Keto Lemon Blueberry Pound Cake


This lemon blueberry cake makes a wonderful light cake option. It is tender with a pop of bright flavor from the lemon zest, freshly squeezed lemon juice, and lemon glaze. The cake is so refreshing and deliciously buttery. I shared this keto lemon blueberry pound cake with my non-keto friends and they gobbled it right up. I usually serve this alongside my keto berry cheesecakes to remind me of warmer days.

History of the Pound Cake

The origins of pound cake lie in Northern Europe in the early 18th century. The original name came from the fact that each measured ingredient was 1 lb each. Now the recipe has changed, but people usually keep the 1:1:1 ratio. For the keto lemon blueberry pound cake recipe I’ve made, I used a 1 pound loaf pan.

Ingredients for Keto Lemon Blueberry Pound Cake

PREP TIME: 25 minutes

COOK TIME: 60 min

10 slices


For The Cake
1/2 cup butter
extra butter for greasing pan
1 cup granulated sweetener
1 tsp lemon zest
1 tsp vanilla extract
3 large eggs
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 2/3 cup almond flour
1 cup fresh blueberries

For The Icing:
3 tbsp lemon juice
⅔ cup confectioners sweetener


Per 1 slice:
4g Net Carbs
35g Total Carbs
2g Fiber
20g Fat
6g Protein
237 Calories
1 Glycemic Load


  1. Heat oven to 375 ºF. Prep and measure all of your ingredients. Grease a 9-inch loaf pan with butter, line it with a parchment paper and grease the paper with butter. Set aside.
  2. Place butter, sugar, lemon zest and vanilla extract in a stand mixer. Beat with paddle on high speed for 3 minutes and then lower speed to medium. Add eggs one a a time. If the mix doesn’t combine, don’t worry, it will once the dry ingredients are added.
  3. In another bowl, whisk your dry ingredients together. Slowly add the dry ingredients into the standing mixer. Fold in 1/2 cup of the blueberries by hand and transfer the batter into the loaf pan.
  4. Bake for 15 minutes, then put the remaining blueberries on top of the cake and bake again for 20 minutes. Cover loosely with foil and bake for another 30 minutes and a knife in the center comes out clean. Cool for 10 minutes before removing cake from pan. Place on a wire rack until completely cooled.
  5. Make the icing by whisking lemon juice and confectioners sugar in a bowl until thick but pourable — a little thicker than you’d think, like honey. Pour over the cake and let icing set for 30 minutes. Slice and serve.
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