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Keto Pound Cake

Keto Pound Cake This is a rich, buttery, satisfying, all-low-carb, and sugar-free dessert. The cake is the ideal solution to the keto or gluten-free lifestyle of any person because it provides the taste and texture of the well-known pound cake with no carbohydrates. This is soft, moist, and can be baked with only normal pantry items which makes it ideal in tea time, brunch or as a guilt free sweet to eat.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup granulated erythritol or preferred keto sweetener
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs room temperature
  • ½ cup unsalted butter softened
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional
  • Zest of 1 lemon optional, for flavor

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9x5-inch loaf pan
  • Parchment paper
  • Cooling rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Coat a loaf pan with a piece of parchment paper.
  2. Cream butter and sweetener in a large bowl till light and fluffy.
  3. Add eggs in a separate dose swirling it after each addition. Add vanilla and extract of almond.
  4. In another bowl, almond flour, coconut flour, baking powder, and salt should be mixed.
  5. Add the dry ingredients in the wet mixture slowly and in turn with heavy cream.
  6. Mix until smooth and creamy. Fold in lemon zest if using.
  7. Pour batter in the prepared loaf pan and level off the top.
  8. Bake 45-50 minutes or until tooth pick inserted in center is clean.
  9. Let it cool off, but leave it on the wire rack to cool fully.
  10. Slice, cut, and consume your juicy, buttery and low-carb dessert!
  11. Tips:
  12. To add additional flavour, add lemon glaze, which is keto-friendly.
  13. Keep leftovers in an airtight container of up to 5 days or freeze leftovers of up to 2 months.
  14. None of the ingredients (eggs and butter in particular) should be cold, as this results in poor texture.