Sometimes, you just want something buttery rich on a low carb keto diet and I wanted pound cake. Back when I used to bake with regular high-carb flours I made a mean cream cheese pound cake. It was a favorite among our family and friends. It was my go to pound cake recipe. Which is why a new and improved version needed to make an entrance. My Low Carb LCHF Cream Cheese Pound Cake has made a major splash in the keto community. It’s been pinned thousands of times and I get tagged with pictures and videos on a regular basis. I think it’s safe to say that our Low Carb LCHF Cream Cheese Pound Cake is a winner.
I remember distinctly the day my brother-in-law Paul, almost ate my entire regular cream cheese pound cake. He kept raving how it was the best cake he had ever had. Frankly, we all loved that cream cheese pound cake. However, a healthier option was now in order now that we made eating a low carb keto diet our lifestyle choice.
I was determined to find a way to enjoy a treat without pushing us out of ketosis. When you choose to burn ketones (fat) for fuel and not glucose (sugar), a high carb option spells disaster. So I began to work hard to recreate a true pound cake experience, you know that rich buttery flavor we all crave? Only this time it had to be low carb of course.
I am very pleased with the results of this recipe and I am even more grateful that my readers have made it their number one pick too.
NOTE: That you can easily make this recipe into cupcakes and freeze for later.
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Low Carb LCHF Cream Cheese Pound Cake
1 ¼ c almond flour (use sesame seed flour for a nut free option)
¾ c of swerve or other sugar substitute
1 tsp baking powder
¼ tsp of salt
3 ½ oz cream cheese
4 tbs softened butter
1 tsp of vanilla
Preheat oven to 350 degrees
In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated. Next add the cream cheese and vanilla and mix well. Add the eggs one at a time making sure to mix well after each addition. Lastly, add all the dry ingredients until well combined.
In a well-greased cake or loaf pan bake for 30 to 40 minutes until golden brown on top.
Makes 12 cupcakes (bake cupcakes for 20-25 minutes)
This recipe was doubled for the picture. For same results do the same.