Have company over or need something for a special brunch? This gluten-free lemon blueberry pound cake recipe is sure to please all!
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Low Carb Poundcake Recipe With Lemon and Blueberries
I personally love baking with blueberries! I pick lots of them in the summer and then stock my freezer with them.
When I do have a big batch, I always make blueberry syrup to use on pancakes, waffles, or mix into plain yogurt. But I wanted to try something new.
While looking for a recipe, I stumbled upon a few lemon blueberry pound cake recipes. That gave me the idea to use an old pound cake recipe I use for strawberry shortcake and adapt it to use blueberries!
Ingredients Needed For Low-Carb Pound Cake
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, I'm going to share some information about what I used to make this gluten-free pound cake.
Butter
The first thing you'll need is 2 sticks of butter. Let it sit at room temperature and soften so it's easier to cream. You'll mix it together with cream cheese and low-carb sugar substitute.
Eggs
This cake takes 10 eggs, so make sure you have enough!
Flavoring
To flavor it, I used both lemon extract and vanilla extract.
Flour
For the flour, I used a combination of almond and coconut flour. I think this makes the cake firm and not too dry at the same time.
Blueberries
I also used 2 cups of frozen blueberries, but you can use fresh ones too.
Glaze
For the glaze, I combined Swerve confectioner's powdered sweetener with lemon juice. The result is really tasty!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick Tips:
- Let the cake cool before you add the glaze. This is really important if you want the glaze to be thicker on the cake.
- Make sure you grease the tube or bundt pan really well. I used a silicone bundt pan and didn't have to grease it much.
How To Make Lemon Blueberry Pound Cake
This is the perfect recipe to make when you need to use up some frozen blueberries. This recipe tastes perfect with fresh blueberries that you pick in the summer or even frozen ones.
This is a very simple recipe. All the instructions are in the printable recipe card at the bottom of this post.
Make A Creamy Base
First, cream together the butter, cream cheese, and sweetener. Then, add all the eggs and extracts. Set that aside.
Combine Dry Ingredients
In another bowl, combine the almond flour, coconut flour, and baking powder.
Mix Everything Together
Slowly add this flour mixture to the egg mixture. When this is well-combined, set it aside.
Mix In The Blueberries
Coat the blueberries in coconut flour. Then, stir them into the batter.
I ended up doubling the ingredients for the pound cake and added two cups of blueberries.
Bake The Pound Cake
The next thing you'll do is pour the batter into a greased tube or silicone bundt pan. Bake it for about an hour and 25 minutes or until a toothpick inserted near the center comes out clean.
Doubling the original pound cake recipe was the perfect amount for the bundt pan. And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! I was very happy about that. I've had trouble with low carb cakes sticking to regular metal pans so I've invested in several silicone ones.
Cool and Glaze!
Finally, cool it on a rack while you make the glaze.
When the cake is completely cooled down, add the glaze on top and enjoy!
Frequently Asked Questions About Keto Pound Cake
Before I get to the recipe, here are some questions people ask about low-carb pound cake.
What is good with pound cake?
This pound cake tastes wonderful with a hot cup of tea or coffee. You can also enjoy it with a scoop of keto-friendly ice cream or a little bit of low-carb mousse.
How do I store this pound cake?
The best way to store it is in the refrigerator in an airtight container. It will last about 4 days this way.
Because I got so much from this low carb lemon blueberry pound cake recipe, I froze about half of it for later. So, don't be put off by the amount of cake you'll get.
What size of pan do I use if I cut this recipe in half?
You could always cut the recipe in half and bake it in a 9x5 loaf pan if desired.
How do I keep my blueberries from turning the cake blue?
To prevent the blueberries from dying the entire cake blue, coat them in coconut flour before you add them to the batter.
How many slices does this cake make?
You get sixteen good-sized pieces from the cake.
A Delicious Gluten-Free Lemon Blueberry Pound Cake Recipe
My low carb lemon blueberry pound cake recipe came out perfect after the first try! I'm definitely going to be making this one again. It's perfect for a holiday brunch or gathering with family and friends.
Not only is this a gorgeous looking bundt cake, but it's also got a great texture and isn't dry. The flavor is terrific too!
I bet no one will be able to tell it's a low carb and gluten-free treat.
I thought about bringing in half of this cake to share with my coworkers. But, it was so yummy, I wanted it all for myself. I'll make another one to share later this year when I get together with family and friends. There are still tons of blueberries in my freezer. I just need to stock up on more almond flour.
More Blueberry And Lemon Recipes
If you enjoyed this delicious low-carb cake, I have lots of other keto desserts you will enjoy too. Here are some of my favorite keto blueberry recipes.
- Blueberry Cheesecake Bars have a scrumptious crumb cake topping and are perfect for dessert.
- Blueberry Cobbler is one of my favorite summer treats and it goes perfectly with a scoop of Low Carb Vanilla Ice Cream on top.
- Cream Cheese Blueberry Muffins make a yummy high-protein breakfast.
- Zucchini Blueberry Muffins are easy to pack in your lunch or enjoy as a fiber-packed snack.
