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blackberry pound cake

Blackberry, Lemon Sour Cream Pound Cake

Course: Dessert
Cuisine: American
Keyword: low carb cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 slices
Calories: 227kcal
Author: Angela Coleby
A rich keto sour cream pound cake with blackberries & lemon
Print Recipe


  • 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


  • 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.


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.


Serving: 1slice | Calories: 227kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Fiber: 4g | Sugar: 3g