Keto Pound Cake is a delectable twist on the traditional pound cake, crafted to align with ketogenic dietary principles. Unlike classic pound cake, which is typically high in carbs and sugar, the keto version is made with low-carb, high-fat ingredients that adhere to the keto diet’s macronutrient requirements. This makes it an excellent choice for those looking to enjoy a sweet treat without compromising their ketogenic lifestyle.
In a ketogenic diet, the goal is to keep carbohydrate intake minimal while increasing the consumption of healthy fats and proteins. The Keto Pound Cake fits seamlessly into this regimen by replacing high-carb flour with almond and coconut flours and using keto-friendly sweeteners like erythritol or monk fruit. These substitutions ensure that the cake remains low in carbs while still offering a satisfying, sweet flavor.
Making a keto-friendly pound cake offers several benefits. Firstly, it provides a guilt-free dessert option that supports ketosis, the metabolic state where the body burns fat for energy. Additionally, this cake is a great way to indulge in a classic favorite while adhering to dietary restrictions. It also allows for versatility with flavors and can be customized with various add-ins, such as sugar-free chocolate chips or lemon zest, enhancing both taste and nutritional value. Overall, Keto Pound Cake combines the joy of a beloved treat with the health benefits of a low-carb diet, making it a win-win for keto enthusiasts.
Keto Pound Cake Recipe
Ingredients
- Almond Flour (2 cups):
- Description: Almond flour is a finely ground flour made from blanched almonds. It’s a staple in keto baking due to its low carbohydrate content and high fat content, which helps maintain ketosis.
- Purpose: Provides the main structure and a nutty flavor to the cake.
- Coconut Flour (1/4 cup):
- Description: Coconut flour is a low-carb flour made from dried coconut meat. It’s high in fiber and helps absorb moisture, which contributes to the cake’s texture.
- Purpose: Adds moisture and a subtle coconut flavor, also helps to balance the almond flour.
- Erythritol or Monk Fruit Sweetener (1 cup):
- Description: These are keto-friendly sweeteners that do not impact blood sugar levels. Erythritol is a sugar alcohol, while monk fruit extract is a natural sweetener with zero calories.
- Purpose: Provides sweetness without the carbs and sugar found in traditional sweeteners.
- Baking Powder (1 teaspoon):
- Description: Baking powder is a leavening agent that helps the cake rise. It contains a combination of an acid and a base that react when mixed with liquid and heat.
- Purpose: Ensures the cake has a light and fluffy texture.
- Salt (1/4 teaspoon):
- Description: Salt enhances the flavor of baked goods and helps balance the sweetness.
- Purpose: Adds a touch of flavor and complements the other ingredients.
- Butter (1/2 cup or 1 stick, softened):
- Description: Butter is a rich, fatty ingredient that adds flavor and moisture to the cake. It should be softened to blend easily with the sweetener.
- Purpose: Provides a rich, buttery flavor and helps create a tender crumb.
- Large Eggs (5):
- Description: Eggs are a key ingredient in baking, providing structure, moisture, and richness. They also help bind the ingredients together.
- Purpose: Contributes to the cake’s structure, texture, and moisture.
- Vanilla Extract (2 teaspoons):
- Description: Vanilla extract is a liquid flavoring made from vanilla beans. It adds a sweet, aromatic flavor to baked goods.
- Purpose: Enhances the overall flavor profile of the cake.
- Sour Cream or Greek Yogurt (1/2 cup):
- Description: Sour cream or Greek yogurt adds moisture and tanginess. Greek yogurt can be used as a lower-fat alternative.
- Purpose: Contributes to the cake’s moisture and adds a slight tangy flavor, improving the texture.
Optional Ingredients
- Lemon Zest (1 tablespoon):
- Description: Lemon zest is the outer peel of the lemon, which contains essential oils that add a fresh, citrusy flavor.
- Purpose: Adds a bright, lemony flavor to the cake, perfect for a lemon-flavored variant.
- Sugar-Free Chocolate Chips (1/2 cup):
- Description: These are chocolate chips made with keto-friendly sweeteners, often containing less sugar and carbs.
- Purpose: Provides a touch of chocolatey goodness without adding extra carbs.
These ingredients come together to create a delicious, low-carb pound cake that fits perfectly into a keto diet while satisfying your sweet tooth.
Instructions
Step 1. Prepare Batter:
-
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, combine 2 cups of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In another bowl, cream together 1/2 cup of softened butter and 1 cup of erythritol or monk fruit sweetener until light and fluffy. Add 5 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract and 1/2 cup of sour cream or Greek yogurt.
