Keto Lemon Pound Cake studded with blueberries…one bite and the Cowboys’ eyes rolled back…his head shook with satisfaction and at that moment I knew that I had created something worth jotting down. He had no idea is was low carb and sugar free…that’s a keeper in my book!
I don’t know about you but after these last few weeks of cold weather I’m looking for some sunshine and warmer weather….ya’ll I’m so ready for Spring! The Cowboy was hunting the weekend before and brought home some gorgeous pork loin to cook that we turned into Wild Pork Medallions (scrumptious). Naturally we made a feast out of it and, in my book a feast requires a dessert, so I went searching for ingredients. I had such great results with my low carb Almond Flour Sour Cream Pound Cake , I thought I could do a version of that with the few lemons I had on hand and some blueberries that needed to be used up…the result was mind-blowing…keto lemon pound cake with juicy blueberries!
Just as in the Almond Flour Sour Cream Pound Cake, I used almond and coconut flour to replace the white flour. I also used a granulated sugar substitute, Lakanto, for the sugar but feel free to use your favorite sweetener. Using fresh lemon zest really makes a huge difference in this keto lemon pound cake gives great citrus flavor with no extra carbs!
Using a great sweetener like Pyure or Lakanto means no weird aftertaste, and I have to be honest, I had more than one piece and the girls thought they were just eating yummy lemon cake! The whole cake barely lasted two days…now even Maddie is coming up with some different versions that she wants to try…so stay tuned!
This Keto Lemon Pound Cake with Blueberries is moist and perfectly lemony with bursts of sweet blueberries…perfect for dessert, a lunch box snack or even breakfast! Low carb and gluten free! If you are fan of lemon…this is a must try!
Keto Lemon Pound Cake with Blueberries
- 1/4 cup butter softened
- 3/4 cup Lakanto Monkfruit Sweetener or equivalent sweetener of choice
- 4 oz cream cheese softened
- Zest of 2 lemons
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 11/4 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup fresh blueberries
- 2 tsp confectioners sweetener 1:1 (optional)
- Preheat oven to 350 degrees and grease a 9×5 inch loaf pan. Set aside,
- In a medium bowl combine almond flour, coconut flour, baking powder and salt.
- In a large mixing bowl, cream butter with sweetener until smooth and fluffy. Add cream cheese, mixing well making sure there are no lumps.
- Add eggs to butter mixture one at a time, mixing well after each addition. Add vanilla and zest.
- Add dry ingredients to butter and eggs mixture. Mix well until well combined. Fold in blueberries being careful not to smash them. If you have powdered swerve or other sweetener, you can toss the blueberries in 2 tsp. This will help them from sinking to the bottom of the cake.
- Pour batter into greased 9×5 inch loaf pan. Bake for 40-45 minutes. Start checking for doneness after 30 minutes.
- Remove from oven and let cool for 25 minutes then turn out onto rack to cool completely before slicing.
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.
8 thoughts on “Keto Lemon Pound Cake with Blueberries”
You can keep your blueberries from all sinking to the bottom like that by saving out a couple of teaspoons of the flour, which you then shake the blueberries in gently to coat. Instead of folding them into your batter, fold half in very gently and sprinkle the rest over the top. They’ll sink as the cake bakes but end up more evenly distributed.
I use that method often with chocolate chips, nuts and other berries but I was trying to avoid the use of flour in this recipe to keep it gluten free. In testing I did try to toss them in a little powdered sweetener and also some cornstarch/arrowroot. The cornstarch definitely worked better than the sweetener. I had a few that hung on and didn’t sink but most did…after I tasted it I didn’t mind! I’ll have to try sprinkling them on top next time to see if I can get better berry distribution…thanks for the tip!
You can also cut the berries smaller which would make them less likely to sink. I saw this on Great British Bake -Off so don’t be too impressed with my baking advice.. haha
Thanks for the tip! Honestly, I really like the way it looks with the berries falling to the bottom. There is something rustic and imperfect about it! If you want the berries more evenly distributed, cutting them in half, tossing them in some flour or cornstarch or sprinkling on top of the batter would definitely improve the sinking factor.
This looks absolutely delicious! So rich and Full of flavor
What are the nutrition fact on the lemon bread? Thanks!
Hi Cathy –
The nutrition facts are really going to vary depending on what brands of products you use. Here is a close estimate for 8 servings: 204 calories. 17.7g fat, 6.3g protein, 1.9g fiber, 3.4g net carbs per slice. Hope you enjoy! Emilie