Keto blueberry bread with walnut streusel is a tender, bakery-style loaf bursting with fresh blueberries and bright lemon zest. A buttery crumble of almond flour, walnuts, and warm spices bakes over the top for the best part of every slice. Thanks to oat fiber and almond flour, each serving lands at just 2.6 g net carbs.
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 (7.8 oz) almond flour
• 1/4 cup / 60 g (2.12 oz) oat fiber
• 1/2 cup / 120 g (4.2 oz) Swerve Confectioners sweetener
• 2 teaspoons baking powder
• 3 large eggs, room temperature
• 1/2 cup / 120 g (4.2 oz) sour cream
• 1/4 cup / 60 g (2.12 oz) heavy cream
• 1 ½ teaspoons vanilla extract
• 1 lemon, zested
• 2/3 cup / 150 g (5.3 oz) fresh or frozen blueberries
• For The Topping
• 2/3 cup / 80 g (2.82 oz) almond flour
• 1/4 cup / 60 g (2.12 oz) brown Swerve sweetener
• 3 tablespoons walnuts, chopped
• 3 tablespoons (45 ml / 1.5 fl oz) grass-fed butter, melted
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon (40 ml / 1.4 fl oz) 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 (0.09 oz)
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 (5 ml / 0.2 fl oz) 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.
Pro Tips
- Toss the blueberries in a teaspoon of the measured almond flour before folding them in — it stops them from sinking to the bottom of the loaf as it bakes.
- Frozen blueberries work straight from the freezer; don't thaw them first or they'll bleed purple streaks through the batter and add extra moisture.
- Mix the streusel until it forms coarse, buttery crumbs and sprinkle it evenly right before the loaf goes in the oven so it stays crunchy on top.
- Cool the loaf in the pan for 10 minutes, then give it a full 30 minutes on the wire rack — the crumb needs that time to set or slices will be soft and messy.
- Store the cooled loaf in the fridge for up to 5 days; the streusel keeps its crunch if you rewarm slices in the oven rather than the microwave.
Frequently Asked Questions
How many net carbs are in a slice of this blueberry bread?
Each of the 8 servings has 10.3 g of carbs and 7.7 g of fibre, leaving just 2.6 g net carbs — well within keto limits even with the blueberries and streusel.
Can I use frozen blueberries?
Yes, use them frozen and don't thaw — the batter is thick enough to hold them, and thawed berries add moisture that can make the loaf gummy.
Can I make this bread ahead of time?
It's a great make-ahead loaf. Bake it a day or two in advance and keep it covered in the fridge; the lemon and blueberry flavour actually deepens overnight.
Does it freeze well?
Yes. Cool it completely, wrap the loaf or individual slices tightly, and freeze for up to 2 months. Thaw in the fridge and rewarm slices to refresh the streusel topping.
Recipe card below.
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Keto Blueberry Bread with Walnut Streusel
Ingredients
Method
- Preheat your oven to 325°F / 160°C.
- Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan or line it with parchment paper.
- 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.
- Combine dry : In a large bowl, whisk together the 1 ¾ cups almond flour, oat fiber, Swerve Confectioners, and baking powder.
- 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.
- 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.
- 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.
- Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 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.
- Once cooled, slice into 8 servings and enjoy!
Nutrition
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