Low Carb Gluten-Free Pound Cake
Indulge in the decadence of a rich and buttery Low Carb Gluten-Free Pound Cake, a perfect guilt-free treat for those following a keto or gluten-free lifestyle. Made with a flavorful blend of almond flour and coconut flour, this cake achieves a perfectly moist and tender crumb without the use of traditional wheat flour. Sweetened with granulated erythritol, it’s entirely sugar-free and low-carb, making it a dreamy dessert for anyone watching their carb intake. The creamy duo of softened butter and cream cheese lends a luscious richness, while a hint of vanilla adds timeless, aromatic charm. Quick to prep in just 15 minutes and baked to golden perfection in under an hour, this pound cake is ideal for anything from afternoon coffee breaks to elegant dinner parties. Serve it as is, or pair with fresh berries and whipped cream for an irresistible yet healthy indulgence!
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Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.75 cups Granulated erythritol
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 4 ounces Cream cheese, softened
- 4 units Eggs, large
- 2 teaspoons Vanilla extract
- 0.25 cups Almond milk, unsweetened
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
Step 2
In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until well blended and set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until smooth and creamy.
Step 4
Add the eggs, one at a time, mixing well after each addition. The mixture should be smooth and light.
Step 5
Mix in the vanilla extract.
Step 6
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 7
Gradually add the almond milk, mixing until the batter is smooth and no lumps remain.
Step 8
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Step 10
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 11
Serve and enjoy your delicious low-carb, gluten-free pound cake.
Nutrition Facts
| Serving size | (874.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2666.4 |
| Total Fat 237.4g | 0% |
| Saturated Fat 104.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1127.9mg | 0% |
| Sodium 2703.5mg | 0% |
| Total Carbohydrate 237.5g | 0% |
| Dietary Fiber 39.8g | 0% |
| Total Sugars 15.5g | |
| Protein 75.1g | 0% |
| Vitamin D 182.0IU | 0% |
| Calcium 678.5mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 837.7mg | 0% |
Source of Calories