- Blueberry Mug Cake is easy to make in just a few minutes - perfect on busy mornings.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Lemon Blueberry Pound Cake Recipe - Gluten Free
Video
Ingredients
CAKE:
- 1 cup butter softened
- 8 ounces cream cheese
- 1 cup low carb sugar substitute or Sukrin:1 (I used ¾ cup)
- ½ teaspoon stevia concentrated powder or another ½ cup Swerve or Sukrin:1
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 10 eggs
- 2 ¼ cups almond flour
- 2 teaspoons baking powder
- ½ cup coconut flour
- 2 cups blueberries
- 2 tablespoons coconut flour
GLAZE:
- ½ cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
- 2-3 tablespoons lemon juice
Instructions
- Cream together the butter, cream cheese, and sweetener.
- Blend in the eggs and then the extracts.
- In separate bowl, combine the almond flour, coconut flour, and baking powder.
- Slowly stir in the flour mix into the egg mixture.
- Coat blueberries in coconut flour, then stir into batter.
- Pour batter into a greased tube or bundt pan (I used an ungreased silicone bundt pan).
- Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.
- Cool on rack.
- For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 16, 2016. Updated on January 21, 2021 with clearer images and recipe information.
Karen
This is as deeelicious as your gluten free cinnamon bread! I do have a silicone bundt pan but it too small for all that batter, so unfortunately I used a metal bundt pan and it got stuck. Next time I will use two 9x5 pans and will sprinkle chopped nuts on top. A great cake to make when you want to bring one and keep one!
Lisa MarcAurele
Great idea to make one to keep. It freezes well too. Or, you could just half the recipe for one loaf.
Mimi A
Oh. My. Gosh. This is fab! Even my non-keto hub said it was a home run and that was after it had cooled for 30 minutes. Normally, I like to give keto baked items a day to settle into their flavors. This one is the bomb!
Thank heavens for being able to freeze this as 1/2 went into the freezer. I plan on making at least 1 more as our blueberry bushes are going wild and this will be yummy in winter.
Thanks for an awesome recipe!
Donnie
I don’t have a bundt pan so I decided to use 1/2 of the recipe in a loaf pan and the rest in a muffin tin. Both recipes came out ok. Bake time needs to be reduced by probably 15 mins. For the drizzle I substituted key lime juice for lemon and it is great. Next time, two loaves with double the glaze.
Annmarie
HELLO LISA
TRULY ENJOYED IT WAS RIGHT UP MY ALLEY ESP THE ADEQUATE PROTEIN AT 9gr. I USED 1:1 COCONUT SUGAR SUBSTITUTE AND 3Tbsp LEMON EXTRACT & a SMIDGE BC I DIDNT HAV ALMOND EXTRACT ON HAND. DEF WILL B LOOKING FORWARD TOO SEWING WHAT OTHER YUMMINESS U HAV POSTED. TY ANNMARIE/NJ
Anna
Looks delicious! But,10 eggs? Is that right?
Lisa MarcAurele
Yes. I used 10 large eggs in the recipe.
Felicia Chambers
I must have posted my question wrong. My apologies. I don’t have the Stevia concentrated powder. What can I use instead?? 1/2 cup of another low carb sweetener??
Lisa MarcAurele
Yes. It's stated in the recipe that 1/2 cup of another low carb sweetener can be used instead.
Andrea
I made this recipe in silicone muffin cups!! Came out great, I'm so happy I found this recipe!my question is..should I store them in the fridge?
Lisa MarcAurele
It's okay to leave out for a couple days, but I like to keep mine in the refrigerator where it's good for at least a week.
Lynnita
I want to make this for Mother’s Day. Do u defrost the blueberries, how many will it serve and are the ingredients already doubled in your recipe?
TY,
Lynnita
Lisa MarcAurele
I don't defrost frozen blueberries when using. As written, it makes a bundt cake that serves 16 or so. You can adjust the recipe by hovering over the number of servings at the top and adjusting it with the slider that pops up.
jennifer
So yummy! Making it again for Easter brunch . . . even though it's just the three of us this year.
Lisa Stagg
Do you happen to know the dimensions of your silicone pan? I am finally getting one and it’s quite confusing.
Lisa MarcAurele
Mine is about 9 inches in diameter and 3 1/4 inches tall.
Donny
There's something so great about having a bundt cake in your kitchen. It just feels so homey so thank you for this keto version!
gibson
Im wondering if I half this recipe and bake in a 9×5 loaf pan what temperature and how long should I bake for?
Lisa MarcAurele
It's the same temperature and a slightly shorter baking time. I just keep an eye on it an pull it out when it tests done.
Linda
Yummy! I had a half cup batter left so l put in a coffee cup and microwaved 60 seconds and even that was amazing! Thank you!!
Lisa MarcAurele
I'm so glad this one worked out as a minute muffin!
Felicia Chambers
I don’t have the Stevia concentrated powder. I don’t have swerve either. Can I use my low carb sugar substitute for the cup and also use it to replace the concentrated sweetener
Lisa MarcAurele
The recipe does list it as an option to replace the stevia with 1/2 cup of regular granular sugar substitute.
Suzanne
How much coconut flour is used to coat the blueberries? Thank you!
Lisa MarcAurele
You only need a tablespoon or two.
