Keto Pound Cake
User Reviews
5
Keto Pound Cake
Description
This Keto Pound Cake recipe combines almond flour with eggs, butter, and a stevia glycerite sweetener to produce a rich, moist cake suitable for ketogenic diets. The addition of lemon or orange zest adds aromatic citrus notes that elevate the flavor. Baking powder and a pinch of salt help with leavening and balance.
The cake batter is mixed until smooth and then baked in a small loaf pan lined with parchment paper sprayed with avocado oil. Baking at 350°F yields a golden, fragrant crust and a tender crumb inside. Cooling before slicing ensures the cake holds together well.
The pound cake can be served as a low-carb dessert or snack. It pairs well with coffee or tea and can be enjoyed plain or topped with keto-friendly spreads or fresh berries.
Using measured weight for almond flour ensures consistent texture, as volume measurements can vary. Storing the cake in an airtight container in the refrigerator preserves freshness for up to five days. It is also suitable for freezing either sliced or whole, with thawing and gentle reheating recommended before serving. Substitutions like using granulated sweetener or lemon extract instead of vanilla can adjust sweetness and flavor profiles.
Ingredients
- Avocado oil spray for the pan
- 5 large egg
- 8 tablespoons butter melted and slightly cooled, unsalted
- 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon or orange zest, zest
- 2 cups almond flour 8 ounces, blanched, finely ground
- ¼ teaspoon kosher salt or a pinch of any other salt, Diamond Crystal brand
- 2 teaspoons baking powder fresh; gluten-free if needed
Instructions
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper, leaving an overhang, as shown in the photo. Lightly spray the parchment paper with oil.
- In a medium bowl, whisk the eggs, melted butter, sweetener, and vanilla extract.
- Gradually add the lemon zest, almond flour, kosher salt, and baking powder.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and tap the pan on the kitchen counter a few times to help spread the batter evenly.
- Bake the cake until puffed, golden, and fragrant, and a toothpick inserted in its center comes out clean, about 30 minutes.
- Remove the cake from the oven to a cooling rack. Let it cool slightly until easier to handle, then use the parchment overhang to remove the cake from the pan. Carefully peel the parchment away and place the cake directly on the cooling rack. Cool for 30 more minutes.
- Slice and serve.
Notes
- Measure almond flour by weight (8 ounces for 2 cups) for consistent results.
- Use a small loaf pan (8.5x4.5 inches) to ensure proper rise and texture.
- Lemon or orange zest significantly enhances the cake's flavor and aroma.
- Store cooled cake in an airtight container in the fridge for up to five days; warm slices briefly before serving.
- Freezing is possible either sliced or whole; thaw fully and reheat gently before eating.
- Sweetener and flavor extract substitutions (e.g., granulated sweetener or lemon extract) can be used to customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 208kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Sodium | 84mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
