Not only is this Blueberry Lemon Pound Cake perfectly moist and dense, but it is also gluten free, keto friendly and sugar free too!

How to master the art of keto desserts

When it comes to making keto desserts, working from scratch is the best way to go because you can guarantee quality ingredients without a ton of added sugar and carbs.

For this gluten free bundt cake, I used blanched almond flour and Swerve granular sugar substitute. Swerve is my favorite keto sweetener to bake with because it’s a 1:1 swap for sugar and doesn’t have any weird additives.

With products like almond flour and erythritol baking mixes, you can make a keto version of pretty much any traditional baked good!

What is the difference between bundt cake and pound cake?

You can easily turn this blueberry pound cake recipe into a keto bundt cake recipe, just use a bundt cake pan! That’s the secret and you heard it here first: bundt cakes are just pound cakes, baked in a bundt pan.

This blueberry lemon pound cake recipe is the best sugar free and gluten free dessert ever

If you’re looking for the best sugar free cake recipe ever, this just might be it. Fresh lemon and blueberries come together with a tart sweetness. Adding ricotta cheese to the batter keeps this lemon blueberry pound cake super moist and decadent. The cherry on top is the cream cheese glaze. Why choose between gluten free lemon desserts or sugar free blueberry desserts when you can have them both in one keto pound cake recipe!

Some fun ways to mix up this keto pound cake recipe

use mixed berries in place of the blueberries
use raspberries in place of blueberries and sour cream in place of the ricotta
use sugar free dried cranberries in place of the blueberries and orange in place of the lemon
use strawberries in place of the blueberries

Want an even creamier blueberry dessert? Try my Mini Keto Blueberry Cheesecake recipe.

How make this a dairy free pound cake recipe:

Dairy free keto dessert recipes are easy, they just take a few simple swaps. These are all tested and verified. If you have questions about substitutions not on the list, I cannot tell you if they will work or not as I have not personally tried them.

substitute the butter with coconut oil, ghee, or butter flavored coconut oil
substitute the ricotta with an almond milk ricotta – I like the brand Kite Hill
substitute the cream cheese with an almond milk cream cheese – Again, I like Kite Hill for this
substitute the heavy cream for almond milk or coconut milk

In addition to this low carb blueberry lemon pound cake, check out some of my other favorite keto dessert recipes:

Blueberry Lemon Pound Cake

★★★★★

5 from 1 reviews

Author: Kyndra Holley
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x

Print Recipe

Scale

Ingredients

for the cake:

1 stick butter
1 cup granular erythritol (I use this brand)
4 large eggs, divided
1 1/4 cups ricotta cheese
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
2 1/2 cups blanched almond flour (I use this brand)
2 teaspoon baking powder
1/3 cup blueberries, more for garnish

for the glaze:

2 tablespoons butter
1 tablespoon cream cheese
1 tablespoon powdered erythritol (I use this brand)
1 tablespoon heavy cream
2 teaspoons lemon juice

Instructions

Preheat the oven to 325°F.
In a large mixing bowl, using an electric mixer, cream together the butter, erythritol and one egg until light and fluffy. Add the ricotta, vanilla extract and lemon zest to the bowl, and mix until all ingredients are well combined.
In a separate mixing bowl, combine the almond flour and baking powder and whisk well to combine.
Alternate adding a little almond flour, and one egg at a time to the batter. Once all ingredients are added, mix until all ingredients are well incorporated.
Gently fold in the blueberries.
Pour the batter into a greased bundt pan or silicone bundt mold.
Bake for 50 minutes or until the center is cooked. Cool in the pan for 15 minutes before removing the cake to fully cool.
While the cake is baking, make the glaze. Combine all ingredients in a small saucepan and heat gently until all ingredients are melted, stirring to combine. Let cool and thicken slightly.
Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.

Notes

net carbs pers slice: 6.9g

Category: desserts
Method: baking

Nutrition

Serving Size: 1 slice
Calories: 437
Fat: 39.3g
Carbohydrates: 10.3g
Fiber: 3.4g
Protein: 14.5g

Keywords: low carb pound cake, keto bundt cake, lemon blueberry pound cake, gluten free blueberry pound cake, sugar free pound cake, keto desserts, low carb desserts

Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. Naomi loves nothing more than to take old-school favourites and give them a healthy twist. “There is nothing more fun than creating an amazing dish and then being able to style and photograph it to share with the world” She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.