Keto Pound Cake

Moist, buttery, flavorful, 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 dessert to all your parties and events! It has only 5.1 net carbs per generous slice.

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!

My low carb diet version of a traditional pound cake has the perfect touch of sweetness and pairs perfectly with berries and cream. If you have a weakness for pound cake, add this one to your list of things to try!

For more great keto recipes for cake, try my Keto Birthday Cake and Keto Lava Cake.

Ingredients

• Cream Cheese – It’s best to let the cream cheese come to room temperature before you begin.
• Salted Butter – If you have unsalted butter add a pinch of salt.
• 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 – The high fat content of the cream helps make the cake extra moist. 
• Flour – Using both coconut flour and almond flour is a game-changer in this recipe. Coconut flour can be dry, and almond flour can be oily, so they are a perfect pair.
• Baking Powder – Always make sure your baking powder is fresh.
• Vanilla – Mixing in some vanilla extract boosts the flavor of this recipe. 

See quantities in the recipe card.

How To Make Keto Pound Cake

1️⃣ Prep

Place parchment paper in a loaf pan and preheat the oven to 350 degrees. 

2️⃣ Make the Batter

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.

👉 Tip: If you don’t have a food processor, you can use a large bowl and a hand mixer for this low carb pound cake recipe. Just make sure your ingredients are room temperature.

3️⃣ Add the Batter

Spread the batter in the prepared loaf pan. The batter is going to be pretty thick.

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👉 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.

4️⃣ Bake the Cake

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 aluminum 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.

5️⃣ Cool the Cake

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 on a cooling rack, slice, and enjoy! 

Storage

Store leftovers in an airtight container on the counter for 2-3 days, in the fridge for 4-5 days, or in the freezer for 2-3 months. If freezing, I recommend wrapping the whole loaf or individual slices in plastic wrap first.

Variations

• Lemon – For 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 for an amazing orange almond flour pound cake.
• 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 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 keto cream cheese pound cake recipe serve this with some Keto Candied Pecans or roasted slivered almonds.
• Sugar Free Cannoli Mousse – this keto diet 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!

Keto Pound Cake Recipe

Taryn Scarfone

Moist, flavorful, and buttery, this Keto Pound Cake Recipe is a family favorite. It’s the perfect low carb dessert for any occasion.

5 from 24 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 320.5

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup cream cheese softened
• 6 tbsp salted butter softened
• 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 6 eggs
• 1/4 cup heavy cream
• 2 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 tbsp baking powder
• 1 tbsp 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: This recipe has 12 servings. The nutrition facts are for one piece. Each piece has 5.1 NET carbs.

Substitutions: You can exchange the vanilla for almond extract. Other extracts will work too.

To Store: Keep in a sealed container for 4-5 days in the refrigerator. 

To Freeze: Wrap each piece of cake with tin foil or plastic wrap. Then put in a freezer bag and grab a piece as needed. Thaw in the fridge or on the counter for a few minutes before serving.  

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

Nutrition

Serving: 1sliceCalories: 320.5Carbohydrates: 9.4gProtein: 9.7gFat: 28.3gSaturated Fat: 10.6gTrans Fat: 0.2gCholesterol: 124.5mgSodium: 155.4mgPotassium: 164.5mgFiber: 4.3gSugar: 2gVitamin A: 620.7IUVitamin C: 0.1mgCalcium: 128.2mgIron: 1.6mg

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Originally Published March 19, 2021. Revised and Republished November 12, 2025.