Step 2. Combine and Bake:
-
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. If using optional ingredients like lemon zest or sugar-free chocolate chips, fold them in now.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 3. Bake and Cool the Cake:
-
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely before slicing and serving.
Also, Check: Keto Pancakes With Almond Flour, Keto Strawberry Cheesecake, Keto Lemon Cheesecake, Keto Chocolate Cake Recipe.
Once the Keto Pound Cake is served, enjoy it as a satisfying treat with your favorite low-carb toppings, such as fresh berries or a dollop of whipped cream. This cake is perfect for any occasion, whether it’s a special celebration or a simple afternoon snack. Store any leftovers in an airtight container to keep it fresh for up to a week, or freeze for longer storage. With its rich flavor and keto-friendly ingredients, this pound cake is sure to be a delightful addition to your low-carb dessert repertoire.
Keto Pound Cake is a delightful, low-carb alternative to traditional pound cake, designed to fit seamlessly into a ketogenic diet. This cake is made with almond flour and coconut flour, which provide a moist and tender crumb without the high carbohydrate content of regular flour. By using keto-friendly sweeteners like erythritol or monk fruit, it maintains its sweet, satisfying flavor while staying within the carb limits required for ketosis. Whether enjoyed as a dessert or a snack, Keto Pound Cake offers a guilt-free way to indulge in a classic favorite.
Not only does this cake cater to those following a keto diet, but it also provides a rich, buttery taste and versatility that can be customized with optional ingredients like lemon zest or sugar-free chocolate chips. Its ease of preparation and long shelf life make it a convenient option for anyone looking to enjoy a low-carb treat. Perfect for special occasions or everyday enjoyment, Keto Pound Cake combines the joy of a beloved dessert with the benefits of a ketogenic lifestyle, making it a versatile and satisfying choice for low-carb enthusiasts.
Keto Pound Cake Nutrition Info
Here’s a nutrition table for Keto Pound Cake, based on typical ingredients and serving sizes. Please adjust based on your specific recipe and ingredients.
| Nutrient | Amount (Per Serving) |
| Calories | ~213-267 |
| Total Fat | ~19g |
| Saturated Fat | ~9g |
| Trans Fat | 0g |
| Cholesterol | ~95mg |
| Sodium | ~120mg |
| Total Carbohydrates | ~7g |
| Dietary Fiber | ~3g |
| Sugars | ~1g |
| Protein | ~6g |
For more precise nutritional information, using a nutrition calculator with your specific ingredients is recommended.
Here’s a consolidated nutrition table for each ingredient used in the Keto Pound Cake recipe:
| Ingredient | Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrates | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|---|
| Almond Flour | 1 cup (96 g) | 640 | 56 g | 4.5 g | 0 mg | 0 mg | 24 g | 12 g | 1 g | 24 g |
| Coconut Flour | 1/4 cup (28 g) | 120 | 6 g | 5 g | 0 mg | 0 mg | 16 g | 10 g | 0 g | 4 g |
| Erythritol | 1 cup (200 g) | 0 | 0 g | 0 g | 0 mg | 0 mg | 0 g | 0 g | 0 g | 0 g |
| Butter | 1/2 cup (113 g) | 810 | 92 g | 58 g | 220 mg | 140 mg | 0 g | 0 g | 0 g | 1 g |
| Large Eggs | 1 egg (50 g) | 72 | 5 g | 1.5 g | 186 mg | 71 mg | 0.6 g | 0 g | 0.6 g | 6 g |
| Vanilla Extract | 1 teaspoon (5 g) | 12 | 0 g | 0 g | 0 mg | 0 mg | 0.5 g | 0 g | 0.5 g | 0 g |
| Sour Cream | 1/2 cup (120 g) | 120 | 12 g | 7.5 g | 50 mg | 90 mg | 5 g | 0 g | 5 g | 2 g |
For precise nutritional information, refer to product labels or use a nutrition calculator tailored to your ingredients.
Tips for Best Results
- Measure Accurately: Use a kitchen scale and measuring cups/spoons to ensure precise measurements of ingredients. This is crucial for achieving the right texture and taste.
- Softened Butter: Make sure the butter is softened to room temperature, not melted, before creaming with the sweetener. This helps incorporate air into the batter, resulting in a lighter texture.
- Blend Well: Cream the butter and sweetener until light and fluffy. Properly blending the eggs into the mixture also ensures a uniform texture.
- Sift Dry Ingredients: Sift the almond flour and coconut flour before adding them to the batter to prevent clumps and ensure even distribution.
- Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a dense cake.
- Preheat the Oven: Preheat your oven to the correct temperature before baking. This ensures even cooking and helps the cake rise properly.
