This cream cheese keto pound cake recipe is buttery, dense, sweet, creamy, and just….luscious. I guarantee if you served it to people and didn't tell them it was a Keto pound cake, they would never know. It's that good.
This Cream Cheese Pound Cake is pure bliss. It's so soft, creamy, and delicious regardless of whether or not you're doing Keto. I love finding Keto and low carb desserts I can eat without guilt. Often I've tried recipes only to make them and have them be dry, crumbly, or not taste like a dessert at all.
Low-Carb Pound Cake
I love, love, LOVE pound cake. Let's be honest, I love ALL cake, but pound cake holds a special place in my heart and tummy. I really wanted a low-carb pound cake recipe, but for some reason, I was intimidated by turning this into a Cream Cheese Pound Cake recipe.
What If I Only Have Coconut Flour?
I would advise against it. These two are not interchangeable. I always have people ask me this for recipes, so I'm answering the question before you even have a chance to ask. If you only have coconut flour, get almond flour too, because it makes so many amazing keto cake recipes, and I use it often.
How To Make Keto Pound Cake
- Preheat your oven. Grease a bundt pan. In a stand-up mixer, beat together the butter, cream cheese, and Swerve until light and fluffy.
- Add almond extract and mix well.
- Incorporate the eggs and sour cream and mix well.
- Add all the dry ingredients until well combined. Beat the mixture until smooth.
- Pour the batter into the greased bundt pan. Bake until a toothpick inserted to the bottom of it comes clean.
Tips and Tricks
- For an easy sweet tooth fix, cut up slices and freeze individual slices
- You MUST use almond flour for this recipe
- Beat the batter well!
- Use a Six cup bundt pan, not the large 10-12 cup pan
VARIATIONS
- Use for strawberry or raspberry shortcake with LOTS of whipped cream.
- Add lemon extract and 1 tablespoon of lemon rind for lemon pound cake.
- Add cinnamon and nutmeg for a low carb cake that resembles your favorite spice cake.
Think of this Cream Cheese Pound Cake recipe as not just a pound cake, but also as a base cake recipe you can change to suit your needs. It can be quite versatile.
How Long Does It Last?
Pound cake is high in moisture, so it doesn't last as long as some other keto desserts. For this reason, I would suggest eating it within 3-4 days of baking. Even if you refrigerate it, the texture will change significantly and leave you with a very dense, soggy keto cake.
Can I Freeze It?
Why yes, yes you can. This keto pound cake is so dense (in a good way!) and buttery tasting, that it actually freezes extremely well. Here's how to do it:
- Cool. Let the keto cake cool to room temperature.
- Slice. Slice into individual servings so it will thaw quicker.
- Wrap. Wrap in parchment paper and place in a freezer bag.
- Freeze. Pop in the freezer to enjoy later.
A keto cream cheese pound cake with almond flour often turns out dry because almond flour absorbs moisture differently than wheat flour, and the cake can overbake quickly, especially in a bundt or loaf pan.
Another common cause is ingredient imbalance, such as too much coconut flour, not enough fat or moisture boosters like sour cream, or using a sweetener like erythritol that bakes up drier than allulose.
Cold ingredients can also lead to an uneven batter that bakes dense and dry, so use room temperature cream cheese, butter, and eggs, mix just until combined, and pull the cake as soon as it reaches doneness to avoid drying out further.
To convert keto cream cheese pound cake to mini loaf pans, portion the batter so each pan is filled about two-thirds full, then bake at the same temperature, but start checking early since almond flour pound cake bakes faster in smaller pans.
As a general guide, mini loaves often finish in about 20 to 35 minutes, depending on size, so test with a clean toothpick and a set, lightly golden top, then cool before removing so the crumb can firm up.
For best results, line the mini pans with parchment or grease well to prevent sticking, which is common with sugar-free cream cheese pound cake.
Net carbs per slice of keto cream cheese pound cake with almond flour vary by the slice size, but each serving should land around 5 grams net carbs per slice when cut into 8 slices.
More Keto Desserts
If you love this Cream Cheese Keto Pound Cake as much as we do, make sure you share it with your friends on Facebook and Instagram so they can like it too! Don't forget to Pin it so you can make it again soon.
Ingredients
- 4 ounces (113.4 g) Cream Cheese, at room temperature
- 4 tablespoons (4 tablespoons) softened butter
- 1/2 cup (45.5 g) Swerve , or Truvia
- 1 Teaspoon (1 Teaspoon) Almond Extract
- 4 (4) Eggs
- 1/4 cup (57.5 g) sour cream
- 2 cups (224 g) Superfine Almond Flour
- 2 teaspoons (2 teaspoons) Baking Powder
Instructions
- Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
- Add the almond extract and mix well.
- Add the eggs and sour cream and mix well.
- Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
- Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
- For an easy sweet tooth fix, cut up slices and freeze individual slices
- You MUST use almond flour for this recipe
- Beat the batter well!
- Use a Six cup bundt pan, not the large 10-12 cup pan
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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