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Keto Pound Cake

A buttery, dense, and perfectly sweet low-carb pound cake made with almond flour that delivers classic pound cake texture while keeping carb count delightfully low.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups almond flour, finely ground
  • ½ cup coconut flour
  • 1 cup granulated erythritol sweetener
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 large eggs, room temperature
  • 1 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 tsp vanilla extract
  • ½ cup heavy cream

Method
 

Main Instructions
  1. Preheat your oven to 325°F and generously grease a 9x5-inch loaf pan with butter. Line with parchment paper, leaving overhang for easy removal.
  2. Whisk together almond flour, coconut flour, erythritol, baking powder, and salt in a medium bowl until no clumps remain.
  3. Using an electric mixer, beat softened butter and cream cheese on medium speed for 3-4 minutes until light and fluffy. Scrape bowl sides frequently.
  4. Beat in eggs one at a time, allowing each to fully incorporate before adding the next. Add vanilla extract and mix until smooth.
  5. Alternate adding the flour mixture and heavy cream to the butter mixture, beginning and ending with flour. Mix on low speed just until combined.
  6. Pour batter into prepared pan, smoothing the top gently. Bake for 50-55 minutes until the top is golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
  7. Cool in pan for 15 minutes before transferring to a wire rack.

Notes

Store covered at room temperature for 3 days or refrigerate up to one week. Freeze slices individually for up to 3 months. Bring eggs and dairy to room temperature quickly by placing in warm water for 10 minutes. Bake at lower temperature (325°F) to prevent almond flour from browning too quickly. Avoid overmixing to prevent tough texture.