28+ Mouthwatering Keto Blueberry Bread Recipes for Every Occasion

If you’re on a keto diet and craving a sweet, low-carb treat, blueberry bread is the perfect solution.

Blueberries, with their natural sweetness and antioxidant properties, pair wonderfully with the rich, nutty flavor of almond and coconut flours, making them an ideal ingredient for keto baking.

Whether you’re looking for a quick breakfast option, a snack to satisfy your sweet tooth, or a decadent dessert, this collection of 28+ keto blueberry bread recipes has something for everyone.

From classic blueberry bread to creative variations with ingredients like cinnamon, lemon, and coconut, you’ll find the perfect recipe to fit your taste preferences and dietary needs.

So, preheat your oven and get ready to enjoy these mouthwatering low-carb treats!

28+ Mouthwatering Keto Blueberry Bread Recipes for Every Occasion

With these 28+ keto blueberry bread recipes, you have an endless variety of delicious options to keep your low-carb lifestyle exciting.

Each recipe combines the natural sweetness of blueberries with keto-friendly ingredients, ensuring you don’t have to sacrifice taste while staying on track with your health goals.

Whether you’re a seasoned keto baker or just starting out, these recipes are easy to follow and will fill your kitchen with delightful aromas.

So go ahead, indulge in these guilt-free blueberry bread recipes, and enjoy a sweet treat that’s as good for your body as it is for your taste buds.

Classic Keto Blueberry Bread

A delightful low-carb blueberry bread that’s moist, flavorful, and perfect for breakfast or a snack. This classic recipe brings together the sweetness of blueberries and the richness of almond flour for a guilt-free treat.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. In another bowl, whisk eggs, almond milk, coconut oil, and vanilla. Gradually combine wet and dry ingredients until smooth. Gently fold in the blueberries. Pour the batter into the pan, spreading evenly. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Allow the bread to cool before slicing.

Soft, moist, and bursting with blueberries, this keto bread is a perfect balance of flavors. Enjoy it with a cup of coffee or tea, and savor each bite.

Lemon Blueberry Keto Bread

This zesty twist on keto blueberry bread adds a refreshing lemony brightness to the traditional recipe. The combination of citrus and blueberries makes it a perfect summer indulgence.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. Mix almond flour, coconut flour, erythritol, baking powder, and salt in a bowl. In a separate bowl, beat eggs, almond milk, melted butter, lemon juice, lemon zest, and vanilla. Gradually add the dry ingredients to the wet, stirring until smooth. Fold in the blueberries gently. Pour the batter into the prepared pan and bake for 40-50 minutes or until golden and a toothpick comes out clean. Let cool before slicing.

This bread’s tangy lemon notes perfectly complement the natural sweetness of blueberries, creating a light and refreshing keto-friendly dessert or snack.

Cinnamon Blueberry Keto Bread

A warm and spiced variation of keto blueberry bread that’s perfect for cozy mornings. Cinnamon enhances the flavor while keeping the carb count low.

Ingredients

• 2 cups almond flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. Combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt in a bowl. In another bowl, whisk eggs, coconut oil, almond milk, and vanilla extract. Mix the wet ingredients into the dry until smooth, then gently fold in blueberries. Pour the batter into the pan, spreading evenly. Bake for 40-50 minutes or until a toothpick comes out clean. Let the bread cool completely before slicing.

The comforting warmth of cinnamon elevates this keto blueberry bread to a new level of coziness. It’s a perfect companion to a chilly day, offering a wholesome and satisfying treat.

Coconut Blueberry Keto Bread

This coconut blueberry keto bread is a tropical twist on the classic recipe. The combination of coconut and blueberries creates a moist, flavorful, and satisfying loaf that’s perfect for any time of day.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. Mix almond flour, shredded coconut, erythritol, baking powder, and salt in a bowl. In another bowl, whisk together eggs, melted coconut oil, coconut cream, and vanilla. Slowly combine the dry ingredients with the wet ingredients until fully incorporated. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean. Allow the bread to cool before slicing.

