This basic keto pound cake has the perfect blend flavors. It’s just enough lemon and vanilla to add a nice layer of added flavor to this standard cake.
Don’t care for lemon extract? Just replace the lemon extract with more vanilla extract, or use another extract. The beauty of this recipe is that it is easily adaptable and you can change the flavors to suit your own tastes. Sometimes I’ll use only vanilla extract in place of lemon, or use butter extract with the vanilla extract. When I’m really in the mood I’ll toss in some berries before baking.
The texture of this pound cake is very dense and rich. I don’t doubt that you’d be able to easily fool someone who is not following a keto diet plan. It tastes just like a flour based pound cake. It’s sweet enough without being overly sweet. If you want to add some more sweetness to the loaf, I’d suggest a very small amount of stevia instead of adding more erythritol.
This pound cake freezes well whole or in individual slices. Personally, I find it easier to slice the bread before freezing. That way, whenever I’m in the mood for a last minute dessert I can just take this out of the freezer. I like to let it thaw out on the counter for a couple hours. There is no need to put in the microwave.
Yields 16 servings of Keto Pound Cake
The Preparation
Pound Cake:
- 1/2 cup butter, room temperature
- 1 1/2 cups erythritol
- 8 ounces cream cheese, softened
- 8 large egg, room temperature
- 1/2 teaspoon lemon extract
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Glaze:
- 1/4 cup erythritol, powdered
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
The Execution
1. Preheat oven to 350°F. Toss in room temperature butter and erythritol into a mixing bowl.
2. Cream together the butter and erythritol until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract,and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl: mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle when tested with a toothpick.
7. If creating a glaze: blend together the powdered erythritol, vanilla extract, and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.
This makes a total of 16 servings of Keto Pound Cake. Each serving comes out to be 252 calories, 22.7g fats, 2.6g net carbs, and 7.8g protein.
If you want a single-serving chocolate dessert that’s ready in under two minutes, our chocolate mug cake uses cocoa powder, coconut flour, and almond flour mixed directly in a mug – no loaf pan needed.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1 1/2 cup erythritol | 58 | 0 | 0 | 0 | 0 | 0 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 8 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 1/2 teaspoon lemon extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 1/2 teaspoon vanilla extract | 19 | 0 | 0.8 | 0 | 0.8 | 0 |
| 2 1/2 cup almond flour | 1621 | 140 | 61.6 | 36.4 | 25.2 | 58.8 |
| 1 1/2 teaspoon baking powder | 4 | 0 | 1.9 | 0 | 1.9 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon heavy whipping cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| Totals | 4094 | 367.1 | 78.6 | 36.4 | 42.2 | 130.2 |
| Per Serving (/16) | 256 | 22.9 | 4.9 | 2.3 | 2.6 | 8.1 |
Keto Pound Cake
Ingredients
Pound Cake:
- ½ cup butter room temperature
- 1 ½ cup erythritol
- 8 ounce cream cheese softened
- 8 large egg room temperature
- ½ teaspoon lemon extract
- 1 ½ teaspoon vanilla extract
- 2 ½ cup almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
Glaze:
- ¼ cup erythritol powdered
- 3 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Add the room-temperature butter and erythritol to a mixing bowl.
- Cream together the butter and erythritol until smooth. Then, add in the softened chunks of cream cheese and beat until smooth.
- Add the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
- In a medium-sized bowl, mix together the almond flour, baking powder, and salt.
- Slowly add the blended dry ingredients to the batter. Use a hand blender to mix until very smooth with no clumps.
- Pour the batter into a non-stick loaf pan. Bake for 60–120 minutes or until a toothpick comes out clean.
- Blend together the powdered erythritol, heavy whipping cream, and vanilla extract until smooth. Wait until the pound cake is fully cooled before spreading the glaze on top.
can we replace the erythritol with stevia?
You could but the erythritol does help with the bulking of the batter.
Delicious after some trial and error! I made the recipe as follows but it was so dense my oven didn’t cook through to the middle even after a couple of hours. I then made 12 muffins with a half batch and cooked for 45m and they were perfect! I will say I think my oven temp is a little off so unsure of best timing for others.. I monitored every 15m. I also didn’t have lemon extract so used almond extract – SO GOOD! Then whipped up some cream in my ninja for topping. Will definitely make again!