Jo-Anne
Am I tempting fate by swapping out the blueberries for rhubarb with a flavor swirl of some of the sugar free strawberry jello crystals in the batter, then using a tiny bit of the dry jello for the glaze just enough to make it pink ? Also counting the eggs in my fridge. Hmmmmm I might use 6 whole eggs & the rest in egg whites to lighten it up for me. Why can't I just ever follow a recipe ???
Lisa MarcAurele
Hope the modifications work out for you! Sounds interesting.
STACEY ROYLE
Alot of keto cakes can be too eggy and too moist, but this one was spot on. Moist but good texture, solid but soft. Delicious. We didnt even need the glaze! Thank you!
Susan Hoots
Thank you for your recipes. I am so used to coming up with recipes that taste bad and have yucky texture. Your lemon blueberry cake is very yummy!!! Thank you for saving my sweet tooth!
Susan Evans
Are the posted recipe ingredients already doubled for a full-size silicone Bundt pan?
Lisa MarcAurele
Yes. The amounts shown are for a standard size bundt cake pan.
Sharon
About how long is the baking time if baked in a 9x13 pan?
Lisa MarcAurele
I've never made this recipe in a 9x13-inch pan so I can't say for sure. I'd just keep an eye on it until it tests done in the middle.
Kayla
Hi! Im not much of a baker,i don't even own a muffin pan(/tin?) but today I bought a small bundt pan. It says 6 cups on it. How would I adjust this recipe to fit that?
Lisa MarcAurele
Traditional bundt pans hold 12 cups of batter so I'd say half the recipe.
Wanda
I am trying to track my portion control and decided to make this into muffins. WOW, This recipe is amazing and a must keep for my recipe box. I made 24 with a little batter left over. With the Chaffle craze going right now I thought why not what did I have to lose. They cooked up perfectly in my Dash mini griddle. I drizzled the glaze over and devoured them. Amazing recipe as always. Thanks!
Lisa MarcAurele
Thanks for sharing the idea for cooking it in the mini griddle! I'll have to give that a try. I've been avoiding the whole chaffle craze as I'm not a big waffle fan and I hate cleaning the waffle iron.
Kari
I absolutely luuuv this cake ! Have made it twice . Most people don’t know it’s gluten free and low carb ?
But , If I half the recipe for a loaf pan , is the baking time the same ?thank you
Lisa MarcAurele
When I make a loaf size, it takes about 50-55 minutes but I start checking around 40-45 minutes.
Toni
Hi Lisa, I made this with sunflower seed flour as per your suggestion for a nut-free version. Absolutely wonderful, made a huge cake (so glad I bought a silicone bundt mould to make this! It slide out so easily when cool.
Thank you for adding to my sweet recipe list.
Ryan
I just made this recipe as cupcakes. After eating one I had to go back and look at the nutritional information. Why, because the texture really did not feel like “low carb”. It’s really really good.
Debbie
Followed recipe to a tee. The entire cake stuck to the pan and when I finally got it out 1/2 came out and 1/2 stayed in the pan (this has never happened with any other recipe). The cake is so crumbly, we just cannot get past the texture. It's moist and the flavor is great, but we had to eat it with a spoon, because it fell apart on the fork. Since I do not need to be gluten free, I will try making this with regular flour next time.
Lisa MarcAurele
I've made this many times and it's never been crumbly. Perhaps your coconut flour was more absorbent than others as it can vary. I do recommend using a silicone pan to prevent sticking.
Audrey
When you say
1 cup low carb sugar substitute or Sukrin:1 (I used 3/4 cup)
1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
Do you mean "or a 1/2 cup Swerve Confectioners Sugar Replacement"?
I intend to use 1 cup coconut sugar and 1/2 cup Swerve Confectioners Sugar Replacement according to the recipe.
Is this correct?
Lisa MarcAurele
That should be fine. I typically cut back sweeteners as I don't like things very sweet (but others usually prefer things sweeter than I do).
Toni
Hi Lisa - is the sugar count from Swerve, or from the blueberries and Swerve? I’m trying to figure out if net carbs are indeed 5...and does it include the glaze?
Lisa MarcAurele
I'm not including the erythritol carbs in Swerve. Therefore, sugar is mainly from the blueberries.
Wren
I am wondering how your icing in the photo is so white? When I mix lemon juice with my powdered swerve, but it is a very pale yellow.
Lisa MarcAurele
I may have used Sukrin Melis in the icing which is another low carb powdered sweetener.
Wendy
This was sooooo delicious! I added some chopped pecans on top. So many keto cakes are dry, this is moist! A definite keeper!
David
Can i use Erythritol instead?
Lisa MarcAurele
Any sweetener works. Just use my sweetener conversion chart to make the change.
Mary
Hello Lisa,
Can I replace the following ingredients with any other sweetener like coconut sugars as the ingredients in your recipe for Keto Red Velvet are not readily available in my neighborhood.
I live in Malaysia.
1 cup low carb sweetener or Sukrin:1 (I used 3/4 cup)
1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
Lisa MarcAurele
Coconut sugar is equivalent to Sukrin:1 and Swerve so just use those amounts.
Debbie
What is the serving size?