With its tropical flair, this bread is the perfect way to enjoy a keto treat with a hint of coconut sweetness and bursts of juicy blueberries in every bite.

Chocolate Chip Blueberry Keto Bread

This decadent combination of chocolate chips and blueberries adds a rich, indulgent twist to keto blueberry bread. Perfect for satisfying both your chocolate and fruity cravings in one go!

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips
• 3/4 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted butter, and vanilla. Gradually combine wet and dry ingredients. Fold in the chocolate chips and blueberries carefully. Pour the batter into the pan, spread evenly, and bake for 45-50 minutes, or until a toothpick comes out clean. Let cool before serving.

This keto bread offers a perfect harmony of juicy blueberries and rich chocolate, creating a luxurious treat that’s equally great as a dessert or snack.

Spiced Pumpkin Blueberry Keto Bread

A seasonal favorite, this pumpkin blueberry keto bread combines warm spices with the sweetness of blueberries for a comforting and hearty loaf that’s perfect for autumn or any cozy day.

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt. In another bowl, whisk eggs, pumpkin puree, melted coconut oil, and vanilla. Combine the wet and dry ingredients until smooth. Gently fold in the blueberries. Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing.

The richness of pumpkin and the warmth of spices make this keto bread incredibly comforting. With juicy blueberries in every bite, it’s a delightful way to enjoy the flavors of the season while staying on track with your keto goals.

Almond Butter Blueberry Keto Bread

This almond butter blueberry keto bread brings the creamy richness of almond butter to the mix, giving the bread a dense, moist texture that pairs perfectly with blueberries. It’s a great option for breakfast or a hearty snack.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup almond butter
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk eggs, almond milk, almond butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean. Allow the bread to cool before slicing.

This bread has the perfect combination of rich almond butter and juicy blueberries, making it both filling and satisfying. It’s a delicious and nutritious keto option that’s perfect for those craving a nutty twist.

Peanut Butter Blueberry Keto Bread

For peanut butter lovers, this keto blueberry bread adds a delightful peanutty flavor to the sweetness of blueberries. The combination creates a decadent treat that is both satisfying and keto-friendly.

Ingredients

• 2 cups almond flour
• 1/4 cup peanut butter (unsweetened)
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, peanut butter, and vanilla. Gradually combine the wet and dry ingredients until smooth. Fold in the blueberries gently. Pour the batter into the prepared pan and bake for 40-50 minutes, or until golden and a toothpick comes out clean. Allow the bread to cool before slicing.

The combination of peanut butter and blueberries creates a deliciously creamy and fruity keto bread. It’s a great choice for those who want a rich yet healthy snack that satisfies both the salty and sweet cravings.

Maple Pecan Blueberry Keto Bread

This maple pecan blueberry keto bread combines the warmth of maple extract with crunchy pecans, bringing an added layer of flavor to the classic blueberry loaf. It’s a great choice for those who love a touch of nutty sweetness.

Ingredients

• 2 cups almond flour
• 1/4 cup chopped pecans
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp maple extract (sugar-free)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, erythritol, baking powder, salt, and chopped pecans. In another bowl, whisk eggs, almond milk, maple extract, and vanilla. Gradually combine the wet and dry ingredients until smooth. Gently fold in the blueberries. Pour the batter into the pan and bake for 45-50 minutes, or until golden and a toothpick comes out clean. Allow the bread to cool before slicing.

With its rich maple flavor and crunchy pecans, this bread offers a delightful balance of textures and tastes. The blueberries add a burst of freshness, making each slice a perfect keto-friendly indulgence for any occasion.

