I am anxiously waiting for this to come out of the oven! I came up with this yesterday when I saw wild Maine blueberries in the freezer section of target! Finally! I have looked for no sugar wild blueberries forever. I haven’t had anything blueberry in almost 18 months. The kicker is that my son loves blueberry muffins and has them regularly. That means I have to bake regular blueberry muffins a LOT! Oh the torture!
Until I found these blueberries my only other option was to one day hope my husband wanted to spend over $40 on 24 cans of blueberries! Maybe I could convince my sister to go in on it with me?? How was I ever going to bake a decent blueberry muffin without them?? How could I possibly justify buying 24 cans of blueberries.
I no longer have that issue! These were $4 at Target. They are small, low carb, no sugar added, and delightfully sweet! Especially with Truvia on top!
Why not just use fresh blueberries? They are different. Trust me on this one. They are too big, have too much water inside, and they aren’t as sweet at all!
I made this as a loaf yesterday and mini muffins. The muffins came out great but my poor loaf didn’t cook all the way through. I am figuring out the exact temp and time for this now. I lowered the temperature and extended the baking time. I am praying that this is what will bring it all together! The end pieces that I had yesterday were addictive and phenomenal. So it’s worth the agony I am going through now wondering if it will be perfect today! If not, I have a fantastic mini muffin recipe for you! LOL! You might be wondering why I am agonizing over doing this as a loaf. Mini muffins are good enough, right? NO. As a loaf this is supremely moist, melt in your mouth deliciousness. It is worth the wait.
I just checked it at 50 mins and it is looking good! Needs more time for a better brown on top! I am literally pacing the floor. Did I do it? It smells so good! I think I did! You guys are going to love this loaf.
Most of you know where the hot spots in your oven are. Be sure to turn this half way through to get even cooking. Half of my loaf is perfect the other half is slightly but noticeably less cooked. I’m not hyperventilating just yet though. I threw it back in on 400 degrees for 5 mins to see if I could save the other half. That’s how good this recipe is though! I was so caught up in the bake time that I completely forgot to turn it. Hope this is one you will enjoy!
Low Carb Blueberry Loaf – Keto Friendly recipeCourse: Keto
1 1/2 cups Almond Flour
1 tbsp Coconut Flour
1 1/2 teaspoons baking powder
7 tbsp truvia (equal to one cup of sugar)
3 tbsp oil
4 tbsp heavy cream
1 teaspoon vanilla
100 grams of wild blueberries
- Preheat oven to 300 degrees
- Combine almond flour, coconut flour, baking powder, and 6 tbsp Truvia with a whisk.
- Combine oil, heavy cream, and vanilla.
- Mix dry and wet ingredients together with a whisk. Batter will be thick!
- Wash off blueberries and add 1 tbsp Truvia and stir.
- Pour blueberries on top and gently fold into the batter.
- Line a loaf pan with parchment paper and spread the batter in evenly.
- Bake for 1 hour and 10 mins making sure to turn the loaf pan at about 30 mins in.
- Let cool completely in the pan.
- Mini Muffin
- Bake at 350 degrees for 10-13 minutes or until the tops are golden brown.
- per slice
- 221 Calories; 20g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
- mini muffins (makes 24)
- 74 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 net carb each.
- (One last note, this is very sweet with one cup sugar replacement which means that people who eat sugar regularly will absolutely love this. If you don’t like very sweet then reduce the sugar to 1/2-3/4 cup sugar equivalent for the batter and 2 tbsp sugar equivalent for the blueberries. Either way this comes out fantastic!)