Some ovens run 20-25 degrees cooler, so it’s possible it was that. Either way, I’m really glad you were able to get something you liked out of the recipe!
Hai, I just made this. And its very nice. The only thing that happend is that the erythritol sank to the bottom.. Not all of it. Is that something you had to? Or did i something wrong? Thanks!
Hi Irene, did you use an electric mixer or mix everything by hand? Putting the erythritol through a grinder (so it’s more fine) might help prevent this from happening in the future.
Sorry, for my impatience…☺️
Thank you for the answer, mixed it all electric, but the batter was very thin. So maybe that was the problem. I used large eggs. Maybe that made it too fluid. Next time i use a grinder and less erythritol. I am not that in to sweet anymore 😊
Oh no apologies needed! It’s frustrating if a recipe doesn’t turn out as expected, and there are so many variables with cooking. If your batter comes out too thin again then you could also try adding an extra Tbsp or two of the almond flour and seeing if that helps. 🙂
Where did my question go? ? I was wondering what i could do to prevent the erythritol to go to the bottom of the cake? Maybe less or use powdered?
Thank you!
Hi Irene, sometimes it takes a while for us to moderate the comments because there are only two of us and lots and lots of spammers. 🙂 I’ll do my best to get your question answered!
First of all. I love your website. Started with 30 days plan and lost 8,5 kilo ???? Now i’m fasting until dinner and i need good desserts!
Love all your recipes, but this one….iT does not work.
The batter stayed almost fluid in the oven after almost 2 hours in oven.
I think the ingredients too much eggs in
Recipe ?
Greetings Linsaia ( netherlands)
First of all. I love your website. Started with 30 days plan and lost 8,5 kilo 💪🏻💪🏻 Now i’m fasting until dinner and i need good desserts!
Love all your recipes, but this one….iT does not work.
The batter stayed almost fluid in the oven after almost 2 hours in oven.
I think the ingredients too much eggs in
Recipe ?
Greetings Linsaia ( netherlands)
Oh no! I’m sorry it turned out that way. Did you make any substitutions? Perhaps there is a difference in the size of measuring cups that you use in the Netherlands?
Thanks for the answer!!
Not that I know! But not all productschap are the same, Maybe that’s the case.
We don’t also have Another Mozzarella Only. the “wet balls” buffolo mozzarella and what cheese i can replace them?
Greetings Lindsey
I baked this cake a few days ago just to make sure that there isn’t a problem, and I did experience a really long baking time as well.
Thanks for the answer. Glad you did!
And indeed i Just Used another cheese fir dough and iT worked to make a Keto pizza 👍🏻👍🏻
What are you using the cheese for?
If for a dough then any cheese that gets stretchy when melted would work fine. Buffalo mozzarella might even be OK…but I can only find mozzarella from cows where I live so I haven’t tried it yet.
I made this cake last night. It came out perfect! Such a nice surprise. I am a pound cake lover and this is delicious! I followed your recipe exactly. No variations. Thank you for this recipe. I made this for dessert for after the crispy herb rubbed chicken thighs on your website. The chicken is a staple in my house. It is so good!
I’m so glad you liked it!
Looks like a fantastic recipe totally going to try it, however erythritol has 4 gram of carbs per tsp, was wondering why it is not calculated in the recipe? Thank you.. sorry for the bold writing, I copied the word
erythritol lol
Hi there! The carbs in erythritol are not counted because it’s sugar alcohol. Sorry about it being unclear.
I might have as much as 1/2 cup of almond flour, do you think i could substitute the remaining 2 cups by coconut flour ? thanks in advance for answer
Do I have to use 8 eggs? I’m making this for my hubby a bday and I want as close to pound cake as I can get the egg flavor will kinda ruin it for him..
I think if you take some of the eggs out then you risk the cake not turning out. It doesn’t taste like eggs at all. 🙂
Sounds delicious… Looking at the breakdown, I was unaware that eggs have carbs??
