Keto Lemon Blueberry Pound Cake

🍋 Why You’ll Love This Keto Lemon Blueberry Pound Cake

This keto lemon blueberry pound cake is the perfect fusion of zesty citrus and sweet blueberries—all without the carb overload. Whether you’re on a ketogenic diet or simply reducing sugar, this low-carb dessert delivers a moist, rich texture and bright flavor that feels indulgent but fits your goals. It’s great for brunch, an afternoon treat, or a guilt-free dessert.

This pound cake uses almond flour and coconut flour for a dense, satisfying crumb. Fresh lemon juice and zest bring a tangy brightness that cuts through the richness, while blueberries add natural sweetness and juicy bursts in every bite. And it’s all kept keto-friendly with a sugar substitute like erythritol or allulose.

Perfect for freezing, storing, or making ahead—this keto-friendly lemon blueberry loaf can quickly become a staple in your low-carb kitchen.

🍰 What Makes This Pound Cake Keto?

The traditional pound cake is packed with sugar and refined flour—keto no-nos. This version skips both. Here’s how:

• Low-carb flours: Almond flour and a touch of coconut flour mimic the traditional texture while keeping net carbs low.
• Sugar-free sweetener: Granulated erythritol, monk fruit blend, or allulose gives sweetness without spiking your blood sugar.
• Healthy fats: Butter, eggs, and sour cream keep it rich and tender while aligning with the high-fat keto macros.
• Blueberries in moderation: While fruits are typically limited on keto, blueberries (especially in small amounts) can be worked into desserts thanks to their lower glycemic load.

🧠 Tips & Tricks for Success

• Room temperature ingredients help the batter mix evenly and result in a fluffier texture.
• Coat blueberries in a bit of almond flour before folding them into the batter. This helps prevent them from sinking to the bottom.
• Use fresh lemon zest and juice—bottled lemon juice just doesn’t pack the same flavor punch.
• Don’t overmix! Mixing too much can make the cake dense instead of tender.
• Let it cool completely before slicing to avoid crumbling.

🍽️ Serving & Storing Suggestions

• Serve with a dollop of sugar-free whipped cream or a drizzle of lemon glaze made with powdered erythritol and lemon juice.
• Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
• Slice and freeze individually—great for meal prep or snack planning.

⭐ Keto Lemon Blueberry Pound Cake Recipe (Quick Version)

Prep Time: 15 mins
Cook Time: 50–60 mins
Total Time: 1 hr 15 mins
Servings: 12
Net Carbs: ~4g per slice

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 cup granulated erythritol or allulose
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs (room temp)
• ½ cup unsalted butter, melted
• ½ cup sour cream (or full-fat Greek yogurt)
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• ¾ cup fresh or frozen blueberries (tossed in a little almond flour)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5” loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
3. In a separate bowl, beat eggs, melted butter, sour cream, lemon juice, zest, and vanilla until smooth.
4. Pour wet ingredients into dry. Mix until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil halfway if browning too quickly.
8. Cool in pan 15 minutes, then transfer to a wire rack to cool completely before slicing.