Berry Lemonade Stuffed Pound Cake (Low Carb & Gluten Free)
Nothing screams summer or spring like a refreshing lemonade, right? So in today's occasion I'm setting all the mood for summer with this amazing berry lemonade stuffed pound cake! A taste of summer paradise in one amazing and thick bread!
I have been obsessed with berries and lemons lately so these have been a staple lately in my fridge or freezer. It only sounded right to create a delicious heavy loaf with all the goods, because guys... this bread is heavy and thick!
About these Berry Lemonade Stuffed Pound Cake:
I think I have to remark the fact that this bread is heavy and thick! That's why I'm calling it pound cake; the thickness comes from the coconut flour and flaxseed we are using as our ingredients.
The thing of using coconut flour and flaxseed is that they also tend to absorb more water so in this recipe we are including greek yogurt and egg whites to keep the moist to avoid having a dry bread.
Another factor or nutrient density and flavor are the berries and lemon! Besides looking pretty the berries will add some fiber, nutrients, flavor and also moist to the recipe, remember about coconut flour and flaxseed needing more liquid? Well, we also squeeze one tbsp of lemon to this!
The perfect afternoon snack, dessert or companion to your tea no matter if you are with a picky eater! This is a delicious, sweet, fun and nutrient dense bread that might be on repeat all summer long!
Overall, these are the ingredients needed for these Berry Lemonade Stuffed Pound Cake:
Loaded with vitamins, minerals from the fruit, the ground flaxseeds and coconut butter! This pound cake is truly another level and seriously irresistible! You can even add some collagen powder to add some gut health too!
The coconut flour also works so well in this recipe as our flavor and thickener factor and as a substitute for butter or coconut oil. For this recipe I covered it with aluminum paper to keep it moist and let all the flavors sink in.
The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
Meal Prep Friendly
The end result
This pound cake is thick, heavy and flavorful! The touches of the blueberries and strawberries work so well with the lemon, cream cheese and coconut butter. Promise that this pound cake will be a whole experience you'll enjoy on every single bite!
Not boring or unhealthy! Every bite will surprise you whether with the creaminess of the cream cheese or the touch of the fruit on top or in the middle! You are going to surprise your guests, family and even yourself!
Pro tip! You can even cut it into eight slices and freeze them, and when you are ready to enjoy it you can air fry it (YES!), baked it or put in in the microwave for a few seconds and done!
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb pound cake with all the summer flavors!
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Berry Lemonade Stuffed Pound Cake
By María Fernanda López
Serves 8 servings
1 cup of coconut flour
1/2 cup of ground flaxseeds
1 tsp of baking powder
1 piece of a lemon
1/2 cup of blueberries (frozen or fresh)
1/2 cup of strawberries
1/2 cup of cream cheese
3/4 cup of greek yogurt
1/3 cup of water or nut milk
1/2 cup of egg whites
1/2 cup of coconut butter
Preheat the oven at 350F.
Mix the dry ingredients; coconut flour, monk fruit, baking powder and ground flaxseed.
Add about 1/4 tsp of lemon zest of the lemon. Cut in un half and slice one of the halfs to use as a topping at the end.
Add the melted coconut butter, egg whites, water and greek yogurt into the cake mix and mix well. Squeeze one half of the lemon.
Add half of the mix in a silicone baking dish.
Add the cream cheese in the middle and add some of the blueberries and strawberries.
Add the rest of the cake mix.
Top with lemon slices and the rest of the fruit.
Bake for 40-45 minutes. Be sure to stick a fork or a toothpick to be sure since the density of the batter.
Nutritional Information per serving (269 kcal)
Net Carbs: 8.7g
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