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This rich and buttery low-carb pound cake has the perfect texture and tastes so indulgent! But with only 2.3 net carbs per slice, it’s a Keto-friendly treat you can enjoy any time.
Do you know where the dessert “pound cake” gets its name?
Traditionally, this cake was made with exactly one pound of each of the ingredients, which were flour, butter, eggs, and sugar. What a great, simple recipe.
However, if you’re looking for a Keto-friendly treat, you may not be too keen on that much flour and sugar. So why not whip up a wonderful loaf of this low-carb pound cake instead?
Just like the original, this recipe turns out so delicious, buttery, and rich. Plus, it has that classic soft texture that makes it oh-so-indulgent.
And it takes less than 10 ingredients to make! Okay, maybe that’s not QUITE as simple as 4 ingredients… but it doesn’t get much easier than mixing a few ingredients and throwing the loaf in the oven.
Not to mention, the result is SO worth it!
How to make low-carb pound cake
This simple recipe only takes about 15 minutes to prep. Then, all you have to do is throw it in the oven!
Step 1: Preheat your oven to 350 F (180 C) and line a small loaf tin with parchment paper.
Step 2: Add the butter and erythritol to a large mixing bowl. With an electric mixer, beat on high until light and fluffy.
Step 3: Beat in the eggs, two at a time, until well incorporated. Next, add the vanilla extract and beat on slow until mixed in.
Step 4: Add the almond flour, baking powder, salt, psyllium husk powder, and xanthan gum, then mix well. The dough will be quite thick but should not dry out.
Step 5: Spoon the dough into the prepared loaf pan and smooth over the top.
Step 6: Bake for about 50 minutes or until a toothpick inserted into the middle comes out clean. After 30 minutes, if the top is browning too quickly, cover the loaf with foil to prevent burning.
Step 7: Remove from the oven and allow to cool completely.
Once the pound cake loaf has cooled, it’s ready to be sliced and served!
What holds this pound cake together?
When it comes to low-carb baking, texture is everything. You don’t want your baked goods to turn out dry or crumbly… ESPECIALLY not pound cake!
That’s why this recipe calls for both psyllium husk powder and xanthan gum. Together, these ingredients create the right texture and bind the batter together.
Keep in mind that xanthan gum is best added gradually to avoid clumping. I recommend sprinkling it into the batter while the electric mixer is running to evenly distribute it throughout the batter.
Storage
This recipe is for 10 slices of pound cake. So unless you’re baking for a crowd or for family over the holidays, you’ll likely have some leftovers!
Simply place the loaf or slices in an airtight container and store in the refrigerator for up to 5 days. When you’re ready to enjoy, you can let the slices come up to room temperature or eat them chilled.
Other low-carb dessert recipes
Just because you’re watching your carb intake doesn’t meant you can’t enjoy the sweeter things in life! Thanks to a few ingredient swaps, it’s easy to make Keto-friendly desserts. Here are a few of my favorite recipes I think you’ll enjoy:
You can also check out my roundup of 10 delicious keto fat bomb recipes for more low-carb inspiration.
When you’ve tried this pound cake, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low-Carb Pound Cake
Ingredients
- 8 ounces butter, (room temperature)
- ½ cup + 2 tablespoons granulated erythritol
- 4 large eggs, (room temperature)
- 2 teaspoons vanilla extract
- 2½ cups + 1 tablespoon almond flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon psyllium husk powder
- ¼ teaspoon xanthan gum
Instructions
- Preheat your oven to 350 F (180 C) and line a small loaf tin with parchment paper.
- Add the butter and erythritol to a large mixing bowl. With an electric mixer, beat on high until light and fluffy.
- Beat in the eggs, two at a time, until well incorporated. Next, add the vanilla extract and beat on slow until mixed in.
- Add the almond flour, baking powder, salt, psyllium husk powder, and xantahn gum, then mix well. The dough will be quite thick but should not dry out.
- Spoon the dough into the prepared loaf pan and smooth over the top.
- Bake for about 50 minutes or until a toothpick inserted into the middle comes out clean. After 30 minutes, if the top is browning too quickly, cover the loaf with foil to prevent burning.
- Remove from the oven and allow to cool completely.
Betty Turner
What an I use instead of the husk powder?
Christel Oerum
The closest substitute is ground flaxseeds. However, I haven’t tried that, so I don’t know how well it would work. And I wouldn’t recommend skipping it as it works as a “binder”