Low Carb Gluten-Free Pound Cake
Indulge guilt-free with this Low Carb Gluten-Free Pound Cake, a delightful twist on the classic dessert that's perfect for those following keto or gluten-free lifestyles. Made with a blend of almond flour and coconut flour, this moist, buttery pound cake uses granulated erythritol for natural, sugar-free sweetness. Cream cheese and unsalted butter create a rich and tender crumb, while vanilla extract adds a warm, aromatic touch. With just 15 minutes of prep time, this easy-to-follow recipe yields a golden loaf that's perfect for brunches, tea parties, or a cozy dessert at home. Whether served plain or topped with whipped cream and fresh berries, this low-carb treat is a satisfying way to enjoy desserts without the guilt.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.75 cups Granulated erythritol
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 4 ounces Cream cheese, softened
- 4 units Eggs, large
- 2 teaspoons Vanilla extract
- 0.25 cups Almond milk, unsweetened
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until well blended and set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. The mixture should be smooth and light.
Mix in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gradually add the almond milk, mixing until the batter is smooth and no lumps remain.
Pour the batter into the prepared loaf pan, smoothing 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.
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.
Serve and enjoy your delicious low-carb, gluten-free pound cake.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 15.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 678 mg | 52% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 838 mg | 18% | |
*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.