Lisa MarcAurele
It's a slice. I get 16 good sized slices from the bundt cake.
Laurie
I love this cake! First I made a 1/2 recipe and used my small bundt cake pan. I had to test it first in preparation of Easter. It did not disappoint and it was devoured. I just made a full sized cake to serve with fresh whipped cream on Easter.
Lisa MarcAurele
Great choice for an Easter dessert! Enjoy the holiday.
Kelly
I have made this cake twice now and it turned out beautiful and delicious both times. I use my mom's old cast iron bundt pan, sprayed with non-stick spray. I let it cool in the pan for 20 to 30 minutes then turn it out. It comes right out, doesn't stick at all. I'm going to try the cinnamon version next, or maybe even try chocolate! Thanks for the recipe, I'm going to try more of your recipes!!!
Lisa MarcAurele
The bundt pan must be well seasoned. I do prefer using stone or cast iron for baking, but it really helps to have a well seasoned baking pan.
Felisha
Looks Yummy ?
Chris
I love this recipe! I am wondering if anyone has ever frozen this before? My husband is leaving for a month for work and I want to make him desserts to take with him.
Lisa MarcAurele
I have and it freezes very well!
Silvia L.
This looks amazing but I was wondering whether I can use egg substitute? I'm concerned about the cholesterol!
Lisa MarcAurele
There's no need to fear cholesterol unless you have a health issue that requires it. It's been proven that eating cholesterol doesn't raise cholesterol. I'd test 1/2 or 1/4 of the recipe with an egg substitute just in case it doesn't work.
Wren
I've read that 75% of cholesterol is made by your liver. Only 25% comes from eating bad food, which doesn’t include cholesterol containing foods like eggs. Source: https://www.healthline.com/health/where-is-cholesterol-found#sources
Jolonda
Delicious! Made exactly according to the recipe. May change to a cream cheese lemon icing next time. I also made my slice smaller to help decrease my carb count. I made it for a dinner we were invited to, they don't have to know it's sugar free! ?
Lisa MarcAurele
I try and sneak the low carb treats in too at gatherings with friends.
Celeste
How is this low carb? The Lakanto alone is 192carbs - quick math - 1 teaspoon is 4 carbs, there are 48 teaspoons per cup = 192 carbs, then add the almond flour and coconut flour, cream cheese is 286 carbs/ 16 slices = 17.87 carbs per slice no where near 9! PS this is the best Pound Cake ever!!!
Lisa MarcAurele
The erythritol isn't included which is where the carbs in Lakanto come from. It's been shown not to impact.
Katja
This was amazing! Made it with Raspberries instead and added a bit of Cream Cheese to the glaze-thought it was delicious just as written. Shared with some friends and non-Keto family who loved it just as much.
Lisa MarcAurele
Yum! Raspberries have less sugar than blueberries too.
Rose Christopher
DELICIOUS!!!! I'll never miss regular cake again
Lisa MarcAurele
This low carb cake is definitely one of the bests and even those not on low carb usually eat it up.
Chris Lyons
Hi there, thanks so much for the recipe. I added 1/2 teaspoon of xanthua because I found with baking low carb cakes in the past broke apart, however, my batter was really thick. I guess I should have tried the recipe first before making adjustments ?
Lisa MarcAurele
The eggs are enough to bind this cake together.
Brenda
I made this cake tonight. As a sheet cake we all love it. And would highly recommend it. Filled my craving for something sweet Top rating 5 star ??
Lisa MarcAurele
A sheet cake is a great way to spread out the servings!
Yuli
I tried the recipe last night and it was absolute perfection, in spite of not having had all the ingredients. I used lemon zest, and I was one egg short of ten. Even with all that, it came out PERFECT!!! I'm having some for breakfast right now. Thank you for such awesome recipe!
Lisa MarcAurele
My pleasure! So happy that the recipe worked out despite having to improvise.
Lisa
Hi due to an allergy to almonds and tree nuts what other flour can I use to substitute the almond flour?
Lisa MarcAurele
Sunflower seed flour and sesame seed flour are usually one for one subs.
Lavinia
Hi, silly questions, it's the first time I make a bundt cake; do I turn it out on a rack as soon as out of the oven or do I let it cool in the pan on the rack then turn it out when cooled? I have a silicone pan
Lisa
I typically wait about 15 minutes before removing it from the pan.
Michael
This is an outstanding recipe. It’s hard to believe that it’s low carb.
I made the mistake of using a fancier bundt pan, and i lost the entire top of the cake, even after letting it cool completely and greasing the pan.
I highly recommend that you use either a silicone bundt pan, or use a two piece tube pan to minimize any problems getting your cake out of the pan.
Everyone who tasted this cake really loved it! (Even if it did not look that good...)
Lisa
I always use silicone for low carb cakes or line the bottom of flat pans with parchment as I've had trouble getting them out otherwise. I've never used a 2 piece tube pan, but sounds like that might work too.
Brenda
what is a two piece tube pan?
