Keto Blueberry Pound Cake Recipe
Print PinIngredients
- 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 Low Carb Sugar Substitute
- ¼ cup Sour Cream
- 2 teaspoon Baking Powder
- ½ teaspoon Cinnamon ground
- ½ teaspoon Vanilla Extract
- ½ teaspoon Liquid Stevia
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C) and line a loaf pan with baking paper.
- In a mixing bowl, combine the dry ingredients: The almond flour, baking powder, cinnamon, and salt.
- In another mixing bowl, combine the cream cheese with the butter and Erythritol. Using a mixer beat until smooth and fluffy.
- Add the vanilla, sour cream, and liquid stevia to the cream cheese mixture and mix until well combined.
- Once the mixture turns into a smooth and glossy batter, gradually add eggs one by one and beat well with the mixer.
- Fold in the flour mixture, and lastly, add the blueberries and walnuts. Mix briefly with gentle moves.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes until golden brown.
- Allow the cake to reach room temperature before removing it from the pan and slice. Serve at room temperature, optionally garnished with blueberries and a drizzle of cream.
Notes
Net Carbs: 6.0g
Nutrition
Serving: 1slice (10 per recipe) | Calories: 294kcal | Carbohydrates: 7.5g | Protein: 7.6g | Fat: 19.5g | Saturated Fat: 6.8g | Cholesterol: 101.7mg | Sodium: 281.3mg | Potassium: 83.9mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 114IU | Vitamin C: 0.4mg | Calcium: 91.6mg | Iron: 0.7mg | Net Carbs: 6g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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