Keto Blueberry Pound Cake Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Ingredients
- 2 cups Almond Flour
- 4 large Eggs
- ½ cup Cream Cheese softened
- ½ cup Walnuts chopped
- ⅔ cup Blueberries fresh
- ¼ cup Butter unsalted, softened
- ¼ cup Low Carb Sugar Substitute
- ¼ cup Sour Cream
- 2 teaspoon Baking Powder
- ½ teaspoon Cinnamon ground
- ½ teaspoon Vanilla Extract
- ½ teaspoon Liquid Stevia
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C) and line a loaf pan with baking paper.
- In a mixing bowl, combine the dry ingredients: The almond flour, baking powder, cinnamon, and salt.
- In another mixing bowl, combine the cream cheese with the butter and Erythritol. Using a mixer beat until smooth and fluffy.
- Add the vanilla, sour cream, and liquid stevia to the cream cheese mixture and mix until well combined.
- Once the mixture turns into a smooth and glossy batter, gradually add eggs one by one and beat well with the mixer.
- Fold in the flour mixture, and lastly, add the blueberries and walnuts. Mix briefly with gentle moves.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes until golden brown.
- Allow the cake to reach room temperature before removing it from the pan and slice. Serve at room temperature, optionally garnished with blueberries and a drizzle of cream.
Makes 10 slices
Nutrition
Serving: 1slice (10 per recipe)Calories: 294Fat: 19.5gProtein: 7.6gTotal Carbs: 7.5gNet Carbs: 6gFiber: 1.5gSugar: 2.6g