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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.