Preheat your oven to 325°F / 160°C.
Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan or line it with parchment paper.
Make the topping: In a medium bowl, combine the almond flour, brown Swerve, chopped walnuts, cinnamon, and nutmeg.
Stir in the melted butter until a crumbly mixture forms.
Set aside.
Combine dry : In a large bowl, whisk together the 1 ¾ cups almond flour, oat fiber, Swerve Confectioners, and baking powder.
Combine wet : In a separate large bowl, beat the eggs, sour cream, heavy cream, vanilla extract, and lemon zest with an immersion blender or electric mixer until smooth.
Create the batter: Gradually add the dry ingredient mixture to the wet , stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
Assemble and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the topping mixture evenly over the batter.
Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool completely: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for at least 30 minutes. This step is crucial for the bread to set properly.
Once cooled, slice into 8 servings and enjoy!
