A moist, delicious treat for the carb-conscious, this keto-friendly blueberry loaf recipe is the perfect accompaniment to your morning coffee.
At a glance
Approx 1.5 hours
130g butter, melted
¾ cup fresh blueberries
½ tsp cinnamon
2 tbsp sour cream
½ cup sugar or sugar substitute
1½ tsp vanilla
2 tbsp heavy cream
70g coconut flour
½ tsp salt
1½ tsp baking powder
For the icing:
2 tbsp icing sugar (or substitute)
1 tsp butter melted
1 tbsp heavy cream
dash of vanilla
¼ tsp lemon zest
Preheat oven to 180 degrees and line a regular loaf pan with baking paper. Spray with cooking oil.
Beat eggs, sugar, sour cream, cream, vanilla, salt, baking powder, and cinnamon until combined.
Add the melted butter to the mixture and beat again until combined.
Stir in the coconut flour until thoroughly combined.
Spoon a small amount of batter in the loaf pan, then sprinkle a couple of blueberries on top. Continue layering batter, then blueberries a couple of times ending with batter on top. This will keep the blueberries spread out and they will not sink to the bottom of the pan.
Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.
Allow bread to cool for 5 minutes and now start on the icing.
To make the icing: Combine all ingredients and whisk until smooth. Add a little extra cream if needed. Drizzle over the warm bread.