Keto Blueberry Pound Cake

Keto Blueberry Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12 slices

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries, fresh or frozen

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9×5-inch (23×13 cm) loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Mix well and set aside.
3. In another large mixing bowl, beat the softened butter and erythritol together until creamy and well combined.
4. Add the eggs and vanilla extract to the butter mixture, and continue to beat until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until you have a thick, smooth batter.
6. Gently fold in the blueberries into the batter, being careful not to crush them.
7. Spread the batter evenly into the prepared loaf pan.
8. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool fully.

Nutrition Values (Per Serving):

• Calories: 248 kcal
• Total Fat: 21g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 91mg
• Sodium: 243mg
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 7g

Net Carbs: 5g per serving

Please note that nutrition values may vary based on the specific brands and ingredients you use, so it’s always a good idea to double-check with your own ingredients if you have specific dietary needs. Enjoy your keto blueberry pound cake as a delightful low-carb treat!