This keto lemon blueberry pound cake is one of the best low carb cakes I’ve ever made. It’s moist, buttery, and has the perfect balance of tangy lemon and sweet blueberries in every slice.
If you’ve been on keto for a while, you know how hard it is to find a cake recipe that actually tastes like real cake. This one honestly does. No weird aftertaste, no dry crumbly texture.
The base is made with almond flour and sweetened with erythritol, so it stays low carb and keto friendly without sacrificing flavor.
And that lemon glaze on top? It takes the whole thing to another level. Just a simple mix of powdered erythritol and fresh lemon juice, but it makes such a difference.
Whether you want something nice for a weekend breakfast or a dessert you can feel good about, this pound cake has you covered. Let me show you how to make it.
Why You’ll Love This Recipe
Tastes Like Real Pound Cake – The butter and sour cream make this taste rich and dense like a traditional bakery pound cake.
Bright Lemon Flavor – Fresh lemon juice and zest give this cake a vibrant tangy flavor that sugar free desserts often lack.
Blueberries Stay Suspended – The flour-coating trick keeps the blueberries from sinking so every slice has fruit throughout.
Recipe Ingredients
For the Cake
- 2 cups Almond Flour
- 3/4 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 4 large Eggs
- 1/3 cup Butter, melted
- 1/4 cup Sour Cream
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 3/4 cup Fresh Blueberries
For the Lemon Glaze
- 1/4 cup Powdered Erythritol
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
How To Make
Step 1
Preheat your oven to 325 degrees F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, granulated erythritol, and baking powder.
Step 2
Add the eggs, melted butter, sour cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and vanilla extract. Stir with a spatula until a smooth, thick batter forms with no dry spots.
Step 3
In a small bowl, toss the fresh blueberries with 1 teaspoon of almond flour from the pantry. This light coating helps prevent the berries from sinking to the bottom during baking. Gently fold the coated blueberries into the batter.
Step 4
Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top begins to brown too quickly during baking, loosely tent it with a piece of foil for the remaining time.
Step 5
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. The cake slices much cleaner when fully cooled.
Step 6
While the cake cools, whisk together the powdered erythritol and 1 tablespoon lemon juice until smooth. The glaze should be thick but pourable. If it is too thick, add a tiny splash more lemon juice.
Step 7
Drizzle the lemon glaze over the top of the cooled pound cake, letting it run naturally down the sides. Scatter the remaining lemon zest over the top. Allow the glaze to set for about 10 minutes before slicing and serving.
Tips
Room Temperature Eggs Matter
Take the eggs out of the fridge about 30 minutes before you start. Cold eggs don’t blend as smoothly into almond flour batter, and you can end up with a lumpy, uneven texture.
Room temperature eggs also help the batter rise more evenly in the oven. If you forget to take them out ahead of time, just place them in a bowl of warm water for about 5 minutes.
Don’t Skip Tossing the Blueberries in Flour
That step where you coat the blueberries in a teaspoon of almond flour is really important with this batter. Almond flour batters are heavier and denser than regular cake batters, so the berries will absolutely sink straight to the bottom if you skip this.
Also, make sure you’re using fresh blueberries and not frozen. Frozen ones release a lot of moisture as they thaw, which can make the center of the cake soggy and turn the batter purple.
When you fold them in, do it very gently with just a few strokes. You don’t want to crush them and bleed juice into the batter.
Keep the Oven at 325 and Don’t Open It Early
It might seem low compared to regular pound cakes, but almond flour burns much faster than regular flour. At higher temperatures the outside will brown and firm up long before the center is cooked through.
Try not to open the oven door for at least the first 40 minutes. Almond flour cakes are more fragile while baking, and a sudden drop in temperature can cause the center to sink.
Start checking at the 50 minute mark with a toothpick. If it comes out with wet batter on it, give it another 5 minutes.
More Recipes
- Low Carb Lemon Bars
- Low Carb Ricotta Lemon Cake
- Low Carb Carrot Cake Cupcakes
- Low Carb Key Lime Cheesecake Bars
- Low Carb New York Cheesecake
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
You can, but there are a couple of things to keep in mind. Frozen blueberries release more moisture as they thaw, which can create purple streaks through the batter and make the cake slightly more wet.
If you go with frozen, don’t thaw them first. Toss them in a little almond flour while still frozen and fold them into the batter right before pouring it into the pan. This helps minimize the extra moisture.
Keto Lemon Blueberry Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325 degrees F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, granulated erythritol, and baking powder.
- Add the eggs, melted butter, sour cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and vanilla extract. Stir with a spatula until a smooth, thick batter forms with no dry spots.
- In a small bowl, toss the fresh blueberries with 1 teaspoon of almond flour from the pantry. This light coating helps prevent the berries from sinking to the bottom during baking. Gently fold the coated blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly during baking, loosely tent it with a piece of foil for the remaining time.
- Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. The cake slices much cleaner when fully cooled.
- While the cake cools, whisk together the powdered erythritol and 1 tablespoon lemon juice until smooth. The glaze should be thick but pourable. If it is too thick, add a tiny splash more lemon juice.
- Drizzle the lemon glaze over the top of the cooled pound cake, letting it run naturally down the sides. Scatter the remaining lemon zest over the top. Allow the glaze to set for about 10 minutes before slicing and serving.