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
Need Metric Measurements?
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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.
This post may contain affiliate links. Please read my disclosure policy for more information.
Hamido
i don't know how else to reach you as i am not on social media.
Would you repost the recipe for eggless zucchini bread from a few weeks ago.
i can't find it in you recipe files.
thanks for all your great recipes.
Hamido
Angela Coleby
I don't think that's one of my recipes?
Sean
Hi Angela,
I am about to make this recipe as it looks great.
Is it possible to add weight measurements to the recipe as well as they're much more accurate.
Thanks
Angela Coleby
Hi, I've updated the recipe card. Hope you enjoy it.
Julie Englefield
Oh dear it didn't work for me, I followed th recipe less one egg and made sure the berries where dry and checked it was cooked after opinions with using a tooth pick it was clear then left it to dry in the tin. It turned out like a sour salty wet sponge..........i think two lemons plus salt was too much, i must have done something wrong ?
Angela Coleby
I'm sorry to hear that. Perhaps adjust the liquid element and reduce the eggs. My eggs are medium sized.
Amanda
Made this today and it was delicious. My first attempt at a low carb cake and using coconut flour (am new to this). Will be making this again. Thanks!
Angela Coleby
Glad you enjoyed it!
Dita
This recipe says it is 4 servings. Does that mean 2 slices/serving which would be 6 net X 2???
Or is it 8 servings of 1 slice each???
Angela Coleby
It should say 4 people...it makes 8 slices.
Sabra
Delicious recipe! Perfect !
Pamela marchant
Are you sure it's 80-90 minutes mine has burned ?
Angela Coleby
Oh no. It could be my oven as it took a while.
Sharon
What is the fiber count?
Angela Coleby
Hi Sharon, it's 5g fibre per slice.
Cassandra
tried this yesterday, didn't alter the recipe at all but it ended up being an egg loaf basically.. 🙁 I hate eggs and their flavor so I couldn't get past one bite.. hubby didn't like it at all either and he likes eggs. I can't tell if this is user error or the recipe.. help? I really wanted to like this.
Angela Coleby
Hi Cassandra, sorry to hear it didn't work. I am wondering whether it is to do with the egg size? I used fairly medium sized eggs. Perhaps yours were larger? Perhaps use 6 eggs if you try it again? Thanks for popping by!
Andrea
I agree, 8 was entirely too many eggs. I would’ve probably been better off with only 6.
Angela Coleby
It might be the size of our eggs here! Not the biggest in the world.
mieg
I still haven't found the carb/fiber counts for this cake. Would be greatly appreciated! thanks!
Angela Coleby
Hi, will post this shortly and will let you know once it's done.
Angela Coleby
Hi, Nutritional Breakdown: (Per Slice - I've assumed 8 slices). Calories 223, Total Carbs 11g, Net Carbs 6g, Protein 8g
kellyguindon
This looks so very good!.
Divalicious
Thanks Kelly! Hope you enjoy it!
Barbara Waller
Hi made this but was cooked within an hour and top was quite crusty. In fridge overnight and was moist almost wet!!!!. Could it have been the moisture in the blackberries after washing them? Any suggestions for adding an alternative? Although checked it was cooked with a stick and looked ok could I have under cooked it.
Like the cake but a bit drier would be nice for me anyway.
Barbara
Divalicious
Hi Barbara. I would try a higher oven temperature and make sure the blackberries are dry. Hope it works out!
Barbara
Thanks for reply! Have you baked this with an alternative to lemon and blackberries?
Barbara
Barbara
Morning another problem was the outside was really getting burnt so I reduced the cooking time to 1hour! Could I put nuts and raisins in or something else?
Divalicious
Oooh - nuts and rasins sound a lovely idea!
MarkMtl
Just wondering what kind of sour cream? Is low fat okay or full fat is better?
Divalicious
I use full fat! Hope you enjoy it!
jcharr
I also would like to have the carb count. Thanks
Divalicious
All updated on the recipe page. I will try my best to do this before publishing recipes! I've assumed 8 slices per loaf, so adjust accordingly if you slice thinner than I do!
Allison James Gismondi
I just made this! Sooooo goooood. So moist and dense. Thank you for a wonderful reciped
Divalicious
Thanks Allison! So glad you enjoy it! I've now updated the recipe with the nutritional breakdown too!
Laura
As someone who counts carbs it would be nice if a recipe lists "low carb" the nutritional information would be included.
Divalicious
I'll try to add this Laura. Noted. Thanks for popping by!
Judit + Corina |Glamorous Bite
This pound cake does looks moist and delicious! Thanks 🙂
Divalicious
Thanks! Hope you enjoy it and thanks for popping by!
Debbie
This looks great! I'm wondering about a sweetener. I noticed you didn't include one in the recipe. Are the berries enough sweetness?
Divalicious
oops! I left it out of the recipe..have now updated it! Thanks for catching that one Debbie!