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Free Printable: Low Carb & Keto Food List
Get It NowAn easy keto pound cake might not be the first thing you envision when you picture keto dessert, but maybe you’ll do a double take after you try this one. 😉 My low carb pound cake takes just 10 minutes to prep, 7 ingredients, and has ALL the flavor of a classic pound cake. Serve almond flour pound cake with a touch of whipped cream and berries for a sweet summer dessert, or with coffee at breakfast – it’s healthy enough to do both!
I have a few cakes in my collection of almond flour recipes already, but realized that a keto pound cake was a big missing piece. Time to fix that!
I used my favorite monk fruit sweetener to keep it extra moist. It makes the perfect keto pound cake.
How To Make Keto Pound Cake
My low carb sugar-free pound cake takes just 10 minutes to prep! Here’s how we make it:
- Beat together butter and Besti using a hand mixer. It’s good to go when it’s nice and fluffy.
- Add wet ingredients. Beat in eggs, one at a time, beating for 30 seconds after each addition. Beat in vanilla. It might not be perfectly smooth, which is okay.
- Add dry ingredients. Lower the mixer speed and beat in almond flour, baking powder, and sea salt. Sprinkle (don’t dump!) xanthan gum over the batter and beat until just combined.
- Prepare for baking. Transfer the batter to the prepared loaf pan and smooth the top, rounding slightly.
- Bake low carb almond pound cake. Start with 25-30 minutes, until golden, then tent the top with foil and bake for 20-30 more minutes, until an inserted toothpick comes out clean.
- Let bread cool. Allow the bread to cool completely before moving or slicing. You can use the edges of the parchment paper to transfer it to a cooling rack after 10-15 minutes out of the oven.
My Recipe Tips
- Use room-temperature eggs. If you don’t, the butter may solidify too much.
- Scrape the bowl with a spatula. This ensures you got all the ingredients incorporated.
- I round the top before baking, because keto pound cake doesn’t rise as much as the regular kind with wheat flour. But it will still rise some!
- Leave some room in your pan for the keto bundt cake to rise. If you have extra batter, you can easily make a few muffins to use up the remaining batter.
- Wet center or burnt top? This recipe uses a two-step bake: first until golden, then tent with foil and continue until a toothpick comes out clean. Skipping either step can lead to a soggy center or burned top.
- Cake wet in the middle? It needed more time in the oven. You can pop it back in if it hasn’t cooled yet.
- Burned on top? The foil needed to go on sooner. You can’t fix it, but the inside is usually still good—just skip the burnt part.
- Cracked top? Totally normal! Pound cakes (keto or not) often crack because the batter is dense. I think it looks pretty!
- Want to avoid cracks? Try a tube pan instead of a loaf pan. (See above for how to adjust the recipe.)
Frequently Asked Questions
- Why is it called pound cake? Traditionally, pound cake calls for a pound each of flour, butter, sugar, and eggs. I tweaked the amounts a bit for my keto version, since these ingredients work a little differently, to get a very close end result.
- Do you use baking powder? Traditional pound cake does not use any baking powder – the leavening comes from creaming the butter, beating the batter, and the eggs. However, since almond flour is already so dense to begin with and does not rise as easily as white flour, we do include baking powder in this low carb pound cake recipe. Trust me, you want it in there.
- Can I use a tube or bundt pan? Yes! I used a loaf pan, but both work well. For a 10″ tube pan, multiply the recipe by 2.5 (enter 30 servings on the card). For a 10″ bundt pan, double it (enter 24 servings). Baking time may vary based on pan shape and material.
- What kind of almond flour is okay to use? It’s important to use super fine blanched almond flour for this keto pound cake recipe. Do not use almond meal or a coarse almond flour – both of these would result is a more grainy result.
- Can you use coconut flour? No, sorry. You’d need to make multiple other changes for the recipe to work. If you’re looking for something with coconut flour, try coconut flour blueberry muffins instead, or one of my other coconut flour recipes.
- Can I use a different sweetener? I highly recommend monk fruit allulose blend for the moistest sugar-free pound cake. If you don’t have it, my article on keto friendly sugar substitutes has some other options. Just know that the moisture and texture will be different if you use something else.
