🍰 Keto Blueberry Pound Cake: Moist, Sweet, and Low-Carb Delight

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Keto, Low-Carb, Gluten-Free
Keywords: keto blueberry pound cake, low carb blueberry cake, keto loaf cake, sugar-free pound cake, almond flour cake

💙 Why You’ll Love This Keto Blueberry Pound Cake

Craving something sweet, fruity, and keto-approved? This Keto Blueberry Pound Cake is the ultimate guilt-free treat, boasting a buttery crumb, vibrant blueberries, and a soft, moist texture—all without the sugar and carbs.

Made with almond flour and coconut flour, this pound cake is not only grain-free and gluten-free, but also packs a healthy dose of fats and fiber. Whether you’re keto, low-carb, or just cutting sugar, this recipe is perfect for breakfast, snack, or dessert.

🧾 Ingredients You’ll Need

• 2 cups almond flour
• ½ cup coconut flour
• ½ cup unsalted butter, softened
• 4 large eggs
• ½ cup sour cream
• ½ cup erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups blueberries, fresh or frozen

Pro Tip: If using frozen blueberries, don’t thaw—toss them in a little almond flour to prevent sinking.

👩‍🍳 How to Make Keto Blueberry Pound Cake

✅ Step 1: Preheat and Prepare

• Preheat your oven to 325°F (160°C).
• Grease a 9×5-inch loaf pan with butter or nonstick spray.

✅ Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Salt

✅ Step 3: Cream the Butter and Sweetener

• In a separate large bowl, beat the softened butter and erythritol together until creamy and light (about 2–3 minutes).

✅ Step 4: Add Wet Ingredients

• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and sour cream until smooth.

✅ Step 5: Combine

• Gradually add the dry ingredients to the wet mixture and mix until a thick batter forms.

✅ Step 6: Add Blueberries

• Gently fold in the blueberries using a spatula.

✅ Step 7: Bake

• Pour the batter into your prepared loaf pan and spread evenly.
• Bake for 50–60 minutes, or until the top is golden and a toothpick comes out clean.

✅ Step 8: Cool and Serve

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

📊 Nutrition Information (Per Slice)

Nutrient	Amount
Calories	248 kcal
Total Fat	21g
Saturated Fat	8g
Cholesterol	91mg
Sodium	243mg
Total Carbs	8g
Dietary Fiber	3g
Net Carbs	5g
Sugar	2g
Protein	7g

Note: Nutrition values may vary based on brands used. Always calculate your own macros if you’re tracking closely.

🧁 Tips & Variations

• Lemon Zest: Add 1 tbsp of lemon zest for a bright, citrusy twist.
• Glaze It: Mix powdered erythritol with a touch of lemon juice for a keto glaze.
• Nutty Crunch: Fold in chopped pecans or walnuts for extra texture.
• Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins and reduce baking time to ~25 minutes.

❄️ Storage & Freezing

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temp or reheat gently in the microwave.

🔎 Frequently Asked Questions

❓ Can I use all almond flour?

For best texture, stick with the almond and coconut flour combo. Coconut flour absorbs more moisture, so adjusting would require modifying liquid ratios.

❓ Can I make this dairy-free?

Yes! Substitute the butter with coconut oil and sour cream with unsweetened coconut yogurt or a dairy-free alternative.

❓ Are blueberries keto?

In moderation, yes! This recipe uses 1½ cups across 12 slices, keeping net carbs low and flavor high.

🌟 Final Thoughts

This Keto Blueberry Pound Cake is everything you love about traditional pound cake—rich, tender, sweet—but without the sugar and carbs. It’s the perfect make-ahead keto dessert that stores well and impresses guests, all while keeping you on track with your goals.