Keto Blueberry Crumb Loaf
This Blueberry Crumb Loaf has a perfectly moist and fluffy texture, with fresh juicy blueberries and a streusel crumb topping. It’s ideal to serve for breakfast or enjoy as an afternoon snack.
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❤️ Why You’ll Love This Keto Blueberry Coffee Cake Recipe
- Fresh juicy blueberries
- Baked in a moist and fluffy coffee cake loaf
- Streusel crumb topping
- Gluten-free and sugar-free
- Perfect for breakfast or an afternoon snack
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 it, 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’ve never tried it, it looks, tastes and bakes exactly like brown sugar and is just perfect in this topping!
The texture of this blueberry 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! It’s incredibly mild in flavor and ground to a very fine powder. It gives a more traditional texture to anything you bake with it.
In fact, I use it in so many recipes, that you can check out here. When you buy a bag, you’ll never have to worry about what to do with the rest because not only does it last a long time, but I use it in so many recipes that you can check out here.
🛒 Ingredients for Gluten-Free Blueberry Coffee Cake
- Super fine almond flour
- Oat Fiber
- Monk fruit/allulose
- Brown Swerve
- Blueberries
- Eggs
- Sour cream
- Butter
- Baking powder
- Vanilla extract
- Lemon
- Walnuts
- Ground cinnamon
- Ground nutmeg
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Blueberry Crumb Cake
Preheat oven to 325°F.
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.
Sprinkle a dusting of some oat fiber over the blueberries and toss to coat them. This will help prevent them from sinking to the bottom once it bakes.
Fold in the blueberries gently, then pour into a 9″ x 5″ nonstick loaf pan that’s lined with parchment paper.
I like to add a few blueberries on top so they will peak through the crumb topping.
Add the crumb topping, leaving a some of the blueberries exposed.
Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool before slicing and serving.
☑️ Storage Instructions
Store leftover crumb loaf in an airtight storage container in the fridge for up to 5 days or freeze.
💡 Tips
- Don’t skip whisking the dry ingredients together. It helps remove any lumps and creates a smooth, fluffier batter.
- Use room temperature eggs, as this also helps create a smoother and lighter batter, giving a better rise.
- Definitely line the pan with parchment paper. It will not only prevent sticking, but once it cools, you can simply lift the loaf out of the pan easily.
- Don’t skip dusting the blueberries before adding them to the batter. This same trick is used in traditional baking to help them stay suspended in the loaf as it bakes, rather than sinking to the bottom. Since we can’t use traditional flour, the oat fiber, having the same texture and lightness, makes the perfect substitution.
- If you don’t have a loaf pan, you can use an 8″ x 8″ pan instead. It will not take as long to bake, since you’ll be cutting the thickness in half. I would start checking for doneness at about the 20-25 minute make, using the toothpick method in the center.
🔄 Substitutions and Additions
- If you prefer using raspberries instead of blueberries, it’s an easy swap. You can also do half blueberries and half raspberries.
- For a little extra flavor, you can add in some almond extract. I wouldn’t use more than 1/2-1 teaspoon as a little goes a long way. Coconut extract can also be used in the same measurement, as it’s also pretty strong in flavor.
- If you don’t have walnuts, you can use chopped almonds or pecans instead.
- Greek yogurt can be used instead of sour cream, if that’s what you have on hand. Just be sure to use full fat, not the non-fat or low fat stuff.
Can I Freeze Blueberry Crumb Cake?
You sure can! In fact, if you’re in a baking mood and would like to make a couple of these Keto coffee cakes, you can freeze them and have a grab and go snack anytime you’d like.
To properly freeze it and for optimal freshness, allow the crumb cake to completely cool. Slice into the portion sizes you’d like and double wrap it in plastic wrap for up to a couple of months. Alternately, you can freeze the unsliced loaf the same way, if you choose.
What are the Carbs in Blueberries?
There are 17 net carbs in one cup of blueberries, but this blueberry crumb cake recipe only uses 2/3 cup which is split amongst 12 servings. That’s under 1.5 carbs per serving!
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
🍽️ More Keto Blueberry Recipes
- Blueberry Cheesecake Bars
- Blueberry Sauce
- Blueberry Lemon Scones
- Blueberry Pancakes
- Blueberry Muffins
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Blueberry Crumb Loaf
RECIPE VIDEO
Ingredients
For the Loaf
- 1 3/4 cups super fine almond flour
- 1/4 cup oat fiber
- 3/4 cup blueberries
- 3/4 cup sour cream
- 2/3 cup monk fruit/allulose
- 3 whole eggs
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- zest of 1 lemon
- pinch salt
For the Crumb Topping
- 1/2 cup super fine almond flour
- 1/4 cup Brown Swerve
- 3 tablespoons walnuts, chopped
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F.
- 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.
