Keto Pound Cake
This rich, buttery keto pound cake has a dense, velvety crumb and bright vanilla flavor for just 2.8g net carbs per slice. Ready in about 1 hour 15 minutes, it's made with almond and coconut flour, cream cheese, and butter — perfect with berries and whipped cream or a dusting of powdered sweetener.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
Buttery, dense, and unmistakably classic, this keto pound cake delivers the rich vanilla flavor and velvety crumb of the original with just 2.8g net carbs per slice. Cream cheese and sour cream keep it moist, while almond and coconut flour do the low-carb heavy lifting.
Ingredients
- 2 1/2 cups (280g) blanched almond flour
- 3 tbsp (21g) coconut flour
- 3/4 cup (144g) granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 5 large eggs, room temperature
- 1/4 cup (60g) sour cream
- 1 tbsp vanilla extract
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides so you can lift the cake out later.
- 2
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- 3
In a large bowl, beat the softened butter, cream cheese, and sweetener with a hand mixer until pale, light, and fluffy, about 2-3 minutes. This step builds the cake's tender texture, so don't rush it.
- 4
Add the eggs one at a time, beating well after each. Mix in the sour cream, vanilla, and lemon zest until smooth.
- 5
Add the dry ingredients and beat on low just until a thick, uniform batter forms. Let it rest 5 minutes so the coconut flour can hydrate, then scrape into the prepared pan and smooth the top.
- 6
Bake for 50-55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent loosely with foil after 30 minutes if it browns too quickly.
- 7
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack before slicing into 12 pieces. The crumb firms up as it cools.
Tips & notes
- Room-temperature butter, cream cheese, and eggs are key — cold ingredients won't cream properly and can leave the cake dense or greasy.
- Store covered in the fridge for up to 5 days or freeze individual slices for up to 3 months. A few seconds in the microwave brings back that fresh-baked softness.
- For a glaze, whisk 1/4 cup powdered erythritol with 1-2 tsp lemon juice or heavy cream and drizzle over the cooled cake. It adds shine for under 1g extra net carb per slice.
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Frequently asked questions
- How many carbs are in keto pound cake?
- Each slice has 2.8g net carbs (5.3g total carbs minus 2.5g fiber), plus 268 calories, 7g protein, and 25g fat. This recipe makes 12 slices.
- Why is my keto pound cake dense or gummy?
- Almond-flour cakes are naturally denser than wheat cakes, but a gummy texture usually means the butter and cream cheese weren't creamed long enough or the eggs were cold. Cream until light and fluffy, use room-temperature ingredients, and let the cake cool fully before slicing so the crumb can set.
- What sweetener works best in keto pound cake?
- A granulated erythritol or monk fruit blend works best because it creams into the butter like sugar and won't spike blood sugar. Allulose also bakes beautifully and browns nicely, while powdered sweeteners are ideal if you want a smooth glaze on top.
