– 2 cups Almond Flour – 4 large Eggs – ½ cup Cream Cheese softened – ½ cup Walnuts chopped – ⅔ cup Blueberries fresh – ¼ cup Butter unsalted, softened – ¼ cup Erythritol – ¼ cup Sour Cream – 2 teaspoon Baking Powder – ½ teaspoon Cinnamon ground – ½ teaspoon Vanilla Extract – ½ teaspoon Liquid Stevia – ½ teaspoon Salt
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Yield
10 slices
Type
Low Carb
Time
55 minutes
Level
Beginner
Preheat the oven to 350°F (176°) and line a loaf pan with parchment paper. If you’re struggling to keep the paper in the tin, take a little butter and use it to stick some corners of the paper down.
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Use a mixing bowl and combine the almond flour, baking powder, cinnamon, and salt. Give the dry ingredients a stir-through until everything is well combined.
With a mixer, blend the cream cheese, butter, and erythritol together in a separate bowl. Keep mixing until everything becomes light and fluffy. This can take a couple of minutes.
The vanilla extract, liquid stevia, and sour cream can then be added to the cream cheese blend, and a mixer can again be used to combine everything. Once the batter becomes smooth and glossy, 4 large eggs can be cracked and added in, one by one.
Gently fold the flour mixture into the golden batter before adding the chopped walnuts and fresh blueberries. Be sure to softly combine all the ingredients as it helps keep the batter aerated.
Slowly pour the batter into the payment paper-lined loaf pan and bake the keto pound cake for 40-45 minutes, or until it’s a light golden brown.
The cake is best enjoyed at room temperature and is even more of a dream dessert when paired with fresh blueberries and cream.