Keto Pound Cake

Name: Keto Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 slices
Ingredients: Avocado oil spray; 5 large eggs; 8 tablespoons unsalted butter; 1 ½ teaspoon stevia glycerite; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 cups blanched finely ground almond flour; ¼ teaspoon Diamond Crystal kosher salt; 2 teaspoons baking powder

User Reviews

5.0

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
12 slices
Calories
208 kcal
Course
Dessert
Cuisine
American

Keto Pound Cake

Winston Campbell

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This incredibly rich and buttery keto pound cake is made with almond flour and flavored with vanilla and lemon zest.

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Ingredients

Servings

Avocado oil spray for the pan
5 large eggs
8 tablespoons unsalted butter melted and slightly cooled
1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
1 teaspoon vanilla extract
1 tablespoon lemon zest or orange zest
2 cups blanched finely ground almond flour (8 ounces)
¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
2 teaspoons baking powder fresh; gluten-free if needed

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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

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces (dry measurements are different from liquid measurements). It's best to measure almond flour by weight, not by volume.
It's important to use a small loaf pan. A standard loaf pan will result in a flat cake.
The lemon zest (or orange zest) is truly an important part of this recipe. The cake will taste good without it, but it will taste amazing with it.
You can use ½ to ¾ cups of granulated sweetener instead of stevia.
You can replace the vanilla extract with pure lemon extract for a lemony flavor.
Once the cake is completely cool, line the bottom of an airtight container with wax paper, place the cake in the container, and store it in the fridge for up to five days. I like to gently warm each slice for about 10 seconds in the microwave.
You can also slice the entire cake and freeze the slices in freezer bags, separating layers with wax paper. If you'd like to freeze it whole, let it cool completely, wrap it in cling wrap and then in foil, and freeze it for up to three months.

Nutrition Information

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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%)