Low Carb Almond Flour Pound Cake Recipes

THE BEST LOW CARB KETO POUND CAKE RECIPE

The Best Low Carb Keto Pound Cake Recipe image

This easy low carb keto pound cake recipe is moist, rich and buttery, with just 3g net carbs per slice! Almond flour pound cake tastes like the real deal, using 7 ingredients and 10 minutes prep.

Provided by Maya Krampf

Categories Dessert

Time 55m

Number Of Ingredients 8

Ingredients

1 cup Unsalted butter ((softened; 2 sticks))
2/3 cup Besti Monk Fruit Allulose Blend
4 large Eggs ((at room temperature))
1/2 tbsp Vanilla extract
2 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 tbsp Baking powder
1/4 tsp Sea salt
1/2 tsp Xanthan gum ((optional, but recommended for structure))

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

Nutrition Facts : Calories 295 kcal, Carbohydrate 5.5 g, Protein 7.3 g, Fat 28.6 g, SaturatedFat 10.2 g, Cholesterol 102.7 mg, Sodium 211.3 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving

LOW-CARB ALMOND FLOUR POUND CAKE

Low-Carb Almond Flour Pound Cake image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 7

Ingredients

1 cup butter (2 sticks) softened at room temperature
1 cup Splenda sweetener
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan.
Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.
Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts, mix.
Pour into pan and bake for 50-55 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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