Keto Pound Cake
Course: DessertCuisine: N/ADifficulty: Medium
Servings
12
servingsPrep time
10
minutesCooking time
1
hourCalories
293
kcalTotal Carbs
8
gramsNet carbs
4
gramsFat
27
gramsProtein
9
gramsIngredients
3 cups almond flour
1/4 cup granular sweetener (I prefer BochaSweet)
1 tsp xanthan gum
1/2 TB baking powder
1 Pinch of sea salt
1 cup heavy whipping cream
1 TB extra virgin olive oil
1 tsp vanilla extract
3 large eggs
2 packets Performance Nut Butter (or 1/4 cup macadamia butter or blanched skinless almond butter)
1 TB melted butter
1 lemon Zest of one lemon
1 lemon Juice of one lemon
Directions
- Preheat oven to 350F
- In a large bowl, use a hand mixer to mix the almond flour, granular sweetener, xanthan gum, baking powder and sea salt.
- In a separate mixing bowl, combine the remaining ingredients and mix with a hand mixer until well mixed.
- Pour the wet ingredients into the dry and mix with a hand mixer for 1.5 – 2 minutes.
- Scoop the batter into a greased 8″ loaf pan. Bang on the counter a few times to flatten out the bottom, then using wet fingers, smooth out the top and corners.
- Place pan on middle rack of your oven and bake for 50-60 minutes. Begin checking the top of the pound cake starting at 30 minutes and every 10 minutes thereafter. If the top is starting to get dark, top it with some aluminum foil.
- At 50 minutes, test if the pound cake is fully baked by inserting a skewer into the center. If it is still moist, continue baking for another 10 minutes.
- When pound cake is done baking, allow it to rest in the pan for 15 – 20 minutes before running a knife around the edge. Pop the cake out of the pan and place on a cooling rack for an hour or two.
- Serve with the topping(s) of your choice.
Recipe Video
Notes
- To get 15% off Performance Nut Butter (or 25% if you subscribe), use the code SERIOUSKETO at checkout, using this link
- Macros are based on slices about 3/4 inch wide.
- In the video, I used 1/2 tsp of baking powder. This is incorrect and resulted in a pound cake that, while tasty, was a little to dense. Follow the printed recipe and use 1/2 TB of baking powder.
Hello! Can almond butter be substituted for the PNB?
I’m going to say a very cautious “maybe”. It’s a heavier nut texturally and has a stronger flavor. Macadamia nut butter would be a fine substitute for the Performance Nut Butter, but any other nut could have an impact. I don’t know if stores sell almond butter made from blanched, skinless almonds. If so, that would be a lighter taste and texture.
Any idea how to reduce the cook time if using a mini loaf pan that makes 4 mini loaves?
Thank you
I would start checking at 30 minutes with a skewer. If it comes out dry, you’re done. If still moist, check it at 5-10 minute intervals.
Hi, Steve. I live in Panamá and it’s quite difficult finding some products. Can I substitute PNB for normal, Kerrygold butter? Thanks, I really enjoy your posta. Gabriela
You could use macadamia nut butter or blanched, skinless almond butter. The nut butter adds both some fat but also a creamy flavor.
Keto pumpkin bread recipe please
Within the next month. I need to work through a few ideas to get the right texture.
Have you tried this with coconut flour instead of almond flour?
I have not. Given that a recipe typically requires 1/3rd the amount of coconut flour as it does almond flour, it radically changes the amount of batter you’d get. However, if you had a small silicone loaf pan, you might be able to make a “petite” poundcake. If I try it at some point, I’ll loop back and let you know how it went.
I really want to make without lemon and without nut butter any feedback for this?
Thanks
Sorry, but those are two key components of this recipe.
Hi Steve! Love this cake even though it came out a bit dense so I’m wondering if weight measurements might help. Have you considered posting recipes in weights instead of volumes or both? I used your method of making home made blanched almond flour from almond milk leftovers but the batter was thick to the extreme and though almost perfect tasting, the cake was definitely too dense. I’m going to try cutting back to 3/4 tsp Xanthum gum and perhaps a teensy more cream or water or more baking powder. Thoughts or advice?
I’m waiting for the maker of the recipe card plug-in to create an update that allows for the conversion of volumes to weights before I make those updates, but it’s definitely something I plan to do.
I’ve only done one recipe with my homemade flour. It’s definitely more absorbent.
Hey Steve. I tried this recipe and my husband loved it. I wanted to do a chocolate. If I add coco powder would I need to increase the amount of cream?
That is a very good question, and one that I don’t know the answer to. I’m not sure how much cocoa powder I’d add, but I’d want to balance it out with some sort of fat to keep the cake moist — whether that’s the cream, the olive oil or the nut butter. If I were experimenting, I’d add 1 tsp of one of the aforementioned fats for each TB of cocoa powder as a starting point.
I think there’s might be an error in the ingredients – I tasted the batter with the amount of sweetener listed, and it was virtually unsweetened. I ended up using 1½ cups of Bochasweet, though most folks would probably be happy with 1¼ cups.
Hmmm…. I used 1/4 cup in the video and I thought that was sweet enough for my tastes. I assumed pound cake was not especially sweet and that you got the sweetness from the topping. But folks are certainly welcome to add more if that’s how they like it.
I have an allergy to macadamia nuts. Could I use a mix of coconut butter and cashew butter? Also, could something like choczero white chocolate or strawberry baking chips be added and baked as muffins?
Yes to the first question. I haven’t tried making these as muffins, but I don’t see why that wouldn’t work.
Thank you Steve, this looks like a great recipe. I’m definitely going to try it. I’m thinking lemon drizzle cake type of thoughts!
On the matter of sweetness, traditional pound cake has a pound of sugar for a pound of flour (hence the name) so it’s pretty sweet. I eat it without a topping. I developed my own recipe and personally found that the key to success and a good texture was to process the batter in the food processor, which breaks down the almond flour and produces a much finer texture—and hence makes it much more pound-cake-like. My recipe is: Process in small food processor: 150 g almond flour, 125 g bochasweet, 25 g whey, salt, 3/4 tsp baking powder. Add in 2 eggs, 1/4 cup water and process for plenty of time to break down almond flour. Process in 3/8 cup melted butter and desired extracts (vanilla and almond). Bake in small loaf pan at 325 60-75 minutes.