Best Keto Pound Cake
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Ingredients
- Butter
¾ cup
- Cream Cheese
4 ounce
- The Ultimate Icing Sugar Replacement by Swerve
1-¼ cup
- Raw Egg
7 large
- Almond Flour
2-½ cup
- Baking Powder
2 teaspoon
- Coarse Kosher Salt by Morton
¼ tsp
- Almond Extract
1 teaspoon
- Baking Aids Xanthan Gum by Bob’s Red Mill
1 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve
1-¼ cup
- Heavy Cream
2 tablespoon
- Water
1 tablespoon