Healthy Blueberry Pound Cake: Low-Carb Dessert with Almond Flour & Fresh Berries!
A healthy and tasty keto treat
Equipment
- 6 mini loaf pans
- 1 spatula
- 1 Pastry brush
- 1 wire cooling rack
Ingredients
- 11/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or other low-carb sweeteners
- 2 tsp baking powder
- 4 large eggs at room temperature
- 1/4 cup butter measured solid then melted
- 1/2 cup cream cheese softened
- 1 tsp vanilla extract
- 1/2 cup blueberries frozen
Instructions
- Preheat your oven to 350°F (175°C) and generously grease mini loaf tins (6) with butter or coconut oil. Alternatively, use the mini loaf pan liners if your tins are not non-stick.
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a large bowl separate bowl, whisk together the eggs, cream cheese, butter and vanilla.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Transfer the batter to the prepared mini pans.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pound cake cool in the pan for 5 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Serve with whipped cream, if desired.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 289kcalCarbohydrates: 10gProtein: 13gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 124mgSodium: 247mgPotassium: 65mgFiber: 6gSugar: 3gVitamin A: 529IUVitamin C: 1mgCalcium: 176mgIron: 2mg
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