I hope to make this to use in a trifle but have a question about brand of almond flour. I know you recommend honeyville. I’ve used wellbee’s with success but am almost out. I saw that Bob’s red mill now has a super fine almond flour. It’s also very economical. Reading through the comments of various recipes I know that you have tried multiple almond flours- so accepting that honeyville is the gold standard- have you tried this and what do you think? I do see that unlike wellbee’s and honeyville, Bob’s is not blanched.
I’ve tried it with the Costco brand, and I’ve used Bob’s for testing several other recipes on the website. I think you should be fine. 🙂
What erythritol are you guys using? The couple recipes I’ve done have called for a LOT of it and they always came out WAY too sweet, I’m not sweet sensitive I like them I was using Swerve, is that not a good one?
I want to make this cale for my husband’s birthday tomorrow. I can’t find erythritol any where. Can I use stevia instead? If so, how much? Same question for the powdered version for the icing as well. Thanks 😊
That much Stevia will probably come out really bitter. You can find erythritol at most stores now under the brand name Swerve. Sometimes you can also find a double strength version called Pyure.
Can I use Stevia of Truvia instead of erythritol? If so, hos much?
If you can find a stevia+erythritol blend (Like Swerve) that would work. All Stevia would probably come out very bitter.
If i want to use pyure instead or erythritol, How much should I use?
Use 1/2. Pyure is 2x sweeter than sugar.
What cream cheese and whipping cream are you using that have carbs? My heavy whipping cream doesn’t have any. And the cream cheese is maybe 1.
Can I use Greek yogurt instead of cream cheese?
OH my GOSHHH!!! This is the BEST recipe ever! I honestly thought I would hate it, but it turned out PERFECT! I actually used the recipe and made 24 cupcakes instead of 1 loaf of cake and they came out perfect! I will say that after 35 minutes, mine started to brown.. i don’t know if my oven is too powerful or if using cupcakes made it cook through faster but I couldn’t imagine keeping it in for 60-120 minutes!
Also, i made non-keto eaters try it and they thought it was the real thing! Which I thought I might be biased cause I was craving sugar so much! But NO!!
Thank you Caroline! I will have to try this with the cupcake tin.
My battery turned out SO runny. I had enough batter for a loaf pan and a 8 inch round cake pan. It’s in the oven now, I’m hoping it will be okay 🙁
Oh no! Did it turn out OK?
Me too. Very loose batter. It did fit in the loaf pan but it’s only been in about 40 minutes and it’s getting very Brown on top but Loose in the middle. What to do
has anyone tried coconut flour?
Could I use a bundt pan for this?
Sure! I think any pan would work fine. The cake is especially fragile when warm (more so then a normal cake) so just be careful to let it cool completely before trying to release from the mold.
Very fragile! lol…lesson learned!! However, it did cut
the baking time down to about 70 minutes and the part I didn’t tear up was beautiful!! Thanks for the amazing recipe. My family loved it!
Ooh! I have to try using a bundt pan next time. It always takes me about 2 hours to bake, lol.
It only took 53 minutes in my bundt pan!
I did and it turned out great!
I made this cake last week using only half of everything listed as I only had 4oz of cream cheese left at the time. It turned out great and tasted so good! I believe I only ended up baking it for about 45-60 mins. Gonna attempt to bake again using the full ingredients and see how it turns out. Thinking I might have to split the batter up into two pans…
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Those look good! Thank you for letting us know. 🙂
you do not say what size loaf pan and the batter was quite a lot for my 8×4. It did overflow a bit and got quite brown in 60 minutes. I turned down the heat to 325 and continued to ensure the middle was cooked. anyone else experience this? After all those ingrediants, and all that time, the middle never fully set. Total loss……
This cake takes quite a long time to bake in a typical loaf pan, it usually takes me about 2 hours for it to fully cook through then I have to completely cool it before I slice it. Over the last week or so I’ve seen some comments from others about using a bundt or a shallower casserole pan to get a shorter cook time.
Thanks for the recipe! Made this for some of us adults to eat who are Keto and we all loved it. Great texture and taste. I did make a couple substitutes, I used mostly Xylitol with just a couple spoonfuls of swerve because that was what I had on hand. I also baked it in a 9 x 13 pan so it would cook faster – still took an hour but it was awesome and I will make this again.
