Low Carb LCHF Cream Cheese Pound Cake

Low Carb LCHF Cream Cheese Pound Cake

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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

4 eggs

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.

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No Comments

  1. Veronica Douglas
    What temperature did you bake your doubles recipe at? Mine was not was cooked throughly. Please advise.
  2. can i use regular flour ?
    • Hi Fargeen, This is a low carb gluten free option. I don't believe you would get the same results with regular flour. I am sure there are plenty of lovely regular pound cake recipes you can find on the web. Have a blessed day.
  3. Debby Bonisolli
    Love this recipe❣I usually use vanilla and almond extract (1/2 of each) and top with fresh whipped cream and toasted coconut. My husband thinks it's perfect as a base for strawberry shortcake. I've also made it in a bundt pan ( you have to double for that) and cook for 50 minutes. I topped with fresh whipped cream and dark chocolate curls. The curls make it extra beautiful for bringing to functions.
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  5. Is the calories per slice of the bread
  6. melanie tucker
    If doubling the recipe shown, I'm guessing the macros would be doubled as well, but just want to make sure! Is that correct?
  7. Anyone ever made a pumpkin version? Wondering how to add pumpkin without it getting too wet?
  8. I love this recipe; so versatile! I usually add about 1/2 cup of cranberries or blueberries, lemon or orange zest, and 1/4 cup Carbquick which helps keep the added berry moisture in check. Never doubled it, always bakes-up nicely in my loaf pan.
  9. Matthews Jennifer
    How long would I bake the pound cake if I did cupcakes?
  10. Miriam J Zappala
    Hi just used this recipe and made cupcakes. I used cupcake baking cups and the cupcake came out stuck to the paper.....I can't pull the cupcake from the paper. Any suggestions?
  11. This turned out great and was delicious. When I type the ingredients into the VeryWell calculator I get all the same numbers except the carb count is 16.2. Do you have any idea why that would happen??
  12. I just made this and while I didn't use the correct amount of Stevia, my husband loved it! I tried making an almond biscuit which was dense and was worried this would turn out that way...so not the case! It was so fluffy and just the consistency we Love! Thank you!
  13. You mentioned 18 muffins -- is that for a single or double recipe? Thanks
  14. If using Truvia, would the amount you use stay the same?
    • Is it Truvia bake? Unfortunately it is a blend of regular sugar and stevia. So it would not be low carb. You need a sugar substitute that can be swapped cup for cup.
  15. Absolutely love this cake! Switched it up with some lemon extract and grated lemon zest. So good! Thanks for the recipes!
    • Hi Becky, thank you for stopping by and commenting. I love that it's easy to customize. So have fun with it. Make sure you follow us via email and never miss a post. 💞
  16. Hi there recipe looks awesome. I only have liquid stevia on hand right now - could I use that and if so, would you know how much to use?
    • Hi! I've never only used liquid only when baking. I don't believe it will act the same because the sugar substitutes have some bulking agents that also help give the baked good structure. I would hate for you to waste all those pricy ingredients and it not work. 😕
  17. You said that the carb count per slice is 1.9... would the same be true in the cupcake form?
  18. 2 questions: Regular Philadelphia cream cheese is 2g carbs per serving. Light is 1g. Which are you using? Also, can I use THM Gentle Sweet which is a powdery blend of xylitol, erythritol and Sucralose as my sweetener? Can't wait to make this. Thanks!
    • Hi Sheila you can use both the light or regular. I used the regular cream cheese. Yes the THM gentle sweet would be a great substitute. Enjoy in good health.
  19. Q1. Could you sub some of the almond flour for coconut flour? Q2. Could I use granulated Splenda? Looking forward to giving this a whirl tomorrow
    • Hi Naomi, you can use sub 1/2 cup of coconut flour for the almond flour with good results. You can also use granulated Splenda with great success. Enjoy in good health. 💞
      • Do you mean sub out 1/2 cup of the almond flour for 1/2 cup of coconut flour? So still us 3/4 cup almond flour as well? :)
        • Hi Naomi, yes. You can't do this recipe with only coconut flour. I do have other recipes on the blog that use coconut flour exclusively. Just search coconut or coconut flour for those recipes.
  20. I tried it with double of the ingredients and it came out great. Delicious.
    • Hi Millie, thanks for stopping by and commenting. We have lots of others I am sure you will enjoy. I just posted a low carb shortbread brownie that has just become my new favorite. Enjoy in good health! Let me know if I can assist you in any way. 💞
  21. Just made the lemon version with icing. How should I store this? Is it ok to leave out or should it be refrigerated?
  22. I love his recipe, can I substitute lemon extract?
  23. Could you use maple syrup for sweetener instead of swerve? I know it wouldn't be keto then but not looking for keto just looking for me healthy recipes
  24. Can u use carb quick instead of almond flour
  25. How many cupcakes would this recipe make?
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  27. I want to make this a chocolate one. How much coco due I use?
  28. I will not double but want to make cupcakes. Idea on cook time?
    • Hi Erica, I make cupcakes all the time using this recipe. In my oven it's about 15 minutes at 350 degrees
      • Ok so I made this morning as I'm meal prepping for the week and I was nervous because I've made a chocolate mug cake that was disgusting! This was awesome I tasted a half of a cupcake and gave my husband a pinch and I am sold. I am a skeptic with this kind of stuff and I am so grateful for this recipe. I did 20 minutes then 8 more watching carefully. A million times thanks!
  29. We tried this last night. It was so fluffy and delicious. Thank you we will try this again
  30. Thank you for this recipe! It tastes like actual pound cake. My husband totally loved it...we have tried a lot of keto recipes since starting this journey and sincerely, this is the best I have tasted. Keep up the great work!
