This keto blueberry bread is so moist and tender, you won’t believe it is low carb! Simple ingredients and made in just one bowl
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings
Calories 188 kcal
Ingredients
• 1/4 cup coconut flour
• 1/3 cup granulated sweetener of choice I used allulose
• 1/4 tsp salt
• 1 tsp baking powder
• 3 large eggs
• 1/2 cup butter melted
• 1/2 cup Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup milk of choice I used unsweetened almond milk
• 1 cup blueberries fresh or frozen
Instructions
1. Preheat the oven to 180C/350F. Line and grease loaf pan with parchment paper and set aside.
2. In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together the wet ingredients and mix until smooth. Gently stir through the dry ingredients until combined. Fold through the blueberries.
3. Transfer the batter into the loaf pan. Bake for 45-50 minutes, or until a skewer comes out mostly clean.
4. Remove from the oven and allow the bread to cool in the pan completely, before slicing.
Notes
TO STORE: Blueberry bread should be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Fiber: 4g| NET CARBS: 3g
