Blueberry Dessert Bread

About

This sweet Keto bread recipe is the perfect blend of bread and cake, making this an ideal dessert or breakfast loaf. Our low carb bread recipe is simply prepared by hand without the need for a food processor. The bread batter is made from a combination of low carb flours, eggs, and sweetener before being mixed with juicy fresh blueberries and baked until golden. This makes a great post-dinner treat or breakfast option slathered in butter.

What Is Keto Dessert Bread?

Dessert bread sits somewhere between bread and cake in consistency. Our Keto dessert bread is sweet and dense, studded with blueberries that explode with flavor when baked. A dessert bread can be served after an evening meal, for afternoon tea, or even as a sweet breakfast option. Once baked, the bread can be sliced and served warm or cooled. Perfect topped with butter or a low carb nut butter.

Can I Make This Dairy-Free?

We have added melted butter to our low carb bread recipe. This helps to bind the crumb and adds moisture and fats. If you are following a dairy-free diet, you may swap this directly for coconut oil. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

8 medium raw egg
2 teaspoon lemon juice, fresh
1 ½ cup, ground almonds, raw
1 teaspoon cinnamon, ground
1 teaspoon baking soda
1 teaspoon vanilla extract
⅔ cup coconut flour
½ cup 100% pure erythritol by now
½ teaspoon salt, sea salt
½ cup blueberries
¼ cup ground premium flaxseed organic by spectrum
¼ cup breakfast butter melted by country buffet

Instructions

Add the ground almonds, coconut flour, ground flaxseed, cinnamon, baking soda, erythritol, and salt to a mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to your personal taste.
Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper. Add the melted butter, lemon juice, and vanilla to the bowl with the dry ingredients. Mix together well to combine.
Crack the eggs into a separate mixing bowl. Beat the eggs together vigorously for a few minutes to combine. The eggs should be light and fluffy and increased in volume.
Pour the beaten egg mixture into the bowl with the dry ingredients. Carefully fold the egg and flour mixture together until well combined. The mixture will be thick and cakey like a muffin batter.
Add the fresh blueberries to the bowl with the cake batter. Stir well to combine. The blueberries should be distributed evenly throughout the bread mixture.
Spoon the mixture into the prepared loaf tin. Use a spoon or spatula to level the mixture so that it is smooth and even. Transfer to the oven to bake for 40 minutes or until cooked through, golden brown and a skewer comes out clean.
Set the loaf aside to cool and firm little. You may serve this warm if you wish. When ready to serve, slice the dessert bread. You should get 10 thick slices from the loaf.