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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Servings: 6 servings
Calories: 215kcal
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
Calories: 215kcal
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