Keto Pound Cake Recipe – Moist, Crumbly & Sugar-Free Vanilla

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Keto Vanilla Pound Cake. This gluten free and sugar free cake recipe makes a great snack or dessert. It's a moist, crumbly loaf cake with a sweet glaze.

Our Keto Vanilla Pound Cake is moist, sweet and delicious. It’s a rich and buttery sugar-free cake recipe that is one of the best!

Some low carb pound cake recipes call for cream cheese – our recipe uses no cream cheese! Just a tasty blend of almond and coconut flour with unsalted butter, sweetener, sour cream, and a few other ingredients.

his Keto Pound Cake recipe makes 12 serves. 1 serving is one slice that has 2g net carbs.

Store your Low Carb Pound Cake in the fridge for up to 1 week, or freeze the unglazed cake for up to 3 months.

Keto Pound Cake Ingredients

  • 1 ½ cups 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 Glaze Ingredients:
  • ⅓ cup of Sukrin Melis, or your preferred powdered sweetener
  • 1 tablespoon of Unsalted Butter, melted
  • 1-2 teaspoons of Water, warm

How to Make a Keto Pound Cake

  1. Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
  2. Place the almond flour, coconut flour, sweetener and baking powder in a large mixing bowl. Mix well.
  3. Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
  4. Pour into your prepared loaf tin.
  5. Bake for 50 minutes-1 hour, until an inserted skewer, comes out clean.
  6. Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
  7. When the cake has cooled, mix together the glaze ingredients and pour over the cake.
  8. Serve straight away, or wait until the glaze has hardened.

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 Sukrin Melis or your preferred powdered sweetener
  • 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: 1slice | 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

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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