I love the idea of using the shallower pan Teresa!
As a southern girl, this pound cake was the bees knees! Tasted just as delicious as traditional southern pound cakes. Very moist and perfect for strawberry shortcake. I also had extremely runny batter and it spilled over the loaf pan while baking. I had to stick a sheet pan underneath. Mine baked about 75-80 minutes. The top was very brown but nothing a little frosting couldn’t cover. I’m going to try it for the 2nd time today using 2 round cake pans to make a layer cake. Thanks for the yummy recipe!
Thank you Anna! I haven’t heard someone say bees knees in so long, I love it. 😀
I had the same problem. I saved what I could and I’m sure it will be delicious, just not pretty.
This pound cake is THE BEST!!! You can’t tell it’s low carb at all! We used Swerve and no lemon extract… just all vanilla. You will be glad you made it!!
This cake was delicious! I added 1tablespoon of fresh lemon juice along with the zest of the lemon as a substitute for the lemon extract. My batter wasn’t overly thin as others have experienced. The amount of batter was perfect for my baking pan that has four mini loaves instead of one big loaf. It only took 35 minutes to bake.
I used a different glaze because my husband isn’t a fan of whipped cream at all. Used 2 oz. cream cheese, 1 tablespoon softened butter, 1/2 c. Swerve confectioners, 1 1/2 tablespoons lemon juice, and enough unsweetened almond milk to adjust the consistency.
Husband’s comment was, “It’s a keeper!” That says it all right there!
Oh nice! Lemon is the best. 😀
I wish you would write up your baking recipes by weight, not volume. They would be much more accurate, and have much more accurate macros calculations as well. Also, what size pan did you bake this in? I used a 1.5 qt, and it was too small. Also..line your pan with parchment paper. This loaf did not make it out of the pan in one piece….and I am a professional baker.
Hi Jeff, I agree with you that all baking recipes should have weights included. We’re trying to get that fixed on the site, but with over 100 dessert recipes (plus savory baking recipes) it’s going to take some time. I’m sorry about any inconvenience that has caused.
This particular recipe seems to be a bit tricky for some people. I have also trained professionally as a baker and I’ve had it fall apart on me a couple times as well. The methods that have helped me get it to work is to make sure that it is completely cool, if not a bit chilled, before attempting to invert the pan and gently slide the loaf out. You may have already tried that of course. Another reader has mentioned that they split the batter into two pans and found it easier to bake 2 shorter loaves.
This is all well and good, and I have to say I have recommended and referenced this site every time someone has inquired about keto, recipes, etc. That being said….Craig should be more specific when posting his recipes. What size baking pans, exactly, for example. Also…why has someone not standardized a Keto cookbook…a medium tomatoes so many ounces, a medium cucumber is so many ounces, a medium onion, (white or yellow or red, they all have different macros), a large head of cauliflower, etc., etc. I cn not tell you how many times I have tried cauliflower grilled cheese or pizza crusts and had it fall apart, or whatever….because the formulas need to be more exact so the everyday people who need this, and do not cook regularly, can be successful. Yes, it requires the purchase of a scale..so what? You want to get healthy and lose weight, or keep paying high prices for misguided and uneducated, corrupt medical advice and drugs loaded with kickbacks that do not work? Thats an easy question to answer for me. Those of us who are committed will readily and heartily applaud and support this initiative. Just some food for thought.
Definitely agree and we’re working on re-writing all of our recipes to be more precise with measurements.
Not a fan…..the cake looked exactly like the picture and was very hopeful, but the cake was very “eggy” and the icing tasted like pure vanilla and was too strong.
I made the pound cake and it came out perfect.My husband absolutely loves this recipe. I used powered erythritol for my glaze and it seems rather thin. The picture has a thick glaze, am I doing something wrong?
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Hi Paola, I think you did it right! Looks yummy! 🙂
I cant find erythritol in my country what can i do ? stevia powder and liquid are the only options here !
I haven’t tested this cake with Stevia, I think it would come out very bitter. If you try the cake using Stevia powder and it turns out well – please let me know!
