About
Moist, soft, and dense are the words used to describe the Keto Ultimate Pound Cake. This Keto pound cake is so easy to make. Room temperature butter and cream cheese are blended with sweetener until fluffy and then combined with lots of eggs (great for hitting protein targets) and then baked to golden brown perfection. The result is a light, yet dense cake that is so moist, flavorful, and soft compared to most Keto dessert recipes and low carb dessert recipes. This Keto dessert recipe is the perfect blank canvas for a variety of flavor variations and toppings.
Why do my ingredients need to be room temperature?
Having room temperature eggs, butter, and cream cheese will allow for the best emulsion. If the cream cheese is cold at all, it will form lumps in the batter, and no amount of mixing will remove the lumps. To make this step less burdensome, simply allow the ingredients to sit overnight and then mix the cake the next morning.
What other flavors can I use in this recipe?
This recipe uses almond extract, but vanilla extract would be a delicious substitute, as would lemon extract. If using lemon extract, feel free to add lemon zest in the batter and fresh lemon juice in the glaze (substitute the water for fresh lemon juice). You can also add fresh fruit to the pound cake batter like blueberries, raspberries, and blackberries. Steer away from fruits that contain too much moisture, however. The glaze does not contain any extract, but you can simply add one teaspoon or so into the glaze mixture of any flavor.
What toppings can I use?
Fresh berries and whipped cream would be a super decadent, yet fresh take on this pound cake. If taking this recipe and giving it a lemon twist, you can make whipped cream with lemon zest folded into it.
How do I know the pound cake is finished baking?
Gluten-free, Keto bread takes quite a while to bake. This pound cake is not an exception as it will tend to get a darker brown outside before the inside is ready. To test the cake, poke a toothpick into the center-it should come out clean when it is ready. Another way to check is to give the cake a little shake towards the end of the bake time; the center should not jiggle very much or at all. Allow the cake to cool to room temperature before attempting to remove it from the loaf pan as Keto breads need to rest as they are very delicate while hot.
Suggested pairing
Keto Ultimate Pound Cake would be delicious with a hot cup of coffee. The fats in the pound cake and the Keto Butter Coffee would make a filling breakfast.
Ingredients
- ¾ cup butter
- 4 ounce cream cheese
- 1 ¼ cup the ultimate icing sugar replacement by swerve
- 7 large raw egg
- 2 ½ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- 1 teaspoon almond extract
- 1 teaspoon baking aids xanthan gum by bob's red mill
- â…“ cup the ultimate icing sugar replacement by swerve
- 2 tablespoon heavy cream
- 1 tablespoon water
Instructions
- Preheat an oven to 350 F. Spray a standard loaf pan (8 1/2" x 4 1/2" x 2 1/2") with nonstick cooking spray, then line it with parchment paper. Adjust the parchment paper so the paper hangs out over the sides of the pan. This will allow you to grab the parchment paper and lift out the loaf once it has baked and cooled. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine room temperature butter, cream cheese and sweetener (1 ¼ cup) until light and fluffy (about 3-5 minutes). Scrape the bowl down a couple times during this process to make sure it is all getting aerated. You can use a hand mixer if you do not have a stand mixer.
- Add in room temperature eggs one at a time, then blend to incorporate each one before adding another egg. Continue mixing until all eggs have been incorporated.
- Add in the almond flour, baking powder, salt, almond extract, and xanthan gum. Mix until thoroughly combined. You cannot overmix this as it is a gluten-free mixture.
- Pour the batter into the prepared loaf pan. Shape the top of the loaf into a rounded shape. Keto breads tend not to rise much at all, so it is best to shape the loaf into the shape you want after the final bake.
- Place the loaf pan in the oven and allow it to bake for at least 1 hour before checking it. Give the loaf pan a gentle shake. If the center still moves, allow the loaf to cook for another 10-15 minutes, adding another 5 minutes if that is still not enough time. The loaf will be quite a bit brown at this point, but that is ok, it is not burnt. Test the loaf with a toothpick to ensure the center is fully cooked. The toothpick should come out clean. Remove the loaf from the oven and allow it to cool completely to room temperature, before topping it with the glaze.
- To make the glaze: combine ⅓ cup sweetener, 2 tbsp heavy cream and 1 tbsp of water. Mix until well combined and contains no lumps. If adding lemon juice, replace 1 tbsp of water with lemon juice. If adding extracts, you can use 3 tbsp of heavy cream, but then add ½ to 1 teaspoon of extract.
- Spread glaze over the cooled pound cake. Then place the pound cake into the fridge overnight to allow the glaze to harden. Cooling will also make the cake easier to cut. To cut the cake, use a sharp serrated knife to cut the cake into 14 even slices. Serve with your favorite hot coffee.
Nutrition Facts
- Servings: 14
- Calories: 289.1kcal/1164.2kJ (per serving)
- Fat: 26.1g (per serving)
- Carbs: 21.4g (per serving)
- Protein: 8.0g (per serving)
