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.
- 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 sour cream
- 2 teaspoons extract of choice (see notes)
- 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
*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 9×5 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.
- Category: Low Carb Cake
- Method: Bake
Keywords: Low Carb Coconut Pound Cake