Easy Keto Pound Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 182kcal

Author Arman Liew

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