This Keto Vanilla Pound Cake is an incredibly simple dessert with excellent macros and just the right amount of sweetness. It also stores very well, that is…if there are any leftovers!
Pound Cake is a super simple dessert to get right when you’re not enjoying a low carb diet. The ingredients are easy and they just work together. I didn’t necessarily think that would be the case in the Keto world…until now!
This cake is absolutely delicious, perfectly moist, and has that amazing outer crunch you look for in a good pound cake!
2 cups almond flour (I use this kind)
1/2 cup butter
1 cup erythritol (I used this)
2 tsp baking powder
1 tsp vanilla extract
1 cup sour cream
2 ounces cream cheese
4 large eggs
Preheat oven to 350 degrees Fahrenheit
Generously butter a 9 inch bundt pan, set aside
Combine almond flour and baking powder in a large bowl, set aside
Cut butter into several small squares and put in separate bowl, add cream cheese
Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
Add eggs to batter. Stir well.
Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.
If it looks overly wet place it back in the oven in 5 minute intervals until cooked. It should bounce back when gently touched but may have a little jiggle. This is typical with almond flour desserts until completely cool.
The edges are going to start getting dark brown and looking burnt pretty quickly. They’re not burnt. (see photo in post for reference)
You can make this vanilla pound cake with coconut flour, but I have not tried it and do not know the correct amounts.
You can easily half the recipe or alter the shape to make cupcakes or a loaf. You can also easily customize the flavor by adding strawberries or blueberries to the cake batter, or to the dish once it’s done, like I’ve shown in the pictures (nutritional info does not include strawberries or whipped cream).