Lisa MarcAurele
It makes an easy release because the sides lift off the base. You can see one here: https://amzn.to/2SDTLW9
Marty Robbings
We just started low carb and my husband was craving something sweet ,this is yummy He loved it. Im going to invest in a silicone pan as my old bundt ate the top a bit.I saw that someone commented about letting it coo till room temp before removing and ill write that in the instructions. Im wondering if I can use a little cream-cheese in the glaze ? Kind of cover up my missing top.Thank you so much for the all the easy to fallow recipes .Im looking forward to trying some of them.
Lisa
A little cream cheese works in glaze as I've used that for other recipes.
Marty Robbings
Had a hard time finding Stevia concentrated powder or powdered erythritol, so I used Trivia which has both in it .Do you buy in bulk on the net? those flours can be pretty spendy if I bake for the holidays. You may turn me into a baker with all your easy to follow yummy recipes .
Lisa
Any sweetener works in the recipe, it's just a matter of preference and availability.
Rosemary
How long would you cook half the amount In a loaf pan please? Could you use anything else to replace the cream cheese as I can’t have dairy. Thanks
Lisa
I start checking it at about 40-45 minutes.
Leah
Did you have any difficulty inverting your pan? My cake broke into peices ?
Lisa
I used to have issues which is why I started using a silicone baking pan.
JL
Am I blind? I can't seem to find the nutritional info anywhere!?
Lisa
I'm working to resolve a software bug. Hoping to have it fixed soon.
Terri
So, my granddaughter and I made this together for her 14th birthday. We took it to the restaurant, and it was a big hit. We shared (as we always do when we bring cake to a restaurant) about 1/3 of it with the waitstaff. I only brought home a couple of pieces and shared that with another friend who was amazed by it. When making it, my granddaughter said, "Grandma, is this how old time people used to bake?" (Obviously, her mom uses boxed mixes when baking.) Anyway, I used fresh blueberries (because that's what I had) and added 2 tablespoons of poppy seeds (because, why not?). It was moist, delicious, and just the perfect birthday cake for a summer evening. THANK YOU SO MUCH! I think I'm going to make the recipe tonight and make muffins.
Lisa
That's awesome that everyone loved the birthday cake! Hope you are enjoying the muffins. 🙂
Debby
This cake is delicious. Even my husband, who usually doesn't like low carb baked goods, loved it! I prefer it without the glaze, and some cream cheese spread on a slice instead. I'll definitely be making this again.
Lisa
I also prefer it without the glaze, but I haven't tried spreading on cream cheese. Sounds amazing!
Jan
OMG. this is the best cake. Thank you for the recipe. Although I have made a lot of your recipes and haven't had a dud yet! Thank you for your hard work.
I didn't flour my blueberries. I figured you did that so the frozen berries wouldn't stick together. I had fresh. Is my assumption wrong?
Lisa
Yes. I like to coat the blueberries as it helps keep them from clumping and sinking together.
Jennifer
This cake cake is amazing! I made it today for keto and non keto guests and everyone loved it! So easy to make and tastes great with a perfect poundcake consistency.
Angie
Has anyone tried making this pound cake with the THM baking blend? It’s looks fantastic and I’d like to try it, but I only have baking blend on hand ?
Lisa
The THM baking blend should work out okay.
Kate
This is by far the BEST low carb/ keto baked good I have ever had! I made it for my birthday. My guests had no idea it wasn't a "real" pound cake. Everyone asked for seconds. I used HWC and lemon extract to make the glaze...just kept it separate...drizzled it on each individual piece as opposed to the whole cake. Delicious! It was so good it really didn't need the glaze, and stayed moist for almost an entire week. Thank you Lisa!
Fabiola
HWC is a great idea, thanks for that tip
Cathy Sagmo Parks
I have to tell you what a hit this cake was! My non-Keto friends and family loved it (except those who had coconut allergies). This recipe is a keeper!
Lisa
Yay! I'm so happy it was a hit.
Jessica Moerler
Can I use Gluten free flour (red mill) instead of the almond and coconut flour? I'm making this for Easter Brunch
Lisa
That should work in place of the almond and coconut flour mix, but I haven't tested it.
Erin
I made this today and the cake itself came out great tasting, it was SUPER moist and I did attempt to invert it too soon so it broke apart in two pieces and a couple chunks were still stuck in the bundt pan, but that's okay. I am, however, having trouble with the glaze. I used a 1/2 cup of confectioners Swerve and 3 cups of lemon juice and it's just totally runny no matter how much I wisk, should I have used something else other than Swerve?
Lisa
It's only supposed to be 2-3 TABLESPOONS not CUPS.
Fredrick Ortega
It says 2-3 tablespoons of lemon juice!
Lol
Ken Carpenter
Hi Lisa:
Been making several of your recipes and love them. Thank you so very much for your hard work and beautiful videos. They make the recipes easier to share and quite frankly, easier to make for some reason......I appreciate you more than I can say.
Lisa
Thanks Ken!
Connie
I am oyt of Almond flour, can I use all coconut flour? If yes, how much? Thank you
Lisa
It's not a one-for-one swap. Other ingredients would need changes.
Natalie
Looks and sounds delicious! It's not mentioned specifically in the recipe ingredient list or directions to use frozen blueberries. Do frozen work better than fresh for this? Thx!
Lisa
You can use either fresh or frozen. I usually use frozen just because that's what I tend to have.
