Soft, moist, and full of blueberry flavor, this keto-friendly “oatmeal” bread skips the real oats and sugar but keeps all the taste. Perfect for breakfast, a quick snack, or even dessert. Low in carbs, easy to make, and freezer-friendly.
Dry Ingredients:
1 ½ cups almond flour
¼ cup golden flaxseed meal
2 tablespoons coconut flour
1 tablespoon chia seeds (optional)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Wet Ingredients:
3 large eggs
¼ cup melted butter or coconut oil
¼ cup unsweetened almond milk
½ cup powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Add-ins:
¾ cup fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon sunflower seeds or chopped walnuts (optional topping)
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
In a large bowl, mix almond flour, flaxseed meal, coconut flour, chia seeds, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the eggs. Add melted butter, almond milk, sweetener, vanilla, and vinegar. Stir until smooth.
Pour wet mix into dry mix. Stir until just combined.
Gently fold in the blueberries.
Pour batter into the loaf pan. Smooth the top. Add seeds or nuts if using.
Bake for 45–55 minutes. Check with a toothpick — it should come out clean or with a few crumbs.
Let cool in the pan for 20 minutes, then transfer to a rack and cool completely before slicing.
Use golden flaxseed meal for a better color and texture.
You can swap blueberries for raspberries or chopped strawberries.
Bread stores well in the fridge for up to 7 days. Freeze individual slices for quick snacks.
Cover with foil halfway through if the top starts browning too fast.
Find it online: https://www.wellnesswarrior.org/keto-blueberry-oatmeal-bread/