This Keto Blueberry Crème Fraîche Pound Cake is moist, fluffy, and bursting with juicy blueberries and zesty lemon flavor. Topped with creamy Keto Royal Icing Buttercream, it’s an elegant treat that’s surprisingly easy to make.
Perfect for birthdays, picnics, or a cozy afternoon snack, this cake uses simple ingredients and works with either a loaf pan or bundt pan.
Why You’ll Love This Recipe
- Bursting with lemon and blueberry flavor.
- Low-carb and keto-friendly, with only 6 net carbs per slice.
- Versatile: Use a loaf pan, bundt pan, or even bake as mini cakes!
- Topped with a luscious buttercream frosting to satisfy your sweet tooth.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
Dry Ingredients:
- almond flour
- baking powder
- salt
- swerve or monk fruit sweetener
Wet Ingredients:
- eggs (room temperature)
- unsalted butter (melted)
- crème fraîche (or sour cream)
- sugar-free vanilla extract
- fresh lemon zest
Mix-Ins:
- fresh blueberries
For Topping:
Instructions
1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or 6-cup bundt pan with cooking spray or coconut oil. Line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, baking powder, salt, and sweetener.
3. Combine Wet Ingredients: In a separate bowl, whisk eggs, melted butter, crème fraîche, vanilla extract, and lemon zest until smooth.
4. Make the Cake Batter: Slowly add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the fresh blueberries gently to avoid breaking them.
5. Bake: Pour the cake batter into the prepared pan. Tap to release air bubbles. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cover the top of the cake with aluminum foil if it browns too quickly.
6. Cool and Decorate: Cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, frost with Keto Royal Icing Buttercream.
Keto Royal Icing Buttercream
Ingredients:
- unsalted butter (softened)
- powdered swerve sweetener
- vanilla extract
- heavy cream
Instructions:
Beat all ingredients with a hand mixer or stand mixer until fluffy. Add cream gradually until desired consistency is reached.
Keto Royal Icing Buttercream Recipe HERE
Tips for a Light and Moist Cake
- Use room-temperature eggs and butter for better mixing and fluffier texture.
- Beat the wet ingredients with an electric mixer or stand mixer until smooth and creamy.
- Don’t overmix the batter—it can make the cake dense.
- Use high-quality almond flour and crème fraîche for richness and moisture.
- Toss the blueberries in almond flour to prevent them from sinking or releasing too much juice.
- Check for doneness early. Overbaking can dry out the cake.
Storage Tips
- Freezer: Wrap slices individually in parchment paper and store for up to 3 months. Defrost at room temperature before serving.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
FAQ
Q: How many net carbs are in a slice of this cake?
A: One slice (1/12 of the recipe) has about 6 net carbs, 19 grams of fat, 0.1 grams of protein, and 223 calories. This is based on the ingredients I used, but it may vary depending on the brands you use. For more accuracy, use a nutrition calculator.
Q: Can I use coconut flour instead of almond flour?
A: No, coconut flour and almond flour are very different in texture and absorbency. Coconut flour is much more absorbent, so it would require completely adjusting the liquids and eggs in this recipe. If you want to use coconut flour, look for a recipe specifically designed for it.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries work too! But they release more moisture and can make the cake a little wet. To avoid this, toss them in a tablespoon of almond flour before adding them to the batter. Also, you may need to bake the cake a few minutes longer.
Q: Can I use sour cream instead of crème fraîche?
A: Yes, sour cream is a great substitute as it has a similar creamy texture and tanginess. Just keep in mind that sour cream has more carbs than crème fraîche. You can also use Greek yogurt, but it might make the cake slightly denser.
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 lemon extract instead of fresh lemon zest?
A: Yes, lemon extract can replace lemon zest, but reduce the vanilla extract slightly so it doesn’t overpower the lemon flavor. Fresh lemon zest gives a brighter, more natural flavor, so I recommend using it if you can.
Q: What’s the difference between this cake and a traditional pound cake?
A: A traditional pound cake is made with equal parts flour, sugar, butter, and eggs, making it dense and very sweet. This keto version is made with almond flour, swerve, and crème fraîche, which makes it lower in carbs and sugar-free. It’s lighter, fluffy, and topped with a rich Keto Royal Icing Buttercream for a decadent but keto-friendly finish.
More Keto Recipes Here
Keto Dinner Recipes
More Keto Dessert Recipes
- Keto Chocolate And Strawberries Cream Cake
- Keto Blueberry Frozen Creme Fraiche
- Keto Mug Cake with Blueberries
- Keto Coconut Ice Cream
Keto Blueberry Pound Cake Creme Fraiche with Keto Frosting
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup swerve or monk fruit sweetener
Wet Ingredients:
- 2 large eggs room temperature
- 4 tablespoons unsalted butter melted
- 4 tablespoons crème fraîche or sour cream
- 1 teaspoon vanilla extract sugar-free
- 1 teaspoon fresh lemon zest
Mix-Ins:
- ½ cup fresh blueberries
For Topping:
- ½ recipe Keto Royal Icing Buttercream
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or 6-cup bundt pan with cooking spray or coconut oil. Line with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, baking powder, salt, and sweetener.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, melted butter, crème fraîche, vanilla extract, and lemon zest until smooth.
- Make the Cake Batter: Slowly add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the fresh blueberries gently to avoid breaking them.
- Bake: Pour the cake batter into the prepared pan. Tap to release air bubbles. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Cover the top of the cake with aluminum foil if it browns too quickly.
- Cool and Decorate: Cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, frost with Keto Royal Icing Buttercream.
Video Recipe
Notes
- Use room-temperature eggs and butter for better mixing and fluffier texture.
- Beat the wet ingredients with an electric mixer or stand mixer until smooth and creamy.
- Don’t overmix the batter—it can make the cake dense.
- Use high-quality almond flour and crème fraîche for richness and moisture.
- Toss the blueberries in almond flour to prevent them from sinking or releasing too much juice.
- Check for doneness early. Overbaking can dry out the cake.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap slices individually in parchment paper and store for up to 3 months. Defrost at room temperature before serving.
