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–+ servings
Keto Pound Cake

Moist Keto Pound Cake That's Perfect for Low-Carb Lovers

Enjoy this Keto Pound Cake, a rich and buttery low-carb dessert that's perfect for satisfying your sweet cravings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 can Cooking Spray Prevent sticking; can use butter or oil as alternatives.
  • 1 stick Butter, softened Adds richness and moisture; may substitute with coconut oil for dairy-free options.
  • 4 oz Cream Cheese, softened Contributes to a rich texture; use mascarpone for a different flavor experience.
  • 1/2 cup Swerve Granular Sweetener for low-carb diets; can swap with erythritol or other keto-friendly alternatives.
  • 3 large Eggs Provides binding and structure; using room temperature eggs works best for a smooth blend.
  • 1/2 tsp Almond Extract Enhances flavor; vanilla extract can be used for a different profile.
  • 2 1/2 cups Almond Flour Main body for the cake, gluten-free; coconut flour can be used in smaller amounts as it’s more absorbent.
  • 1 tsp Baking Powder Leavening agent for rising; ensure it’s fresh for best results.
  • 1/2 tsp Kosher Salt Balances sweetness; sea salt is a great alternative.
For the Icing (Optional)
  • 1/2 cup Swerve Confectioners For added sweetness and smooth icing; can use powdered erythritol instead.
  • 3 Tbsp Heavy Cream Adds moisture; substitute with almond milk for a lighter version.
  • 1 Tbsp Freshly Squeezed Orange Juice Adds brightness; lemon juice can be a substitute for a zesty kick.
  • 1/2 orange Zest For aromatic flavor; lemon zest can replace it for a citrus twist.

Equipment

  • Loaf Pan
  • Electric mixer
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions for Keto Almond Pound Cake
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with cooking spray.
  2. Cream the softened butter and cream cheese together until fluffy and smooth, then mix in the Swerve Granular.
  3. Add the eggs one at a time, mixing well after each addition, then add in the almond extract.
  4. In a separate bowl, whisk together the almond flour, baking powder, and kosher salt.
  5. Gradually mix the dry ingredients into the wet batter until just combined.
  6. Fold in the Swerve Confectioners, heavy cream, orange juice, and orange zest.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45-50 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Room temperature ingredients ensure a smoother batter; avoid overmixing for a light and airy texture.

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