Keto Pound Cake

15 comments

5 from 147 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

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.

keto pound 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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a keto pound cake
  4. Recipe tips and variations
  5. Storage instructions
  6. More keto desserts you’ll love
  7. Easy Keto Pound Cake (Recipe Card)

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.

almond flour pound cake.

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. 

low carb pound cake.

More keto desserts you’ll love

Keto pound cake

Easy Keto Pound Cake

5 from 147 votes
This keto pound cake is moist and with a tender crumb, you won't believe it is low carb! Made in just one bowl, it's a simple and elegant keto dessert!
Servings: 12 Slices
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Ingredients  

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.

Notes

* If you’d like to glaze the cake instead, combine keto powdered sugar with vanilla extract and milk until the desired texture is achieved. Drizzle over the top of them. 
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. 
Recipe loosely adapted from here

Nutrition

Serving: 1sliceCalories: 182kcalCarbohydrates: 5gProtein: 6gFat: 16gSodium: 141mgPotassium: 29mgFiber: 3gVitamin A: 304IUCalcium: 77mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 147 votes (143 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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?

    1. 5 stars
      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.

  2. 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!! 🙏

  3. 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!

  4. 5 stars
    Made this pound cake last night and it’s absolutely delicious!!! Even my non-keto hubby tried it and said it tastes good!!

  5. 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