Looking for more keto cake recipes? Try my keto chocolate cake, keto red velvet cake, or keto carrot cake. When the dreaded 3 PM slump hits, I like to wake myself up with a little sweet treat, and my keto vanilla pound cake is the perfect antidote. I’ve tested this recipe countless times to ensure it replicates a classic pound cake to the ‘T’, and I must say, it’s even better!
Why I love this recipe
Made in one bowl. So prep time and clean-up are done in minutes. You can use any frosting you like. I prefer a simple lemon glaze, but you can use all sorts of different frostings. The perfect texture. The combination of almond and coconut flour gives the cake its signature “cakey” texture, with a perfect crumb and subtle nuttiness laced throughout. Diet-friendly. It’s naturally gluten-free and has only 3 grams of net carbs per slice.
Ingredients needed
Eggs. Room temperature eggs. Greek yogurt. Gives the cake extra moisture and a tender crumb. You can also use sour cream. Butter. Softened unsalted butter. You can also use dairy-free butter to keep it vegan. Milk. I used unsweetened coconut milk, but other kinds of milk can be used, too (like almond or whole milk). Vanilla extract. A must for any good pound cake! Almond flour. Blanched almond flour, not almond meal. The lighter texture and flavor of the blanched variety make it perfect for the pound cake. Coconut flour. Another low-carb flour I used to give stability and a lovely cakey texture. Granulated sweetener. I like monk fruit sweetener since it has the closest texture to sugar, but allulose is a good replacement. Salt. Just a pinch to elevate the rest of the ingredients. Baking powder. Gives the cake some rise and fluffiness. Frosting. You can make a simple glaze by combining keto powdered sugar with vanilla extract and milk until smooth and combined, or use my keto frosting.
How to make a keto pound cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C. Line a loaf pan with parchment paper and grease it with cooking spray. Step 2- Make the cake batter. In a large mixing bowl, whisk the eggs, Greek yogurt, softened butter, milk, and vanilla extract until combined. Fold in the dry ingredients and mix until combined. Step 3-Bake. Transfer the cake batter to the lined pan and bake for 50 minutes or until a skewer comes out mostly clean. Step 4- Cool, frost, and slice. Remove from the oven and let it cool briefly, then transfer it to a wire rack to cool completely before frosting. Refrigerate for 30 minutes for the frosting to firm up before slicing.
Recipe tips and variations
Use room temperature ingredients. Trust me, it’ll make combining the batter go way more smoothly–no pun intended! Use a hand mixer or stand mixer. The batter will be quite thick, so I like to whisk it together with a hand mixer whenever possible. Make a lemon pound cake. Fold in one teaspoon of lemon extract (or lemon juice) and two tablespoons of lemon zest, or make my keto lemon pound cake. Bake it in a bundt pan. To make a bundt cake, pour the batter into a generously greased bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan before inverting it onto a cooling rack. Serve the pound cake with fresh berries and keto whipped cream for a more decadent treat.
Storage instructions
To store: Leftovers should be stored in the refrigerator, covered, for up to 1 week. Any longer and the pound cake will start to become too crumbly. To freeze: Place slices of the cake in a ziplock bag or container and store in the freezer for up to 6 months.
More keto desserts you’ll love
Keto flourless chocolate cake Keto bundt cake Keto chocolate chip cookies Keto chocolate mousse Keto pudding Or any of these keto desserts
