Coat the blueberries in coconut flour. Then, stir them into the batter. I ended up doubling the ingredients for the pound cake and added two cups of blueberries. The next thing you'll do is pour the batter into a greased tube or silicone bundt pan.
Oh, and if you want to turn this into a keto lemon pound cake, just add in about a ½ tablespoon of lemon zest to the cake and 1-2 tablespoons of lemon juice to the frosting! Along with being low carb keto, this is a sugar free cake recipe! And to make it sugar free, we will be using confectioners erythritol for the cake and glaze.
Combine the almond flour and baking powder in a separate bowl. Mix until well combined. 5. Add the almond flour mixture to the butter mixture and mix until all ingredients are well incorporated. 6. Fold in the blueberries. 7. Pour the batter into a greased bundt pan. 8. Bake at 375°F for 50 minutes, or until the center is cooked through 9.
This low carb keto pound cake recipe is different though. Almond flour is heavier than white flour so it won’t rise and expand the same way. Instead, we add a bit of baking powder to help give it a smidgen of rise like in the original recipe. Our low carb keto pound cake recipe is gluten free and sugar free.