Low Carb Pound Cake

Low Carb Pound Cake

This easy low carb keto pound cake recipe is moist, rich and buttery. Almond flour pound cake tastes like the real deal and only 3 grams of carbs in each slice.

keto classic pound cake

HOW TO MAKE KETO POUND CAKE

My low carb sugar-free pound cake takes just 10 minutes to prep! Here’s how we make it:

In a bowl, add cream cheese and butter and microwave for 30 seconds. Stir well and microwave for 30 seconds more.

  • Beat together cream cheese mixture and sugar using a hand mixer. It’s good to go when it’s nice and fluffy.
  • Add wet ingredients. Beat in eggs, one at a time, beating for 30 seconds after each addition. Beat in vanilla. It might not be perfectly smooth, which is okay.

TIP: Use room-temperature eggs. If you don’t, the butter may solidify too much.

  • Add dry ingredients. Lower the mixer speed and beat in almond flour, baking powder, and sea salt. Sprinkle (don’t dump!) xanthan gum over the batter and beat until just combined.

TIP: Scrape the bowl with a spatula. This ensures you got all the ingredients incorporated.

  • Prepare for baking. Transfer the batter to the prepared loaf pan and smooth the top, rounding slightly.

TIP: We round the top before baking, because keto pound cake doesn’t rise as much as the regular kind with wheat flour. But it will still rise some!

  • Bake low carb almond pound cake. Start with 50 to 55 minutes, until golden brown.

TIP: Not to burn too much, bake for 30 minutes then tent the top with foil and bake for another 25-30 more minutes, until an inserted toothpick comes out clean.

Let bread cool. Allow the bread to cool completely before moving or slicing. You can use the edges of the parchment paper to transfer it to a cooling rack after 10-15 minutes out of the oven.

CAN YOU MAKE ALMOND FLOUR POUND CAKE DAIRY-FREE?

Yes, swap out the butter for your favorite vegan butter alternative and swap the cream cheese with dairy free or vegan cream cheese alternative. (Check the labels on these to see if you’re okay with what they use instead.)

TROUBLESHOOTING KETO POUND CAKE

WHY IS MY CAKE WET IN THE MIDDLE? (OR WHY DID IT BURN ON TOP?)

  • If your cake is wet in the middle, it means it needed to bake longer. You can place it back in the oven IF it hasn’t cooled yet.
  • If your cake burned on top, it means you needed to tent it with foil sooner. Unfortunately you can’t undo this, but it’s probably still good inside – just don’t eat the burned part.

ALMOND FLOUR POUND CAKE STORAGE INSTRUCTIONS

CAN YOU MAKE IT AHEAD?

Absolutely! This pound cake recipe with almond flour is perfect for making in advance. Just follow the storage instructions below.

HOW TO STORE LOW CARB ALMOND FLOUR POUND CAKE

Store the cake in an airtight container in the pantry for 2-3 days. It’s also fine to refrigerate it for up to a week, wrapped in plastic or foil to prevent drying out.

CAN YOU FREEZE KETO VANILLA POUND CAKE?

Yes, you can also freeze this keto pound cake recipe for up to 6 months. I recommend slicing the cake, then wrapping each slice with plastic wrap, so that you can take out a slice at a time.

Alternatively, you can also freeze the whole cake. It’s perfect for gifting, so be sure to make a double or triple batch!

HOW TO THAW THE CAKE

Always thaw your pound cake while it’s still wrapped, either in the fridge or on the counter.

Low Carb Pound Cake

Recipe by Lucy ChesnaCourse: Dessert, BreadCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

295

kcal

This easy low carb keto pound cake recipe is moist, rich and buttery. Almond flour pound cake tastes like the real deal and only 3 grams of carbs in each slice.

Ingredients

  • 4 eggs

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 cup of sweetener

  • 1/4 cup cream cheese

  • 1/4 cup butter

  • 1 teaspoon baking powder

  • 1 teaspoon xanthun gum

  • 1 cup almond flour

  • 1 teaspoon coconut flour

Directions

  • Preheat Oven 350 Degrees
  • In a bowl, add cream cheese and butter and microwave for 30 seconds. Stir well and microwave for 30 seconds more.
  • Beat together cream cheese mixture and sugar using a hand mixer. It’s good to go when it’s nice and fluffy.
  • Add wet ingredients. Beat in eggs, one at a time, beating for 30 seconds after each addition. Beat in vanilla. It might not be perfectly smooth, which is okay.
  • Add dry ingredients. Lower the mixer speed and beat in almond flour, baking powder, and sea salt. Sprinkle (don’t dump!) xanthan gum over the batter and beat until just combined.
  • Prepare for baking. Transfer the batter to the prepared loaf pan and smooth the top
  • Bake for 50 to 55 minutes, until golden brown.

Nutrition Facts

Calories 295

Fat 28.6g

Protein 7.3g

Total Carbs 5.5g

Net Carbs 2.9g

Fiber 2.6g

Sugar1g

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