Description
Rustic keto blueberry artisan loaf with crisp golden crust, soft chewy crumb, juicy blueberries, and wholesome grain-free ingredients. This low-carb bread has cozy bakery-style texture while staying gluten-free and keto-friendly.
Ingredients
2 cups almond flour
1/4 cup coconut flour
1/4 cup psyllium husk powder
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup warm water
1 tbsp apple cider vinegar
2 tbsp melted butter
3/4 cup fresh blueberries
1 tsp vanilla extract (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line a baking tray or loaf pan with parchment paper.
2. In a large bowl, whisk almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
3. In another bowl, whisk eggs, warm water, apple cider vinegar, melted butter, and optional vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until a thick dough forms.
5. Allow dough to sit for 2–3 minutes so psyllium husk can absorb moisture.
6. Fold blueberries gently into the dough without crushing them.
7. Shape dough into a rustic round loaf or transfer into loaf pan.
8. Lightly score the top with a knife.
9. Bake for 45–55 minutes until crust is golden brown and loaf sounds hollow when tapped.
10. Cool completely before slicing for best texture.
Notes
Fresh blueberries work best and release less moisture than frozen.
Cooling completely prevents gummy texture.
Toast slices for crisp artisan-style crust.
Store refrigerated for up to 5 days.
Psyllium husk helps create chewy bread texture similar to traditional artisan bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 70mg