Are you looking for a delicious and easy keto dessert recipe that will satisfy your sweet tooth without breaking your low-carb diet?
Today, I’m going to share with you one of my favorite keto cake recipes: keto blueberry creme fraiche pound cake.
This keto blueberry cake is moist, fluffy, and bursting with juicy blueberries and lemon flavor. It’s made with simple keto-friendly ingredients. And the best part is, it’s topped with a decadent keto royal icing buttercream that will make you feel like you’re indulging in a sinful treat.
This cake is perfect for any occasion, whether it’s a birthday, a picnic, or just a cozy afternoon snack. It’s also easy to make. You only need a few simple ingredients and a loaf pan or a bundt pan. Trust me, once you try this cake, you’ll want to make it again and again.
Table of Contents
Ingredients
To make this keto blueberry creme fraiche pound cake, you’ll need the following ingredients:
- 2 cups of almond flour
- 1/3 cup of swerve
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2 eggs, room temperature
- 4 tablespoons of unsalted butter, melted
- 4 tablespoons of creme fraiche
- 1 teaspoon of sugar-free vanilla extract
- 1 teaspoon of fresh lemon zest
- 1/2 cup of fresh blueberries
- 1/2 of the recipe for keto royal icing buttercream
Instructions
To make this keto blueberry creme fraiche pound cake, follow these steps:
Preheat your oven to 180°C (350°F) and grease a 9×5 inch loaf pan or a 6-cup bundt pan with cooking spray or coconut oil. You can also line the pan with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, swerve, baking powder, and salt until well combined.
In a medium bowl, whisk together the eggs, melted butter, creme fraiche, vanilla extract, and lemon zest until smooth and creamy.
Add the wet ingredients to the dry ingredients and mix well with a spatula or a hand mixer on low speed until a smooth batter forms. Fold in the blueberries gently with a spatula.
Pour the cake batter into the prepared pan and spread it evenly with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Bake the cake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil halfway through the baking time.
Let the cake cool completely in the pan on a cooling rack before removing it from the pan.
To make the keto royal icing buttercream, follow this recipe and use half of the amount. You can store the remaining buttercream in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
Decorate the cake with the buttercream as desired. You can pipe it, spread it, or drizzle it over the cake. You can also sprinkle some more blueberries and lemon zest on top for extra flavor and color.
Enjoy your keto blueberry creme fraiche pound cake with a cup of coffee or tea or as a dessert after a meal. You can store the cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
I hope you enjoyed this keto blueberry creme fraiche pound cake recipe and found it easy to follow.
This cake is a delicious and satisfying keto dessert that will make you forget you’re on a low-carb diet.
It’s moist, fluffy, and full of blueberry and lemon flavor, and it’s topped with a creamy and smooth keto royal icing buttercream that will make your mouth water.
If you try this recipe, please let me know how it turned out in the comments below. I’d love to hear from you and see your photos.
You can also share this recipe with your friends and family who are looking for a keto-friendly cake recipe.
Thank you for reading and happy baking!
More Keto Recipes Here
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- Keto Chicken Liver
- Keto Pesto Chicken Salad
- Devilishly Delicious Pepperoni Keto Egg Muffins
- Keto Mediterranean Chicken Dinner Recipe
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Keto Blueberry Creme Fraiche Pound Cake with Keto Frosting
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes40
minutes223
kcal6
grams50
minutesThis keto blueberry cake is moist, fluffy, and bursting with juicy blueberries and lemon flavor. It’s made with simple keto-friendly ingredients. And the best part is, it’s topped with a decadent keto royal icing buttercream that will make you feel like you’re indulging in a sinful treat.
This cake is perfect for any occasion, whether it’s a birthday, a picnic, or just a cozy afternoon snack. It’s also easy to make. You only need a few simple ingredients and a loaf pan or a bundt pan. Trust me, once you try this cake, you’ll want to make it again and again.
Keep the screen of your device on
Ingredients
- Keto Blueberry Creme Fraiche Pound Cake
2 cups 2 almond flour
1/3 cup 1/3 swerve
2 teaspoons 2 baking powder
1/4 teaspoons 1/4 salt
2 2 eggs
4 tablespoons 4 unsalted butter
4 tablespoons 4 creme fraiche
1 teaspoon 1 sugar-free vanilla extract
1 teaspoon 1 fresh lemon zest
1/2 cup 1/2 fresh blueberries
- Keto Cake Frosting (optional)
1/2 1/2 keto royal icing buttercream
Directions
- Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan or a 6-cup bundt pan with cooking spray or coconut oil.
- In a large bowl, whisk together the almond flour, swerve, baking powder, and salt until well combined.
- In a medium bowl, whisk together the eggs, melted butter, creme fraiche, vanilla extract, and lemon zest until smooth and creamy.
- Add the wet ingredients to the dry ingredients and mix well with a spatula or a hand mixer on low speed until a smooth batter forms. Fold in the blueberries gently with a spatula.
