Homemade Keto Blueberry Bread
Servings: 12
Calories: 155kcal
Ingredients
For the Bread:
- 6 eggs
- 9 tablespoons melted butter
- 3/4 cup fresh blueberries
- 1/2 teaspoon cinnamon
- 2 tablespoons sour cream
- 2/3 cup granulated Swerve can reduce to make the bread less sweet if desired
- 1½ tsp vanilla
- 2 tablespoons heavy whipping cream
- 10 tablespoons coconut flour
- ½ tsp salt
- 1½ tsp baking powder
For the Icing:
- 2 tablespoons powdered Swerve
- 1 teaspoon butter melted
- 1 tbsp heavy whipping cream
- dash of vanilla
- 1/4 tsp lemon zest
Instructions
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Preheat oven to 350 degrees and line a regular loaf pan with parchment paper.
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Melt butter.
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Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
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Add the melted butter to the mixture and beat again until combined.
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Stir in the coconut flour until thoroughly combined.
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This part of the instructions has been updated. To keep the blueberries from sinking to the bottom of the pan, spoon a small amount of batter in the loaf pan, then sprinkle a couple of blueberries on top. Continue layering batter then blueberries a couple of times ending with batter on top. This will keep the blueberries spread out and they will not sink to the bottom of the pan.
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Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.
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Allow bread to cool for 5 minutes.
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For the Icing:
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Combine all ingredients and whisk until smooth. Can add more heavy whipping cream if needed.
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Drizzle over warm bread.
Notes
The sugar alcohols from Swerve are not included in the nutritional information. Information is provided as a courtesy based on the exact ingredients that I used. It is always best to calculate your own macros.
Nutrition
Serving: 12g | Calories: 155kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 220mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9.3% | Vitamin C: 1.1% | Calcium: 4.6% | Iron: 3.3%
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