Keto Pound Cake
User Reviews
5
Keto Pound Cake
Description
The Keto Pound Cake recipe blends almond flour and oat fiber to form a base that mimics traditional pound cake texture while keeping carbohydrates low. Butter and sour cream provide fat and moisture, creating a tender crumb. Eggs and Swerve Confectioners Sugar combined with vanilla extract contribute to the cake's structure and subtly sweet taste.
Oat fiber is critical for texture, being insoluble and carb-free, which helps give a traditional density without the carbs of regular flour. The batter is baked in a nonstick loaf pan, and baking time ranges from 40 to 45 minutes, with a foil tent recommended if the top browns too quickly.
This cake fits well into a keto meal plan where desserts are desired without high-carb flours. It pairs nicely with low-sugar toppings, coffee, or tea, offering a satisfying treat for low-carb lifestyles.
If oat fiber is unavailable, a mixture of psyllium husk powder and coconut flour can be used carefully, but may require adding more liquid due to absorbency differences. Ensuring butter and sour cream are at room temperature helps achieve better mixing and texture.
Ingredients
- 1 ¾ cups almond flour
- ¼ cup oat fiber see notes
- ¾ cup butter room temperature
- ½ cup sour cream room temperature
- 3 egg whole
- ⅔ cup Swerve Confectioners Sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350F.
- Add the almond flour, oat fiber and baking powder in a large mixing bowl and whisk together.
- In a separate bowl, add in the butter and Swerve confectioners, then whip using a hand mixer until fluffy. Add in the sour cream and continue mixing. Add in the eggs and vanilla extract and mix until combined.
- Add the wet ingredients into the dry and mix, just until well combined.
- Pour the batter into a 9x5 nonstick loaf pan that's been sprayed with nonstick spray and lined with parchment paper. Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. If the top starts to brown too much, gently text it with foil for the remainder of your baking time.
Notes
- Oat fiber contributes to texture and is zero net carbs, ideal for keto baking.
- If oat fiber is not available, substitute carefully with psyllium husk and coconut flour, adjusting liquids as needed.
- Use room temperature butter and sour cream to improve batter consistency.
- Cover the cake with foil if the top browns too quickly during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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