Sugar-Free Gluten-Free Pound Cake
Indulge in the perfect harmony of flavor and health with this Sugar-Free Gluten-Free Pound Cake—a delightful treat that caters to your dietary needs without compromising on taste. Made with a blend of almond and coconut flours, this moist and tender pound cake is naturally gluten-free and completely free of refined sugars, sweetened instead with zero-calorie erythritol for a guilt-free indulgence. Creamy unsalted butter and a touch of vanilla extract add richness, while the subtle tang of apple cider vinegar ensures a beautifully fluffy texture. Ready in just over an hour, this low-carb dessert comes together effortlessly, making it an ideal choice for busy bakers. Serve it as the star of your tea-time spread or as a versatile base for toppings like fresh berries or sugar-free whipped cream. Perfect for keto, gluten-free, and sugar-free diets, this wholesome pound cake is a crowd-pleasing treat everyone will love!
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Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Erythritol
- 1 teaspoon Vanilla extract
- 4 pieces Eggs, large
- 0.5 cup Almond milk, unsweetened
- 1 teaspoon Apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper.
Step 2
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. Set aside.
Step 3
In a large mixing bowl, beat the softened butter and erythritol until the mixture is light and fluffy.
Step 4
Add the vanilla extract and mix until incorporated.
Step 5
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next.
Step 6
Pour in the almond milk and apple cider vinegar, and stir until the mixture is smooth.
Step 7
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 8
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Step 9
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 10
Allow the pound cake to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (960.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2525.4 |
| Total Fat 222.5g | 0% |
| Saturated Fat 82.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1002.3mg | 0% |
| Sodium 2512.4mg | 0% |
| Total Carbohydrate 331.5g | 0% |
| Dietary Fiber 45.0g | 0% |
| Total Sugars 12.6g | |
| Protein 78.4g | 0% |
| Vitamin D 203.9IU | 0% |
| Calcium 773.2mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 740.3mg | 0% |
Source of Calories