Keto Lemon Blueberry Pound Cake w/ Blue Frosting
If you’re a lemon lover, you’re in for a treat with this delightful recipe!
What makes this recipe stand out is its exclusion of dairy, gluten, soy, and other belly-wrecking ingredients.
It’s not only fun but also a healthy option, perfect for whipping up for gatherings or parties.
I hope you relish this lemon cake recipe as much as I did. 🙂
Prep Time
12 Minutes
Cook Time
40 Minutes
Total Time
52 Minutes
Servings
12
Ingredients
- 5 eggs at room temperature
- 3/4 cup sweetener monk fruit
- 1/2 cup melted coconut oil or melted butter
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 cup lemon juice
- 1/2 cup of fresh organic blueberries
- 1/2 tablespoon lemon zest – optional
- 1 can of coconut cream (left in fridge to harden)
- 1 scoop of vanilla vegan protein powder
- 1 tsp of powder blue Spirulina
Directions
1) Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray.
2) In a medium mixing bowl, whisk together the eggs, monk fruit sweetener, melted coconut oil (or butter), and lemon juice. Ensure that the coconut oil is not too hot to avoid cooking the eggs and creating lumps.
3) In a separate large mixing bowl, whisk together the almond flour, coconut flour, and baking powder until evenly combined.
4) Pour the liquid ingredients into the bowl with the dry ingredients.
5) Stir the mixture with a baking spoon until a smooth cake batter forms, ensuring there are no lumps. Mix for at least 2 minutes to allow the coconut flour fiber to absorb the moisture. Then gently fold in the blueberries.
6) Transfer the cake batter into the prepared loaf pan, ensuring it’s evenly distributed.
7) Place the loaf pan in the center of the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center of the pound cake comes out clean with little to no crumbs.
8) Allow the cake to cool in the loaf pan for 10 minutes, then carefully lift it using a spatula and placing it on a cooling rack to let it cool completely before adding the frosting.
9) For the frosting: Open the can of coconut cream that has been refrigerated overnight. Discard the liquid and scoop out the solid coconut cream into a mixing bowl. Add the protein powder and spirulina, then mix thoroughly with a fork until well combined and no clumps remain. Spread the frosting over the cooled pound cake and enjoy!
Keto Lemon Blueberry Pound Cake w/ Blue Frosting
Equipment
- 1 9x5 inch baking pan
Ingredients
- 5 eggs at room temperature
- 3/4 cup sweetener monk fruit
- 1/2 cup melted coconut oil or melted butter
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 cup lemon juice
- 1/2 cup of fresh organic blueberries
- 1/2 tablespoon lemon zest – optional
Frosting Ingredients:
- 1 can of coconut cream left in fridge to harden
- 1 scoop of vanilla vegan protein powder
- 1 tsp of powder blue Spirulina
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray.
- In a medium mixing bowl, whisk together the eggs, monk fruit sweetener, melted coconut oil (or butter), and lemon juice. Ensure that the coconut oil is not too hot to avoid cooking the eggs and creating lumps.
- In a separate large mixing bowl, whisk together the almond flour, coconut flour, and baking powder until evenly combined.
- Pour the liquid ingredients into the bowl with the dry ingredients.
- Stir the mixture with a baking spoon until a smooth cake batter forms, ensuring there are no lumps. Mix for at least 2 minutes to allow the coconut flour fiber to absorb the moisture. Then gently fold in the blueberries.
- Transfer the cake batter into the prepared loaf pan, ensuring it's evenly distributed.
- Place the loaf pan in the center of the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center of the pound cake comes out clean with little to no crumbs.
- Allow the cake to cool in the loaf pan for 10 minutes, then carefully lift it using a spatula and placing it on a cooling rack to let it cool completely before adding the frosting.
- For the frosting: Open the can of coconut cream that has been refrigerated overnight. Discard the liquid and scoop out the solid coconut cream into a mixing bowl. Add the protein powder and spirulina, then mix thoroughly with a fork until well combined and no clumps remain. Spread the frosting over the cooled pound cake and enjoy!