- Use a Loaf Pan: Line and grease your loaf pan properly to prevent sticking. Using parchment paper can also make removing the cake easier.
- Check Doneness Early: Start checking the cake for doneness a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean when the cake is done.
- Cool Properly: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent breaking and ensures a better texture.
- Customize Flavors: Feel free to add optional ingredients like lemon zest or sugar-free chocolate chips to customize the flavor. Just make sure to mix them evenly into the batter.
By following these tips, you can ensure that your Keto Pound Cake turns out delicious, with a perfect texture and flavor every time.
Keto Pound Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Loaf pan (typically 9x5 inches)
- Parchment Paper
- Rubber spatula or spoon
- Cooling Rack
- Toothpick or Cake Tester
- Oven mitts or potholders
Ingredients
- 2 Cups Almond flour
- 1/4 Cup Coconut flour
- 1 Cup Erythritol or monk fruit sweetener
- 1 Teaspoon Baking powder
- 1/4 Teaspoon Salt
- 1/2 Cup Butter (softened)
- 5 Large eggs
- 2 Teaspoons Vanilla extract
- 1/2 Cup Sour cream or Greek yogurt
Optional Ingredients
- 1 Tablespoon Lemon zest
- 1/2 Cup Sugar-free chocolate chips
Instructions
- Preheat Oven:Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix Dry Ingredients:In a bowl, combine 2 cups almond flour, 1/4 cup coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Cream Butter and Sweetener:In another bowl, cream 1/2 cup softened butter with 1 cup erythritol or monk fruit sweetener until fluffy. Beat in 5 eggs, one at a time. Add 2 teaspoons vanilla extract and 1/2 cup sour cream or Greek yogurt.
- Combine Ingredients:Gradually mix the dry ingredients into the wet ingredients until well combined. Fold in optional ingredients if using.
- Pour and Smooth:Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake and Cool:Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
- Ingredient Accuracy: Use precise measurements for best results. Too much or too little of any ingredient can affect the texture and flavor of the cake.
- Butter Softness: Ensure the butter is softened, not melted, to achieve a creamy texture when creaming with the sweetener.
- Mixing: Avoid overmixing the batter after adding the dry ingredients to prevent a dense cake.
- Baking Time: Baking times can vary based on oven type and pan size. Start checking for doneness at 50 minutes using a toothpick; it should come out clean when inserted into the center.
- Cooling: Allow the cake to cool in the pan for 10-15 minutes to avoid breaking. Transfer to a cooling rack to cool completely before slicing.
- Flavor Variations: Optional ingredients like lemon zest or sugar-free chocolate chips can be added, but make sure they are evenly distributed in the batter.
- Storage: Store leftovers in an airtight container. The cake can be refrigerated for up to a week or frozen for longer storage.
- Consistency: If the batter appears too thick, you can add a small amount of milk or almond milk to achieve the desired consistency.
- Sweetener Choice: Erythritol and monk fruit sweeteners are both keto-friendly options. However, using different sweeteners might slightly affect the taste and texture.
- Pan Size: Ensure your loaf pan is properly lined and greased to prevent sticking. Adjust baking times if using a different pan size.
Delicious Topping Ideas
- Whipped Cream: Light and airy whipped cream adds a creamy, indulgent touch. Opt for sugar-free whipped cream to keep it keto-friendly.
- Fresh Berries: Top your cake with fresh raspberries, blueberries, or strawberries. Berries are low in carbs and add a burst of natural sweetness and color.
- Sugar-Free Chocolate Chips: Sprinkle sugar-free chocolate chips on top for a hint of chocolatey goodness without extra carbs.
- Lemon Glaze: Mix a bit of lemon juice with powdered erythritol to create a tangy, keto-friendly lemon glaze that adds a zesty kick.
- Nut Butter Drizzle: Drizzle almond or peanut butter over the cake for a rich, nutty flavor and extra healthy fats.
- Chopped Nuts: Add a crunchy texture with chopped nuts like pecans, walnuts, or almonds. They complement the cake’s moist crumb and enhance the overall flavor.
- Coconut Flakes: Sprinkle toasted coconut flakes for added texture and a subtle coconut flavor that pairs beautifully with the almond flour base.
- Cream Cheese Frosting: For a richer topping, spread a layer of sugar-free cream cheese frosting. Mix cream cheese with a keto sweetener and a splash of vanilla extract.
- Sugar-Free Jam: Spread a thin layer of sugar-free jam or fruit preserves for added flavor. Choose flavors like raspberry or strawberry that are low in carbs.
