Blueberry Loaf

    Preparation time: 10 minutes

    Cooking time: 35 minutes

    Total time: 45 minutes

    Servings: 8

    Nutritional Info (Per Serving):

    350 Cal | 29.4 g Fat | 9.4 g Protein | 10.3 g Carb | 7.7 g Fiber | 2.6 g Net Carb


    For the Bread:

    2/3 cup / 150 grams blueberries

    1/4 cup / 60 grams oat fiber

    2 teaspoons baking powder

    1 ¾ cups / 220 grams almond flour

    1/2 cup / 120 grams swerve confectioners

    1 1/2 teaspoons vanilla extract, unsweetened 1/2 cup / 120 grams sour cream

    3 eggs

    1 lemon, zested

    1/4 cup / 60 grams heavy cream

    For The Topping:

    2/3 cup / 80 grams almond flour

    1/4 teaspoon ground cinnamon

    1/8 teaspoon ground nutmeg

    3 tablespoons walnuts, chopped

    1/4 cup / 60 grams brown swerve sweetener

    3 tablespoons grass-fed butter, melted


    1. Switch on the oven, then set it to 325°F / 160°C and let it preheat.
    2. Meanwhile, prepare the topping and for this, take a medium bowl, add flour, cinnamon, nutmeg, walnuts and sweetener in it and stir until mixed.
    3. Gradually stir in butter until well combined and then set aside until required.
    4. Prepare the batter for the bread and for this, take a large mixing bowl, place flours in it, add baking powder and oat fiber, then stir until just mixed.
    5. Take a separate large mixing bowl, crack eggs in it, add remaining ingredients in it except for blueberries, and then beat by using an immersion blender until smooth.
    6. Gradually add flour mixture in the egg mixture, stir until incorporated and then fold in blueberries until mixed.
    7. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, smooth the top by using a spatula and top with prepared topping mixture.
    8. Place the loaf pan into the oven and then bake it for 25 to 35 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
    1. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
    2. When ready to eat, cut bread into eight slices and then serve.