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A moist and delicious coffee cake loaf baked with fresh blueberries and a cinnamon streusel crumb topping!

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I take coffee crumb cake to the next level,  add fresh blueberries and make it into a loaf.  One of my favorite things in the world is a crumb topping!  I could literally pick it off and just eat that, honestly!  

I’ve been baking things with crumb topping for years, but since Keto, I’ve had to get creative in what I use in place of flour and brown sugar.  Enter Brown Swerve!  If you have never tried it, it’s fantastic!  Looks, tastes and feels exactly like brown sugar and is just perfect in this topping!

The texture of this loaf is absolutely perfect, thanks to the Oat Fiber that I use.  It adds a very cake-like texture without adding carbs, just plenty of fiber!  And please be aware, brands do matter with Oat Fiber.  

I use Lifesource Oat Fiber, which I purchase on Amazon, it’s incredibly mild in flavor and ground to a very fine powder.  There are other brands of oat fiber out there that have a stronger flavor, so if you don’t buy Lifesource, be sure to read the customer reviews first!

How to Make Low Carb Blueberry Crumb Loaf

Ingredients

For the Loaf

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see notes)

2/3 cup blueberries

3 eggs

1/2 cup sour cream

1/4 cup heavy cream

1/2 cup swerve confectioners

2 teaspoons baking powder

1 1/2 teaspoons vanilla extract

zest of 1 lemon

Pinch of salt

For the Crumb Topping

2/3 cup super fine almond flour

3 tablespoons walnuts, chopped

3 tablespoons grass fed butter, melted

1/4 teaspoon ground cinnamon

1/4 cup Brown Swerve

1/8 teaspoon ground nutmeg

Preparation

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 spatular and top with the reserved crumb topping.

Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

More Keto and Low Carb recipes…

Blueberry Muffins

PUMPKIN MUFFINS WITH CREAM CHEESE FILLING

CRANBERRY AND WALNUT MUFFINS

COFFEE CRUMB CAKE

DROP BISCUITS

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5 from 2 votes

Blueberry Crumb Loaf – Keto, Low Carb & Gluten Free

A moist and delicious coffee cake loaf baked with fresh blueberries and a cinnamon streusel crumb topping!

Author Keto Cooking Christian

Course Breakfast

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12

Calories 211kcal

INGREDIENTS

For the Loaf

• 1 3/4 cups super fine almond flour
• 1/4 cup Oat Fiber  (see notes)
• 2/3 cup blueberries
• 3 eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup  swerve confectioners
• 2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• zest of 1 lemon
• Pinch of salt

For the Crumb Topping

• 2/3 cup  super fine almond flour
• 3 tablespoons walnuts chopped
• 3 tablespoons grass fed butter melted
• 1/4 teaspoon ground cinnamon
• 1/4 cup Brown Swerve
• 1/8 teaspoon ground nutmeg

US Customary – Metric

PREPARATION

• 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 spatular and top with the reserved crumb topping.
• Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.

NOTES

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

Nutrition Facts

Blueberry Crumb Loaf – Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 211 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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