Molto Keto Pound Cake: Your New Go-To Treat!

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Craving something sweet, buttery, and surprisingly easy?

If you’re all about keeping things simple but still want that cozy, homemade touch, this keto pound cake is your new best friend. With just a handful of pantry staples, you’ll whip up a moist, tender cake that’s bursting with flavor and aroma—think warm vanilla with a hint of almond. Why settle for store-bought when you can bake brilliance? Plus, it’s perfectly versatile—pair it with fresh berries, whipped cream, or your favorite sugar-free jam for an extra-special touch. And don’t worry, it’s so quick to make, you’ll be enjoying slices before you know it. Ready for an easy baking creation that won’t de-rail your keto goals? Let’s get those oven mitts on and turn ingredients into pure bliss. Oh, and by the way, if you love this one, try our low-carb brownie recipe next—trust me, it’s a snack attack waiting to happen. Ready, set, bake!

Keto Pound Cake

This keto pound cake is made using a simple batter of almond flour, butter, eggs, and flavorings, baked until golden and moist. The final cake has a dense, tender crumb with a slightly crisp crust, resembling traditional pound cake but suited for low-carb diets.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups almond flour unsweetened
  • 1/3 cup granulated erythritol or preferred keto sweetener
  • 1/2 cup unsalted butter melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Equipment

  • Mixing Bowl
  • Loaf Pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, combine almond flour and erythritol, whisking to evenly distribute the dry ingredients.
    1 1/2 cups almond flour
  3. Add the melted butter, eggs, vanilla, and almond extracts to the dry mixture. Use a hand mixer or whisk to blend until smooth and fully combined. The batter should be thick but pourable.
    1 1/2 cups almond flour
  4. Pour the batter into the prepared loaf pan, spreading evenly with a spatula. Smooth the top for an even bake.
  5. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges may slightly pull away from the pan as it finishes baking.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing. The finished cake should have a moist, dense crumb with a crisp crust.

This keto pound cake is all about simple, satisfying goodness—perfect for a quick snack or a comforting dessert. Serve it topped with a dusting of powdered erythritol or a dollop of whipped cream for that extra indulgence. Have fun baking, and don’t forget to share your delicious slices with friends or family! Got a favorite twist? Drop your tips in the comments; I love hearing your creative ideas.

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