- Sprinkle a dusting of some oat fiber over the blueberries and toss to coat them. This will help prevent them from sinking to the bottom once it bakes. Fold in the blueberries gently, then pour into a 9" x 5" nonstick loaf pan that's been lined with parchment paper.
- Add the crumb topping, leaving a some of the blueberries exposed. Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before slicing and serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on February 11, 2019, updated on July 14, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.
Looks amazing…can’t wait to make it. Thanks
Thanks so much, I hope you love it!
Can I replace heavy cream with coconut cream?
Use maple syrup or coconut sugar instead?
This is similar to the questions you had about the muffins and the pound cake. When it comes to keto baking, I really don’t recommend varying from the original ingredients because the textures can change so quickly. If you’re familiar with using those substitutions, you might be able to find a workaround, but I can’t confirm them since I haven’t tested those swaps.
I’m definitely going to make this, It looks really good. I love a cinnamon topping
It’s really delish. Be sure and let me know what you think when you try it.
This is a delicious cake. One of the best keto desserts I have made. Just one observation – I used an 8 x 4 loaf pan instead of the 9 x 5 size you recommended. It took an extra 15 minutes to cook through to the centre of the loaf. Next time I may just try it in a square cake pan to shorten the cooking time. Thanks for all your wonderful recipes!
You’re so welcome and I’m glad you enjoyed it!
Hi,
I was just wondering how to adjust baking time/temperature if I were to do this in a 8×8 or 9×9, as I do not have a loaf pan!
Thanks!
Is this really 6 net carbs per serving? The loaf is 12 servings so that would be a very small amount for the amount of carbs. Am I reading that right?
Yes, the nutrition is accurate.
Hi this is a very good recipe
i used 2T psyllium husk and 4T coconut flour as I had no oat fiber.
used pecan meal and golden swerve.
covered my frozen blueberries with coconut flour before adding them.
would make it again
Great subs, thanks for sharing!
Can I substitute something else for the oat fiber?
This is very very good! The lemon zest gave it a really nice twist! Really delicious!
Can I use frozen blueberries?
Yes, you sure can, just make sure to thaw and drain them really well first.
This cake is so good! I didn’t have heavy cream so just used additional sour cream, along with powdered monk fruit instead of Swerve Confectioners for the sweetener . And I used hazelnuts in the crumb topping because I have an allergy to walnuts. So yummy.
I appreciate the time you have spent developing recipes that many probably don’t have time to do so that lots of us can enjoy healthier options!
So glad to hear you liked it and your substitutions worked out well!
Can you substitute flax seed for the oat fiber? Thank you!
I’ve honestly never tried that before, so I can’t say how it might turn out. Psyllium Husk powder and a little coconut flour might be a better substitute, but Oat Fiber still really works best.
Is there anything I can use without oat fiber? I don’t have money at the moment to order any. Tnx
Made this for a family get together, because I have a lot of family on Keto as well. Big hit and easy to make! Plus it displays very pretty 🙂 My husband said “how in the world is this keto”??? Lol. Thanks for the great recipe ❤️
Hi Loren,
Nice to hear that this was a hit with your family! Glad everyone enjoyed it 🙂
Hi Kayla,
There really isn’t anything that will work as well, but you can maybe try a combination of psyllium husk powder and coconut flour. You might need to add a little more liquid as well.
Thanks for the recipe! My husband loves all things blueberry and this didn’t disappoint!
Hi Dayna,
Glad you enjoyed it!
Could I use psyllium husk instead?
Love your site! I am a believer myself and so thankful for sisters in Christ to fellowship with in this sweet way.
Hi Ana,
I’m glad to hear you’re a believer as well and that you like the site 🙂 I can’t say how psyllium husk powder would work to be honest, because I haven’t tried it. I would try to use the oat fiber if possible, it’s really what gives this loaf such great texture.
This looks really yummy, but I live in Australia and I haven’t been able to find Swerve Brown Sugar. Is there a way around this!
I love today’s verse too. Last week an uncle of mine who lives in Virginia was buried. My comfort is in knowing he is now with our Saviour in heaven and I will see him when I get there.
Hi Marji,
I’m so sorry to hear about your uncle! But as you said, you can rest knowing he is with our Lord and in a much better place than we are. You will get to spend eternity with him and our Lord, what a comfort indeed! On the brown swerve, I’m not sure if granular would work instead, because I’ve never tried it. If there is another brown sugar substitute that is available to you there, that should work. Like brown sugar, it gives it a molasses sort of flavor and texture that’s different from regular erythritol. I’m not sure what else you could try honestly, possibly a tiny bit (1/2 teaspoon maybe) of blackstrap molasses and a few drops of maple extract?
Hi Marji, you can get Sukrin Gold in Australia which is a brown sugar substitute.
https://sukrin.com.au/collections/sweeteners/products/sukrin-gold-500g