Desserts/ Gluten Free/ Low Carb

Mixed Berry Loaf Cake

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A low carb 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!

berry loaf cake

Keto Berry Cake

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.  

berry loaf cake

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.

If you were in the mood for a keto berry dessert and wanted something lighter than a cake, then try a keto berry trifle. Great for gatherings or a pot luck too!

berry loaf cake

The Chief Taster enjoyed a big slice for breakfast.  He is a big fan of pound cake so this was a healthier alternative for him.

berry loaf cake

Baking with Coconut Flour Tip

The trick to a light coconut flour cake is to separate the eggs and whisk the egg whites.  Fold them in as the last stage and voila!  A light and delicious cake to be sliced and devoured.

OTHER KETO BERRY DESSERTS TO TRY

Keto Berry Trifle

No Churn Blueberry Ice Cream

Blackberry & Blueberry Cobbler

Blueberry Cream Cheese Coffee Cake

Mixed Berry Loaf Cake

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Course: Cake, Desserts
Servings: 10 Slices
Calories: 165kcal
Author: Angela Coleby

Ingredients

  • 1/2 cup (56g) Coconut flour
  • 5 Eggs separated
  • 1/2 cup (107g) Xylitol or sugar substitute
  • 1/2 cup (113g) Butter softened
  • 1/4 teaspoon salt
  • 1/2 teaspoon Vanilla extract
  • 3 tablespoons Coconut milk
  • 1 cup (150g) Mixed berries blueberries/blackberries
  • 1/2 teaspoon Baking powder

Instructions

  • Preheat the oven to 180C/350F degrees.
  • Grease and line a 2lb loaf tin (9 x 5 1/2 x 3 inches)
  • In a bowl, whisk the egg yolks, xylitol 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

Nutrition

Calories: 165kcal
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4 Comments

  • Reply
    Anusha
    June 13, 2018 at 9:43 am

    I loved it! Turned out great. Any chance you could create one for orange loaf or lemon loaf? 🙂

    • Reply
      Angela Coleby
      June 13, 2018 at 1:06 pm

      I have two almond cake recipes, one with orange and one with lemon in the archives!

  • Reply
    Heather
    November 10, 2017 at 6:53 pm

    how much baking powder? It isn’t in the list of ingredients but is in the instructions.

    • Reply
      Angela Coleby
      November 10, 2017 at 7:03 pm

      Bugger! The dogs interrupting me strikes again! It should be 1/2 teaspoon. Thanks for letting me know!

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