Moist, flavorful and simple, this Keto Pound Cake is a family favorite. It’s buttery, soft, and the perfect dessert for any occasion. Take this low-carb, gluten-free, grain-free dessert to all your parties and events! It has only 5.1 net carbs per generous slice.
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This incredible keto vanilla pound cake recipe is so tasty, and no matter how many times I make it, it never gets old. You can add various toppings, and it’s a must at potlucks!
There are many people who don’t understand keto and low-carb diets, so they don’t realize you can still indulge in sweets from time to time. Using my homemade sweetener gives it the perfect touch of sweetness without being over the top. So if you have a weakness for pound cake, add this one to your list of things to try! This keto pound cake is based on my gluten free low carb Keto Lemon Pound Cake but with a sweet vanilla flavor instead of lemon.
Ingredients Needed
You can make this easy keto pound cake with just 9 ingredients. Most of the time involved is simply waiting for it to finish baking.
Cream Cheese - It’s best to let the cream cheese come to room temperature before you begin. If you forget, you can place it in a bowl and microwave it for 15 seconds or so. Don’t let it get too hot, and if you accidentally do, be sure to let it cool down before beginning.
Butter - Again, the butter will need to be softened. You can place it on the counter an hour or so before you begin, and it will give you the perfect creamy texture.
Sweetener - My sweetener blend of erythritol, xylitol, and stevia is my favorite to use because it makes it sweet but not overwhelming and doesn’t leave a weird aftertaste.
Eggs - I know that six eggs seem like a lot, but trust me, it makes the pound cake the perfect texture.
Heavy Cream - Helps make the cake extra moist.
Flour - Using both coconut flour and almond flour is a game-changer in this recipe. They balance each other out. Coconut flour can be dry and almond flour can be oily. Almond flour and coconut flour both have protein and fiber.
Baking Powder - The perfect leavening ingredient is some baking powder!
Vanilla - Mixing in some vanilla extract boosts the flavor of this recipe.
How To Make Keto Pound Cake
This keto cake is the perfect kind of recipe for the beginning baker. There isn’t a lot of steps for you, and it’s mostly mixing and waiting for it to bake. The food processor does almost all the work, so there isn’t much required of you. Just don’t overbake it, and be sure to add a piece of tin foil to the top of the cake if it cooks quicker than the interior.
Before you get started, I need to warn you that as the low carb pound cake bakes, it will make your house smell amazing. So be prepared to smell the aroma.
Step One: Place parchment paper in a loaf pan and preheat the oven to 350 degrees.
Step Two: In a food processor, mix the cream cheese, butter, and sweetener together. Pulse until the mixture becomes smooth and creamy. Then add in the eggs, heavy cream, and dry ingredients. Mix until combined.
Expert Tip: If you don't have a food processor you can use a large mixing bowl and hand mixer for this low carb pound cake recipe. Just make sure your ingredients are room temperature.
Step Three: Spread the batter into the loaf pan. The batter is going to be pretty thick.
Expert Tip: If you want to make this in a bundt pan instead of a loaf pan you need to grease it really really well. I also recommend using strips of parchment paper laid around the pan. There is nothing worse than a broken bundt cake sticking to a pan. I haven't made this as a bundt yet but I don't see any reason it wouldn't work.
Step Four: Bake the keto pound cake for 60-70 minutes or until it’s a deep golden color. If the exterior bakes too quickly, add a piece of foil around the 45-minute mark. A toothpick inserted in the center should come out mostly clean. If there are a few moist crumbs that is ok.
Step Five: Let the cake cool in the pan for 10 minutes. Then take a knife and gently run it around the edges. Lift out the parchment paper to take the cake out of the pan. Cool completely, slice, and enjoy!
Variations
Lemon - If you are wanting a lemon version try my Keto Lemon Pound Cake. It uses lemon zest and lemon extract and has an amazing lemon glaze. In my opinion, it is tied with this recipe as the best keto pound cake recipe.
Orange - Add orange extract or zest and make the glaze from my lemon pound cake but with orange.
Chocolate Chip - Mix in 1 cup of sugar-free chocolate chips. If it seems like there is too much batter just bake a bit as a smaller cake or two cupcakes.
What to Serve with Keto Pound Cake
Strawberries, Raspberries, Blackberries, or Blueberries - fresh berries are a natural low carb topping for the keto cake recipe.
Whipped Cream - simply whip cream until stiff peaks form and sweeten to taste.
Keto Cheesecake Fluff - if you haven't tried this you must. It is amazing on its own and the perfect accompaniment to turn this pound cake into a trifle. It has become one of my most popular keto dessert recipes!
Berry Sauce - this is wonderful with either my keto raspberry sauce or keto blueberry sauce.
Toasted Coconut - I love how some golden brown toasted coconut looks on top of a dollop of whipped cream.
Glazed Nuts - if you want a little crunch to top off your cake serve this with some keto candied pecans or roasted slivered almonds.
