Gluten free, keto blueberry or berry bread

What healthy eating habits have you developed?

(The panic snacking from the beginning of the pandemic doesn’t count!)

My husband and I eat almost no refined sugar at home. Once in a while I’ll still bake with it or make a marinade with it. But we’ve also decided to eat mostly keto which makes our meals even trickier. I’ve learned to love almond flour and always stockpile it (I went through 1.5 pounds / almost 1 kilo while baking recently!) Almond flour and erythitrol have been such wonderful baking ingredients for a keto treat. I adapted from this recipe and have seriously memorized it because I make it so often. The kids enjoy it warm with butter while my husband and I will have it by itself for breakfast or a snack. I’ve also enjoyed it with some lemon curd for an extra zingy taste.

While I typically make this with blueberries, I’ve also made it with raspberries or strawberries as well. Or you can always have a berry party and throw a mix of berries in as well! This is one of the easiest, tastiest, healthy treats. It can also easily be made in an air fryer (great since my oven is under repair now!) Play around with it and feel pretty good while you’re snacking!

Table of Contents

Gluten free, keto blueberry bread

1 3/4 cups almond flour
1/4 cup dried/dessicated coconut
2 tsp baking powder
Zest from 1 medium sized lemon
3 eggs
5 tbsp erythitrol
1 tbsp vanilla extract
1 pint/1 cup of blueberries

Special Equipment

Small loaf pan

Preparation

Preheat oven to 350 F/ 176 C.
Combine almond flour, dried coconut, baking powder, and lemon zest in a bowl and mix to combine.
Mix eggs, erythitrol, and vanilla extract in another bowl.
Pour wet ingredients into dry ingredients. Fold in blueberries last.
Pour batter into a small loaf pan and cover loosely with aluminum foil. Bake for 30 minutes.
Remove aluminum foil and bake for another 20-25 minutes until golden brown and a knife comes out clean when inserted into batter.

Note: If you are using an air fryer, set it to 350 F/ 176 C and bake it for 25 minutes covered. Secure the aluminum foil as the bread will easily burn if not covered!