Keto mixed berry pound cake is an excellent way to use up some berries and make breakfast for the coming week. I love this very light and fluffy pound cake with either a dollop of keto whipped cream or some butter. This very low carb friendly recipe is gluten-free as well, meaning it can fit lots of diets.

The base to this recipe is a basic vanilla keto pound cake with plenty of berries. It is always preferred to make this when it is in season but I love a bit of spring during a cold winter. This recipe can be modified in any number of ways, add chocolate chips or perhaps some lemon extract or zest for something completely different.

Coconut Flour or Almond Flour

In this version we are going to use coconut flour as the base to our vanilla mixed berry pound cake. The good news, it is cheaper and you use much less. It is also good to go for anyone who may be allergic to nuts. As a note, you can substitute almond flour for coconut flour but note that coconut flour has much more absorption – you would need to increase the amount of almond flour.

Uses for this Recipe

Now don’t get me wrong, I ate this whole pound cake with some butter (or peanut butter) over a few days with no issues. That said, this keto mixed berry pound cake could make a great trifle. Layer it with berries and keto whipped cream in a dish. Would be a perfect dessert for anyone, including your non-veto friends who are interested in the diet.

Other Dessert Ideas

Chocolate lava cake – https://ketoto.me/keto-chocolate-lava-cake/

Avocado chocolate cookies – https://ketoto.me/keto-chocolate-chip-avocado-cookies/

Carbquik chocolate chip cookies – https://ketoto.me/keto-chocolate-chip-cookies-with-carbquick/

Mixed Berry Pound Cake - Keto, Low-Carb, Gluten-Free Print This Nutrition facts: 108 calories 2.5 Net Carbs Rating: 4.0 /5 ( 2 voted ) Ingredients 70g coconut flour

100g erythritol

5g baking powder

5g xanthan gum

6 large eggs

1 tsp vanilla

2 tsp white vinegar

1/4 cup mct or coconut oil

12 black berries

12 raspberries

1/4 cup blueberries

pinch of salt Instructions Preheat oven to 350 degrees. Remove eggs from the fridge and bring to room temperature. Shift and combine the coconut flour, erythritol, baking powder, and xanthan gum in a large bowl. Mix eggs, vanilla, MCT oil and vinegar until well combined (I use a blender). Add the eggs to the dry ingredients and mix well. In a standard bread pan, add 1/3rd of your batter. Add 1/3rd of your berries (I made a pattern, no needed but looks nice). Repeat with more batter, then more berries, the one more layer. Bake for 35-55 minutes or until a toothpick comes out clean. Macros (Makes 12 Servings): Calories: 108

Protein: 4

Fat: 8

Net Carbs: 2.5

Total Carbs: 5 Equipment Used: Bread Pan: https://amzn.to/2TQvQmz Blender: https://amzn.to/2RCmBDu