Keto Lemon Blueberry Pound Cake Recipe

We just made the best lemon blueberry cake on the planet! If you love the combination of lemon and blueberry and you were on the keto diet, this is a special treat for you!  It’s really hard to believe that this truly does taste like a real lemon blueberry pound cake as I remember it before I started the keto diet.

We do have a lot of different varieties of our pancake recipes but lemon and blueberry is my favorite!  You can easily make this ahead of time for parties or take it to potluck dinners.  It’s just one of those recipes that everybody loves.

We did use fresh lemons and the fresh lemon zest in this recipe but you can also use lemon extract if that’s all you have.  To make sure you know exactly how much lemon extract to use I would start off with a teaspoon of extract mixed the batter and then taste a small amount of it.  Then add more as needed to reach your desired taste.  I would do the same technique with the frosting as well add a bit and then taste it as you go until you reach your desired level of lemon taste you want.

We did use coconut oil in this recipe but you can also substitute that with olive oil or avocado oil in the exact same amounts.

We use fresh blueberries in this recipe.  If you use frozen blueberries it’ll add a bit too much water to this recipe and it won’t come out as expected.

You are gonna love this keto lemon blueberry cake recipe.  It’s a delightful treat.

Keto Lemon Blueberry Pound Cake Recipe Ingredients

• 2 1/2 cup almond flour
• 1/2 cup coconut flour
• 5 eggs
• Zest of 1 lemon
• 1/2 cup monk fruit sweetener
• 3 teaspoon baking powder
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 cup of coconut oil
• 1 1/2 cup fresh or frozen blueberries

Glaze Ingredients

• 1 3/4 cup monk fruit powdered sugar
• 1/4 cup lemon juice

Keto Lemon Blueberry Pound Cake Recipe Instructions

1. Pre-heat oven to 320 degrees Fahrenheit.
2. Break eggs separating whites from yolks.
3. Using an electric mixer, beat the egg whites separately until they will stand in soft peaks. Set aside.
4. In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, lemon juice whisk again to combine.
5. Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
6. Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
7. Bake the cake for 35 minutes or until an inserted toothpick comes out clean.
8. Let it cool completely before transferring.

Sugar Free Glaze Instructions

1. Mix ingredients together in a bowl.
2. Drizzle over the top of the pound cake.

Other Items Needed

• bundt cake pan
• hand mixer

Keto Lemon Blueberry Pound Cake Recipe Nutrition

Serves 24

Calories 140, Total C 6.2g, Fiber 1.5g, Net C 4.7g, Sugars 2.3g, Fat 7.9g, Protein 3.6g

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Here are a few photos we took while making this amazing recipe.

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Here’s a printable version of this keto pound cake recipe:

Keto Lemon Blueberry Pound Cake Recipe

The best lemon blueberry pound cake recipe on the planet!

4.91 from 10 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 24 servings

Calories 140 kcal

Equipment

• bundt cake pan
• hand mixer

Ingredients

  

1x2x3x

• 2 1/2 cup almond flour
• 1/2 cup coconut flour
• 5 eggs
• Zest of 1 lemon
• 1/2 cup monk fruit sweetener
• 3 teaspoon baking powder
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 cup of coconut oil
• 1 1/2 cup fresh or frozen blueberries

Sugar Free Glaze Ingredients

• 1 3/4 cup monk fruit powdered sugar
• 1/4 cup lemon juice

Instructions

 

• Pre-heat oven to 320 degrees Fahrenheit.
• Break eggs separating whites from yolks.
• Using an electric mixer, beat the egg whites separately until they will stand in soft peaks. Set aside.
• In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, lemon juice whisk again to combine.
• Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
• Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
• Bake the cake for 35 minutes or until an inserted toothpick comes out clean.
• Let it cool completely before transferring.

Sugar Free Glaze Instructions

• Mix ingredients together in a bowl.
• Drizzle over the top of the pound cake.

Nutrition

Serving: 1servingCalories: 140kcalCarbohydrates: 6.2gProtein: 3.6gFat: 7.9gFiber: 1.5gSugar: 2.3g

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