Sugar-Free Gluten-Free Pound Cake
Indulge in the perfect combination of moist and fluffy with this Sugar-Free Gluten-Free Pound Cake, a wholesome twist on a classic dessert. Made with nutrient-rich almond and coconut flours, this recipe offers a naturally gluten-free base while staying sugar-free thanks to the use of erythritol, a low-carb sweetener. Enhanced by the creamy richness of unsalted butter and a splash of vanilla, every bite delivers a deliciously satisfying flavor. Ideal for health-conscious bakers, this pound cake is keto-friendly and accommodates a range of dietary preferences. With a prep time of just 15 minutes and simple instructions, it’s the perfect guilt-free treat for everyday enjoyment or special occasions. Serve with fresh berries or a dollop of whipped cream for an extra touch of elegance.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Erythritol
- 1 teaspoon Vanilla extract
- 4 pieces Eggs, large
- 0.5 cup Almond milk, unsweetened
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened butter and erythritol until the mixture is light and fluffy.
Add the vanilla extract and mix until incorporated.
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next.
Pour in the almond milk and apple cider vinegar, and stir until the mixture is smooth.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the pound cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 12.6 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 773 mg | 59% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 740 mg | 16% | |
*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.
