Pound Cake with Peaches, Blueberries & Basil – Gluten Free, Low Carb
This moist and flavorful Peach, Blueberry & Basil Pound Cake is your new summer favorite—lightened up and packed with nourishing ingredients! Made with gluten-free flour, a touch of oat fiber for texture, and whey protein to boost nutrition, it’s a better-for-you take on a classic. Naturally sweetened with monk fruit, this cake is low in carbs, high in protein, and full of buttery, herb-kissed flavor. Serve it topped with monkfruit-sweetened peaches, juicy blueberries, and a sprinkle of freshly chiffonaded basil for a refreshing, elevated finish.
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
19
Serves: 12
Ingredients
Pound Cake
- 1 cup1 cup1 cup Gluten-Free All-Purpose Flour - Primal Palate
- 0.25 cup0.25 cup0.25 cup Oat Fiber Powder - NuNaturals
- 0.5 cup0.5 cup0.5 cup Vanilla Whey Protein Powder
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.75 cup0.75 cup0.75 cup Butter, Salted
- 1 Tbsp1 Tbsp1 Tbsp Organic Everyday Extra Virgin Olive Oil - Kosterina
- 0.666 cup0.666 cup0.666 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
- 3 whole3 whole3 whole Eggs, Room Temperature
- 2 whole2 whole2 whole Egg Whites
- 0.5 cup0.5 cup0.5 cup Sour Cream
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract - Primal Palate
Peach & Blueberry Topping
- 2 whole2 whole2 whole Peaches, Pitted and Diced
- 0.33 cup0.33 cup0.33 cup Blueberries
- 3 Tbsp3 Tbsp3 Tbsp Classic Monkfruit Sweetener (with Erythritol) - Lakanto
- 1 tsp1 tsp1 tsp Water
- 4 whole4 whole4 whole Basil, Fresh, Leaves, Chiffonade (cut into thin slices)
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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
- Preheat oven to 325°F (165°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, oat fiber, protein powder, baking powder, and salt.
- In a large bowl, beat butter, olive oil, and monkfruit until light and fluffy (about 2–3 minutes).
- Beat in 3 whole eggs one at a time, scraping the bowl between additions.
- Stir in the sour cream and vanilla (plus lemon zest if using).
- In a clean bowl, beat the 2 egg whites to soft peaks and set aside.
- Add dry ingredients to the wet mixture in two parts, mixing just until combined.
- Gently fold in the whipped egg whites until fully incorporated.
- Pour batter into the loaf pan, smooth the top, and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Make Topping: In a small bowl, combine the diced peaches, blueberries, basil, monkfruit, and water. Stir gently to coat the fruit evenly with the sweetener.
- Let sit at room temperature for 15–30 minutes, stirring occasionally, until the monkfruit dissolves and the fruit begins to release its juices.
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About This Recipe
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Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 250 |
| Fat: | 16 g |
| Carbohydrates: | 31 g |
| Protein: | 10 g |
| Cholesterol: | 43 g |
| Sodium: | 213 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Pound Cake with Peaches, Blueberries & Basil – Gluten Free, Low Carb”
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Gorgeous, gorgeous, gorgeous Debbie!!!
Thank you so much!!