Description
A low-carb, sliceable breakfast loaf featuring tender crumb and pockets of blueberry flavor, designed for elegant presentation.
Ingredients
Scale
- 1 3/4 cups almond flour
- 1/4 cup erythritol, see notes
- 2/3 cup blueberries
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 2 teaspoons baking powder
- 1 1/2 teaspoons lemon extract
- zest of 1 lemon
- Pinch of salt
- For the Crumb Topping:
- 2/3 cup almond flour
- 3 tablespoons pecans, chopped
- 3 tablespoons grass fed butter, melted
- 1/4 teaspoon cinnamon
- 1/4 cup erythritol
- 1/8 teaspoon nutmeg
Instructions
- 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 almond 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 loaf pan that’s been sprayed with nonstick spray (I used avocado oil spray). If your pan isn’t nonstick, I would line it with parchment paper. Smooth the top using your spatula and top with the reserved crumb topping.
- Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.
Notes
- Erythritol is used as the sweetener; adjust to your taste preference.
- If you do not have oat fiber, you can substitute with an equal amount of almond flour, but the texture may change slightly.
- For the best presentation, gently fold the blueberries to avoid breaking them and turning the batter purple.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2
- Sodium: 150
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 4
- Protein: 10
- Cholesterol: 110
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