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Keto Pound Cake Recipe

Keto Pound Cake Recipe

The Keto Pound Cake is a delicious, low-carb dessert that fits perfectly into a ketogenic diet. Made with almond flour, coconut flour, and a keto-friendly sweetener, this pound cake is both moist and flavorful. The addition of butter, eggs, vanilla extract, and sour cream ensures a rich and creamy texture. Optional ingredients like lemon zest or sugar-free chocolate chips can be added for extra flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 People
Calories 267 kcal

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.
Keyword Keto Pound Cake