Cinnamon Swirl Blueberry Keto Bread

This cinnamon swirl blueberry keto bread offers the best of both worlds with a delightful swirl of cinnamon sugar and juicy blueberries in every bite. It’s perfect for those who enjoy a little extra warmth and sweetness with their bread.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp cinnamon
• 2 tbsp erythritol (for cinnamon swirl)

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. In a small bowl, combine cinnamon and erythritol for the swirl. Pour half the batter into the pan, then sprinkle a layer of cinnamon mixture. Add the rest of the batter and swirl gently with a knife. Fold in the blueberries, pour the batter into the pan, and bake for 45-50 minutes, or until golden and a toothpick comes out clean. Let cool before slicing.

The cinnamon swirl adds a rich and fragrant layer to this keto blueberry bread. The blueberries offer a sweet contrast to the warmth of the cinnamon, making this loaf a perfect treat for cooler days or any time you want a cozy, flavorful snack.

Zucchini Blueberry Keto Bread

A low-carb and veggie-packed option, this zucchini blueberry keto bread combines the freshness of zucchini with the sweetness of blueberries. It’s moist, nutrient-dense, and a great way to sneak in some veggies!

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 medium zucchinis, grated and excess moisture squeezed out
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. Mix almond flour, coconut flour, erythritol, baking powder, and salt in a large bowl. In another bowl, whisk eggs, almond milk, melted butter, and vanilla. Add the grated zucchini to the wet ingredients, then combine with the dry ingredients. Fold in the blueberries gently. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Allow the bread to cool before slicing.

This keto zucchini blueberry bread is a unique twist on the classic. It’s not only lower in carbs, but also packed with extra fiber and moisture from the zucchini. The blueberries burst with sweetness in every bite, creating a healthy and satisfying treat.

Strawberry Blueberry Keto Bread

A refreshing and berry-filled variation of the classic keto bread, this strawberry blueberry loaf is bursting with fresh flavors, making it a delightful treat that’s both sweet and tangy.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped
• 1/2 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla. Combine the wet and dry ingredients and mix until smooth. Gently fold in the chopped strawberries and blueberries. Pour the batter into the prepared pan and bake for 40-50 minutes, or until golden and a toothpick comes out clean. Allow the bread to cool completely before slicing.

This berry-packed keto bread offers a perfect balance of sweet and tart flavors from both the strawberries and blueberries. It’s a wonderfully light and refreshing option for those looking to add a fruity twist to their keto bread recipes.

Chocolate Hazelnut Blueberry Keto Bread

Indulge in the rich flavor of chocolate and the crunch of hazelnuts in this decadent keto bread. The combination of blueberries and hazelnuts adds a unique touch to this chocolatey, low-carb treat.

Ingredients

• 2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped hazelnuts
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chocolate chips, chopped hazelnuts, and blueberries. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Let cool before slicing.

This keto bread is a heavenly combination of chocolate, hazelnuts, and blueberries, offering a rich and satisfying experience in every bite. It’s perfect for those who want to satisfy their chocolate cravings while staying within their keto lifestyle.

Raspberry Blueberry Keto Bread

A fruity, berry-packed loaf with the tartness of raspberries and the sweetness of blueberries, this keto bread is a deliciously refreshing option that’s great for breakfast or as a snack.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1/2 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients and mix until smooth. Gently fold in the raspberries and blueberries. Pour the batter into the prepared pan and bake for 45-50 minutes, or until golden and a toothpick comes out clean. Allow to cool before slicing.

With its refreshing mix of raspberries and blueberries, this keto bread offers a delightful balance of tangy and sweet flavors. It’s a perfect choice for anyone looking for a low-carb, berry-filled treat that’s both light and flavorful.

Matcha Blueberry Keto Bread

For matcha lovers, this keto blueberry bread combines the earthy taste of matcha with the sweetness of blueberries, resulting in a flavorful, antioxidant-rich loaf that’s as healthy as it is delicious.

Ingredients

• 2 cups almond flour
• 2 tbsp matcha powder
• 1/4 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix almond flour, matcha powder, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. Let cool before slicing.

This matcha blueberry keto bread brings a unique flavor profile that’s both earthy and sweet. With the added benefits of matcha, it’s a perfect low-carb option for those looking to boost their metabolism while enjoying a delicious, antioxidant-packed snack.

