Low-Carb Pound Cake
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.
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.
Notes
This recipe is for 10 servings. If you cut the loaf into 10 slices, each serving will be one slice.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can eat them chilled from the refrigerator or let them warm to room temperature.
Nutrition Info Per Serving
Nutrition Facts
Low-Carb Pound Cake
Serving Size
1 slice
Amount per Serving
Calories
127
% Daily Value*
Fat
10.6
g
16
%
Saturated Fat
3.5
g
18
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
74
mg
25
%
Sodium
410.9
mg
17
%
Potassium
29.6
mg
1
%
Carbohydrates
3.8
g
1
%
Fiber
1.5
g
6
%
Sugar
0.4
g
0
%
Protein
4.7
g
9
%
Net carbs
2.3
g
* Percent Daily Values are based on a 2000 calorie diet.