- Cinnamon and Erythritol Sprinkle: Dust a mixture of cinnamon and erythritol on top for a touch of sweetness and spice.
These toppings can be mixed and matched according to your preferences, making your Keto Pound Cake even more delicious and versatile.
FAQ
Can I substitute almond flour with other flours?
Almond flour is a popular choice in keto baking due to its low carbohydrate content and nutty flavor. However, if you need to substitute almond flour, consider the following options:
- Coconut Flour: Coconut flour is a common substitute for almond flour in keto recipes. However, it absorbs more moisture, so you will need to adjust the liquid ingredients in the recipe. Typically, you would use about 1/4 cup of coconut flour for every cup of almond flour, and you might need to increase the number of eggs to ensure the cake holds together.
- Sunflower Seed Flour: Sunflower seed flour can be used as a 1:1 substitute for almond flour. It has a similar texture and is a good nut-free alternative, making it suitable for those with nut allergies. Be aware that it may give the cake a slight greenish tint due to the reaction between the sunflower seeds and baking powder.
- Flaxseed Meal: Flaxseed meal can also be used as a substitute, though it may alter the flavor and texture of the cake. Use it in a 1:1 ratio with almond flour. Keep in mind that flaxseed meal absorbs moisture similarly to coconut flour, so adjustments may be necessary.
- Other Nut Flours: If you are not restricted by nut allergies, other nut flours like hazelnut flour can be used as a substitute. They can offer a different flavor profile but generally have similar properties to almond flour.
Important Considerations:
- Texture and Moisture: Substituting almond flour with other flours may affect the texture and moisture of the cake. Almond flour is known for its ability to create a moist and tender crumb, so adjustments in the recipe may be needed.
- Baking Time: Changes in flour type may also affect baking time. Keep an eye on the cake as it bakes and use the toothpick test to check for doneness.
For the best results, stick to the recommended flour in the recipe or adjust the recipe accordingly when making substitutions.
Can I use a different sweetener instead of erythritol?
Yes, you can substitute erythritol with other keto-friendly sweeteners in your recipe. Here are some popular alternatives:
- Monk Fruit Sweetener: Monk fruit sweetener is a zero-calorie, keto-friendly sweetener that is often used as a sugar substitute. It has a sweetness level comparable to erythritol, so you can use it in a 1:1 ratio. Monk fruit sweetener doesn’t affect blood sugar levels and has a clean, sweet taste.
- Stevia: Stevia is another popular keto-friendly sweetener. It is much sweeter than sugar, so you will need only a small amount. Typically, you should use 1/4 to 1/2 teaspoon of stevia extract for each cup of erythritol. Stevia can have a slightly different taste profile, sometimes with a hint of bitterness, so adjust according to your taste preference.
- Swerve: Swerve is a blend of erythritol and oligosaccharides (prebiotic fiber), designed to taste and behave like sugar. It can be used as a 1:1 substitute for erythritol in recipes. It has a similar texture and sweetness to erythritol.
- Xylitol: Xylitol is another low-carb sweetener that can be used as a 1:1 substitute for erythritol. However, xylitol is not as commonly used in keto recipes because it has a higher glycemic index compared to erythritol, which may affect blood sugar levels. It should be used with caution, especially for individuals with diabetes.
- Allulose: Allulose is a low-calorie sweetener with a similar taste and texture to sugar. It can be used in a 1:1 ratio as a substitute for erythritol. It has minimal impact on blood sugar and insulin levels.
Important Considerations:
- Sweetness Level: Adjust the amount of substitute sweetener based on its sweetness level compared to erythritol. Some sweeteners are much sweeter than erythritol, so you’ll need less.
- Taste and Texture: Different sweeteners can have varying tastes and may affect the texture of your cake. Test your recipe with the substitute to ensure it meets your taste and texture preferences.
By choosing the right sweetener, you can still achieve a delicious and keto-friendly result while accommodating your preferences or dietary needs.
How can I make the cake fluffier?
To achieve a fluffier texture in your keto pound cake, consider the following tips:
- Cream the Butter and Sweetener Well:
- Cream the butter and sweetener together until light and fluffy. This process incorporates air into the batter, which helps the cake rise and become airy. Use an electric mixer for best results, and make sure the butter is at room temperature.
- Add Eggs One at a Time:
- Add the eggs to the creamed butter mixture one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps the batter achieve a smooth, airy consistency.
- Sift Dry Ingredients:
- Sift the almond flour and any other dry ingredients to remove lumps and ensure even distribution. This helps create a uniform batter and avoids clumps that can affect the cake’s texture.
