Looking for a delicious and guilt-free dessert? This Keto Pound Cake with Icing is the perfect treat for anyone on a low-carb, keto, or gluten-free diet. Made with almond and coconut flour, it’s not only sugar-free but also gluten-free, ensuring a healthier alternative to traditional cakes. Furthermore, the rich, buttery cake is topped with a smooth, sugar-free icing, making it the ideal dessert for any occasion. Whether you’re craving a sweet snack or preparing for a special event, this keto pound cake will satisfy your cravings while keeping you on track with your health goals.
Why You’ll Love This Recipe:
- Low Carb & Sugar-Free – Enjoy a sweet treat without the carbs and sugar.
- Gluten-Free – Perfect for those with gluten sensitivities or following a gluten-free diet.
- Easy to Make – Simple ingredients and quick prep time.
- Ideal for Keto & Low-Carb Diets – A perfect keto dessert to fit your dietary needs.
- Perfect for Any Occasion – Enjoy it as a snack, dessert, or party treat.
Ingredients:
For the Keto Pound Cake:
- 2 ½ cups almond flour (gluten-free, low-carb base)
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 large eggs
- ½ cup unsalted butter (melted) or coconut oil (dairy-free option)
- ⅔ cup erythritol (or preferred keto sweetener)
- 1 tbsp vanilla extract
- ¼ cup unsweetened almond milk (or any unsweetened nut milk)
- 1 tbsp lemon zest (optional)
For the Keto Icing:
- ½ cup powdered erythritol (or preferred sweetener)
- 2 tbsp heavy cream (or coconut cream for dairy-free)
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
For the Pound Cake:
- Preheat the Oven: Preheat oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, melted butter, erythritol, vanilla extract, and almond milk.
- Combine: Gradually add dry ingredients to the wet mixture. Stir until smooth.
- Bake: Pour batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool: Let cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
For the Icing:
- Make the Icing: Whisk powdered erythritol, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Drizzle: Drizzle the icing over the cooled cake.
Nutrition (per serving, 12 servings total):
- Calories: 245
- Fat: 22g
- Protein: 7g
- Carbohydrates: 5g
- Fiber: 3g
- Net Carbs: 2g
- Sugar: 1g
Tips for Success:
- Sweetener: Adjust the sweetness by adding more erythritol or another keto-friendly sweetener like monk fruit or stevia.
- Flavor Variations: Enhance flavor by adding lemon zest, cinnamon, or other spices to the batter.
- Storage: Store in an airtight container for up to 1 week in the fridge. You can also freeze individual slices for longer storage.
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