Keto Pound Cake Recipe
This keto pound cake is a rich, buttery, and low-carb treat that’s perfect for satisfying sweet cravings without breaking ketosis. With a soft texture and just the right amount of sweetness, this recipe is ideal for a quick snack, breakfast, or dessert option.
Ingredients
- 2.5 cups almond flour
- 1 cup butter
- 4 large eggs
- 2/3 cup allulose
- 1/2 tablespoon baking powder
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon xanthan gum
- Salt to taste
Instructions
- Preheat & Prepare: Set your oven to 350°F and line a loaf pan with parchment paper to prevent sticking.
- Cream Butter & Sweetener: In a mixing bowl, beat together the butter and allulose until the mixture becomes light and fluffy.
- Incorporate Eggs: Add in the eggs one at a time, making sure to blend each egg for about 30 seconds before adding the next.
- Combine Dry Ingredients: Reduce the mixer speed to low and gradually add almond flour, baking powder, xanthan gum, and a pinch of salt. Continue mixing until well incorporated.
- Add Vanilla & Transfer to Pan: Stir in the vanilla extract, then pour the batter into the prepared loaf pan.
- Initial Bake: Bake uncovered for about 25 minutes.
- Cover & Finish Baking: Loosely cover the loaf with foil and bake for another 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the pound cake rest for at least 30 minutes before slicing and enjoying!
Notes
- This keto pound cake pairs well with sugar-free whipped cream or a berry compote.
- For extra flavor, try adding lemon zest or a dash of cinnamon.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
Calories: 300kcalCarbohydrates: 6gProtein: 7gFat: 30gFiber: 3g
Tried this recipe?Let us know how it was!