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    Home » Desserts

    Published: Oct 20, 2017 · Updated: May 20, 2020 by Keto Vegetarian Recipes · This post may contain affiliate links · This blog generates income via ads

    Mixed Berry Loaf Cake

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    Gluten FreeNut FreeLow CarbVegetarian

    A keto berry loaf cake made with blackberries and blueberries that is moist and light.  Enjoy a slice for dessert today!

    Although I made this berry loaf cake with coconut flour you could use almond flour instead.  Although when you use almond flour you would need to increase the quantity and decrease the eggs.  I prefer coconut flour currently as it’s cheaper for me here!

    This is a moist and delicious berry loaf cake full of plump blackberries and blueberries.   I used frozen but fresh would work just as a well.

    Although I was tempted to add lemon juice to make this a berry and lemon cake, I wanted to try it first without.  It worked well without but if I made a different version I’d just use blueberries with the lemon.

    Mixed berry loaf

    Berry Loaf Cake

    Keto Vegetarian Recipes
    A mixed berry loaf cake baked with coconut flour.
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Cake, Dessert
    Cuisine American
    Servings 10 Slices
    Calories 165 kcal

    Ingredients
     
     

    • ½ Cup Coconut Flour
    • 5 Eggs Separated
    • ½ Cup Erythritol or sweetener of your choice
    • ½ Cup Butter unsalted, softened
    • ¼ teaspoon salt
    • ½ teaspoon Vanilla extract
    • 3 tablespoons Coconut milk
    • 1 Cup Mixed Berries blueberries/blackberries

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Grease and line a 2lb loaf tin (9 x 5 ½ x 3 inches)
    • In a bowl, whisk the egg yolks, sweetener and butter together.
    • Add in the coconut milk and vanilla and mix.
    • Add the coconut flour, baking powder and salt and mix well.
    • In a separate bowl whisk the egg whites until stiff.
    • Fold the egg whites into the cake mixture.
    • Stir in the berries.
    • Spoon the cake mixture into the tin and bake for 40-50 minutes until the cake is firm.

    Notes

    Makes 10 slices
    Nutritional Info per slice:  165 Calories, 14g Fat, 4g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1sliceCalories: 165kcalCarbohydrates: 7gProtein: 4gFat: 14gFiber: 3g
    Keyword easy low carb cake, keto loaf cake
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

     

     

     

     

     

     

     

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      Recipe Rating




    1. Liz says

      March 17, 2023 at 8:04 pm

      If I want to replace the erytherol with something like pure stevia which would only be a teaspoon….would I need more flour or something else to make up for it?

      Reply
      • Angela Coleby says

        March 17, 2023 at 8:17 pm

        I would see what the texture of the loaf mixture would be before baking. I'd lean to add a tablespoon of almond milk rather than more flour.

        Reply
    2. Lena says

      April 09, 2020 at 9:40 pm

      How much baking powder...you say to add instep 5 but you don’t say how much?

      Reply
      • Angela Coleby says

        April 10, 2020 at 2:47 pm

        1 teaspoon, I'll update the recipe card.

        Reply

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    angela profile

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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