Blueberry Loaf


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! 


When you don’t rinse off the blueberries before folding them in.

When you do rinse the blueberries before folding in.

When you do rinse the blueberries before folding in.

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! 



Blueberry Loaf
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  1. 1 1/2 cups Almond Flour
  2. 1 tbsp Coconut Flour
  3. 1 1/2 teaspoons baking powder
  4. 7 tbsp truvia (equal to one cup of sugar)
  5. 3 tbsp oil
  6. 4 tbsp heavy cream
  7. 1 teaspoon vanilla
  8. 2 eggs
  9. 100 grams of wild blueberries
  1. Preheat oven to 300 degrees
  2. Combine almond flour, coconut flour, baking powder, and 6 tbsp Truvia with a whisk.
  3. Combine oil, heavy cream, and vanilla.
  4. Mix dry and wet ingredients together with a whisk. Batter will be thick!
  5. Wash off blueberries and add 1 tbsp Truvia and stir.
  6. Pour blueberries on top and gently fold into the batter.
  7. Line a loaf pan with parchment paper and spread the batter in evenly.
  8. Bake for 1 hour and 10 mins making sure to turn the loaf pan at about 30 mins in.
  9. Let cool completely in the pan.
Mini Muffins
  1. Bake at 350 degrees for 10-13 minutes or until the tops are golden brown.
  1. serves 8
per slice
  1. 221 Calories; 20g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
mini muffins (makes 24)
  1. 74 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 net carb each.
  2. (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!)
Up Late Anyway


  1. Dawn says:

    I just pulled mine out of the oven now, it smells amazing, I can’t wait for it to cool off! I didn’t see where it says to add the eggs so I’m hoping they were supposed to go with the other wet ingredients 🙂 How did you store this? Do I need to refrigerate, or will it stay moist if wrapped and left out?

    • Elizabeth Nimphius says:

      I would keep it in the fridge just because there are no preservatives in the ingredients. Yes the eggs are part of the wet ingredients but I’ll update that when I get a chance so that it is more clear. Hope you love it and the waiting really is the hardest part for this recipe!!

  2. Dawn says:

    Fridge it is! Thank you SO much for this. It was so easy and ridiculously delicious. I can’t wait to try your other recipes!

    • Elizabeth Nimphius says:

      Yay! My husband feels the same way about this one. 🙂 I’m so happy you liked it!

  3. Beverly says:

    Hi, I am interested in making this loaf. It looks lovely. My question is do I use frozen blueberries or should I thaw them some? Also, can you tell me how much 100 grams of blueberries are equal to as in cups? Thank you!

    • Elizabeth Nimphius says:

      100 grams is approximately 3/4 of a cup. When you wash them off in a strainer it will defrost the berries. They’re so small that they defrost really quickly that way!

  4. Rebecca Wethman says:

    Made this yesterday and it turned out great. Such a treat! My hubster who is not following this WOE loved it too!

    • Elizabeth Nimphius says:

      I’m not sure how exactly that would change the recipe. A few tablespoons should be ok. It’s pretty sweet as is so lemon will probably work!

    • Elizabeth Nimphius says:

      Yes as long as it’s the equivalent to a cup of sugar. Keep in mind if it’s granulated splenda then carb count will change accordingly (quick calculation brings this to 7 net carbs a slice). If it’s liquid splenda then the nutritional information will be the same.

    • Elizabeth Nimphius says:

      Thanks for letting me know! It always makes me feel good to hear back about the recipes!

  5. Emily says:

    Hi, this recipe sounds really yum however I can’t have the cream in it. Will it work with a thinner liquid such as almond or rice milk. Also the only sweetener I use is rice malt syrup how much would I use for this recipe??

    • Elizabeth Nimphius says:

      A quick search on Google tells me that 1 cup sugar= 1 1/4 cup rice malt syrup. You’ll have to do some researching to see if that’s true. Any of the substitute milks will be fine although it will change the flavor a little bit.

  6. Paige says:

    Have you tried freezing the muffins and then defrosting it in the mornings to reheat? (They are in the oven as I type!!)

    • Elizabeth Nimphius says:

      No. I’m sorry. I have not. I make this as a loaf and my husband will finish it within the week so I haven’t had to freeze it yet.

  7. Denise says:

    Hi. What kind of oil did you use? Also … what is the purpose of using two different kinds of flour? Do they each serve a particular purpose? How would it come out if you used all almond flour or all coconut flour? Thank you!! I can’t wait to try these.

    • Elizabeth Nimphius says:

      I used a light olive oil (not extra virgin, which has a very bold flavor). I add the coconut flour in to provide some better texture and so that the loaf is not so crumbly. All coconut flour would be a drastically different recipe. All almond flour would work but might be more crumbly. Hope that helps!

  8. Elizabeth Nimphius says:

    You’re not annoying me at all! The only thing is, these comments should be over on the Quesadilla recipe page! Lol! I’m going to delete the comments here so we don’t confuse anyone (We’re over on the blueberry loaf page right now.) I started experimenting today! I’m very excited about it. I bought 5 bags of cheese today! 😀

  9. Jayme says:

    I think I love you. This looks amazing. I just started a keto diet and while I am not ready to add in things like this (I’m only on day 6 :P) I am bookmarking your wonderful blog for when I am! THANK YOU! <3

    • Elizabeth Nimphius says:

      Good Luck with everything! I didn’t add stuff like this in until I was well over 40 lbs down with weight loss so I completely understand!

    • Elizabeth Nimphius says:

      350 degrees for 15-18 minutes or until the tops are golden brown. All you have to do is increase the baking time for regular sized muffins. 🙂

  10. cbrasil1 says:

    Hi Elizabeth, just found your site and am very excited to try several of your recipes including this one. Could you tell me what the carb count would me for the regular size muffins? Also, thank you soooo much for bringing these wonderful creations to us. It is recipes like these that makes this lifestyle change possible for me and my family. Forever grateful, Caren

  11. Mella says:

    Made this recently and everyone loved it! My blueberries must be larger than yours, but still came out yummy. Thank you for the great recipe!

    • Elizabeth Nimphius says:

      The smaller ones are sweeter. Definitely try to find them. I can usually get them in the freezer section at the grocery store. I’m really happy it turned out so well! 🙂

  12. Dena Farris says:

    i made these for breakfast this morning. Actually I make these a lot. My family doesn’t know that they are low carb. I make two batches of the muffins and put them in the fridge. Take them out and nuke them for 15 seconds and breakfast is served. Add a boiled egg for more protein and you are starting your low carb day out right. Thank you for the recipe.

    • Elizabeth Nimphius says:

      I love this. This recipe was my husband’s favorite and he’s super picky. You’re so welcome.

  13. Jenny says:

    This looks great! I’m making 6 jumbo muffins right now 🙂 I assumed that you put the eggs in with the oil, heavy cream & vanilla (I hope?) Thank you! I make your stromboli pizza & cheese danishes all the time…!! Delicious is an understatement!

  14. Andrea says:

    Just tried these in mini muffins and my fiance and I really liked them. Even my non-low carb kids liked them. I added a little lemon extract and used coconut oil for the oil, but might try butter next time. They were very moist and so tasty!

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