Lemon Blueberry Cream Cheese Pound Cake

A delicious keto cream cheese pound cake flavoured with lemon and blueberries is an easy cake for summer. Baked with coconut flour it is also gluten free.

If you are looking for a great keto cake baked with coconut flour this recipe is a good start. Although I have used a flavour combination of lemon and blueberries for a summer cake you can make it your own. Perhaps with raspberries?

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How to make a keto cream cheese pound cake

This cream cheese pound cake is an easy one bowl dish. Reach for the whisk and grab a medium bowl and you are ready for cake baking!

I use coconut flour for this keto lemon cake recipe as it's my preferred low carb flour. If you wanted to replace it with almond flour I would suggest that you use 1 1/2 cups of almond flour instead of the coconut flour.

For the sweetener I would recommend either erythritol or an erythritol/monk fruit blend.

Tips

The top of the cake may crack but don't worry as it can be covered up with a frosting.

This cake could be baked in a bundt cake tin. Just ensure that you thoroughly grease the cake tin.

Alternatively, make muffins with this cake mixture. Reduce the cooking time to 30 minutes and check with a toothpick that they are cooked through.

I slathered my cake with a cream cheese and lemon topping which was just cream cheese, lemon juice and a touch of low carb sweetener. I had intended to pipe it but it looked like a spider had crawled into the topping and danced all over the cake. I smoothed the topping and decorated with lemon slices.

More keto cakes to bake

Lemon Cheesecake Cake

Blueberry Cream Cheese Coffee Cake

Lemon Strawberry Cake

Coconut Cake with Coconut Cream Cheese Frosting

Lemon Blueberry Cream Cheese Pound Cake

Angela Coleby

A rich and delicious low carb cake for summer.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 220 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter
• 1/2 cup erythritol
• 8 oz cream cheese
• 4 medium eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 cup lemon juice
• 1 cup blueberries
• 1/2 teaspoon salt

Instructions

 

• Preheat the oven to180C/350F degrees.
• Grease and line a 2lb loaf tin with parchment paper.
• Whisk the butter and low carb sweetener together.
  
• Add the cream cheese and whisk until smooth.
  
• Add the eggs and vanilla and continue to whisk.
  
• Pour in the lemon juice and continue to whisk.
  
• Next, add the dry ingredients, the coconut flour, baking powder and salt. Whisk until combined.
  
• Gently fold in the blueberries
  
• Spoon the mixture into the tin and bake for 60 minutes.
  
• Allow to cool in the baking tin.

Notes

Serves 10 slices at 4.7g net carbs per slice.

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: 220kcalCarbohydrates: 7.3gProtein: 4.8gFat: 19.6gFiber: 2.6g

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