Keto Pound Cake Recipe – Moist, Crumbly & Sugar-Free Vanilla

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Keto Vanilla Pound Cake - gluten free and sugar free cake recipe
Keto Vanilla Pound Cake

Our Keto Vanilla Pound Cake is moist, sweet and delicious. It’s a rich and buttery sugar-free cake recipe that is one of the best!

Some low carb pound cake recipes call for cream cheese – our recipe uses no cream cheese! Just a tasty blend of almond and coconut flour with unsalted butter, sweetener, sour cream, and a few other ingredients.

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Seriously it is the best Keto Pound Cake I’ve made; 6 months later (as I update this) and I can still imagine the soft, buttery texture and sweet vanilla taste.

This Keto Pound Cake recipe makes 12 serves. 1 serving is one slice that has 2g net carbs.

Store your Low Carb Pound Cake in the fridge for up to 1 week, or freeze the unglazed cake for up to 3 months.

Keto Pound Cake Ingredients

Keto Vanilla Pound Cake Ingredients - gluten free and sugar free cake recipe
Keto Vanilla Pound Cake Ingredients

How to Make a Keto Pound Cake

How to make Keto Vanilla Pound Cake - gluten free and sugar free cake recipe
How to make Keto Vanilla Pound Cake
  1. Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
  2. Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
  3. Add the butter, eggs, sour cream, milk, and vanilla. Mix into a batter.
  4. Pour into your prepared loaf tin.
  5. Bake for 50 minutes-1 hour, until an inserted skewer, comes out clean.
  6. Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
  7. When the cake has cooled, mix together the glaze ingredients and pour over the cake.
  8. Serve straight away, or wait until the glaze has hardened.
Keto Vanilla Pound Cake - gluten free and sugar free cake recipe

Keto Vanilla Pound Cake

Our Keto Vanilla Pound Cake is moist and delicious. It’s a rich and buttery sugar-free cake recipe that will have you coming back for more.
4.96 from 99 votes
Print Pin Rate
Course: Dessert, Desserts, Snack, Snacks
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling: 1 hour
Total Time: 2 hours 10 minutes
Servings: 12 servings
Calories: 206kcal
Author: Gerri

Ingredients

Pound Cake Ingredients:

  • 1 ½ cups Almond Flour
  • ¼ cup Coconut Flour
  • 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:

  • cup Sukrin Melis or your preferred powdered sweetener
  • 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.
  • Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
  • 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.
  • Serve straight away, or wait until the glaze has hardened.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 41mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Sugar-Free Vanilla Pound Cake - gluten free keto cake recipe
Sugar-Free Vanilla Pound Cake

Looking for more yummy desserts? Check out our other Keto Cake Recipes;

To make a larger batch of this Keto Pound Cake recipe adjust the servings above.

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5 thoughts on “Keto Pound Cake Recipe – Moist, Crumbly & Sugar-Free Vanilla”

  1. Can I not use butter etc to line the pan instead of parchment paper?

    Full confession, I am not one who really ever bakes. 🙂

    Reply
    • 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!

      Reply

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