Erin
Can I use Carbquick instead of coconut and almond flour? Is it a 1:1 substitution?
Lisa
Yes. That should work out as it's about equal.
Dee Melsne
I made this last night and split the recipe
Into 2 pans. Good thing I did because I didn't see that this should be used with frozen blueberry. When I cooked it the texture was soft like my eggs cooked in microwavable safe cup this AM. Has anyone ever able to make this and have it come out like a pound cake texture. I cooked it for 1.25 hours on 325 in a silicon pan.
Lisa
I made it with frozen blueberries and it came out like cake.
Brenda
I am looking for a dense pound cake texture. I made cranberry scones yesterday and they were like microwaved eggs. This has a LOT of eggs in it. Also, how do you store this. My scones were wet when I took them from covered storage.....
Lisa MarcAurele
This is a dense pound cake texture so you should be happy with the texture. I actually used the poundcake recipe from the strawberry shortcake recipe here:https://lowcarbyum.com/strawberry-shortcake-gluten-free/
Daylene
I would like to make this also and have same question. Most of the baked goods are very dense and wondering what can be changed or done (if possible) for a lighter cake texture. Thank you!
Maura
Do not have the large bunt pan...I do 3 smaller ones...can I split batter into smaller pans and bake all at once..same time baking? TIA...Can’t wait to try..look s delicious
Lisa
It depends on your pan size. If you bake in smaller pans, the cooking time should be less.
Lynn
I thought Blueberries were high in carbs? Are they factored into the final carb count?
Lisa
Blueberries are higher in carbs than other berries. But, the carb count accounts for them.
nat
This looks so good, wish it had an alternative for dairy 🙁 any ideas?
Lisa
Pound cake is based on butter, but you can try butter flavored coconut oil. You may be able to use coconut yogurt in place of cream cheese.
Jasmine
I am not a baker so when u say cream together can I do that without a fancy mixer or even a hand mixer? Thanks, I really want to try this.
Lisa
It works much better with an electric mixer. You are basically incorporating them into one another.
Amy
Jasmine, you can cream the butter, etc. the old-fashioned way and use a fork, but it's a lot more work 🙂 What creaming does is soften the fats used and incorporate a lot of air into them. When you add sugar/sugar substitute, you're mixing the sugars into the butter while adding even more air into them. This is one of the factors in leavening, because the air incorporated into the batter heats up and expands while its baking (for souffle's, this is the primary way that a souffle puffs up).
You don't need a fancy mixer, as great as they are, but if you have one you'll definitely want to use a hand mixer. If not, you can cream it by hand, but it needs to be light and fluffy before you add the eggs
Lisa
Hi, I'm wondering if I can use swerve confectioner in the actual cake? That's what I have on hand. Or does it need to be the swerve granular? Will it make a huge difference?
Lisa
Confectioner can be used in place of granular.
Jordan
Have you turned this into a cinnamon pound cake? My dad is wanting to try and I was wondering if you had a recipe for that keeping everything the same except for changing the flavors!
Lisa
I think that would be a great change. Just add in cinnamon and maybe a streusel topping. I do have a cinnamon quick bread recipe as well.
Alicia
Hi there! This recipe looks amazing, and I'm excited to do some baking! I have liquid Stevia, that I still haven't used it for anything. Do you have any experience with this form? I looked up a conversion online, but I just thought I should check in to see if you thought it looked accurate. It stated that for half a teaspoon of "Stevia powder" to use 16 drops or 0.167 teaspoon of liquid stevia. Does that sound correct? Thank you...I just don't want to water all my ingredients. ?
Lisa
From my experience, I need to use about twice the amount of stevia liquid for powder as I find the powder twice as sweet. However, it can vary by brand.
Alicia
Thank you! ?
Lisa
You're welcome!
Alicia
*waste all my ingredients...
Pat
I have made this twice, love it. But have been wondering if anyone used the cake recipe and tried a streusel version, using cinnamon, nuts and maybe some vanilla whey? I need change.
Lisa
If doing streusel, I'd cut the recipe in half, bake in a 9x5-inch loaf pan and sprinkle the streusel on the top before baking. With a bundt cake, you'd have to add the streusel in first before the batter.
Patricia Arata
I did try a cinnamon/nut/streusel version. I put some batter in the pan, added some of the streusel and added the rest. Next version will be to mix it up more and add in some at the bottom of the pan. It turned out great for the first version. I also tried a pumpkin recipe, leaving out of course the lemon and blueberries and subbing pumpkin pie spice, cut the butter and the cream cheese in half and because the batter seemed so thick, added a little half and half to the batter. This cake recipe is only the start!
Patricia Arata
Oh yeah, I forgot to mention the main ingredient: a small can of pumpkin puree!
Lisa
Yum! Sounds so delicious. Thanks for sharing.
Kay Walosh
Just made this today before I saw your post. I cut the recipe in half, added the juice and zest of 1/2 lime and baked in a 6" tube pan for 1 hr 15 min. Used the other half of the lime to make the glaze. Second time making this cake. My son, who is my diet buddy, and I both enjoy the treat Also made a "best Keto bread" loaf. I'm sharing both with son and my sister who has lost 50 lbs on the WOL
OL
Lisa
So glad to hear your success with low carb keto! I'm happy you all enjoy this treat.
