This article explores a delightful and healthier take on the classic pound cake, perfectly suited for those following a ketogenic or low-carb lifestyle. This Keto Lemon Blueberry Pound Cake combines the tangy zest of lemon with the sweet burst of blueberries, all while maintaining a low carbohydrate count.
Introduction
Traditional pound cake recipes are often loaded with sugar and carbohydrates, making them unsuitable for individuals adhering to a keto diet. However, this recipe offers a delicious alternative that doesn't compromise on flavor or texture. By using alternative flours and sweeteners, this cake provides a guilt-free indulgence that can be enjoyed any time of the year, especially during blueberry season.
Why Keto Lemon Blueberry Pound Cake?
This recipe stands out for several reasons:
- Low Carb: With only 4.6g of net carbs per slice, this cake fits comfortably into a ketogenic diet.
- Healthier Ingredients: It utilizes almond and coconut flour instead of traditional wheat flour and erythritol-based sweeteners, offering a more nutritious option.
- Delicious Flavor: The combination of lemon and blueberries creates a refreshing and satisfying taste.
- Easy to Make: The recipe is straightforward, making it accessible for both experienced and novice bakers.
Ingredients
The key to a successful keto lemon blueberry pound cake lies in the quality and selection of ingredients. Here's a breakdown of what you'll need:
For the Cake:
- Almond Flour: It is recommended to use blanched or superfine almond flour to achieve the best texture.
- Coconut Flour: A small amount of coconut flour helps to balance the moisture from other ingredients.
- Sweetener: Erythritol-based sweeteners like Swerve are recommended for the crust to prevent it from becoming too soft.
- Butter: Essential for the cake's rich and buttery flavor.
- Eggs: They provide structure and richness to the cake.
- Lemon Zest: It adds a burst of citrusy flavor.
- Lemon Juice: It enhances the lemon flavor and adds moisture. Fresh lemon juice is highly recommended.
- Vanilla Extract: It complements the lemon and blueberry flavors. Lemon extract can also be added for extra lemon flavor.
- Baking Powder: It helps the cake rise.
- Blueberries: Fresh or frozen blueberries can be used. Coating them in coconut flour before adding them to the batter can prevent them from sinking to the bottom.
- Cream Cheese: To make the cake more moist and dense.
- Ricotta Cheese: It can be substituted with sour cream, cream cheese, or dairy-free cream cheese.
For the Glaze (Optional):
- Powdered Sweetener: Swerve confectioner's sweetener is a great option.
- Lemon Juice: It adds a tangy flavor to the glaze.
Step-by-Step Instructions
Here's how to make a keto lemon blueberry pound cake:
Read also: Easy Low-Carb Cheese Crackers
1. Preparing the Cake Batter
- Preheat the oven to 320-350°F (160-175°C).
- Grease a bundt pan, tube pan, 8x8 inch glass or ceramic baking dish, or loaf pan really well. For bundt pans, butter it heavily and place it in the freezer. Silicone bundt pans may not require as much greasing.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sweetener until light and fluffy. An electric mixer is recommended.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggs, mixing until just combined. Be careful not to overmix.
- Stir in the lemon zest, lemon juice, and vanilla extract.
2. Adding the Blueberries
- Gently fold in the blueberries. To prevent them from sinking, coat them lightly with coconut flour before adding them to the batter.
- If making a bundt cake, pour only 1/4 of the batter into the bundt pan before adding blueberries. Then add more batter and berries, ensuring no berries are at the top (which will become the bottom of the cake).
3. Baking the Cake
- Pour the batter into the prepared baking pan.
- Bake for 50 minutes to 1 hour and 25 minutes, or until a toothpick inserted near the center comes out clean. Oven times may vary, so start checking at the 50-minute mark. For a bundt cake, bake for 30-35 minutes at 325°F (160°C). The center of the cake should reach 207-210°F (97-99°C).
- Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Gently take a knife around the edges of the bundt cake before inverting.
4. Preparing the Glaze (Optional)
- In a small bowl, whisk together the powdered sweetener and lemon juice until smooth. Add more lemon juice if the glaze is too thick.
- Drizzle the glaze over the cooled cake. A Wilton Drizzle Spoon can be helpful for even distribution.
- Garnish with fresh blueberries, if desired.
Tips for Success
- Don't Overbake: The key to a gooey butter cake is to underbake it slightly. The edges should be set, but the center should still have a little jiggle.
- Use a Ceramic Baking Pan: It is recommended to use a ceramic baking pan to prevent overbaking. If using a metal pan, line it with parchment paper.
- Cool Completely: Allow the cake to cool completely before adding the glaze to prevent it from melting.
- Grease the Pan Well: This is especially important for bundt pans to ensure the cake releases cleanly. Butter the bundt pan heavily and place it in the freezer before adding the batter.
- Adjust Sweetness to Taste: The amount of sweetener can be adjusted to suit individual preferences.
- Don't Overmix: Overmixing the batter can result in a tough cake. Mix until the ingredients are just combined.
Variations
- Dairy-Free: Substitute the butter with ghee or butter-flavored coconut oil, ricotta with almond milk ricotta, and cream cheese with almond milk cream cheese. Heavy cream can be replaced with almond milk or coconut milk.
- Different Berries: Experiment with other berries like raspberries or blackberries.
- Citrus Variations: Try using lime or orange zest and juice instead of lemon.
Serving and Storage
This keto lemon blueberry pound cake can be served as a dessert, snack, or even as part of a brunch spread. It pairs well with a hot cup of tea or coffee, keto-friendly ice cream, or low-carb mousse.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days or in the freezer for several months.
- Freezing: The cake can be frozen, tightly wrapped, for up to 3 months.
Nutritional Information
- Net Carbs: 4.6g per slice
- Fiber: 2.2g per serving
- Total Carbs: 6.8g per serving
Note: Nutritional information is approximate and may vary based on specific ingredients and preparation methods. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
Common Questions
- Can I substitute coconut flour for almond flour? It is not recommended as coconut flour is more absorbent. If substituting, use 1/4 cup of coconut flour for every 1 cup of almond flour and add extra liquid and eggs.
- How do I keep my blueberries from turning the cake blue? Coating the blueberries in coconut flour before adding them to the batter can help prevent this.
- What is good with pound cake? This pound cake tastes wonderful with a hot cup of tea or coffee. You can also enjoy it with a scoop of keto-friendly ice cream or a little bit of low-carb mousse.
Read also: Keto Calorie Counting: A Detailed Guide
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