This keto pound cake is so moist and tender, you won’t believe it is low carb! Made in just one bowl, it’s perfect with some coffee or a comforting dessert! 3 grams net carbs per serving.
Keto Pound Cake
I’m the kind of person that cherishes my afternoon coffee time. Like clockwork, at 3 pm, you will find me cozying up to my coffee machine, ready to pour myself a hot Americano or if I’m being fancy, a cheeky frappuccino. Coincidently, this coffee time matches perfectly with my afternoon snack time and I obviously use it as an excuse to have something sweet. I used to think that a chocolate chip cookie or a gooey blondie was the perfect accompaniment to coffee, but that was until I started enjoying a slice of pound cake!
Sharing a keto pound cake recipe has been on my books for quite some time. It’s become one of my baking staples recently, especially with my usage of almond flour in everything (like muffins, cookies, and cupcakes!). It’s such a simple recipe to make, and doesn’t require any fancy kitchen gadgets to do so!
No grains and no sugar is needed, but you’d never tell. The texture is moist on the inside, but tender on the outside. It’s sweet with a hint of vanilla flavor throughout!
I had two friends come over for a coffee the other day and served this pound cake and NO ONE believed me when I said that it was low carb- They both thought it was just like a classic pound cake, if not better!
How do you make an almond flour pound cake?
- Eggs– Room temperature eggs.
- Greek yogurt– Gives the cake extra moisture, and gives it the tender crumb. You can also use sour cream.
- Butter– Softened unsalted butter. You can also use dairy free butter.
- Milk of choice– 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 makes it perfect for the pound cake.
- Coconut flour– Another low carb flour, a little coconut flour is used to give stability and a lovely cakey texture. Do not substitute this out for something else.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
- Baking powder– Gives the cake some rise and fluffiness.
- Frosting– You can make a simple glaze with keto powdered sugar or a keto frosting.
In a large mixing bowl, add your wet ingredients and whisk together, until combined. Next, add your dry ingredients and gently mix them into the wet ingredients. Transfer the batter into a loaf pan and bake for 55 minutes, or until the cake is done.
Now, let the cake cool completely. Once cool, spread out your frosting or glaze and refrigerate for around 30 minutes, to firm up.
Tips to make the best low carb pound cake
- Do not overbake the pound cake, as it continues to cook as it is cooling down.
- The frosting or glaze is completely optional. I love the extra vanilla flavor, but feel free to omit it if desired.
- If your coconut/almond flour has clumped up, sift it thoroughly prior to mixing it with the wet ingredients.
Storing and freezing the pound cake
- 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 cake recipes to try
Easy Keto Pound Cake
- 3 large eggs
- 1/2 cup butter softened
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk of choice 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 erythritol
- 1 teaspoon baking powder
- 1/2 cup keto vanilla frosting * See notes
- 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.