Heather E.
I made this for the past weekend. It was really wonderful. Friends and family loved it. It is a perfect recipe. Really moist and tart and sweet. It looks so lovely. I didn't have lemon extract, so I used the zest and juice of one small lemon. Same for the icing -- zest/juice. This is a recipe that you could probably get away with serving to your non-low-carb friends. Thanks for the perfect recipe!
Lisa
Thanks for sharing your feedback on the recipe Heather. I have served the cake to my non-low carb family and they really enjoy it.
Rebecca
Can you leave cake out for a couple of days or does it need to be refrigerated? Thank u
Lisa
A day or two should be fine, but I recommend keeping sugar free baked goods in the refrigerator as they keep longer.
Rebecca
One more question. Can you use 2, 9 inch cake pans instead of a bundt cake pan? Thank you, Rebecca
Lisa
You can use any sweetener in the cake. And, two 9-inch rounds should work. Just check on them as they should cook faster.
Ellen K Stehouwer
I made this yesterday and it was phenomenal! Didn't have lemon extract so I used lemon juice instead. Also used less sweetener (3/4 cup) and will use even less next time. Did have trouble getting the cake out of my bundt pan even though I buttered it carefully. Next time (and there WILL BE a next time) I will try buttering and "flouring" with coconut or almond flour since I'm too cheap to spring for a silicone pan. Thank you for this amazing cake!
Lisa
I'm glad it was a hit! For me, it's worth having the silicone pan so I don't have to worry about sticking.
Kelly Kese Craighead
Hi! Do you think I could substitute regular lemon juice for the lemon flavoring?
Lisa
You'll just need more to get the same flavor. And, it does add carbs.
Patty
Do you think I could use raspberries instead of blueberries? That's what I have in my freezer lol
Lisa
Raspberries should be fine in the cake.
Sandy Hughes
Just made this. A portion of it stuck to the pan but I just put it on top. Definitely a difference in the consistency of regular cake but the taste was awesome.
Thanks
Lisa
Did you use a silicone pan? They are the best for non-stick.
Shantel
The nutrition facts say '1 slice'...did I miss how many slices you get out of the whole recipe? Thank you! Looks awesome!
Lisa
It's at the top of the recipe... 16 people = 16 slices. 🙂
Jennifer
Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious! https://jenniferbanz.com/15-low-carb-desserts
Lisa
Thanks. Will give it a share.
Renee
What are the net carbs with the sugar alcohols listed? Did I miss those or are they not added in?
Lisa
Erythritol has little to no impact so it is not included.
Charlotte
Hi Lisa -- AWESOME recipe! I'm a newbie, so just want to clarify net carbs per serving... Is it Net 5 (9 carbs-4 fiber) or is the sugar from erythritol that we don't include since it has no impact, meaning it's Net 2 (9 carbs-4 fiber-3 sugar)? Thanks again!!! LOVE the taste!!
Lisa
It's net 5 as the erythritol has already been excluded because it doesn't impact.
Laura
The serving size says 1g??? Or am I misreading this???
Lisa
That should say 1 slice. It defaulted to 1 gram after the recipe was converted to a new recipe card. Thanks for the note! Fixing!
Diane
Saw this recipe on a FB Group yesterday. I made it yesterday afternoon, chilled overnight and had for breakfast today. I will be making this often. I am going to invest in the silicone bundt pan to replace my 30 year-old teflon coated one. Just gave rave review on theFB group that is always searching for an on-plan cake like this. I love everything about this cake. Even with the 10 eggs, I don't think It tastes eggy and I love the dense texture. Didn't have enough coconut flour to coat blueberries so they all rose to the top but that's ok. I always have that problem even if I coat the fruit. This is a fantastic cake for family or guests!!
Lisa
Thanks so much for the rave review! We love this one too!
Marcia Little
I just made this and it is wowzers. I made it as a loaf, and it is so good!
Lisa
Glad you enjoyed it. I'm thinking I'll make muffins next time so I can hide some in the freezer for later!
Mary Beth
This cake sounds so delicious! Do you think it would be possible to make in a 13x9 pan.? I am planning to take it to a family gathering and I am a little worried about getting it out of the bundt pan. Thanks so much for any suggestions. I hear so much about toxins in plastic. Is that an issue in silicone baking pans?
Lisa
I do believe a bundt is about the size of a 13x9. You'll just have to adjust the cooking time as needed.
Mary Beth
Thanks for your quick reply. I will give it a try. Can't wait to try it.
cheryl
Hi, Lisa.
I couldn't find Swerve in my super market, so I purchased Ideal instead.
(Xylitol, Maltodextrin and Less than 0.3% Sucralose)
How much would I use (instead of the Swerve)?
Lisa
If Ideal is a one-for-one sugar substitute it's a one-for-one sub for Swerve.
Laura SRT
I have never made a bundt before. I bought a Wilson nonstick bundt cake pan. Since there are no instructions on removing the cake from the pan (and despite by 51 years, I have 0 experience baking in one), within 2 minutes of removing the cake from the oven, I quickly flipped it over onto a cooling rack.
While it HAPPILY did not stick at all, it did bust into large thirds.
