Keto Blueberry Pound Cake Creme Fraiche with Keto Frosting

A close-up view of a slice of keto blueberry creme fraiche pound cake topped with keto Royal Icing Buttercream, showcasing the rich texture and blueberries embedded within.

Keto Blueberry Pound Cake Creme Fraiche with Keto Frosting

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Net Carbs: 6g

This moist and fluffy Keto Blueberry Pound Cake is bursting with juicy blueberries and zesty lemon flavor. Made with almond flour, crème fraîche, and sugar-free sweetener, it’s a low-carb, gluten-free dessert topped with creamy keto royal icing buttercream. Perfect for any occasion!

Equipment

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

Get Recipe Ingredients

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.

Notes

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

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.

Nutrition Per 1 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-blueberry-creme-fraiche-pound-cake/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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