Ingredients

The following ingredients have 12 Servings
  • 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
  • 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

Instruction

  • 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 spatula and top with the reserved crumb topping.
  • Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.