This keto coconut pound cake is my new favorite pound cake. I was on a search for one made with coconut flour just as an alternative to those made with almond flour. Recipes with coconut flour can lean toward the drier side due to it acting like a sponge and absorbing all the moisture in a baked good. But this cake is NOT dry, it is not eggy, even though it has 8 eggs. I know if you try it, you will love it!
You will also love how it is a chameleon of cakes and will adapt to any flavor extract you add to it. Since I happen to love coconut, that is what I used. But a little almond or vanilla extract will subtly change the flavor and be perfectly delicious.
Ingredient Notes
- coconut flour
- sugar substitute of choice ( I used Swerve & Monkfruit
- baking powder, salt
- eggs
- butter
- cream cheese
- sour cream
- almond, coconut or vanilla extract
After the batter is mixed, I prepared a 9x5 loaf pan AND a muffin tin pan. The original recipe sited on Nicole Burgess's You Tube channel called for it to be baked in a 10 inch pan, which I did not have. So a 9x5 was a great substitute and I made an additional 6 small cupcakes as well.
Baking Tips
- Low carb, keto cakes tend to stick a bit to the pan and can be more difficult to remove. I always use parchment paper to line my pans and then baking spray. If you don't have any parchment, just make sure not to grease or spray your pan before you start making the batter. You will get better results if you do so right before you pour it in the pan.
- Room temperature/softened butter is what most cake recipes require. You don't want to melt it in the microwave; you should be able to pick the stick up and it should feel very soft but not be liquid.
- Eggs should also be room temperature so that they don't harden the butter when added. If you forget to take them out of refrigerator early enough, try putting them in a bowl of warm water for a few minutes.
- Don't worry about the outer crust being brown and tasting dry. A perfectly browned crust is the signature to a well made pound cake.
This cake is so dense and rich that it is perfect as is. However, if you are a frosting lover, you can certainly make a glaze or topping to add to it's deliciousness.
Some other healthier cakes you may enjoy:
Low Carb Chocolate Quick Bread
Refined sugar free blueberry swirl
Print
Keto Coconut Pound Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hr. 15 minutes
- Yield: 12 slices 1x
- Category: Low Carb Cake
- Method: Bake
- Cuisine: American
Description
This low carb pound cake is perfectly moist and dense as a pound cake should be. It easily adapts to different flavors simply by adding a variety of extracts.
Ingredients
- 1 ½ cups sugar substitute ( I used Swerve & Monkfruit)
- 1 ½ cups coconut flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 8 large eggs at room temperature
- ½ cup (1 stick) unsalted butter (room temp)
- 8 oz ( 1 block) cream cheese (room temp)
- ½ cup sour cream
- 2 teaspoons extract of choice (see notes)
Instructions
- Preheat oven to 350°F.
- Sift flour, baking powder and salt together into a bowl.
- Into a mixer, beat the butter until fluffy, then beat in cream cheese, sugar substitute and extract. Continue mixing until all ingredients are completely blended together.
- Add the eggs and beat into the batter.
- Pour all the dry ingredients into the mixing bowl and beat to combine.
- Take bowl off the mixer and fold the sour cream in by hand. The batter will be very thick due to the coconut flour used.
- Grease or use baking spray a 10 inch loaf pan.**(see notes) Pour batter into pan.
- Bake for approximately 1 hour. Start checking at 55 minutes. If the cake is getting too brown, you can cover it with aluminum foil.
- The cake may take an additional 10 minutes or so, depending on your oven. It is done when a toothpick comes out clean or with only a few crumbs on it.
- Let cool on a rack for 10-15 minutes then remove from pan and allow to fully cool before slicing
Notes
*I love coconut so I added coconut extract and unsweetened coconut flakes. However if you love vanilla or almond flavors, simply add those extracts to the batter.
**The original recipe calls for the cake to be baked in a 10 inch loaf pan. I only had a 9x5 inch pan and knew from some reviews it would probably spill over. I filled the loaf pan about ⅔ full and used the rest of the batter to make cupcakes. Those took about 12-15 minutes to bake. And again test them with a toothpick to make sure they are fully baked.
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