RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Ingredients
For the Loaf :
| Almond flour, super fine | 168 | g |
| Oat Fiber | 20 | g |
| Blueberries | 125 | g |
| Eggs | 3 | |
| Sour cream | 120 | g |
| Heavy cream | 60 | g |
| Swerve confectioners | 62.5 | g |
| Baking powder | 2 | tsp. |
| Vanilla extract | 1 ½ | tsp. |
| Lemon zest | 1 | tbsp. |
| Salt | 1 | pinch |
For the Crumb Topping :
| Butter, melted | 3 | tbsp. |
| Almond flour, super fine | 64 | g |
| Walnuts, chopped | 3 | tbsp. |
| Cinnamon, grounded | 1/4 | tsp. |
| Brown Swerve | 50 | g |
| Nutmeg, grounded | 1/8 | tsp. |
Directions
- Preheat oven to 163°C.
- Mix almond flour, walnut, cinnamon, brown swerve and nutmeg into a bowl. Pour in the melted butter and whisk them together until combined; set aside.
- Add the flour, baking powder, oat fiber and salt into another bowl and whisk together; 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 by 5-inch non-stick loaf pan that’s been sprayed with non-stick spray. If the pan isn’t non-stick, line it with parchment paper. Smooth the top using your spatula and top with the reserved crumb topping.
- Bake for 45 to 50 minutes or until a toothpick, when inserted, comes out clean.
