Keto Wild Blueberry Loaf Cake

Servings: 10 slices
Net Carbs: about 3–4 g per slice

Ingredients

Dry Ingredients

• 2 cups almond flour (fine, blanched)

• ¼ cup coconut flour

• 2 tsp baking powder

• ¼ tsp salt

Wet Ingredients

• 4 large eggs, room temperature

• ½ cup granulated keto sweetener (erythritol or monk fruit blend)

• ⅓ cup unsalted butter, melted and cooled

• ¼ cup unsweetened almond milk

• 1 tsp vanilla extract

• 1 tsp lemon zest (optional but enhances blueberry flavor)

Blueberries

• ¾ cup wild blueberries (fresh or frozen)

Optional Lemon Glaze (Keto)

• ½ cup powdered keto sweetener

• 1–2 tbsp lemon juice

• 1 tsp almond milk

Instructions

1. Prepare the oven

• Preheat oven to 350°F (175°C).

• Line a 9×5 inch loaf pan with parchment paper or grease well.

2. Mix the dry ingredients

In a bowl whisk together:

• almond flour

• coconut flour

• baking powder

• salt

Set aside.

3. Mix the wet ingredients

In another bowl:

1. Beat eggs and sweetener until slightly fluffy (about 1 minute).

2. Add melted butter, almond milk, vanilla extract, and lemon zest.

3. Mix until smooth.

4. Combine batter

1. Slowly add the dry ingredients to the wet mixture.

2. Stir until a thick batter forms.

3. Let the batter rest 2–3 minutes so the coconut flour absorbs moisture.

5. Add blueberries

1. Toss wild blueberries with 1 teaspoon almond flour to prevent sinking.

2. Gently fold them into the batter.

6. Bake

1. Pour batter into the prepared loaf pan.

2. Smooth the top.

3. Bake 45–55 minutes until:

   • top is golden

   • toothpick inserted in center comes out clean.

If browning too quickly, loosely cover with foil.

7. Cool

Let the loaf cool in the pan 15 minutes, then transfer to a rack and cool completely before slicing.

Optional Lemon Glaze

1. Mix powdered keto sweetener with lemon juice and almond milk.

2. Drizzle over the cooled loaf.

Nutrition (Approximate per slice)

• Calories: ~180

• Fat: ~15 g

• Protein: ~6 g

• Total Carbs: ~6 g

• Fiber: ~2 g

• Net Carbs: ~4 g