- Use Fresh Baking Powder:
- Ensure that your baking powder is fresh and not expired. Baking powder is a leavening agent that helps the cake rise. Using fresh baking powder ensures that it will work effectively to give the cake a lighter texture.
- Avoid Overmixing:
- Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour (though almond flour has minimal gluten), resulting in a denser texture.
- Preheat Your Oven:
- Preheat your oven to the correct temperature before baking. This ensures that the cake starts baking at the right temperature, which helps it rise properly. An accurate oven temperature is crucial for achieving a light and fluffy cake.
- Use Room Temperature Ingredients:
- Ensure all your ingredients, including eggs and butter, are at room temperature. Cold ingredients can cause the batter to thicken and affect the cake’s rise.
- Check for Doneness Early:
- Start checking the cake for doneness a few minutes before the recommended baking time. Overbaking can cause the cake to dry out and become dense. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
By following these tips, you can enhance the texture of your keto pound cake, making it light, airy, and enjoyable.
Can I add mix-ins like chocolate chips or nuts?
Yes, you can add mix-ins such as chocolate chips or nuts to your keto pound cake to enhance its flavor and texture. Here are some guidelines for incorporating mix-ins:
- Chocolate Chips:
- Type: Use sugar-free or keto-friendly chocolate chips to keep the cake in line with keto guidelines. Brands like Lily’s offer low-carb options.
- Amount: Fold in 1/2 to 1 cup of chocolate chips into the batter before baking. Ensure they are evenly distributed to avoid clumping.
- Placement: Gently fold the chocolate chips into the batter to avoid melting them too much, which can affect the texture of the cake.
- Nuts:
- Type: Almonds, walnuts, pecans, or hazelnuts are great choices. Chop them coarsely or finely, depending on your preference.
- Amount: Add 1/2 to 1 cup of chopped nuts to the batter. Like chocolate chips, mix them gently to ensure an even distribution.
- Toasting: Consider toasting the nuts lightly before adding them to the batter to enhance their flavor and crunchiness.
- Other Mix-Ins:
- Berries: Low-carb berries like raspberries or blueberries can be added. Use fresh or frozen berries and gently fold them into the batter. Be mindful of the moisture they add, which can affect the cake’s consistency.
- Spices and Extracts: Adding spices like cinnamon or extracts like vanilla or almond can provide additional flavors. Adjust the quantity to taste, typically about 1 teaspoon of extract or 1/2 to 1 teaspoon of spices.
Tips for Adding Mix-Ins:
- Even Distribution: Ensure that mix-ins are well distributed throughout the batter to prevent them from sinking to the bottom.
- Avoid Overmixing: Fold in mix-ins gently to avoid overworking the batter, which can lead to a denser cake.
- Check Baking Time: Depending on the type and amount of mix-ins, the baking time may vary slightly. Keep an eye on the cake and perform the toothpick test to ensure it’s fully baked.
Incorporating mix-ins can add delicious flavors and textures to your keto pound cake, making it even more enjoyable and customizable.
Can I make this recipe dairy-free?
Yes, you can make the keto pound cake recipe dairy-free with a few simple substitutions. Here’s how:
- Butter Substitute:
- Coconut Oil: Use refined coconut oil to avoid the coconut flavor. It works well in baking and will give the cake a tender texture.
- Plant-Based Butter: Opt for a dairy-free butter alternative. Look for brands that are free from hydrogenated oils and other additives.
- Avocado Oil: This is another good option for a neutral flavor and high heat tolerance.
- Cream Cheese Substitute (if using in the recipe):
- Dairy-Free Cream Cheese: Many brands offer plant-based cream cheese made from nuts or soy.
- Silken Tofu: For a similar creamy texture, you can use blended silken tofu. It can be a good replacement for cream cheese, though it might slightly alter the flavor.
- Milk Substitute (if used in the recipe):
- Almond Milk: Unsweetened almond milk is a great dairy-free option that is low in carbs.
- Coconut Milk: Full-fat coconut milk adds richness and works well in keto recipes. Be sure to use unsweetened varieties to keep it keto-friendly.
- Cashew Milk: Another option, though it is slightly higher in carbs than almond milk or coconut milk.
Adjustments to Consider:
- Texture and Flavor: Dairy-free alternatives may slightly alter the flavor and texture of the cake. Coconut oil or plant-based butters are often the best choices for maintaining a similar texture to traditional butter.
- Baking Performance: Some dairy-free substitutes can affect the baking performance. For example, coconut oil has a different melting point compared to butter, which might affect the cake’s rise and texture.
By making these substitutions, you can enjoy a delicious dairy-free keto pound cake that aligns with your dietary preferences.
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!