Say hello to your new favorite low-carb breakfast! This Keto Blueberry Bread is unbelievably moist, tender, and bursting with juicy blueberries and a hint of bright lemon zest. We’ve topped it with a buttery, cinnamon-spiced walnut streusel for the perfect crunchy finish. It’s a simple, guilt-free recipe that feels like a total indulgence. Perfect with your morning coffee or as a satisfying afternoon snack!
Ingredients
• For the Bread
• 1 ¾ cups / 220 g almond flour
• 1/4 cup / 60 g oat fiber
• 1/2 cup / 120 g Swerve Confectioners sweetener
• 2 teaspoons baking powder
• 3 large eggs, room temperature
• 1/2 cup / 120 g sour cream
• 1/4 cup / 60 g heavy cream
• 1 ½ teaspoons vanilla extract
• 1 lemon, zested
• 2/3 cup / 150 g fresh or frozen blueberries
• For The Topping
• 2/3 cup / 80 g almond flour
• 1/4 cup / 60 g brown Swerve sweetener
• 3 tablespoons walnuts, chopped
• 3 tablespoons grass-fed butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 325°F / 160°C. Grease a 9×5 inch / 22.5×12.5 cm loaf pan or line it with parchment paper.
2. Make the topping: In a medium bowl, combine the almond flour, brown Swerve, chopped walnuts, cinnamon, and nutmeg. Stir in the melted butter until a crumbly mixture forms. Set aside.
3. Combine dry : In a large bowl, whisk together the 1 ¾ cups almond flour, oat fiber, Swerve Confectioners, and baking powder.
4. Combine wet : In a separate large bowl, beat the eggs, sour cream, heavy cream, vanilla extract, and lemon zest with an immersion blender or electric mixer until smooth.
5. Create the batter: Gradually add the dry ingredient mixture to the wet , stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
6. Assemble and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the topping mixture evenly over the batter.
7. Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool completely: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for at least 30 minutes. This step is crucial for the bread to set properly.
9. Once cooled, slice into 8 servings and enjoy!
Nutritional Information
• Nutritional Info (Per Serving)
• Calories: 350
• Fat: 29.4 g
• Protein: 9.4 g
• Carbohydrates: 10.3 g
• Fiber: 7.7 g
• Net Carbs: 2.6 g
Pro Tips
• For best results, use room temperature eggs and sour cream. This helps the batter mix together smoothly for a more uniform texture.
• To prevent blueberries from sinking, toss them with 1 teaspoon of almond flour before gently folding them into the batter.
• Avoid overmixing the batter once you combine the wet and dry . Mix only until no dry streaks remain to ensure a tender, not dense, loaf.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for a quick grab-and-go treat.
FAQ
Q: Can I use a different sweetener instead of Swerve
A: Yes, you can substitute Swerve with other keto-friendly sweeteners like erythritol or monk fruit. Be sure to check the conversion rates as sweetness levels can vary. For the brown Swerve in the topping, a brown sugar substitute will provide the best flavor.
Q: Is it possible to make this blueberry bread dairy-free
A: To make this recipe dairy-free, you can use full-fat coconut cream or a dairy-free sour cream alternative in place of the sour cream and heavy cream. For the streusel topping, use melted coconut oil or a dairy-free butter substitute.
Q: What can I substitute for oat fiber
A: Oat fiber adds structure and a traditional bread-like texture without carbs. If you don’t have it, you can try substituting it with an equal amount of coconut flour, though this may result in a slightly denser loaf.
Q: Can I use frozen blueberries in this recipe
A: Absolutely! You can use frozen blueberries directly without thawing them first. Tossing them in a teaspoon of almond flour before folding them into the batter will help prevent them from sinking and bleeding color.
Q: How should I store leftover keto blueberry bread
A: Store any leftover bread in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, which are perfect for a quick grab-and-go snack.
