Keto Blueberry Pound Cake with Keto Frosting (Gluten Free & Sugar Free) (Edit recipe)

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This moist and fluffy Keto Blueberry Pound Cake is bursting with juicy blueberries and zesty lemon flavor. Made with almond flour, crème fraîche, and sugar-free sweetener, it’s a low-carb, gluten-free dessert topped with creamy keto royal icing buttercream. Perfect for any occasion! Perfect for birthdays, picnics, or a cozy afternoon snack, this cake uses simple ingredients and works with either a loaf pan or bundt pan.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

10

Serves: 12

Ingredients

2 cups Almond Flour
2 tsp Baking Powder
.25 tsp Salt
.333 cup Granular Sugar Substitute - Swerve
2 Eggs, large
4 Tbsp Butter, Unsalted
4 Tbsp Plain Greek Yogurt
1 tsp Vanilla Extract, sugar free
1 tsp Lemon Zest
.5 cup Blueberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or 6-cup bundt pan with cooking spray or coconut oil. Line with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, baking powder, salt, and sweetener.
Combine Wet Ingredients: In a separate bowl, whisk eggs, melted butter, crème fraîche, vanilla extract, and lemon zest until smooth.
Make the Cake Batter: Slowly add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the fresh blueberries gently to avoid breaking them.
Bake: Pour the cake batter into the prepared pan. Tap to release air bubbles. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cover the top of the cake with aluminum foil if it browns too quickly.
Cool and Decorate: Cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, frost with Keto Royal Icing Buttercream.

Notes

Keto Royal Icing Buttercream recipe here! Use room-temperature eggs and butter for better mixing and a fluffier texture. Beat the wet ingredients with an electric mixer or stand mixer until smooth and creamy. Don’t overmix the batter—it can make the cake dense. Use high-quality almond flour and crème fraîche for richness and moisture. Toss the blueberries in almond flour to prevent them from sinking or releasing too much juice. Check for doneness early. Overbaking can dry out the cake.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	73
Fat:	6 g
Carbohydrates:	2 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	48 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.