This delicious keto pound cake recipe is about to become your new favorite treat. If you’ve been missing the rich, buttery taste of traditional pound cake while following a keto diet, you’re in for a real treat.
This recipe brings back all those comforting flavors without the carbs, making it the perfect dessert for anyone watching their sugar intake.
You might be wondering how a pound cake can be keto-friendly. Well, the secret lies in using almond flour instead of regular wheat flour. Almond flour is low in carbs but high in healthy fats and protein, making it an excellent choice for keto baking.
Combined with eggs, butter, and a sugar substitute, it creates a cake that’s moist, flavorful, and satisfying.
One of the best things about this recipe is how simple it is to make. You don’t need any fancy equipment or hard-to-find ingredients. Just a few basic items from your pantry and about 30 minutes in the oven, and you’ll have a delicious homemade cake ready to enjoy.
ou can enjoy it plain as a quick breakfast or afternoon snack, or dress it up with some whipped cream and berries for a more indulgent dessert. Let’s get started!
👍 Why You’ll Love This Recipe
Low-Carb Delight: This pound cake is perfect for your keto diet. It’s made with almond flour instead of regular flour, which means it has way fewer carbs. You can enjoy a slice without worrying about kicking yourself out of ketosis.
Gluten-Free Goodness: If you’re avoiding gluten, this cake is perfect for you. Almond flour is naturally gluten-free, so you don’t have to worry about any wheat or gluten in this recipe.
Easy to Make: Don’t worry if you’re not a baking expert. This recipe is really simple to follow. You just mix the ingredients, pour the batter into a pan, and bake. There’s no complicated steps or fancy techniques needed.
Quick Preparation: You can whip up this cake in no time. It only takes about 10 minutes to mix the ingredients together. Then, it’s just 30 minutes in the oven.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a small loaf pan (I used a 9×4-inch one) with parchment paper. For easy removal, leave some of the paper overhanging. Spray the paper with cooking oil or grease with butter.
Step 2
Whisk the eggs, sweetener, vanilla, and melted butter in a medium bowl until well combined.
Step 3
Gradually add the almond flour, lemon zest, salt, and baking powder, mixing as you go.
Step 4
Pour the batter into the prepared loaf pan and smooth the top. Then, bake for 25-30 minutes until puffed and golden. You can insert a toothpick in the center to check if it comes out clean – then it’s ready.
Step 5
Remove from the oven and let it cool for 20 minutes. Then, you can remove it from the pan and serve. Enjoy!
💡Tips
1. Room Temperature Ingredients
Make sure your eggs and melted butter are at room temperature before you start mixing. This helps everything blend together smoothly, giving you a better texture in your finished cake.
Cold eggs can make the batter lumpy, and if the melted butter is too hot, it might start cooking the eggs. Take the eggs out of the fridge about 30 minutes before you plan to bake. For the butter, melt it first thing and let it cool down while you gather the other ingredients.
2. Grease The Pan Well
Even though you’re lining the pan with parchment paper, it’s important to grease it well. This keto pound cake can stick easily.
Use a non-stick cooking spray or brush some melted butter all over the inside of the pan before adding the parchment paper. Then, spray or grease the parchment paper too.
3. Let It Cool Completely
Letting the cake cool completely is important for the best texture. When it first comes out of the oven, the cake is still setting up inside.
If you cut into it too soon, it can be gummy or fall apart. Let it cool in the pan for about 20 minutes, then carefully lift it out using the parchment paper overhang. Place it on a wire rack to finish cooling completely.
You’ll Love These Recipes Too
Check out these amazing low carb recipes too:
FAQ
1. Why is my cake dry?
A dry cake could be the result of overbaking. Another reason could be measuring the almond flour incorrectly. If you pack it too tightly in the measuring cup, you’ll use too much, which can make the cake dry.
2. My cake browned too quickly on top but wasn’t done in the middle
If your cake is browning too quickly on top but isn’t cooked through, you can cover it loosely with aluminum foil. This will prevent the top from getting too dark while allowing the middle to finish cooking.
Keto Pound Cake
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a small loaf pan (I used a 9×4-inch one) with parchment paper. For easy removal, leave some of the paper overhanging. Spray the paper with cooking oil or grease with butter.
- Whisk the eggs, sweetener, vanilla, and melted butter in a medium bowl until well combined.
- Gradually add the almond flour, lemon zest, salt, and baking powder, mixing as you go.
- Pour the batter into the prepared loaf pan and smooth the top. Then, bake for 25-30 minutes until puffed and golden. You can insert a toothpick in the center to check if it comes out clean – then it’s ready.
- Remove from the oven and let it cool for 20 minutes. Then, you can remove it from the pan and serve. Enjoy!