- Pour the cake batter into the prepared pan and spread it evenly with a spatula. Tap the pan on the counter a few times to release any air bubbles.
- Bake the cake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil halfway through the baking time.
- Let the cake cool completely in the pan on a cooling rack before removing it from the pan.
- To make the keto royal icing buttercream, follow the recipe and use half of the amount.
- Decorate the cake with the buttercream as desired. You can pipe it, spread it, or drizzle it over the cake. You can also sprinkle some more blueberries and lemon zest on top for extra flavor and color.
Equipment
Recipe Video
Nutrition Facts
- Serving: 12g
- Calories: 223kcal
- Carbohydrates: 10g
- Protein: 5g
- Fat: 19g
- Fiber: 4g
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Frequently Asked Questions (FAQ):
Q: How many net carbs are in a slice of this cake?
A: One slice of this cake (1/12 of the recipe) has about 6 grams of net carbs, 19 grams of fat, 0.1 grams of protein, and 223 calories. This is based on the ingredients I used and may vary depending on the brands and products you use. You can use a nutrition calculator to get a more accurate estimate.
Q: Can I use coconut flour instead of almond flour?
A: No, I don’t recommend using coconut flour instead of almond flour, as they have very different properties and ratios. Coconut flour is much more absorbent and dense than almond flour, and you would need to adjust the amount of liquid and eggs in the recipe. If you want to use coconut flour, I suggest looking for a recipe that is specifically designed for it.
Q: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can use frozen blueberries instead of fresh blueberries, but you may need to increase the baking time slightly. Frozen blueberries tend to release more moisture and make the cake more wet. To prevent this, you can toss the frozen blueberries with a tablespoon of almond flour before adding them to the batter. This will help absorb some of the excess liquid and prevent the blueberries from sinking to the bottom of the cake.
Q: Can I use sour cream instead of creme fraiche?
A: Yes, you can use sour cream instead of creme fraiche, as they have a similar texture and tanginess. However, sour cream has more carbs than creme fraiche, so you may want to adjust the amount of swerve accordingly. You can also use Greek yogurt, but it may make the cake more dense and less moist.
Q: Can I make this cake in a bundt cake pan instead of a loaf pan?
A: Yes, you can make this cake in a bundt cake pan, but you may need to adjust the baking time and the amount of batter. A 6-cup bundt cake pan should work well for this recipe. You may need to bake the cake for 5 to 10 minutes longer. You can also use a 10-cup bundt cake pan, but you may need to double the recipe and bake the cake for 60 to 70 minutes. To check for doneness, insert a toothpick in the thickest part of the cake and see if it comes out clean.
Q: Can I use brown sugar instead of swerve?
A: No, I don’t recommend using brown sugar instead of swerve, as it will increase the carbs and calories of the cake significantly. Brown sugar has about 15 grams of carbs and 60 calories per tablespoon. While Swerve has zero grams of carbs and zero calories per tablespoon. If you use brown sugar, you will also change the texture and flavor of the cake, as it will make it more moist and caramelized. If you want to use a natural sweetener, you can use monk fruit or erythritol blend, which have similar properties and taste to swerve.
Q: Can I use lemon extract instead of fresh lemon zest?
A: Yes, you can use lemon extract instead of fresh lemon zest, but you may need to reduce the amount of vanilla extract to avoid overpowering the lemon flavor. You can also use fresh lemon juice, but it may make the cake more acidic and affect the rise of the cake. I recommend using fresh lemon zest for the best flavor and aroma.
Q: How do I make the cake fluffy and moist?
A: There are a few tips and tricks to make the cake fluffy and moist, such as:
- Use room-temperature eggs and butter, as they will incorporate more air and create a lighter texture.
- Use an electric mixer or a stand mixer to beat the wet ingredients until smooth and creamy, and to mix the batter until well combined. Don’t overmix the batter, though, as it will make the cake tough and dense.
- Use almond flour and creme fraiche, as they will add moisture and richness to the cake. You can also use sour cream or Greek yogurt instead of creme fraiche, but they may make the cake more dense and less moist.
- Use fresh blueberries and lemon zest, as they will add flavor and freshness to the cake. You can also use frozen blueberries, but you may need to toss them with some almond flour to prevent them from sinking and releasing too much liquid.
- Bake the cake in a preheated oven and check for doneness with a toothpick. Don’t overbake the cake, as it will dry out and lose its moisture.
Q: What is the difference between this cake and a traditional pound cake?
A: A traditional pound cake is a type of cake that is made with equal amounts of flour, butter, sugar, and eggs, hence the name “pound”. It has a dense and buttery texture and a rich and sweet flavor. This cake is a keto version of a pound cake, which means it is low in carbs and high in fat and protein. It is made with almond flour, butter, swerve, and eggs, and it has a moist and fluffy texture and a tangy and fruity flavor. It is also topped with keto royal icing buttercream, which is a sugar-free and low-carb frosting that tastes like the traditional royal icing.
