If you’re craving a classic pound cake but want to stay low-carb, this Keto Pound Cake checks every box. It’s buttery, tender, and lightly sweet—perfect with coffee or as an after-dinner treat. You’ll get the familiar crumb without the sugar crash, and it’s simple enough for a weeknight bake.
Serve it plain, toasted with a pat of butter, or topped with a dollop of whipped cream and berries. This is the kind of recipe you’ll keep in your rotation.
Ingredients
Method
- Prep the pan and oven: Preheat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment and sides.
- Whisk dry ingredients: In a bowl, whisk 2 cups super-fine almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream butter, cream cheese, and sweetener: In a large mixing bowl, beat 1/2 cup softened butter and 4 ounces softened cream cheese until smooth, about 2 minutes. Add 3/4 to 1 cup granular keto sweetener (to taste) and beat until fluffy, 2–3 minutes.
- Add eggs and flavorings: Beat in 4 large eggs, one at a time, mixing well after each. Scrape the bowl as needed. Stir in 1 teaspoon vanilla extract, optional 1/4 teaspoon almond extract, and 1 teaspoon lemon zest.
- Mix in sour cream: Add 1/3 cup sour cream and mix until incorporated. The batter should look creamy and slightly thick.
- Combine wet and dry: Add the dry mixture to the wet ingredients and mix on low just until combined. Do not overmix. The batter will be thick but spreadable.
- Fill the pan: Transfer batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air pockets.
- Bake: Bake for 55–70 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool properly: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the cleanest cuts.
- Serve: Slice and enjoy as is, or serve with lightly sweetened whipped cream and berries. For a café-style treat, toast a slice and add a pat of butter.
Why This Recipe Works
This keto-friendly pound cake uses a blend of almond flour and a bit of coconut flour to mimic the structure of traditional cake without the carbs. The fat from butter and cream cheese creates a moist, rich crumb that doesn’t dry out.
A touch of sour cream adds tang and tenderness. Using a granular erythritol/monk fruit sweetener delivers sweetness without an aftertaste. Finally, baking it low and slow ensures an even rise and a golden crust.
Shopping List
- Almond flour (super-fine blanched)
- Coconut flour
- Baking powder (aluminum-free)
- Salt
- Unsalted butter, softened
- Cream cheese, softened
- Granular keto sweetener (erythritol, monk fruit blend, or allulose)
- Eggs (room temperature)
- Sour cream (or full-fat Greek yogurt)
- Vanilla extract
- Lemon zest (optional, but recommended)
- Almond extract (optional, a few drops)
Instructions
- Prep the pan and oven: Preheat your oven to 325°F (163°C).
Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment and sides.
- Whisk dry ingredients: In a bowl, whisk 2 cups super-fine almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream butter, cream cheese, and sweetener: In a large mixing bowl, beat 1/2 cup softened butter and 4 ounces softened cream cheese until smooth, about 2 minutes.
Add 3/4 to 1 cup granular keto sweetener (to taste) and beat until fluffy, 2–3 minutes.
- Add eggs and flavorings: Beat in 4 large eggs, one at a time, mixing well after each. Scrape the bowl as needed. Stir in 1 teaspoon vanilla extract, optional 1/4 teaspoon almond extract, and 1 teaspoon lemon zest.
- Mix in sour cream: Add 1/3 cup sour cream and mix until incorporated.
The batter should look creamy and slightly thick.
- Combine wet and dry: Add the dry mixture to the wet ingredients and mix on low just until combined. Do not overmix. The batter will be thick but spreadable.
- Fill the pan: Transfer batter to the prepared loaf pan and smooth the top with a spatula.
Tap the pan gently on the counter to release air pockets.
- Bake: Bake for 55–70 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool properly: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the cleanest cuts.
- Serve: Slice and enjoy as is, or serve with lightly sweetened whipped cream and berries.
For a café-style treat, toast a slice and add a pat of butter.
Storage Instructions
- Room temperature: Store tightly wrapped for up to 24 hours if your kitchen is cool.
