Keto Pound Cake
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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!
When the dreaded 3 PM slump hits, I like to wake myself up with a little sweet treat, and my keto 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!
The trick to making a low carb pound cake taste like a traditional pound cake is to add several forms of moisture to the dough. I found that using both eggs and full-fat Greek yogurt kept the middle moist and the crumb tender.
Table of Contents
Why I love this recipe
- Made in one bowl. So prep time and cleanup take minutes.
- You can use any frosting you like. I prefer a simple lemon glaze, but you can use any kind of frosting.
- 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.
What people are saying
★★★★★ – “This cake is delicious. It turned out really well. Moist but with a fluffy sponge, and as an added bonu,s it had no impact on blood glucose levels.” – Janet
Key Ingredients
Step-by-step instructions and measurements are in the recipe card below.
- Eggs. Room temperature eggs.
- Full-fat Greek yogurt. Gives the cake extra moisture and a tender crumb. You can also use sour cream.
- Butter. Softened unsalted butter.
- 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 allulose since it has the closest texture to sugar, but monk fruit sweetener 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.
Arman’s recipe tips
- 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 become too crumbly.
To freeze: Place cake slices in a ziplock bag or container, then store in the freezer for up to 6 months.
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.
Notes
- Glaze: 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.
- Leftovers: Keep in the fridge for up to one week or the freezer for 6 months.
Nutrition
More simple keto cakes
- Keto flourless chocolate cake– Rich, fudgy, and each mouthful melts in your mouth.
- Keto bundt cake– This is my low carb spin on a classic chocolatr bundt cake.
- Keto chocolate cake– The classic rich and moist chocolate cake without all the carbs.
- keto red velvet cake– I love this red velvet cake for Valentine’s day or special occassions.
- keto carrot cake– Three layers and a rich cream cheese frosting- my mouth is watering!
This sounds lovely, does it still have the lovely butter flavor as a regular pound cake? What do you use to grease your bunt pans if you dont mind me asking?
Hi Carolyn, the buttery flavor is definitely still there, but not quite as pronounced as a traditional pound cake. I just greased with some butter, but you can also use some neutral oil spray.