How long should I have let it cool IN the pan before flipping it to the cooling rack?
Lisa
You definitely need to let this one sit for a while. If removed too soon, it will fall apart. In fact, I don't even slice it until it's fully set after a night in the fridge. At the least, you need to allow the cake to cool completely (you can speed it up in the fridge). Since I use a silicone pan, I often just cool to room temp in the pan, then let it sit in the fridge overnight before inverting.
Kelly
Hi there can I use Erythritol?
Lisa
Erythritol works instead of Swerve, but you'll want to add a bit of stevia or adjust to taste.
Julissa Maryinez
How will the cake change if I use half the yolks but all the egg whites?
Lisa
It will likely be a lighter cake.
Joyce
For the lemon blueberry pound cake, where can I purchase swerve and what is it . I never heard of it. I am new to this way of baking. I need to be sugar free and organic as much as possible due to health reasons and I been searching for a long time for sugar free recipes and I'm glad I found you.
Thanks for bringing these recipes on line for us people who have health issues.
Lisa
There are many options if you can't find Swerve. Swerve is a one-for-one sugar replacement made with erythritol and fiber. You can also use Sukrin:1 or other stevia erythritol blends. Some of the concentrated options are Pyure and Truvia which are sold in stores like Walmart in the sugar area of the baking section. You will use less of the concentrated sweeteners so you'll need to convert based on sugar equivalence.
Claire brown
Sounds delicious. Can I use equal amounts of sugar instead of the artificial sweeteners? I like the gluten free ingredients but I prefer real sugar.
Lisa
You can use the same amount of sugar as Swerve. Enjoy!
Robin Finke
Amazon, although I found it at the grocery store
Donna
Do you add the blueberries frozen when mixing the batter or should they be thawed first?
Lisa
I added mine frozen.
Jeanette
Would love to use Whole Wheat White Flour instead are they changes I need to make? Thank you so much for your help.
Lisa
You should be able to replace the coconut and almond flours with wheat flour without other changes.
Jeanette
I thought so but I wanted to make sure Thank you so much for your quick response. Looking forward to making this.
Sarah Hardy
This looks perfect! I love your step=by-step photos!
Lisa
Thanks Sarah!
Diane
Hi! Can I use not use coconut flour in this recipe? My household is not a fan of the taste, and I'm afraid with this amount, they would still notice it. I know that would I would have to decrease my liquids (as coconut flour is really absorbent); if so, by how much? Thanks!
Lisa
You should be able to just replace it with almond flour in this recipe. I doubt you'll need to decrease liquids. You may want to add something like xanthan gum, though.
Brittney
How much xanthan gum?
Lisa
You don't need much. About 1 teaspoon or less.
Lori
Please send me low-carb meringue cookie recipe. I found it and then couldn't get it back due to an advertisement. Thank you so much. By the way, I love your website. Thanks again.
Lisa
Sorry about the ads. They make the updates possible at this time. Not sure if this is the recipe you are looking for: https://lowcarbyum.com/egg-fast-sugar-free-meringue-cookies/
Lucy
Why does the recipe ask for swerve and stevia? Sorry I'm new to this! Thanks
Lisa
I like to combine sweeteners for a synergistic effect. It reduces the amount of sugar alcohols and improves taste.
Lisa A Murray
Can I use fresh lemon juice in the cake instead of lemon extract? If so, how much?
Lisa
You could try a couple tablespoons.
Ronnie
Ok, please excuse my ignorance, I'm a little new to all this, but if I use Stevia in the raw for the sweetener do I still need the 1/2 tsp of stevia? What was the purpose of that 1/2 teaspoon?
Lisa
I suppose I should be more specific. It's the powdered concentrate. I use Better Stevia by Now, but there are other similar brands. I believe stevia in the raw is a bulk stevia sweetener that adds a filler. Will update the recipe with a link soon.
Marilyn
I like erytheritol for sweeteners!
Georgina Bomer
This looks SO delicious! Great recipe!
Lisa | Drop The Sugar
This looks great! I especially love how it looks like pound cake. Although I'm not a big fan of blueberries, I'd certainly try this. I love wild blueberries though (they're smaller) so maybe I'll try this recipe with them.
Lisa
Wild blueberries would be perfect!
Nicole
Am I missing the glaze recipe?
Lisa
Added!
STACEY
I love lemon & blueberry together! This looks fantastic!
Lisa
Me too! Great flavor combination.
Taryn
This looks amazing!
Lisa
Thanks Taryn!
Kim |
I'm a blueberry hoarder, too! Lol. This sounds so good and looks so pretty. I bet it's a hit. Thanks for linking to my page - that was classy. Thanks for the great recipe.
Lisa
Your bundt cake was really an inspiration for this one. I kept seeing it in my feed which prompted me to dust off my bundt pan.
Shannon
Where is the glaze recipe? (This looks yummy!!)
Lisa
Missed it in the original post, but added the glaze instructions in a recent update.
Katrin
This is one good-looking cake! I have never tried a cake recipe with cream cheese (apart from cheese cake), so will have to give it a go.
Lisa
The cream cheese can really help with texture in low carb cakes! It makes them less dry and crumbly. 🙂