- Can you make almond flour pound cake dairy-free? Yes, swap out the butter for your favorite vegan butter alternative. (Check the labels on these to see if you’re okay with what they use instead.) You could use coconut oil, but this almond flour pound cake tastes best with butter flavor! While I haven’t tried it in this keto pound cake recipe, I’ve have had success with butter-flavored coconut oil for other recipes.
More Low Carb Keto Cake Recipes
If you like this keto almond flour pound cake, you might also like some of these other cakes:
- Keto Red Velvet Cake – This gorgeous cake is sure to impress – whether you’re keto or not!
- Keto Lemon Poppy Seed Bundt Cake – One of the first keto pound cakes I’ve made, and still one of my faves. This one is in a bundt pan.
- Keto Chocolate Cake – So rich and moist, and made with my favorite keto chocolate frosting.
- Keto Carrot Cake – The perfect spring cake for special occasions… or any day. 😉
Tools I Use For This Recipe
- Besti Monk Fruit Allulose Blend – Just two natural ingredients that taste and act like sugar. It’s the key to a super moist sugar-free pound cake.
- Hand Mixer – I love that this hand mixer can be stored all together – no more searching for missing pieces.
- Small Loaf Pan – This pan is the perfect size for this almond flour pound cake recipe, plus it never sticks. Many other loaf pans are actually too large.
Keto Pound Cake (Easy, Sweet, Buttery)
By
This easy low carb keto pound cake recipe with almond flour is moist, rich and buttery, with just 3g net carbs per slice and 7 ingredients.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
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In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
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Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
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Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don’t dump) it evenly over the batter and beat in at low speed until just combined.
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Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
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Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's Recipe Notes
Serving size: 1 slice (between 1/2" and 3/4" thick), or 1/12 entire loaf
- Store: Keep it in an airtight container on the counter for 2–3 days, or wrap it up and refrigerate for up to a week.
- Freeze: Freeze slices (wrapped individually) for up to 6 months so you can grab one anytime. Or freeze the whole cake—it makes a great gift, so go ahead and double or triple the batch! 😉
- Thaw: Let it thaw while still wrapped, either in the fridge or on the counter.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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The Best Low Carb Keto Pound Cake Recipe
134 Comments
Andy
0Hi, I would love to make this cake but in the UK I cannot get your Allulose Monk Fruit sweetener.
I prefer to use erythritol.
Is there any way to replace some items to make this work?
Thanks
Maya | Wholesome Yum
0Hi Andy, The cake is less moist using erythritol, but it would still work.
Daina
0Great recipe! I’ve tried it with both xylitol and monk fruit, and it turned out delicious. Did not add xanthan gum. It’s definitely better if chilled since it’s quite oily otherwise. We love serving with berries and whipped cream!
Linda Smith
0Have you tried adding lemon extract instead of vanilla… lemon pound cake is so good, so was wondering.
Wholesome Yum D
0Hi Linda, I have a recipe for keto lemon pound cake you can check out.
Julie Dufaj
0Does reducing the amount of sweetener affect the outcome? Thanks!
Wholesome Yum D
0Hi Julie, Yes it would I have never tried that so I can’t exactly say what the results would be.
JoAnn
0Fantastic! Most keto “cake or bread” recipes are flat and eggy. This very much, in taste and texture, ate like a real pound cake. I had about a half cup of freeze-dried raspberries folded in at the last second and that added nicely to the overall presentation.
Nicole
0Can you make this using flax egg?
Wholesome Yum D
0Hi Nicole, Yes, that would work.
Sory
0I want to make it! if I want to make it like a pecan pound cake, How much pecan could I add? Do I need to change the ratio of the almond flour?
Wholesome Yum D
0Hi Sory, I have not attempted to add pecans to this recipe so I am unsure of the alterations.
Jane
0How do I alter the recipe to make it a chocolate pound cake? And for chocolate chip, should I just add chocolate chips or do I need to alter something else?
Wholesome Yum D
0Hi Jane, Unfortunately, I have not experimented with chocolate chips in this recipe so I am unable to give an exact amount. Other readers have added chocolate chips without altering the other ingredients and have had good results.
El
0I added chocolate chips and it was amazing. I sliced it and froze it and then reheat it in a sandwich press for a quick treat. I also tried it with blueberries. I had to cook for longer and probably should have reduced the liquids but it was still amazing for a first attempt.
