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Keto Pound Cake

Keto Pound Cake

A moist, buttery, and low-carb Keto Pound Cake that’s perfect for dessert or snacks. Enjoy guilt-free indulgence while staying in ketosis.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 cup unsalted butter (softened)
  • 1 cup erythritol or preferred keto sweetener
  • 6 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ cup heavy cream
  • Pinch of salt

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Measuring Cups & Spoons
  • 1 Hand mixer or Stand Mixer
  • 1 Loaf pan
  • 1 Parchment Paper

Method
 

  1. Preheat: This is for the best result, start with your oven and preheating it to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Cream: In a large bowl add Softened Butter and your keto Sweetener, cream until it is light, fluffy and smooth.
  3. Add Eggs: Carefully crack in the eggs, one at a time and stirring well after each addition to combine until you have smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, mix 1cup almond flour, coconut flour, baking powder and pinch of salt.
  5. Combine: Gently mix the dry ingredients into the wet. Add heavy cream and vanilla extract; beat to just combine.
  6. Bake: Pour the batter into the greased loaf pan and bake for 40-45 minutes or until golden in colour.
  7. Cool: Leave the cake to sit for 10 minutes at least before you cut it and eat!

Notes

  • For optimum blending, reach for room-temperature eggs.
  • Be sure not to overmix the batter so it’s nice and fluffy, instead of dense.
  • Grease and line the loaf pan very well to ease removal.
  • This is easily customisable and you can add lemon zest or sugar-free chocolate chips for variety.
  • Leftovers may be kept in the refrigerator for up to five days.