This moist keto pound cake is flavoured with blackberries and lemon for a sweet but sharp taste. Baked with coconut flour it surprisingly light due to the addition of sour cream.
I had some blackberries and sour cream left over in the fridge and thought that I could either (a) Eat them together in a bowl (b) Make a cake. The Chief Taster's choice won, so I decided that I would try a low carb pound cake with coconut flour and added some lemon to give the cake a bit more flavour.
Is sour cream keto?
Thankfully sour cream is fine for a keto lifestyle. It's one of my favourite dairy products and part of my weekly grocery shop! According to the USDA, 12g of sour cream (a tablespoon) has 2.3 g fat, 0.3 g protein, and 0.5 g carbohydrates, with only 24 calories.
How to make a low carb pound cake
This is an easy cake to make. You mix the dry ingredients in one bowl and the wet ingredients in another bowl. Then combine the two and a sour cream pound cake is ready to bake!
The ingredients use to make this cake are in the photo below.
Making a keto sour cream pound cake
Mix Dry Ingredients 
Beat the Eggs 
Add other wet ingredients 
Beat until fluffy 
Add the dry ingredients and mix 
Gently fold in the blackberries 
Line the baking tin 
Pour mixture into the tin 
Cool in the tin 
Serve and enjoy
Recipe Tips
I used a 1 pound loaf tin measuring 8. 5 x 4. 5 x 2. 75 inches. The one I used has high edges and seems to always give great results.
If you don't have blackberries, blueberries would be a great substitution.
More keto cake recipes
Lemon Blueberry Cream Cheese Pound Cake
This recipe was originally published in 2014. I've updated the photos and tweaked the recipe.
Blackberry, Lemon Sour Cream Pound Cake
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Ingredients
- ½ cup butter melted
- ½ cup sour cream
- ½ cup coconut flour
- ¼ cup erythritol or other sugar substitute
- 1 cup blackberries
- 6 medium eggs
- 2 lemons rind & juice
- 2 teaspoons vanilla extract
- 2 teaspoons baking power
- 1 teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the dry ingredients together in a bowl.
- Beat the eggs in another bowl, and then add the melted butter, sour cream, rind and juice of the lemons and the vanilla extract. Mix thoroughly.
- Add the wet mixture to the dry ingredients and stir thoroughly. Add the blackberries and mix well.
- Pour into a greased and parchment paper lined 1lb loaf tin.
- Bake for 60 minutes until golden and firm. It may take an extra 5 or 10 minutes depending upon your oven.
- Allow to cool before removing cake from the tin.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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