White Chocolate Blueberry Mini Loaves 

White Chocolate Blueberry Mini Loaves

Yield: 8 slices 
  • Prep Time: 10 minutes 
  • Cook Time: 45 minutes 
  • Cooling Time: 20 minutes 
  • Total Time: 55 minutes (+ 20 minutes cooling ) 


  • ¼ cup Bake Believe ® White Baking Chips 
  • 2 cups almond flour 
  • 2 Tablespoons coconut flour 
  • 2 Tablespoons monk fruit with erythritol 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • ¼ teaspoon salt 
  • 3 large eggs, room temperature 
  • 1 Tablespoon apple cider vinegar 
  • ¼ cup keto-friendly maple-flavored syrup 
  • ¼ cup butter, melted and slightly cooled 
  • ½ cup blueberries 


  1. Preheat oven to 325F. Grease or line 2 mini loaf pans. Set aside. 
  2. In a large bowl, sift almond flour and coconut flour. Add sweetener, baking powder, baking soda, and salt. Set aside. 
  3. In a separate large bowl, whisk eggs, vinegar, syrup, and butter. Add to dry ingredients and mix to combine. Set aside to thicken for 5 minutes then add blueberries and fold into batter. 
  4. Divide mixture between prepared loaf pans. Transfer pans to oven and bake 35-45 minutes, until a toothpick inserted in the center comes out clean.  
  5. Remove from oven and cool 20 minutes. 
  6. On the stove or in the microwave, melt white chocolate baking chips. Generously drizzle over loaves and set aside until chocolate sets. 
  7. Slice and enjoy 

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