Keto Blueberry Crumb Loaf (Gluten Free)
User Reviews
5
Keto Blueberry Crumb Loaf (Gluten Free)
Description
The Keto Blueberry Crumb Loaf combines super fine almond flour and oat fiber to create a gluten-free, low-carb base, enhanced with eggs, sour cream, heavy cream, and swerve sweetener. Baking powder and a pinch of salt provide leavening and balance. Fresh blueberries are folded in carefully to distribute fruit without breaking them.
The crumb topping features almond flour, chopped walnuts, cinnamon, nutmeg, and erythritol sweetener mixed with melted butter to form a spiced, crunchy layer. The loaf is baked at 325°F until a toothpick comes out clean, producing a moist interior with a crisp, fragrant topping.
Lemon zest in the batter adds brightness, complementing the blueberries and spices. Served sliced, this loaf suits those following keto or gluten-free diets seeking a sweet bread alternative.
Oat fiber contributes to a traditional baked texture by adding insoluble fiber and structure. If oat fiber is unavailable, a combination of psyllium husk powder and coconut flour can be used, adjusting liquid as needed due to absorbency differences.
Ingredients
For the Loaf
- 1 ¾ cups almond flour Super Fine
- ¼ cup oat fiber see notes
- ⅔ cup blueberries
- 3 egg
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup Swerve Confectioners Sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons vanilla extract
- lemon zest of 1
- Pinch salt
For the Crumb Topping
- ⅔ cup almond flour Super Fine
- 3 tablespoons walnuts chopped
- 3 tablespoons butter melted, grass fed
- ¼ teaspoon ground cinnamon
- ¼ cup swerve (erythritol sweetener brown
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 325F.
- Add all the ingredients for the crumb topping to a bowl, except the butter and mix together. Pour in the melted butter and mix until combined, then set aside.
- Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
- Then add all the remaining ingredients, except the blueberries, to a large mixing bowl and mix using a hand mixer for about 30 seconds. Add in the dry ingredients and continue mixing.
- Fold in the blueberries gently, then pour into a 9" x 5" nonstick loaf pan that's been sprayed with nonstick spray (I used coconut oil spray). If your pan isn't nonstick, I would line it with parchment paper. Smooth the top using your spatula and top with the reserved crumb topping.
- Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.
Notes
- Oat fiber provides texture and zero net carbs; if unavailable, substitute with psyllium husk powder plus coconut flour, adjusting liquids accordingly.
- Use super fine almond flour for best crumb consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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