A moist and delicious coffee cake loaf baked with fresh blueberries and a cinnamon streusel crumb topping!
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, t’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!
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
Cheddar Jalapeño “Cornbread”
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Homemade Waffles
Blueberry Crumb Loaf - Keto, Low Carb & Gluten Free
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.
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… Read more »