Nanni
0Hi Maya! I love all of your recipes that I have made (a lot!) and especially your cakes. 🙂 I am from Germany and we make both chocolate and marbled pound cakes in addition to regular. Since your pound tastes so much like the one I used to make before Keto, I’m wondering how much cocoa powder I need to add to make a chocolate pound cake? Or is that not workable with this recipe? I look forward to more new recipes and thank you for posting all of them.
Danielle
0Hi Maya, can you use half coconut flour and half almond flour in tbis recipe?
Wholesome Yum D
0Hi Danielle, No, sorry. You’d need to make multiple other changes for the recipe to work. You can check out my other coconut flour recipes here.
Wholesome Yum D
0Hi Nanni, Chocolate pound cake sounds delicious! Unfortunately, I have not experimented with cocoa powder in this recipe so I am unable to give an exact amount. If you try, please let me know the results!
Ayelet
0I found there was too much butter in it. As I was eating it, I could feel the butter separating from the rest of the cake in my mouth. Would you suggest I use less butter next time? I am sure that I didn’t overmix the batter.
It would be a great pound cake if not for the oily factor!
Wholesome Yum D
0Hi Ayelet, I am sorry the recipe didn’t turn out as expected. The issue could arise if the butter was melted and not softened. Perhaps try my Lemon Pound Cake for a recipe with less butter.
Rachel Smith
0Hi. All of my experience so far with keto baking have resulted in under baked goods. Is there a recommended internal temperature for a cake to reach to be properly done? I have found a recommended range for bread but haven’t found anything yet for cakes..
Janet
0Get a good oven thermometer. It makes a big difference if time adjustment is needed.
Wholesome Yum M
0Hi Rachel, A finished temperature for cakes could vary depending on the ingredients used and the type of cake you are baking. If you are consistently getting underdone baked goods, you can try either tenting your cake for the last 10 minutes of baking OR turn your oven off when you are ready to finish baking your cake and allow it to cool in the oven. I hope one of these tips works for you!
Ann Pierce
0I used room temp butter that melted as I creamed it with the sweetener the cake cooked well but is greasy
Is there a way to avoid that? What did I do wrong?
Wholesome Yum M
0Hi Ann, If your cake ended up greasy, then the batter was likely overmixed. Next time, try mixing to combine and not letting your mixer run too long. I hope this helps!
Mary
0Does this have a gritty texture. Most things I make with almond flour do. What am I doing wrong?
Wholesome Yum M
0Hi Mary, It’s possible you are using the wrong almond flour. Make sure you are using ‘fine’ or ‘superfine’ ground blanched almond flour – not almond meal. You can find my favorite almond flour here — all my recipes are tested using this one!
Nancy
0Sadly disappointed in this recipe. It was moist and looked just like the pictures, but totally lacked any flavor. I’m going back to my pound cake made with cream cheese. I did appreciate the detailed directions and video, however. Will also use the Keto sweeteners chart as I have a pantry full of different kinds.
Wholesome Yum M
0Hi Nancy, Sorry this recipe didn’t meet your expectations. Here is a recipe for Lemon Poppyseed Bundt Cake if you prefer an added flavor to your cake.
Maggie
0Thank you for great recipe ! I am in love in this pound cake . I used erythritol and was perfect. I am new in Keto and this is my first successful pound cake. My husband didn’t recognize any differences and he thought it was normal pound cake base on regular sugar and flour. Thank you for all the fantastic recipes!
bookshellz
0Hi! This pound cake looks delicious so I can’t wait to try it! I have monk fruit and I have allulose, but I don’t have the blend. How much of each should I use in this recipe? Thank you for all of the fantastic recipes! I appreciate all your hard work!
…bookshellz
Wholesome Yum M
0Hi BookShellz, You can make this recipe with pure allulose. Check out this sweetener calculator here to determine how much you would need. Enjoy!
Pam McCall
0Love this!
Denese Schellink
0This is so delicious. Moist and buttery. I added some lemon zest for flavor. I’ll be using it for a Lemon Curd Yogurt with Berries Parfait. Thanks for this.
Hannah
0I made this into 12 muffins and baked around 23 mins. They are so moist and tasty! And the ingredients are so simple. I love it. Will be my go to recipe for pound cake for sure. Thank you.
Elaine
0Loved the cake.