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've never tried it, it's fantastic! 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! But, 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!
What's in Keto Blueberry Loaf
- Super fine almond flour
- Oat Fiber
- Swerve Confectioners
- Brown Swerve
- Sour cream
- Heavy cream
- Grass-fed butter
- Baking powder
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Blueberry Crumb Loaf
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.
Add in the dry ingredients and continue mixing.
Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.
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 ⅔ 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
If you love this Blueberry Crumb Cake, you may be interested in trying some of these delicious low carb blueberry recipes:
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 (Gluten Free)
For the Loaf
- 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.
- Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.
*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.
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