Home » Recipes » Keto Pound Cake Recipe with Sugar Free Icing (2g Carbs)
by Gerri
9
5 from 134 votes
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Keto Vanilla Pound Cake Recipe is moist, sweet, and delicious with no added sugar. It’s a rich and buttery sugar-free cake recipe that is one of the best low-carb cakes around.
Some low-carb pound cake recipes call for cream cheese – our recipe uses no cream cheese. We use a tasty blend of almond and coconut flour with unsalted butter, sweetener, sour cream, and a few other ingredients.
This Keto Pound Cake recipe makes 12 serves, one slice has 2g net carbs.
Keto Pound Cake Low-Carb Ingredients
- Keto Pound Cake Ingredients:
- 1 ½ cup of Almond Flour
- ¼ cup of Coconut Flour
- ⅓ cup of Erythritol, or your preferred granulated sweetener
- 1 teaspoon of Baking Powder
- ½ cup of Unsalted Butter, melted
- 3 large Eggs
- ½ cup of Sour Cream
- ¼ cup of Unsweetened Almond Milk
- 1 teaspoon of Vanilla Essence
- Sugar-Free Icing Ingredients:
- ⅓ cup of Swerve Confectioners
- 1 tablespoon of Unsalted Butter, melted
- 1-2 teaspoons of Water, warm
How to Make Keto Pound Cake
- Preheat your oven to 175C/350F. Prepare an 8-inch loaf tin by lining it with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
- Add the butter, eggs, sour cream, milk, and vanilla. Mix into a batter.
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer, comes out clean.
- Leave to cool in the tin for 20 minutes before turning onto a cake rack.
- When the cake has cooled, mix the glaze ingredients and pour them over the cake.
- Serve straight away, or wait until the glaze has hardened.
Keto Pound Cake (2g Carbs)
Our Keto Vanilla Pound Cake is moist and delicious. It’s a rich and buttery sugar-free cake recipe that will have you coming back for more.
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4.98 from 134 votes
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Course: Dessert, Desserts, Snack, Snacks
Cuisine: American, British
Prep Time: 5 minutes mins
Cook Time: 50 minutes mins
Cooling: 0 minutes mins
Total Time: 55 minutes mins
Servings: 12 servings
Calories: 206kcal
Author: Gerri
Unit Conversion
Ingredients
Pound Cake Ingredients:
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ⅓ cup Erythritol or your preferred granulated sweetener
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter melted
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Essence
Glaze Ingredients:
- ⅓ cup Swerve Confectioners
- 1 tablespoon Unsalted Butter melted
- 1-2 teaspoons Water warm
Instructions
Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
Pour into your prepared loaf tin.
Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
When the cake has cooled, mix together the glaze ingredients and pour over the cake.
Serve straight away, or wait until the glaze has hardened.
Nutrition
Serving: 60g | Calories: 206kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 41mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
How To Store Keto Pound Cake
Store your Low Carb Pound Cake in the fridge for up to 1 week, or freeze the unglazed cake for up to 3 months.
Looking for more yummy desserts? Check out our other Keto Cake Recipes;
- Keto Spice Cake
- Keto Chocolate Cake
- Keto Lemon Poppyseed Loaf
- Keto Cinnamon Tea Cake
Adjust the servings above to make a larger batch of this Keto Pound Cake recipe.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
9 thoughts on “Keto Pound Cake Recipe with Sugar Free Icing (2g Carbs)”
This recipe is so easy and delicious. I made it together with my 10 year old who is often annoyed with my desire to spend quality time with her The only question I have is that our glaze is definitely brown and grainy, per the brown swerve, so I’m wondering how you got such a lovely smooth white? Thanks so much for sharing!
Reply
Hello, Chelsea. We made a typo when posting the recipe. It should have been “confectioners swerve.” I don’t know why that happened. They will both taste the same but not look the same or be grainy. So sorry, we’ve gone in and fixed it.
Reply
Very moist and delicious! I doubled the frosting recipe and I added an extra egg for the cake. I had small fresh chicken eggs so I added one more. It turned out wonderful! Thanks for this recipe!
Reply
I’m so glad you enjoyed it, Rob!
Reply
What can I use in place of almond milk?
Reply
Hi Cherlyn,
You can use your preferred unsweetened milk, or cream.
Reply
I made this cake before it is Awesome that’s why I am making it a gain. Good with keto butter pecan icecream to
Reply
Can I not use butter etc to line the pan instead of parchment paper?
Full confession, I am not one who really ever bakes. 🙂
Reply
Hi Tyrone,
I find it is always best to use parchment knowing that the cake won’t stick to it, than to just grease the pan and have a potential disaster when you try to get it out of the pan. It also helps in the washing up department – less scrubbing required!
I hope that helps and happy baking!
Reply
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