I need to add something to replace it?
Thanks,
Melba Moon
author on Kindle Vella/Kindle Unlimited
Vonnie says
I’ll be making this over the coming weekend. My 3 grandsons will be staying and those boys can eat. They’ll never even notice it’s low carb. On second thought, I better make 2.
Ann says
This bread was very good but I don’t like the crunch or flavor of coconut. Can I leave the flaked coconut out or do I need replace with more coconut flour or less egg?
Laurie Malotte says
can you use a silicone loaf pan for this?
Carolyn says
Probably but it bakes differently than metal so keep your eye on it.
Cathy says
Just made this blueberry bread. It came out beautifully!! I am usually a failure when it comes to baking and I am so happy this cake came out so perfect. I didn’t have swerve sweetener so I used Purecane sweetener instead. It worked great. It tastes awesome.
Melissa says
I have new tiny loaf pans and will make a few loaves out of this. About how high do you fill the regular loaf pan? I guess I’m trying to find out if it will puff up over the tops. I usually make your muffins, but I like your sliced & toasted idea.
Carolyn says
Don’t do more than 3/4 full.
Tara says
Could you use lemon extract instead of coconut? Maybe like a lemon blueberry bread?
Carolyn says
Sure, that would be fabulous!
Rhonda Cline says
Carolyn, can I use collagen powder for the whey protein?
Carolyn says
Unfortunately, in this recipe it will make the bread very gummy and hard to cook through. Whey and collagen bake very differently so the rest of the recipe needs to change to accommodate.
Nancy Sutton says
What is the purpose of the protein powder in your recipes?
Could I substitute Hemp protein powder?
Carolyn says
Gluten is a protein and in its absence, another dry protein powder helps baked goods rise and hold their shape.
Denise says
Is the shredded coconut necessary?
Carolyn says
It does add bulk… but you can try another tbsp or two of coconut flour.
Joanne says
Can I use bone broth powder instead of whey protein powder?
Carolyn says
You can… but you will need to reduce the added liquid quite a bit. Add just a little and see the batter… it should be thick and not quite pourable.
Lori says
I dislike coconut, any other way to make this? Could I just bake the muffin recipe like a cake?
Carolyn says
You’re welcome to experiment!
June says
I use this recipe to make 12 muffins. I use a silicone muffin pans and bake them for 12-15 minutes. When I made it in a bread pan I could never get the loaf to turn out. Muffins—easy!
Tracy says
Thank you for this tip, I am off to make muffins! ????
Marcie Levine says
I decided to make muffins as well, they turned out fabulous!!!!
Sherri says
I do not have coconut extract, what can I replace it with? Always enjoy your recipes Carolyn!
Carolyn says
Plain vanilla is fine!
Christina Crise says
Would lemon extract work for coconut extract?
Carolyn says
Absolutely!
Christina says
It turned out great! Thank you so much.
Jennifer says
If I removed to shredded coconut, would I need to just add more coconut flour? I’m not a fan of shredded coconut.
Carolyn says
Should be fine without replacing it.
Jessica says
Mine came out much more moist then the photo appears, but I personally loved it. I used vanilla ice cream whey powder. The second time I cooked I substituted cherries for blueberries (its a fruit I had in the house), and thst was wonderful as well.
Louise says
Loved the flavor and texture. Followed the letter and all my blueberries sunk to the bottom, even those I sprinkled on top. Any idea what I did wrong?
Carolyn says
Did you weigh the coconut flour? They differ quite a bit so sounds to me like yours didn’t have quite enough flour.
Leila says
Wow, this is delicious! My husband said that he can’t believe
believe it is keto, it is so good. I used whey protein and fresh blueberries.
Thank you!
Leila
Theresa Ruiter says
What type of whey protein do you use? I have never used it before and know nothing about it. I’m going to research it but would like to use the brand you use. Thank you for all your wonderful recipes. You have helped me lose almost 40# in 4 months, with your help. ❤️
Carolyn says
That’s so great to hear! I like this grass-fed whey protein isolate. https://amzn.to/2KXOgPy