The pound cake is truly amazing. I usually prefer making muffins and in the oven they rise nicely then always fall…what am i doing wrong? I even tried adding a bit more baking powder than required. thank you.
Hi Lynn, sometimes too much leavening can cause a cake to fall…so that might not be the solution. Are you using a mixer or mixing by hand? Sometimes if it’s not fully mixed this can happen. Another thing is that if it’s not fully cooked through in the middle this might happen. Other than those possibilities I am not sure what could be wrong. I don’t usually see this happen with this cake.
Thank you for your reply. Not sure what leavening is?? I always use a mixer. They start off lovely and full, and then even while in the oven, they fall? They taste great tho!
I just made this recipe. The texture is good, but the taste is strange to me. I’m new to low carb recipes. I don’t what is making it taste bitter at the end of a bite. I paired it with some strawberries, which helped a little. I don’t have experience using erythritol or almond flour, so I’m wondering if it could be one of these making it taste that way? Like, would it taste less bitter with coconut flour? I just bought some coconut flour, but I have yet to use it. What is the difference in using almond and coconut flour? Also, I didn’t have a loaf pan big enough for the batter and ended up putting it into a bundt pan and baked it for an hour and a half. I usually line my pans with Pam and then coat it with flour. I tried coating it with almond flour, and it started to burn at the end. I’m still learning how to bake low carb, so any tips and tricks would help.
Coconut flour is a lot more dry so I wouldn’t change the flours. You’re likely tasting the sweetener used. I think it’s less noticeable once the cake is fully cooled, but also you kinda just get used to it. Erythritol used to taste really odd to me, but I don’t notice it much anymore. If you have some powdered stevia then you might like a mix of stevia/erythritol better too.
My mother tasted it today and said it tasted a lot better. I still think it tastes a little bitter. I guess my taste buds will have to get used to the new sweetener. Thanks for the quick reply! I’ll definitely use this recipe in the future!
Delicious! I swapped out one half cup of the almond flour for coconut flour. The oven temperature was a little high — the outside getting too browned before the center was done — so I put some foil on the top when I thought it was sufficiently browned. I am new to the Keto diet and was really impressed with how moist and tasty this cake really is.
Thank you John!
I just tried ur recipe but it’s to eggy for me so im just going to experiment with your recipe thanks for the help
Three weeks into keto eating and I needed a keto-friendly cake to take to a family party this weekend.
Thank goodness I made a double batch of the Pound Cake so my household could test it out first because it was not great!
It cooked perfectly to look at, but the taste and texture were akin to eating an omlette made with a truck load of artificial sweetener.
Living in rural Australia we could not source erythritol, so substituted stevia, at the same measures.
Maybe this what gave it the lingering, weird after taste?
Maybe fresh lemon juice would have been preferable to the lemon extract to help the flavour, but dear god the egginess was over-powering!
Maybe my palate is ust not keto-adjusted yet, but I have had to two dump two cakes made with very expensively with keto approved ingredients.
I am so disheartened. 🙁
Stevia can be quite bitter, so that might be part of the problem. But the erythritol also has an aftertaste. After the cake is completely cooled the aftertaste is not as noticeable, but it’s still there.
There’s a lot of eggs in the recipe – but it shouldn’t taste eggy. I wonder if the almond flour you have there is similar to ours? The texture is very similar to real pound cake.
for us in good ol’ Oz i use Xylitol, unfortunately alot of what they want on this website isn’t available to us so we have to do a lot of research to make it work, i find xylitol is rather expensive and i can only find it at health-food stores but it is better then using stevia
Sooo goood, I 1/2 the recipe and made two mini loaves. It only took 35 min to cook. Also I think the batter is runny if your Butter or Cream cheese is too soft. Mine turned out great! https://uploads.disquscdn.c…
Yours look so beautiful!
Hello Michelle, what type of sweetener did you use for the icing. Yours looks creamy, mine came out grainy. I used Lakanto classic monk fruit sweetener
i used swerve
Best Keto pound cake recipe I have tried. I swapped out one egg with 1 tablespoon of Vital Proteins Beef gelatin. The texture, moistness is very good and it taste delicious. I just had one problem though…..the icing. It was grainy, not smooth and creamy. Maybe I didn’t whip it long enough? Someone please advise.