Sugar Free Cannoli Mousse - this keto recipe has creamy ricotta mixed with whipped cream. It is light, fluffy, and delicious.
You can also use this cake to make a Keto Trifle!
Common Questions
Why Did My Pound Cake Crack On Top?
Don’t worry; it’s totally normal for any kind of pound cake to crack as it bakes. The thick batter tends to cause cracks as it bakes, but it’s not anything to worry about. You can always drizzle it with low carb icing, add some berries, or pretend like the cracks on your keto pound cake don’t exist. Because taste is everything and it will still taste amazing!
Ingredients
- 1 cup cream cheese softened
- 6 tablespoon butter softened
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 eggs
- ¼ cup heavy cream
- 2 ½ cup almond flour
- ½ cup coconut flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350. Line a standard loaf pan with parchment paper and spray with cooking spray.
- Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined.
- Transfer the batter to the prepared loaf pan. The batter will be thick.
- Bake for 60-70 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
- Cool for 10 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
Notes
Nutrition
More Low Carb Recipes for Cake
Craving lots and lots of cake? Be sure to check out these popular cake recipes:
Originally Published March 19, 2021. Revised and Republished December 7, 2022.
Victoria says
Would I use 3/4 cup swerve or do I need to reduce? Also can I use powdered sugar instead as the granular doesn’t dissolve well. Thank you
Taryn says
I think 3/4-1 cup powdered Swerve would work. If you like your baked goods on the sweeter side you can use the whole cup. If not 3/4 cup should be fine.
Debbie C says
Making this for a SECOND TIME right now. Husband and I love this!!!! It's delish with perfect texture.
Beth says
I made this for a second time yesterday using Splenda for baking, a scant 3/4 cup measurement. Served with strawberries, blueberries, raspberries, SF Cool Whip (easier) and toasted coconut. It was a big hit for my sister's 65th birthday. Everyone complimented and were surprised when I told them it was low carb. I love this versatile recipe! Would it work as well using a stand mixer vs. a food processor?
Wendy says
Made it tonight with only stevia.. worked out amazing! Got dark on top so Would watch that and cover with aluminium foil if necessary. So yummy!!! Will slice up to freeze! Thank you!
Faiyaz Dossa says
The best pound cake I've ever had.
Absolute Winner!!!!
Nikole says
Absolutely amazing. I've had so many failed baking attempts since I first started exploring gluten-free recipes that I was honestly scared to try this (I even put it off for a week)... but I'm SO GLAD that I made myself do it tonight! My whole family loves it, even my ultra-picky youngest. We're gluten-free for health reasons, so I'm thrilled to now have this in rotation. Thank you so much for sharing it with everyone!
Debbie Compton says
Can you make cupcakes with this batter?
Taryn says
Sure!
Sharon Moake says
What exact measurement is a "standard" loaf pan please? I have an 8 1/2 x 4 1/2 x 2 1/2. The batter was too much for one loaf pan so I ended up using 2 that were this size.
Taryn says
9x5 is considered a standard loaf pan.
Vinetta Crisp says
I have a new silicone loaf pan and was wondering if it would be suitable for baking the pound cake? Thanks!
Taryn says
I haven't tested this in a silicone pan so I'm not sure, sorry.
martha rincon says
Can You Use 1/2 Cup Of Sweetner 3/4 Cup Seems To Much Sweetner To Sweet
Taryn says
Yes, you can use less sweetener if you prefer.
Brenda Watt says
Without a doubt, this is the best low carb pound cake out there! It is so close to the fully loaded that I cannot see or taste a difference. The texture is the best of any low carb cake recipe I’ve tried. This is now my “go to” recipe.
Diana says
This pound cake is AWESOME! It was a huge hit with non low carb/keto eaters. It barely lasted 2 days. Iwas verybimpressed with the taste and texture. 😊
SHARON MOAKE says
Is 1 cup of cream cheese the same as 8 oz?
Taryn says
Yes
Humphrey says
Can you Splenda in the recipe instead of the sweetener listed? I didn’t see any alternatives listed besides the self blended.
Taryn says
I'm sorry but I'm not sure. I do not test my recipes with Splenda. If you try it please let me know how it turns out.
Beth says
I've made it twice using Splenda for baking, a scant 3/4 cup measurement , and it worked great for me.
Robert Strike says
OMG!!! This is a FANTASTIC cake. Used it for strawberry shortcake . So moist and holds together great. It's better than any I have ever had in my 65 years.
Brenda says
I don't understand the nutrients listing 9,4g but each piece has 5 carbs?
Taryn says
You subtract the fiber from the total carbs to get the net carbs.
Adja says
Truly amazing cake 🎂I enjoyed it with some whipped cream and strawberries 🍓 and even my non keto family member liked it 😋
Valerie Pelkey says
This pound cake is amazing! We ate it with berries the first couple times, but my husband loves to eat it on its own too. He says it’s the best pound cake he’s ever had. We shared it with some friends of ours, who also thoroughly enjoyed it. Total winner!!!