This vanilla pound cake is an easy one-bowl recipe. The cake comes out very moist and has a tender crumb. It’s also low carb and keto-friendly.
I had the biggest craving for pound cake the other day. Maybe it’s because coffee cafes around me are starting to reopen. So I baked this vanilla pound cake. This cake is perfect with a cup of afternoon coffee or tea.
Low Carb Pound Cake Texture
I love how much this looks like a classic pound cake. I wanted to preserve as many pound cake characteristics as possible.
- The cake is very moist.
- Much like classic pound cake, it has a tighter crumb so it is not as fluffy as other types of cake.
- Though the crumb is tight, it is still very tender and light.
One of the key ingredients in this recipe is sour cream. It’s what keeps the cake incredibly moist and makes the crumb very tender and light. I use sour cream in my regular pound cake too so I wanted to incorporate it here.
If you don’t have sour cream, you can also replace with Greek strained yogurt, but this will change your net carbs.
- This recipe uses a combination of almond flour and coconut flour. I find the cake works best using both. I do not have a substitute for almond flour or coconut flour for this recipe.
- I used granular erythritol for the sweetener. You can also use Swerve or Lakanto Monkfruit.
- For the milk, you can use any milk such as regular whole milk or almond milk.
- Make sure to use superfine almond flour and not almond meal.
Low Carb Vanilla Icing
The vanilla icing is optional but it does add a little more sweetness to the cake. If you prefer icing across the entire surface of the cake, you can double or triple the icing recipe. I prefer just a little drizzle of icing for my pound cakes.
Keto Pound Cake
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tsp vanilla
- 1 ½ cups superfine almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol granular
- 1 tsp baking powder
- 1/4 cup powdered erythritol
- 1/8 tsp vanilla
- 1 tbsp milk or more as needed
- Preheat oven to 350F. Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a large bowl, add butter, eggs, sour cream, milk, vanilla. Whisk until evenly combined and smooth.
- Add in almond flour, coconut flour, erythritol, baking powder. Whisk until batter is smooth.
- Pour batter into prepared loaf pan. Bake for about 50-55 minutes or until cake is done.
- While cake is cooling, make your icing. In a small bowl, combine all icing ingredients. Whisk until smooth. If needed, add a little more milk to thin out icing to your desired consistency. Drizzle onto cake once cooled. You should have enough icing to drizzle over the loaf. If you want to cover the surface of the loaf with icing you will need to double or triple the icing recipe.
- Recipe very slightly adapted from My Keto Kitchen
- You can use any milk, such as whole milk or almond milk
- I used granular erythritol for the sweetener. You can also use Swerve granular or Lakanto Monkfruit sweetener.
- If you do not have sour cream, you can also use greek strained yogurt.
- Use superfine almond flour instead of regular almond flour. I used Kirkland Signature superfine almond flour.*
- I used So Nourished erythritol sweetener granular* and So Nourished powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.