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+ servings
keto pound cake with powdered sweetener

Southern Butter Keto Pound Cake

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.
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Prep Time 10 mins
Cook Time 30 mins
0 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 215 kcal

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.

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

Nutrition Facts
Southern Butter Keto Pound Cake
Amount Per Serving
Calories 215
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto pound cake
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