Low Carb Blueberry Lemon Pound Cake
Indulge your taste buds in a delightful symphony of flavors with our delicious Blueberry Lemon Pound Cake! This moist and tender pound cake is a perfect balance of zesty lemon and pureed, blueberries, creating a burst of freshness in every bite. The cream cheese glaze spread over the top adds just the right touch of sweetness and tang.
Equipment
Ingredients
- 2 cup Almond flour
- 1/3 cup Coconut flour
- 3/4 cup Monk fruit sweetener
- 1 tbsp Baking powder
- 1 tsp Salt
- 4 large Eggs
- 6 tbsp Butter melted
- 2/3 cup Sour cream
- 1 Lemon Zest
- 1/4 cup Lemon juice
- 1/2 cup Blueberries
Cream cheese icing
- 1/2 cup Cream cheese
- 1/4 cup Powdered erythritol
- 1 tsp Vanilla extract
- 1-2 tbsp Blueberry puree
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (176°C) and grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Add in the sweetener and mix well.
- Mix Wet and Dry Ingredients: Gently add in the eggs, the butter, and the sour cream into the dry ingredients until well combined.
- Make the Blueberry Puree: In a blender, combine the blueberries, and the lemon juice. Blend until smooth. Reserve 1- 2 tbsp of the blueberry puree in a separate bowl for the icing.
- Add Blueberry Puree: Gently fold in the blueberry puree into the batter and mix until well combined.
- Add Lemon Zest: Add the lemon zest to the mixture.
- Transfer to Loaf Pan: Pour the cake batter into the prepared loaf pan, smoothing the top.
- Bake: Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare the Icing: In a mixing bowl combine the cream cheese, the powdered erythritol, vanilla extract and the 2 tbsp of the reserved blueberry puree. Blend well until fluffy.
- Spread the icing: Spread the icing over the cooled cake.
- Slice and Enjoy: Once the cake is completely cool, slice it into servings and enjoy your low-carb blueberry lemon pound cake!
Nutrition
Serving: 12gCalories: 182kcalCarbohydrates: 9.7gProtein: 5.3gFat: 14.2gSaturated Fat: 7.2gCholesterol: 88mgSodium: 289mgPotassium: 173mgFiber: 4.8gSugar: 1.1gCalcium: 83mgIron: 1mg
Tried this recipe?Let us know how it was!