Keto Berry Pound Cake

Keto Berry Pound Cake

Yield: 12 servings
Serving size: 1 slice


  • 2 cups almond flour
  • ¼ cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • ¾ cup Monksweet or equivalent sweetener
  • ½ cup (1 stick) butter, softened
  • 3 oz cream cheese, softened
  • ¾ cup sour cream 
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup strawberries, chopped
  • ¼ cup blueberries, chopped


  1. Preheat oven to 350 degrees Fahrenheit.  
  2. Generously butter a 9-inch bundt pan or loaf pan and set aside.
  3. In a large bowl, whisk together the almond flour, whey protein powder, and baking powder, and set aside.
  4. In a medium size bowl, use electric/hand mixer to blend together the sweetener and butter until smooth. Next, blend in cream cheese, sour cream, eggs, and vanilla extract, and beat until smooth.
  5. Fold in the blueberries and add the wet batter mixture to the large bowl of dry ingredients. Use a spatula to stir and blend all together.
  6. Pour the batter into the bundt or loaf pan and bake for 45 to 50 minutes or until firm to touch and lightly golden in color. 
  7. Allow to cool completely in the refrigerator until ready to serve.
  8. Before serving, gently loosen the sides with a thin rubber spatula and then carefully flip onto a serving platter.
  9. Refrigerate up to one week or freeze.

Optional: Serve with Homemade Sugar-Free Whipped Topping (see below recipe)

Homemade Sugar-Free Whipped Topping

Directions: Using an electric/hand mixer on a high setting, beat together the following in a medium size bowl for 2 to 3 minutes or until it reaches a billowy and smooth texture.

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

    1. Hi Linda! The total net carbs are calculated by subtracting the dietary fiber and sugar alcohols from the total carbohydrates. The erythritol and fiber in this recipe is not metabolized by the body and therefore is subtracted. Hope this helps!

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