Keto Gluten-Free Pound Cake
Indulge in the rich and buttery perfection of this Keto Gluten-Free Pound Cake, a low-carb twist on a classic dessert favorite! Made with a blend of almond and coconut flours, this recipe delivers a moist and tender crumb without any gluten or sugar, making it ideal for those following a keto lifestyle. Sweetened with granulated erythritol and infused with the warm essence of vanilla, every bite balances sweetness and flavor, while the addition of heavy cream ensures a luxuriously smooth texture. With just 15 minutes of prep and simple ingredients like xanthan gum for structure and unsalted butter for that signature richness, this pound cake is not only easy to make but also a perfect treat for family gatherings or a guilt-free snack. Bake this indulgent yet wholesome loaf to enjoy a slice (or two!) of keto-friendly, gluten-free satisfaction.
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Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 0.5 cup Unsalted butter
- 1 cup Granulated erythritol
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter and granulated erythritol with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the vanilla extract and one egg at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Step 5
Gradually add the dry ingredient mix to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined and smooth.
Step 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover loosely with aluminum foil halfway through baking.
Step 8
Remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Step 9
Slice and enjoy a delicious and satisfying keto and gluten-free pound cake!
Nutrition Facts
| Serving size | (820.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2370.5 |
| Total Fat 207.5g | 0% |
| Saturated Fat 69.3g | 0% |
| Cholesterol 988mg | 0% |
| Sodium 1867.3mg | 0% |
| Total Carbohydrate 268.0g | 0% |
| Dietary Fiber 33.7g | 0% |
| Total Sugars 11.2g | |
| Protein 72.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 543.0mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 498mg | 0% |
Source of Calories