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    Home » Desserts

    Keto Blackberry Lemon Pound Cake

    Published: Aug 14, 2014 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    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.  

    blackberry pound cake

    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. 

    Blackberry pound cake

    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

    Lemon Cheesecake Cake

    Starfruit Upside Down Cake

    This recipe was originally published in 2014. I've updated the photos and tweaked the recipe.

    blackberry pound cake

    Blackberry, Lemon Sour Cream Pound Cake

    Angela Coleby
    A rich keto sour cream pound cake with blackberries & lemon
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 227 kcal

    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

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 227kcalCarbohydrates: 10gProtein: 6gFat: 19gFiber: 4gSugar: 3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

    EBOOK OFFER
    $10 4 LOW CARB EBOOK OFFER

     

    More Desserts

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      Keto Coconut Cream Pie
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      Coconut Flour Pie Crust
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      Keto Mini Cheesecakes
    • keto snowball cookies
      Keto Snowball Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sean

      May 09, 2020 at 2:51 am

      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

      Reply
      • Angela Coleby

        May 09, 2020 at 11:04 am

        Hi, I've updated the recipe card. Hope you enjoy it.

        Reply
    2. Julie Englefield

      July 17, 2018 at 6:15 am

      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 ?

      Reply
      • Angela Coleby

        July 17, 2018 at 12:02 pm

        I'm sorry to hear that. Perhaps adjust the liquid element and reduce the eggs. My eggs are medium sized.

        Reply
    3. Amanda

      March 25, 2018 at 3:29 pm

      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!

      Reply
      • Angela Coleby

        March 27, 2018 at 9:24 am

        Glad you enjoyed it!

        Reply
    4. Dita

      December 09, 2017 at 2:01 pm

      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???

      Reply
      • Angela Coleby

        December 10, 2017 at 9:18 am

        It should say 4 people...it makes 8 slices.

        Reply
    5. Sabra

      March 13, 2017 at 8:33 pm

      Delicious recipe! Perfect !

      Reply
    6. Pamela marchant

      November 17, 2016 at 12:35 pm

      Are you sure it's 80-90 minutes mine has burned ?

      Reply
      • Angela Coleby

        November 17, 2016 at 1:17 pm

        Oh no. It could be my oven as it took a while.

        Reply
    7. Sharon

      March 25, 2016 at 6:05 pm

      What is the fiber count?

      Reply
      • Angela Coleby

        March 26, 2016 at 12:33 pm

        Hi Sharon, it's 5g fibre per slice.

        Reply
    8. Cassandra

      March 22, 2016 at 12:44 pm

      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.

      Reply
      • Angela Coleby

        March 22, 2016 at 12:51 pm

        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!

        Reply
      • Andrea

        April 25, 2018 at 8:44 pm

        I agree, 8 was entirely too many eggs. I would’ve probably been better off with only 6.

        Reply
        • Angela Coleby

          April 27, 2018 at 2:12 pm

          It might be the size of our eggs here! Not the biggest in the world.

          Reply
    9. mieg

      February 11, 2016 at 9:36 pm

      I still haven't found the carb/fiber counts for this cake. Would be greatly appreciated! thanks!

      Reply
      • Angela Coleby

        February 12, 2016 at 11:21 am

        Hi, will post this shortly and will let you know once it's done.

        Reply
      • Angela Coleby

        February 12, 2016 at 2:03 pm

        Hi, Nutritional Breakdown: (Per Slice - I've assumed 8 slices). Calories 223, Total Carbs 11g, Net Carbs 6g, Protein 8g

        Reply
    10. kellyguindon

      September 09, 2015 at 4:28 pm

      This looks so very good!.

      Reply
      • Divalicious

        September 15, 2015 at 3:39 pm

        Thanks Kelly! Hope you enjoy it!

        Reply
    11. Barbara Waller

      September 03, 2014 at 12:46 pm

      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

      Reply
      • Divalicious

        September 03, 2014 at 6:14 pm

        Hi Barbara. I would try a higher oven temperature and make sure the blackberries are dry. Hope it works out!

        Reply
        • Barbara

          September 04, 2014 at 12:08 pm

          Thanks for reply! Have you baked this with an alternative to lemon and blackberries?

          Barbara

          Reply
        • Barbara

          September 06, 2014 at 6:28 am

          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?

          Reply
          • Divalicious

            September 08, 2014 at 10:52 am

            Oooh - nuts and rasins sound a lovely idea!

            Reply
    12. MarkMtl

      August 24, 2014 at 4:29 pm

      Just wondering what kind of sour cream? Is low fat okay or full fat is better?

      Reply
      • Divalicious

        August 25, 2014 at 11:12 am

        I use full fat! Hope you enjoy it!

        Reply
    13. jcharr

      August 19, 2014 at 8:51 pm

      I also would like to have the carb count. Thanks

      Reply
      • Divalicious

        August 20, 2014 at 11:40 am

        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!

        Reply
    14. Allison James Gismondi

      August 19, 2014 at 8:09 pm

      I just made this! Sooooo goooood. So moist and dense. Thank you for a wonderful reciped

      Reply
      • Divalicious

        August 20, 2014 at 11:41 am

        Thanks Allison! So glad you enjoy it! I've now updated the recipe with the nutritional breakdown too!

        Reply
    15. Laura

      August 16, 2014 at 5:37 pm

      As someone who counts carbs it would be nice if a recipe lists "low carb" the nutritional information would be included.

      Reply
      • Divalicious

        August 16, 2014 at 6:18 pm

        I'll try to add this Laura. Noted. Thanks for popping by!

        Reply
    16. Judit + Corina |Glamorous Bite

      August 15, 2014 at 2:07 pm

      This pound cake does looks moist and delicious! Thanks 🙂

      Reply
      • Divalicious

        August 15, 2014 at 4:01 pm

        Thanks! Hope you enjoy it and thanks for popping by!

        Reply
    17. Debbie

      August 14, 2014 at 11:57 am

      This looks great! I'm wondering about a sweetener. I noticed you didn't include one in the recipe. Are the berries enough sweetness?

      Reply
      • Divalicious

        August 14, 2014 at 12:10 pm

        oops! I left it out of the recipe..have now updated it! Thanks for catching that one Debbie!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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