This keto pound cake is moist, sweet, and delicious with no added sugar. It’s a rich and buttery sugar-free cake recipe that is one of the best low-carb cakes around.
This recipe is part of my keto desserts recipe collection, where you’ll find my keto 3 ingredients chocolate cake, keto cheesecake, and delicious keto ice cream recipes.
Keto Pound Cake: A Low-Carb Delight
Unlike some low-carb pound cake recipes that call for cream cheese, our recipe uses no cream cheese. We use a tasty blend of almond and coconut flour with unsalted butter, sweetener, sour cream, and a few other ingredients.
This keto-friendly pound cake recipe yields 12 servings, with each slice containing only 2g net carbs.
Why You’ll Love This Cake
- Easy One-Bowl Recipe: The entire cake batter comes together in one bowl, minimizing prep time and cleanup.
- Customizable Frosting: Choose your favorite frosting or glaze to complement the cake’s subtle sweetness.
- Perfect Texture: The combination of almond flour and coconut flour creates a classic moist pound cake texture with a delightful crumb and a hint of nuttiness.
- Low-Carb and Gluten-Free: This cake is naturally gluten-free and contains only 2 grams of net carbs per slice, making it perfect for various dietary needs.
Ingredients & Substitutions
Cake Ingredients:
- 1 ½ cup of Almond Flour
- ¼ cup of Coconut Flour
- ⅓ cup of Erythritol or your preferred granulated sweetener (monk fruit or allulose work well too)
- 1 teaspoon of Baking Powder
- ½ cup of Unsalted Butter, melted
- 3 large Eggs
- ½ cup of Sour Cream
- ¼ cup of Unsweetened Almond Milk
- 1 teaspoon of Vanilla EssenceSugar-Free Icing Ingredients:
Frosting Ingredients
- ⅓ cup of Powdered Eryrithitol. You can also use monk fruit or allulose.
- 1 tablespoon of Unsalted Butter, melted
- 1-2 teaspoons of Water, warm
How to Make Keto Pound Cake
- Preheat your oven to 175°C/350°F. Prepare an 8-inch loaf tin by lining it with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, sweetener, and baking powder. Mix well.
- Add the melted butter, eggs, sour cream, almond milk, and vanilla extract. Mix until a smooth batter forms.
- Pour the batter into your prepared loaf tin.
- Bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack.
- Once the cake has cooled completely, prepare the sugar-free icing by mixing the powdered erythritol, melted butter, and warm water.
- Pour the icing over the cooled cake and allow it to set before serving.
Expert Tips & Suggestions
- Room Temperature Ingredients: Ensure all of your ingredients are at room temperature for easier mixing and a smoother batter.
- Hand or Stand Mixer: Use a mixer to combine the batter thoroughly, especially since it tends to be thick.
- Variations: You can easily add flavor variations to your pound cake. Try adding lemon zest and extract for a zesty twist, or experiment with other keto-friendly extracts and spices.
How to Store Pound Cake
- Refrigerate: Store leftover pound cake in the refrigerator, covered, for up to 1 week.
- Freeze: You can freeze individual slices of pound cake in an airtight container for up to 3 months.
Frequently Asked Questions (FAQs)
Yes, this recipe is naturally gluten-free as it uses almond flour and coconut flour instead of wheat flour.
Yes, you can use any granulated sweetener that measures like sugar. However, monk fruit sweetener and allulose are recommended for their texture and flavor similarities to sugar.
Keto Pound Cake (2g Carbs)
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Ingredients
Pound Cake Ingredients:
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ⅓ cup Erythritol or your preferred granulated sweetener
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter melted
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Essence
Glaze Ingredients:
- ⅓ cup powdered erythritol
- 1 tablespoon Unsalted Butter melted
- 1-2 teaspoons Water warm
Instructions
- Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.1 ½ cups Almond Flour, ¼ cup Coconut Flour, ⅓ cup Erythritol, 1 teaspoon Baking Powder
- Add the butter, eggs, sour cream, almond milk and vanilla. Mix into a batter.½ cup Unsalted Butter, 3 large Eggs, ½ cup Sour Cream, ¼ cup Unsweetened Almond Milk, 1 teaspoon Vanilla Essence
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
- Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
- When the cake has cooled, mix together the glaze ingredients and pour over the cake.⅓ cup powdered erythritol, 1 tablespoon Unsalted Butter, 1-2 teaspoons Water
- Serve straight away, or wait until the glaze has hardened.
Notes
Nutrition
This moist and delicious keto pound cake with sugar-free icing is a perfect low-carb dessert option that will satisfy your sweet cravings without compromising your dietary goals. Enjoy!
Looking for more delicious desserts? Check out our other Keto Cake Recipes;
Adjust the servings above to make a larger batch of this keto pound cake recipe.
This recipe is so easy and delicious. I made it together with my 10 year old who is often annoyed with my desire to spend quality time with her The only question I have is that our glaze is definitely brown and grainy, per the brown swerve, so I’m wondering how you got such a lovely smooth white? Thanks so much for sharing!
Hello, Chelsea. We made a typo when posting the recipe. It should have been “confectioners swerve.” I don’t know why that happened. They will both taste the same but not look the same or be grainy. So sorry, we’ve gone in and fixed it.
Very moist and delicious! I doubled the frosting recipe and I added an extra egg for the cake. I had small fresh chicken eggs so I added one more. It turned out wonderful! Thanks for this recipe!
I’m so glad you enjoyed it, Rob!
What can I use in place of almond milk?
Hi Cherlyn,
You can use your preferred unsweetened milk, or cream.
I made this cake before it is Awesome that’s why I am making it a gain. Good with keto butter pecan icecream to
Can I not use butter etc to line the pan instead of parchment paper?
Full confession, I am not one who really ever bakes. 🙂
Hi Tyrone,
I find it is always best to use parchment knowing that the cake won’t stick to it, than to just grease the pan and have a potential disaster when you try to get it out of the pan. It also helps in the washing up department – less scrubbing required!
I hope that helps and happy baking!