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This keto pound cake recipe makes for a moist, tender cake with the perfect crumb. I love having a slice with my afternoon coffee- or for dessert!
Looking for more keto cake recipes? Try my keto chocolate cake, keto red velvet cake, or keto carrot cake.
When the dreaded 3 PM slump hits, I like to wake myself up with a little sweet treat, and my keto vanilla pound cake is the perfect antidote. I’ve tested this recipe countless times to ensure it replicates a classic pound cake to the ‘T’, and I must say, it’s even better!
Table of Contents
Why I love this recipe
- Made in one bowl. So prep time and clean-up are done in minutes.
- You can use any frosting you like. I prefer a simple lemon glaze, but you can use all sorts of different frostings.
- The perfect texture. The combination of almond and coconut flour gives the cake its signature “cakey” texture, with a perfect crumb and subtle nuttiness laced throughout.
- Diet-friendly. It’s naturally gluten-free and has only 3 grams of net carbs per slice.
Ingredients needed
- Eggs. Room temperature eggs.
- Greek yogurt. Gives the cake extra moisture and a tender crumb. You can also use sour cream.
- Butter. Softened unsalted butter. You can also use dairy-free butter to keep it vegan.
- Milk. I used unsweetened coconut milk, but other kinds of milk can be used, too (like almond or whole milk).
- Vanilla extract. A must for any good pound cake!
- Almond flour. Blanched almond flour, not almond meal. The lighter texture and flavor of the blanched variety make it perfect for the pound cake.
- Coconut flour. Another low-carb flour I used to give stability and a lovely cakey texture.
- Granulated sweetener. I like monk fruit sweetener since it has the closest texture to sugar, but allulose is a good replacement.
- Salt. Just a pinch to elevate the rest of the ingredients.
- Baking powder. Gives the cake some rise and fluffiness.
- Frosting. You can make a simple glaze by combining keto powdered sugar with vanilla extract and milk until smooth and combined, or use my keto frosting.
How to make a keto pound cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 350F/180C. Line a loaf pan with parchment paper and grease it with cooking spray.
Step 2- Make the cake batter. In a large mixing bowl, whisk the eggs, Greek yogurt, softened butter, milk, and vanilla extract until combined. Fold in the dry ingredients and mix until combined.
Step 3-Bake. Transfer the cake batter to the lined pan and bake for 50 minutes or until a skewer comes out mostly clean.
Step 4- Cool, frost, and slice. Remove from the oven and let it cool briefly, then transfer it to a wire rack to cool completely before frosting. Refrigerate for 30 minutes for the frosting to firm up before slicing.
Recipe tips and variations
- Use room temperature ingredients. Trust me, it’ll make combining the batter go way more smoothly–no pun intended!
- Use a hand mixer or stand mixer. The batter will be quite thick, so I like to whisk it together with a hand mixer whenever possible.
- Make a lemon pound cake. Fold in one teaspoon of lemon extract (or lemon juice) and two tablespoons of lemon zest, or make my keto lemon pound cake.
- Bake it in a bundt pan. To make a bundt cake, pour the batter into a generously greased bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan before inverting it onto a cooling rack.
- Serve the pound cake with fresh berries and keto whipped cream for a more decadent treat.
Storage instructions
To store: Leftovers should be stored in the refrigerator, covered, for up to 1 week. Any longer and the pound cake will start to become too crumbly.
To freeze: Place slices of the cake in a ziplock bag or container and store in the freezer for up to 6 months.
More keto desserts you’ll love
- Keto flourless chocolate cake
- Keto bundt cake
- Keto chocolate chip cookies
- Keto chocolate mousse
- Keto pudding
- Or any of these keto desserts
Easy Keto Pound Cake
Ingredients
- 3 large eggs
- 1/2 cup butter softened
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk I used unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice monk fruit sweetener or allulose
- 1 teaspoon baking powder
- 1/2 cup keto vanilla frosting * See notes
Instructions
- Preheat the oven to 180C/350F. Grease a loaf pan and line with parchment paper and set aside.
- In a large mixing bowl, whisk together your eggs, Greek yogurt, softened butter, milk of choice, and vanilla extract, until combined. Gently fold through your dry ingredients and mix well until combined.
- Transfer your cake batter into the lined pan and bake for 50 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool completely, before frosting. Refrigerate for 30 minutes, for the frosting to firm up, before slicing.
I’ve tried hundreds of recipes but this is my first time ever commenting on one. My husband hates keto sweets, but he loved this recipe. He said it’s very moist, and I agree. I used almond milk, added a bit of almond extract, and topped it with the keto cream cheese frosting recipe (linked on this page). If you’re thinking of trying it, this is your sign to go for it!
In your hints you say you use a hand or stand mixer. Yet in the recipe itself you
Say to gently fold in your dry ingredients. You can’t gently fold with a mixer.
Which is correct?
Do you think I could successfully replace the sour cream with ricotta?
I’m not sure, ricotta is a little bit wet and thin.
Made this today omitted the milk and substituted ricotta for the sour cream. Added in a tbsp black sesame seeds. Was delicious! Had it with blackberries and lemon ricotta whipped cream.
Love those substitutions 🙂
This recipe came out GREAT.I used sour cream and half & half.Thank you Arman
Is there any way I can sub the coconut flour for all purpose flour? I don’t follow keto, I just want a healthier version of a pound cake…. If I can sub for all purpose flour can you please give me an idea of how much to add? thank you so much in advance!! 🙏
I made this cake with powdered erythritol based frosting and it was honestly delicious! The sponge was so moist and perfect! So nice to be able to enjoy a proper slice of cake! Thankyou for this recipe!
Love it!
Love this recipe. I made the cake twice in two days. Moist and delicious. Even my kids love it.
Fabulous!
Made this pound cake last night and it’s absolutely delicious!!! Even my non-keto hubby tried it and said it tastes good!!
That is what I like to hear!
Could you please tell me what size loaf pan you use,I have 3 different sizes. Thank you for this recipe, looking forward to making it
8 1/2 inch 🙂