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    Home » Recipes » Dessert Recipes

    Published: Sep 23, 2019 · Last Updated: May 18, 2022 by Kyndra Holley

    Blueberry Lemon Pound Cake - gluten free, low carb, sugar free

    This post may contain affiliate links

    43922 shares
    Jump to Recipe

    This Low Carb Lemon Blueberry Pound Cake is moist and dense, with the bright and fresh flavors of lemon and blueberry. Best of all, it is low carb, gluten free, and even sugar free

    Low carb blueberry lemon pound cake, with lemon glaze and fresh blueberries on a cake stand, with a plated piece of cake in front of it.
    Table of Contents show
    TRY THE 28 DAY KETO CHALLENGE
    Ingredient Notes
    Step by Step Instructions
    Frequently Asked Questions
    Recipe Tips and Variations
    More Keto Dessert Recipes
    Sign up for our newsletter
    Blueberry Lemon Pound Cake

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    Ingredient Notes

    Ingredients for a low carb blueberry lemon pound cake - almond flour, sweetener, butter, vanilla, eggs, lemon, ricotta, blueberries
    • Sweetener - For this recipe, I used this sweetener. You can use any sweetener you prefer, just make that it is a 1:1 replacement for regular sugar, or adjust the amounts accordingly.
    • Ricotta Cheese - You could also substitute sour cream, cream cheese, or dairy free cream cheese.
    • Vanilla Extract - If you like extra lemon flavor, you could substitute lemon extract or add both. Alternately, you could also use vanilla bean, or vanilla paste.
    • Lemon Juice - I recommend using fresh lemon juice for this recipe. Since the recipe calls for lemon zest anyway, you might as well use fresh lemon juice. If you like lemon dessert, try these Keto Lemon Glazed Donuts
    • Almond Flour - I recommend using a blanched almond flour or a superfine almond flour as it gives the cake a better texture.

    Step by Step Instructions

    2 images side by side. The first one is sweetener, butter, and eggs in a mixing bowl. The second is those ingredients mixed

    1. Add the butter, egg, and sweetener to a mixing bowl

    2. Mix - Using a hand mixer or a stand mixer, cream together the butter, sweetener, and egg until well combined and light and fluffy

    2 images side by side. The first one is sweetener, butter, eggs, ricotta, lemon and vanilla in a mixing bowl. The second is a bowl of almond flour and baking powder

    3. Add the ricotta, vanilla extract, and lemon zest to the mixing bowl

    4. Combine the almond flour and baking powder in a separate bowl. Mix until well combined.

    2 images side by side. The first one is sweetener, butter, eggs, ricotta, lemon and vanilla whipped together. The second has fresh blueberries added

    5. Add the almond flour mixture to the butter mixture and mix until all ingredients are well incorporated.

    6. Fold in the blueberries.

    2 side by side images - left - batter for blueberry lemon pound cake in a bundt pan. on the right - the baked cake

    7. Pour the batter into a greased bundt pan.

    8. Bake at 375°F for 50 minutes, or until the center is cooked through

    9. Make the glaze while the pound cake is baking.

    10. Drizzle the glaze over the top of the cake. Garnish with fresh blueberries.

    Overhead shot of a blueberry lemon pound cake, with lemon glaze and garnished with fresh blueberries

    Frequently Asked Questions

    How can I make this recipe dairy free?

    With a few substitutions, you can easily make this a dairy free recipe. Substitute the butter with 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. Substitute the heavy cream for almond milk or coconut milk

    What if I don't have a bundt pan?

    You can also make this recipe in a loaf pan, or even as individual cakes in a muffin tin.

    Can I substitute coconut flour for the almond flour?

    I have only tested this recipe with almond flour. Coconut flour is not a 1:1 substitution. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.

    sugar free pound cake on a cake stand with a slice taken out of it

    Recipe Tips and Variations

    • 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, and add a little ground ginger and cinnamon for a delicious fall themed variation
    • Add lemon extract for even more lemon flavor
    • Swap out the ricotta for sour cream or cream cheese
    sugar free pound cake on a cake stand with a slice taken out of it

    More Keto Dessert Recipes

    • keto white chocolate macadamia nut cookies fresh out of the oven.
      Keto White Chocolate Macadamia Nut Cookies
    • chocolate peanut butter bars stacked on top of each other on parchment paper, with a cup of coffee in the background.
      Keto Chocolate Peanut Butter Bars
    • Chocolate Peanut Butter Pops coated in crushed peanuts and lined on a parchment paper lined baking sheet.
      Keto Chocolate Peanut Butter Pops
    • Mixed Berry Cheesecake Smoothie - low carb

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    gluten free blueberry pound cake freshly glazed and sliced

    Blueberry Lemon Pound Cake


    ★★★★★

    4.9 from 27 reviews

    • Author: Kyndra Holley
    • Total Time: 1 hour 15 minutes
    • Yield: 8 slices 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This Blueberry Lemon Pound cake is the perfect summer keto dessert. It is fresh and light, and loved by even the pickiest of eaters.