Chia Seed Blueberry Keto Bread

This keto bread is packed with chia seeds for an added boost of fiber and omega-3s. The blueberries give it a burst of sweetness, while the chia seeds add texture and nutritional value, making it an excellent choice for a health-conscious snack.

Ingredients

• 2 cups almond flour
• 2 tbsp chia seeds
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, combine almond flour, chia seeds, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Gently fold in the blueberries. Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean. Allow the bread to cool before slicing.

The chia seeds in this recipe provide a lovely texture and extra nutrients, making this blueberry bread a great choice for anyone looking for a heart-healthy, fiber-rich snack that doesn’t sacrifice flavor.

Tiramisu Blueberry Keto Bread

A delicious twist on traditional tiramisu, this keto blueberry bread is infused with the rich flavors of coffee and cocoa, while still delivering the sweetness of blueberries. It’s an indulgent yet low-carb treat that’s perfect for those who love a bit of coffee flavor in their desserts.

Ingredients

• 2 cups almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, coffee, melted butter, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients and stir until smooth. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. Let the bread cool before slicing.

This keto tiramisu-inspired blueberry bread offers a rich, coffee-flavored twist to the usual blueberry bread. It’s a flavorful and decadent treat that still stays true to your low-carb lifestyle.

Pumpkin Spice Blueberry Keto Bread

Embrace the cozy flavors of autumn with this pumpkin spice blueberry keto bread. The warm spices paired with the sweetness of blueberries create a comforting loaf that’s perfect for fall or anytime you want a taste of seasonal flavors.

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, pumpkin spice, and salt. In another bowl, whisk together eggs, pumpkin puree, almond milk, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth. Fold in the blueberries. Pour the batter into the loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool before slicing.

The perfect balance of pumpkin spice and blueberries, this bread brings warmth and sweetness to your keto diet. It’s a deliciously fragrant treat that feels like a fall indulgence but is still low in carbs and full of flavor.

Lemon Poppy Seed Blueberry Keto Bread

This refreshing lemon poppy seed blueberry keto bread combines the bright zest of lemon, the crunch of poppy seeds, and the sweetness of blueberries. It’s a light, citrusy treat that’s perfect for breakfast or as a snack.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, vanilla extract, and lemon zest. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the poppy seeds and blueberries. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. Allow the bread to cool before slicing.

The combination of lemon, poppy seeds, and blueberries creates a bright and refreshing flavor profile. This keto bread is light and tangy, perfect for a refreshing treat that satisfies your sweet tooth without the carbs.

Apple Cinnamon Blueberry Keto Bread

Although apples are typically high in carbs, this clever keto version uses apple extract to replicate that warm, spiced apple flavor, pairing it with blueberries for a delicious and low-carb alternative.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp apple extract
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, vanilla extract, and apple extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the blueberries. Pour the batter into the loaf pan and bake for 45-50 minutes, or until golden and a toothpick comes out clean. Let cool before slicing.

This keto apple cinnamon blueberry bread brings together the sweet warmth of cinnamon and nutmeg with the fresh flavor of blueberries, offering a delightful combination of flavors that’s perfect for a cozy treat.

Strawberry Coconut Blueberry Keto Bread

This tropical-inspired keto bread combines the flavors of coconut and strawberries with blueberries for a deliciously moist and flavorful loaf. It’s a perfect treat for anyone craving a fruity, coconutty, and low-carb option.

Ingredients

• 2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/3 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped
• 1 cup fresh or frozen blueberries

Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the chopped strawberries and blueberries. Pour the batter into the loaf pan and bake for 40-45 minutes, or until golden and a toothpick comes out clean. Allow to cool before slicing.

The combination of strawberries, blueberries, and coconut makes this keto bread incredibly flavorful and satisfying. It’s a great way to enjoy a tropical-inspired snack that’s both sweet and nourishing without any guilt.

Note: More recipes are coming soon!