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slice of low carb coconut pound cake on white plate

Keto Coconut Pound Cake

  • Author: Deb
  • 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

Units Scale
  • 1 1/2 cups sugar substitute ( I used Swerve & Monkfruit)
  • 1 1/2 cups coconut flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 large eggs at room temperature
  • 1/2 cup (1 stick) unsalted butter (room temp)
  • 8 oz ( 1 block) cream cheese (room temp)
  • 1/2 cup sour cream
  • 2 teaspoons extract of choice (see notes)

Instructions

  1. Preheat oven to 350°F.  
  2. Sift flour, baking powder and salt together into a bowl.
  3. 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.
  4. Add the eggs and beat into the batter.
  5. Pour all the dry ingredients into the mixing bowl and beat to combine.
  6. 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.
  7. Grease or use baking spray a 10 inch loaf pan.**(see notes) Pour batter into pan.
  8. Bake for approximately 1 hour.  Start checking at 55 minutes.  If the cake is getting too brown, you can cover it with aluminum foil.
  9. 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.
  10. 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 2/3 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.

Keywords: Low Carb Coconut Pound Cake

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Find it online: https://debsdailydish.com/low-carb-coconut-pound-cake/