Sugar Free Pound Cake is an easy keto dessert that is moist and dense even though it is not made with all purpose flour. With plenty of eggs, butter and sour cream, this low carb cake tastes just like pound cakes that are not gluten free. It has extra sweetness and flavor from a little bit of sugar free orange marmalade.
Why this recipe is just so good....
- Keto pound cakes may look like a standard yellow cake. But they are so much better....richer, denser and just barely a hint of a tang from the sour cream which adds so much moistness to the cake.
- This cake will keep very well in the refrigerator and freezes beautifully. I always make tons of pound cakes before the Holidays and freeze them to give as gifts.
- Change up the flavor by adding almond or coconut extract instead of the vanilla. They are all delicious. And anyone who loves pound cake, will adore my coconut pound cake as well!
- Even though the cake is so delicious as is, I couldn't resist topping it with an orange glaze. I used a sugar free marmalade to keep it low carb.
- Using the combination of almond and coconut flours make the texture of the pound cake pretty close to flour with gluten. Using almond flour as the only low carb flour can sometimes make the cake a little too moist or wet. The coconut flour absorbs some of the moisture and is a really nice balance. However they are NOT interchangeable in gluten and grain free baking.
- I used half Swerve (erythritol) and half Allulose for the sweetener in this recipe. I usually like to mix sugar substitutes to try get as close to a regular sugar taste.
- This pound cake is glazed with a little sugar free marmalade. If you prefer, you can use raspberry, strawberry or peach. I believe many grocery stores carry these flavors.
Step by Step Directions
- Combine dry ingredients and whisk well.
- In another bowl, whisk eggs and then whisk in the remaining wet ingredients.
- Pour the egg mixture into bowl of flour and whisk well.
- Pour batter into loaf pan, smooth top.
- Bake 50-55 minutes in a 350°F. oven. Test with toothpick or skewer for doneness at 50 minutes.
- Always sift your flours. I store my almond and coconut flours in the refrigerator and freezer to keep them fresh. So this is what it looks like when I take the flour out of the fridge- see the lumps and clumps of almond flour?
- This is what sifted flour looks like. If I had measured the almond flour, including the lumps, my measurements would be off and the cake's success would be affected.
- When cake is finished baking, let cool 15 minutes on rack and then turn over on to the rack and let it completely cool.
- Melt the orange marmalade in microwave, mix with the zest and drizzle over pound cake.
Through trial and error I have determined that xanthan gum is useful in my baking. According to King Arthur Flour, it helps with the structure and moisture level and acts as a binding ingredient in baked goods that don't have gluten.
Some other binding and thickening products you can use would be guar gum or glucomannan powder. Glucomannan or Konjac flour is another low carb option where a little goes a long way. You only need a tiny bit, usually ½ - 1 teaspoon for it to be helpful in your baked goods. They can also take the place of cornstarch when making gravies and puddings.
Adapted from My Keto Kitchen.
Here are some other cake recipe you may like to try.
Please comment and rate this recipe if you have tried it and liked it. This tells me what you enjoy and would like to see more of!Print
This sweet, moist and dense sugar free pound cake is just simply delicious on its own. But adding just a little sugar free orange marmalade glaze will make this low carb, keto dessert extra special.
- 1 ½ cups almond flour, sifted *
- ¼ cup coconut flour, sifted
- ⅓ cup granulated Swerve, Monkfruit or Allulose *
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum or glucomannon powder
- ½ cup unsalted butter, melted
- ½ cup sour cream
- ¼ cup heavy cream
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup sugar free orange marmalade
- 1 teaspoon orange zest, optional
- Preheat oven to 350°F. Lightly spray an 8"x 4.5" loaf pan with nonstick baking spray. Line the pan with parchment paper, letting the ends of paper drape over the sides. This will help remove the cake and keep from sticking.
- Combine dry ingredients and mix together in a bowl.
- In another large bowl, beat the eggs with a fork or whisk. Add the butter, sour cream, heavy cream and vanilla.
- Pour egg mixture into the bowl with flours and mix together. You want the ingredients to be well mixed, you should not see streaks of flour in the batter.
- Pour batter in the loaf pan
- Bake for 50-55 minutes. Test with a toothpick or skewer at 50 minutes. If toothpick comes out clean, it is done. If not, bake a few minutes longer and test again.*
- Remove cake to a cooling rack and let sit for about 15 minutes. Gently turn pan over to remove and then turn cake right side up to cool completely on rack.
- Place the marmalade and zest in small bowl and heat in microwave in 15 second intervals until melted. Stir and then drizzle over the pound cake. It will be very sticky at first until it fully cools on the cake.
*Don't skip the sifting directions. See the photos above of what my unsifted flour looks like straight from the refrigerator.
*I always mix my sugar substitutes. I find the combinations create a taste very close to sugar.
* Peek at the cake at around 40 minutes. If the pound cake is getting too brown, you can lightly drape a folded ( like a tent) piece of aluminum foil over the pan. Continue baking.
*Store pound cake at room temperature or in the refrigerator for 3-4 days.
*Cake can be frozen for 3-4 months. If you want portion control, slice the cake and wrap individually before freezing.
Keywords: low carb dessert, sugar free cake, keto quick bread