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
Ingredient Notes
- 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
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
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.
5. Add the almond flour mixture to the butter mixture and mix until all ingredients are well incorporated.
6. Fold in the blueberries.
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.
Frequently Asked Questions
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
You can also make this recipe in a loaf pan, or even as individual cakes in a muffin tin.
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.
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
More Keto Dessert Recipes
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Blueberry Lemon Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
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
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
- Preheat the oven to 375°F.
- 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.
- 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
- 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
Linda says
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!!
★★★★★
Susan Caulder says
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.
★★★★★
Sam says
Anyone that used a loaf pan or mini loaf pan, did you have to adjust the cook temp? And how long?
Anonymous says
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!
★★★★★
Catherine says
This recipe is phenomenal and has become a household favorite. My kids and husband absolutely love it.
★★★★★
Amy B says
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!
★★★★★
Bonnie says
It was delicious!
★★★★★
Raluca says
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.
★★★★★
Piper says
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!!
★★★★★
Evie says
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.
★★★★★