A golden-brown keto pound cake dusted with powdered erythritol, with two slices served on a plate garnished with fresh mint leaves.

Keto Pound Cake Recipe: A Low-Carb Classic

Bymyketotaste.com
Spread the love

1. Introduction

Who says you can’t enjoy cake on a keto diet? This Keto Pound Cake is a low-carb, deliciously rich dessert that’s perfect for any occasion. Whether it’s a birthday or just a regular afternoon snack, this cake is a treat you can enjoy without guilt.

2. Why You’ll Love This Recipe

  • Soft and Moist: The almond flour makes this cake soft and moist, just like a traditional pound cake.
  • Sugar-Free: Sweetened with erythritol, it’s completely sugar-free.
  • Simple Ingredients: You likely have most of the ingredients at home already!

3. My Personal Experience

This pound cake has quickly become a staple in my kitchen. It’s easy to make, and the texture is so close to the traditional version that I can’t tell the difference. Plus, it pairs perfectly with a cup of tea or coffee!

4. Required Equipment

  • Loaf pan
  • Electric mixer or hand whisk
  • Mixing bowls
  • Measuring cups

5. Ingredients & Substitutions

  • 2 cups almond flour
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1/2 cup erythritol (or your favorite keto sweetener)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt

6. How to Make Keto Pound Cake

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Beat the butter and erythritol together until fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, combine almond flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
  6. Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool before slicing.

7. Tips for This Recipe

  • Let the cake cool completely to avoid crumbling when slicing.
  • For extra flavor, add lemon zest or a sprinkle of cinnamon.

8. Optional Additions

  • Top with keto-friendly whipped cream.
  • Add a drizzle of sugar-free chocolate sauce for an extra treat.

9. Serving Ideas

  • Serve with fresh berries and whipped cream for a full dessert experience.
  • Enjoy a slice with your morning coffee.

10. Storage Recommendation

Store in an airtight container for up to 3 days, or refrigerate for longer shelf life.

11. Frequently Asked Questions

Q: Can I use coconut flour instead of almond flour? A: Yes, but you will need to adjust the quantity as coconut flour is more absorbent. Use 1/4 to 1/3 of the amount of almond flour.

Q: Is this cake gluten-free? A: Yes, almond flour is naturally gluten-free.

12. Nutritional Breakdown (Per Serving)

  • Calories: 200
  • Fat: 18g
  • Carbs: 5g
  • Fiber: 3g
  • Net Carbs: 2g
  • Sugar: 0g