Craving that classic, dense, and buttery pound cake but sticking to a low-carb lifestyle? You’ve come to the right place! This Keto Pound Cake recipe delivers all the rich flavor and tender crumb of the traditional version, without the sugar and carbs. Made with almond flour and cream cheese, it’s incredibly moist and satisfying. Topped with a simple vanilla glaze, it’s a truly decadent dessert that’s perfect for any occasion.
Ingredients
• For the Keto Pound Cake
• 2 1/2 cups Almond flour
• 1 1/2 cups Granulated erythritol
• 1 1/2 tsp Baking powder
• 1/2 tsp Salt
• 8 oz Cream cheese, softened
• 1/2 cup Unsalted butter, softened
• 8 Large eggs, room temperature
• 1 1/2 tsp Vanilla extract
• 1/2 tsp Lemon extract
• For the Vanilla Glaze
• 1/4 cup Powdered erythritol
• 3 tbsp Heavy whipping cream
• 1/2 tsp Vanilla extract
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
3. In a medium bowl, whisk together the almond flour, baking powder, and salt. Set this dry mixture aside.
4. In a large bowl, use an electric mixer to beat the softened cream cheese, softened butter, and granulated erythritol until the mixture is light, creamy, and smooth.
5. Add the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extracts.
6. Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered erythritol, heavy whipping cream, and vanilla extract until smooth.
10. Allow the pound cake to cool completely on a wire rack before drizzling with the vanilla glaze.
Nutritional Information
• Serving Yields: 16 Slices
• Facts per Serving
• Calories: 254
• Net Carbs: 2.49 g
• Total Fats: 23.4 g
• Protein: 7.9 g
Pro Tips
• Pro-Tips for the Perfect Pound Cake
• Room temperature are non-negotiable! Using softened butter, cream cheese, and room temperature eggs ensures a smooth, lump-free batter and a better overall texture.
• Avoid overmixing the batter once you add the almond flour. Mix only until the are just combined to prevent a tough, dense cake.
• If the top of your cake is browning too quickly in the oven, loosely tent it with a piece of aluminum foil for the remainder of the baking time.
• Let the cake cool completely before glazing. A warm cake will cause the glaze to melt and run right off instead of setting up into a beautiful, sweet crust.
FAQ
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can experiment with other keto-friendly sweeteners like allulose or a monk fruit blend. However, be aware that substitutions may alter the final texture and sweetness, so you might need to adjust the amount used based on the product’s conversion chart.
Q: Why are room temperature ingredients so important
A: Using room temperature eggs, softened butter, and softened cream cheese is crucial for a smooth, lump-free batter. Cold ingredients don’t combine well, which can result in a dense, unevenly baked cake.
Q: How do I store this keto pound cake
A: To maintain its moisture and freshness, store the pound cake in an airtight container in the refrigerator for up to one week. You can also freeze individual slices for a longer-lasting treat.
Q: Is this pound cake gluten-free
A: Absolutely! This recipe is made with almond flour, which is naturally gluten-free, making it a perfect dessert for anyone following a gluten-free or low-carb lifestyle.