- Refrigerator: Keep in an airtight container for 5–6 days. For best texture, bring slices to room temp or warm gently before serving.
- Freezer: Slice and wrap individually, then place in a freezer-safe bag. Freeze for up to 2 months.
Thaw overnight in the fridge or warm directly from frozen in a low oven.
Health Benefits
- Low in carbs: Using almond and coconut flours slashes the net carbs compared to wheat flour, helping support ketosis.
- Higher in healthy fats: Butter, cream cheese, and sour cream contribute satiating fats, which can help keep blood sugar steady and hunger at bay.
- Gluten-free: Naturally free of gluten, making it a good option for those with gluten sensitivity.
- Customizable sweetness: You control the sweetness and can choose a sweetener that suits your taste and tolerance.
Pitfalls to Watch Out For
- Overbaking: Almond flour browns quickly. Start checking at 55 minutes and tent with foil if needed to prevent a dark crust.
- Using coarse almond meal: Super-fine blanched almond flour gives the best crumb. Coarse meal can make the cake gritty and dense.
- Skipping room-temperature ingredients: Cold butter, cream cheese, or eggs can cause a lumpy batter and heavy texture.
- Overmixing: Once you add the dry ingredients, mix just until combined to keep the crumb tender.
- Wrong sweetener type: Some sweeteners like pure stevia won’t provide bulk.
Use erythritol/monk fruit or allulose for proper structure.
Recipe Variations
- Lemon Keto Pound Cake: Add 1 tablespoon lemon zest and 1–2 tablespoons lemon juice. Finish with a glaze made from powdered erythritol and lemon juice.
- Vanilla Bean Pound Cake: Swap vanilla extract for 1 teaspoon vanilla bean paste and increase to taste for a richer aroma.
- Almond Pound Cake: Add 1/2 teaspoon almond extract and top with toasted sliced almonds before baking.
- Berry Swirl: Gently fold in 1/2 cup raspberries or blueberries tossed in a teaspoon of almond flour to reduce sinking.
- Chocolate Chip: Stir in 1/2 cup sugar-free chocolate chips for a dessert-forward version.
- Cinnamon Swirl: Mix 2 tablespoons granular sweetener with 1 teaspoon cinnamon; layer half the batter, sprinkle the mixture, then add the remaining batter and swirl.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture will be slightly more delicate and moist. If skipping coconut flour, add 2–3 extra tablespoons of almond flour to help with structure, and watch the bake time.
What sweetener works best?
Erythritol/monk fruit blends give the most “sugar-like” taste and structure.
Allulose makes an extra tender crumb and browns more, so lower the oven to 315–320°F and keep an eye on color.
How do I keep the cake from sinking?
Make sure your baking powder is fresh, don’t overmix, and bake until fully set in the center. Cooling the cake in the pan for about 15 minutes helps stabilize the structure before unmolding.
Can I make this dairy-free?
Yes, use dairy-free butter, dairy-free cream cheese, and a full-fat coconut yogurt in place of sour cream. Expect a slightly different flavor, but the texture will still be good.
Is this safe for diabetics?
It’s low in net carbs and uses sugar substitutes, which many people with diabetes tolerate well.
That said, everyone is different, so check ingredients and monitor your blood sugar response.
How do I get a tighter, classic pound cake crumb?
Beat the butter, cream cheese, and sweetener until very fluffy to incorporate more air. Use room-temperature eggs and add them slowly, then bake at a lower temperature for longer to set the crumb evenly.
Can I bake this in mini loaves or a bundt pan?
Yes. Mini loaves will bake faster—start checking around 25–30 minutes.
A small bundt pan works too; grease very well and extend the bake time as needed until a tester comes out mostly clean.
Final Thoughts
Keto Pound Cake proves you don’t have to give up comfort baking to stay low-carb. With simple ingredients and a dependable method, you get a tender, buttery loaf that fits your goals and tastes like the real thing. Keep it classic or dress it up with citrus, berries, or chocolate. Either way, it’s a reliable recipe you’ll reach for whenever you want something sweet without the sugar spike.
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