Keto Gluten-Free Pound Cake
Indulge in the perfect balance of rich flavor and fluffy texture with this mouthwatering Keto Gluten-Free Pound Cake. Made with a harmonious blend of almond and coconut flours, this low-carb treat is sweetened naturally with granulated erythritol, making it ideal for keto enthusiasts and those seeking a healthier dessert option. With hints of vanilla and a moist, buttery crumb, this pound cake is incredibly satisfying while keeping sugar and gluten at bay. The recipe features easy preparation steps, requiring just 15 minutes of prep time and under an hour of baking for a perfectly golden loaf. Serve a slice alongside your morning coffee or enjoy it as a guilt-free dessert—this versatile recipe is a must-try for anyone craving a keto-friendly twist on the classic pound cake.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 cup Unsalted butter
- 1 cup Granulated erythritol
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated erythritol with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the vanilla extract and one egg at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Gradually add the dry ingredient mix to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined and smooth.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover loosely with aluminum foil halfway through baking.
Remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy a delicious and satisfying keto and gluten-free pound cake!
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 11.2 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
