This keto pound cake is buttery just like mom used to make. A mix of almond flour and coconut flour giving this the classic pound cake texture you are use to. Yet, keeping it keto friendly without any sugar or a icing on top to avoid the cooling effect.
You’ll Love This Keto Pound Cake!
- A simple and easy recipe with few ingredients.
- Buttery flavor in each slice!
- Personal bundt cakes if using a small cake pan for portion control.
How To Make A Keto Pound Cake- Step By Step
- First, melt butter so that it can cool while preparing your dry ingredients.
- Combine almond flour, coconut flour, sweetener, salt and baking powder together.
- Next, grab your melted butter that has cooled and whisk an egg into it.
- Mix your dry and wet ingredients together using the folding method or with an hand mixer.
- Pour batter into individual bundt cake molds. Then, place into preheated oven for 30 minutes.
- Allow to cool , then top with something such as a syrup or eat it as is.
Helpful Recipe Tips
- Room temperature eggs will allow easier mixing of the batter. If short on time simple place eggs in warm water for 5-10 minutes before starting.
- For a darker crust leave the cakes in the oven a little longer. This will result in a more firm cake but that is fine considering pound cake is more dense.
- Give pan a shake to smooth out batter! You will thank me later this will release some excess air and make the cake smoother across the top.
Do I Need To Glaze
No! You can eat the cake as is. In the photos I experimented with something different. But my keto caramel sauce can be a great glaze or a sugar free chocolate syrup. Traditionally you would see a sugar glaze but we don’t use sugar here. To add, sweeteners concentrated aren’t sweet, you just get a strong aftertaste from them which isn’t pleasant. Now, if you’d like a sugar glaze I recommend allulose because it doesn’t have an after taste which is why the caramel sauce works so well.
Macros
Below, you will find the macros per serving. This keto pound cake is extremely keto friendly coming out to only 3g net carbs per half a cake! For a full breakdown via Cronometer you can click the link in the label.
Other Cake Recipes You’ll Love
Southern Butter Keto Pound Cake
Equipment
- Mini bundt cake pan
- Hand mixer
Ingredients
- 1 cup blanched almond flour
- 2 teaspoon coconut flour
- 1/4 cup granulated sweetener
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 tablespoon butter
- 3 large eggs
- 1/2 teaspoon butter extract
- 1/2 teaspoon liquid stevia or liquid monk fruit
Instructions
- Preheat oven to 350°F and melt butter then set aside to cool
- Combine all dry ingredients together
- Grab cooled butter and beat in 3 eggs along with the liquid sweetener and extract
- Mix the dry and wet together then pour into mini bundt cake pan mold
- Place in preheated oven and bake for 25-30 minutes. When tops are browned your cakes are done. But still do the toothpick test for best measure.
Video
Notes
Helpful Recipe Tips
- Room temperature eggs will allow easier mixing of the batter. If short on time simple place eggs in warm water for 5-10 minutes before starting.
- For a darker crust leave the cakes in the oven a little longer. This will result in a more firm cake but that is fine considering pound cake is more dense.
- Give pan a shake to smooth out batter! You will thank me later this will release some excess air and make the cake smoother across the top.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
This recipe is really delicious,moist and fluffy as the normal pound cake,thank you 🙂
Excelente. Is my 🥰🥰🥰
Can this be used in a full size Bundt cake pan instead of minis? Same amount of ingredients if so?
There wouldn’t be enough batter for a full sized bundt cake pan, I think. I am sure it wouldn’t fill the cake pan like normal batter. My apologies, I made the recipe thinking someone would make small portions for portion control. However, I do believe you could use a loaf pan with good success without changing the recipe.