    Ingredients

    Units Scale

    for the cake:

    • 1 stick butter
    • 1 cup granular sweetener (I use this brand)
    • 4 large eggs, divided
    • 1 ¼ cups ricotta cheese
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon lemon zest
    • 2 ½ cups blanched almond flour (I use this brand)
    • 2 teaspoon baking powder
    • ⅓ cup blueberries, more for garnish

    for the glaze:

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

    Instructions

    1. Preheat the oven to 375°F.
    2. In a large mixing bowl, using an electric mixer, cream together the butter, monkfruit 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.
    3. In a separate mixing bowl, combine the almond flour and baking powder and whisk well to combine.
    4. 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.
    5. Gently fold in the blueberries.
    6. Pour the batter into a greased bundt pan or silicone bundt mold.
    7. Bake for 50 minutes or until the center is cooked. Cool in the pan for 15 minutes before removing the cake to fully cool.
    8. 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.
    9. Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.

    Notes

     

    • If you do not have a bundt pan, this can also be made in a loaf pan, or even as individual cakes in muffin tins. 
    • It is important to use blanched almond flour or superfine almond flour to get the right texture. 

    net carbs pers slice: 6.9g

    • Prep Time: 25 minutes
    • Cook Time: 50 minutes
    • Category: desserts
    • Method: baking
    • Cuisine: American

    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

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Linda says

      February 07, 2022 at 11:56 am

      Loved this recipe! Made it as directed. My husband, who tends to prefer traditional desserts, rather than low carb versions, rated this “A Definite Winner “ & is asking when I’ll make it again!!

      ★★★★★

      Reply
    2. Susan Caulder says

      January 07, 2022 at 5:53 pm

      I made this for the first time. I went exactly by the recipe given, substituted the ricotta cheese with cream cheese. Cooked for 40mins. Perfect! Tastes like a real cake made with real flour and sugar. Sweet, moist and tasted great!
      Highly recommend you try it.

      ★★★★★

      Reply
    3. Sam says

      July 26, 2021 at 11:12 am

      Anyone that used a loaf pan or mini loaf pan, did you have to adjust the cook temp? And how long?

      Reply
    4. Anonymous says

      July 11, 2021 at 5:27 pm

      Wow! I made this today and I am so impressed with how moist and delicious this cake is. I will definitely be making it again...and again!

      ★★★★★

      Reply
    5. Catherine says

      June 02, 2021 at 4:43 pm

      This recipe is phenomenal and has become a household favorite. My kids and husband absolutely love it.

      ★★★★★

      Reply
    6. Amy B says

      June 02, 2021 at 3:55 pm

      I subbed cream cheese for the ricotta cheese because I didn't have any on hand, and it was still fabulous. I can't decide if I like it best warm or cold! Thank you so much! I do think I will use my hand mixer with the glaze. Maybe that will make it extra smooth!

      ★★★★★

      Reply
    7. Bonnie says

      June 02, 2021 at 1:39 pm

      It was delicious!

      ★★★★★

      Reply
    8. Raluca says

      May 02, 2021 at 8:04 am

      Wonderful cake! I used lemon extract as I didn’t have vanilla. The flavor is exquisite and the cake is perfectly moist. Next time I’ll use more blueberries in the batter. This was definitely a hit with my family and my three year old didn’t even wait for the slices to be cut, he just used his hands to get his piece.

      ★★★★★

      Reply
    9. Piper says

      April 21, 2021 at 10:32 am

      Really good!
      Used frozen blueberries.
      Added an extra egg.
      Super moist.
      Took out a few min early.
      Next time will use a higher heat oil=grapeseed oil to coat pan.
      My Mom loves it.
      My daughter is in between.
      Will make again!
      Following you on IG, now. 😊
      Thank you!!

      ★★★★★

      Reply
    10. Evie says

      April 16, 2021 at 7:21 pm

      This cake is surprisingly easy to put together, and tastes absolutely delicious. For me, make it the night before and serve it the following day. It’s even more delicious on day two in my opinion, and the cake holds together better.

      ★★★★★

      Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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