Keto Mixed Berry & Cream Cheese Bread
Soft, lightly sweet, and swirled with juicy berries and creamy pockets of richness — this gorgeous loaf is keto-friendly and perfect for breakfast or dessert.
🥣 Dry Ingredients
2 cups almond flour
¼ cup coconut flour
2 tbsp psyllium husk powder (adds structure & chew)
1 tbsp baking powder
Pinch of salt
🧈 Wet Ingredients
4 large eggs
½ cup unsweetened Greek yogurt or sour cream
¼ cup melted coconut oil or butter
1 tsp vanilla extract
¼ cup monk fruit or erythritol sweetener
🍓 Mix-Ins
½ cup cream cheese chunks
or keto-friendly white chocolate chips
¾ cup mixed berries (fresh or frozen) — raspberries, blackberries, blueberries
Drain and pat them dry so the loaf stays firm
👩🍳 Instructions
- Prepare the Dough
Preheat oven to 350°F (175°C).
Line a small loaf pan or round baking dish with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
In a separate bowl, beat the eggs, Greek yogurt/sour cream, melted butter, vanilla, and sweetener.
Pour wet ingredients into dry and stir until a thick dough forms.
- Fold in Berries & Cream Cheese
Gently fold the berries and cream cheese pieces into the dough.
Avoid smashing the berries — the streaks of color make the loaf beautiful!
- Shape & Bake
Shape the dough into a loaf or round and place it in your prepared pan.
Smooth the top with a spatula.
Bake for 45–55 minutes, until golden and firm.
Let the bread cool completely before slicing — it sets as it cools.