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Keto Blueberry Pound Cake
This is a big hit in my house. I am the only one in my household doing keto but they LOVE this pound cake.
It’s really that good!
Per Carb Manager app:
Per slice, if you slice it 16 times.
2g net carbs, 15g fat, 6g protein, 175 calories
Note that the net carbs will depend on what products you use.
I used Organic blueberries which is way less net carbs than regular blueberries.
The same thing with eggs. I used organic eggs.
Then there’s Almond flour. Not all almond flour created equal. I used Super Finely Ground Almond Flour by King Arthur Flour which is lesser carbs than other almond flour brand I tried.
Keto Blueberry Pound Cake
Ingredients
- Ingredients
- Super Finely Ground Almond Flour by King Arthur Flour
- 2 cup (231g or 8.15 oz)
- Organic Inulin Powder by Microingredients
- 1 teaspoon (3g or 0.11 oz)
- Premium Quality Xanthan Gum by Bob's Red Mill
- 1 teaspoon (3g or 0.11 oz)
- Bread Machine Yeast by Fleischmann's
- 1 tablespoon (12g or 0.42 oz)
- Pure Irish Butter By Kerrygold
- 4 ounce (113g)
- Organic Free Range Large Brown Eggs by Member's Mark
- 7 egg (350g or 12.35 oz)
- Driscoll's Organic Blueberries
- ½ Cup
- Natural Calorie-Free Sweetener By Truvia
- 5 tablespoon (70g or 2.47 oz)
- Nutritional Yeast Seasoning By Bragg
- 1 teaspoon (2g or 0.07 oz)
Instructions
- Preheat your oven to 340F
- Mix the warm water into the yeast and inulin. Leave for the yeast activate for 10 minutes.
- In a small skillet, put Organic Blueberries, 1 TBSP sweetener, and 1/4 cup water. In medium heat, cook it until most of the water is gone.
- In a food processor, add the almond flour, psyllium, 4 TBSP sweeteners, nutritional yeast, baking powder, xanthan gum, and salt. Blend well.
- Or In a large mixing bowl, add the almond flour, psyllium, 4 TBSP sweeteners, nutritional yeast, baking powder, xanthan gum, and salt. Mix well.
- After yeast has been activated for 10 minutes, add it to the dry mixture. Add the melted butter and eggs and mix well.
- Once the mixture is combined, pour into a loaf pan that has been lined with parchment paper.
- Spread the cooked blueberries on top of the batter and swirl it.
- Leave your batter in a warm spot for 15 minutes, covered with a towel.
- Bake in the oven for 35 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.
- Remove from the loaf pan and leave to cool.
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