With the icing I find that erythritol can turn grainy sometimes. Using powdered really helps, but sometimes heating it up does the trick.
What are you referring to when you say powdered? I used Lakonta classic monk fruit.
Some brands make a confectioners version of erythritol that is similar to powdered sugar. You can make this at home using granulated with a spice grinder too.
Unfortunately I don’t know how monk fruit performs with icing, it’s not a sweetener I’ve used. Hopefully someone else has some better advice for that type!
Im really confused, your nutritional facts table for the erythritol shows that it has no carbs but looking at the nutrition facts on the actual package it shows that there is 4g for carbohydrate for every 1 tsp (4g) of erythritol used. Im using the same erythritol that yo have suggested. Comments are appreciated, I don’t want to kick myself out of ketosis.
It’s because we don’t have space for the sugar alcohols in our tables. You can subtract sugar alcohols from the total carbs, like you would with fiber.
Love this pound cake. Made it for Christmas with almond extract. Came out beautiful. Very moist. I was deciding on a dessert to take to my sister’s this weekend and my husband chimed in with “What about that pound cake?” That’s how I know it’s a keeper. He never asks me to make something unless he really likes it. Going with lemon this time. It’s in the oven now and looks great!
ok all you bakers out there. If I wanted to make cupcakes instead – recommend cooking time? thanks
Great recipe. I’ve been craving something sweet and this hit the spot. I used lemon juice/zest rather than lemon extract (was making Chilton’s at the time haha). The batter was a bit runny but it baked well; two perfectly moist medium loaves in an hour. 10/10 for sure. The glaze wasn’t pleasant at first but, after sitting in the fridge overnight, the grittiness mellowed out.
I have a question! When I import recipe to MyFitnessPal it show cake as having 22.9 carbs per serving ! I believe your Marcos shows around 5 per serving ! So which should I go by ? I’m a personal fitness trainer in Chicago and want to make sure I’m advising my clients correctly when using your recipes. I know erythritol and swerve do not impact insulin levels but they do have carbs in them . https://uploads.disquscdn.c…
Erythritol isn’t processed by the human body so we tend to not count the carbs in it since they are not digested like normal carbs. You can read more about it here: https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
Erythritol isn’t processed by the human body so we tend to not count the carbs in it since they are not digested like normal carbs. You can read more about it here: https://www.ruled.me/keto-d…
Can i make a chocolate cake out of this pound cake recipe. If so how much almond flour to substitute with cocoa powder?
I would first try substituting 1/3 cup of the flour for cocoa. I haven’t tested this yet so I’m not sure how it would work. Sometimes substituting too much can change the density of a cake.
Great recipe, except for me, the cake turned out kind of “crunchy.” It seems like the erythritol didn’t dissolve or it re-crystalized after it was baked. Not bad though. Interesting texture heh
I hate when that happens! Lately I’ve found that using powdered erythritol helps a lot for this.
Hi, I’ve had great success with this cake; I routinely turn it into a layer cake and serve it to unsuspecting non-keto cake eaters who gobble it up.
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I’m wondering if you have any suggestions on how to make it chocolate. I’ve tried so many keto chocolate cake recipes and they are not worth eating.
You’re cake looks amazing! I would try replacing 1/4-1/2 cup of the almond flour with unsweetened cocoa powder. Add more almond flour if the batter isn’t quite thick enough.
I love this cake. I also made mini cupcakes from this recipe. They turned out great. 350 for 25 minutes. https://uploads.disquscdn.c…
Dude, this was awesome! Made it for my sons birthday cake since he can’t have gluten or sugar. It was gone in the blink of an eye. Better than regular poundcake. Will make this again and again. Annnnnnnd again.
I’m so glad to hear that!
Ok I made this last night. The only cake I will ever make. This thing was delicious, moist and absolutely delicious. My husband said this is the only cake he ever wants now. Thank you so much, Speechless!!!
Wow!!! Thank you for your kind comment. 🙂
The glaze is terrible. The after taste is so intense it’s nearly inedible. The pound cake itself is a fine substitute though.