  31. This looks like a wonderful recipe! If I were to double the ingredients as you did, how much additional baking time should I allow assuming I'm using the same sized loaf pan you used?
  32. I made this exactly as called for, the consistency when I put it in the loaf pan was more of a cookie dough, very think, not pourable at all. It looks exactly like yours, but very dry. Wondering what I might have missed, should it look like cookie dough and not batter?
    • Hi Teri, I don't know what it could have caused this. Could it be possible that the baking powder was not fresh? It's definitely batter like not cookie dough. As you can see it's a favorite here and I have people tagging me constantly with their pictures. 🙁
    • Patricia Peterson
      Did you level the flour cups with the back of a knife? If they are a little heaping it could add to much of the flour and make it too thick.
  33. Would I be able to use this with coconut oil?
    • Hi Shemika, I have never tried replacing the butter with coconut oil. If you want to attempt i would make sure the Coconut oil is cold and solid. Let us know it works. 💞
  34. How many fiber grM in total recipes?
  35. What sized pan did you use?
  36. I'm so glad to find this recipe!!! I'm gonna make it today!!! Thank you for the recipe! : )
  37. Can wait to make it for my mother in law. She's type 2 diabetic. I have been coking for her and I have gotten her levels down to under 120. Thanks for sharing
  38. I don'5 have swerve but have both Nativa and Erythritol can I just sub gram for gram?
  39. Hi, I was wondering where you said 18.5 carbs for the for entire recipe for 10 slices - is that for a double batch - since you said you doubled for the picture - or for a single batch. It looks delicious and can't wait to try it. Thanks so much.
    • Hi Josephine, thanks for stopping by and commenting. I believe you will enjoy this recipe as it's one of the favorites on our site. The carb count is based on the exact recipe not the double one. 😀💕🙌🏻
  40. I made this cake tonight and added a lemon glaze! It was amazing! Thank you!
  41. Hello! This was awesome! We got 10 slices and entered thru FatSecret that I use daily, it was: Cal:140, Fat:11.75, TOTAL Carbs: 5.95, Fiber:0.4, Sugar: 2.92, Protein:3.95 We use: Natural Grocers Almond flour - 3lb bag Trader Joe's brown eggs FULL fat original Cream Cheese Kerrygold Unsalted butter Truvia Baking Blend
  42. Hi! So I made this tonight and somehow I am not getting the same carb count. I'm getting way more. Like 8 carbs? What kind of almond Flour did you use? Other than that I did everything else the same except I used stevia and the less fat cream chees which has less carbs than regular
    • Hi Lauren, the fat free cream we see in these parts has more carbs. The stevia should not be an issue. Are you subtracting the fiber? Lastly, maybe it's the serving size. Be encouraged many people love this recipe and stay on course with it. Enjoy in good health.
  43. I don't know if you still answer questions to this recipe, but if you do, can you tell me if you used salted or unsalted butter? I thought I asked this awhile ago, but I don't see it anywhere (must have been another recipe). Thanks!
    • Hi Lynda, I certainly do my best to answer questions no matter how long the recipe was posted. 😜 I always use unsalted in all my baking recipes unless indicated. Enjoy in good health 🙌🏻
  44. Can u use coconut flour instead and if so how much
    • Hi Danielle, we have had people substitute up to half of the almond flour with coconut flour with success. I have not personally tried so I can't vouch for it. If you decide to make it with only coconut flour I suggest you use 1/3 less of the amount of flour called for since coconut flour is much drier. Please let me know if you do and if you were pleased with the results 🙌🏻💞
  45. I just made this cake, doubled the recipe but forgot to double the eggs..... aaaagh! It's in the oven cooking right now, so I will have to see what it's like when it comes out. Duh! I hope it's not a complete failure. If it's too crumbly, I will use it as a base for a trifle type dessert - crumbles on the bottom, raspberries and blueberries mixed in and top it with fresh whipped heavy cream.
  46. I uses my bundt pan for this recipe and I brought it to our couples bible connection group and everyone loved it and couldn't believe it was sugar free and low carb. Thank you for this wonderful and delicious cake. GOD bless you because this is a very easy recipe and it will help me when I just crave a dessert or a great treat without feeling the bad affects like the other desserts.
    • Hi Rissa, so thrilled you and your church family enjoyed it. It's a favorite among here but thankfully not the only one. Make sure you sign up via email and never miss a post. God bless you and yours 🙌🏻💞🙌🏻
  47. Hello, I accidentally purchased confectioners style Swerve. Do you think I can get away with using that? Thanks, Sherri
    • Hi Sherri, although I haven't tried with low carb flours there was plenty of recipes that used confectioners sugar in cakes and cookies. If it were me, I wound try. Let me know if you decide. If not, consider saving in for frosting. Today I posted a low carb pumpkin bread that is amazing and has a delicious cream cheese frosting that uses swerve confectioners sugar.
      • I borrowed Rissa's idea and used a bundt pan. It is still warm from the oven, smells delicious and is awaiting my husband's arrival. Wish I could post a pic!
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  49. This pound cake is awesome! Shared the recipe with a fire and her husband said it tasted like his grandmother's pound cake ! What a compliment. Thank you so much for sharing this .
  50. Hallo, thank you for sharing this. I'm thinking of leaving out the sweetness and vanilla and then I have a nice white bread for lunch or so. I don't know what swerve is but do you think I should use more almond flour instead then?
    • Hi Line, if what your looking for is a low carb bread, I suggest you go to our search engine and look for my recipe low carb corn bread. This has no corn, so don't worry. It's made with almond flour. It has a tiny amount of sugar substitute and you can use stevia or leave out completely. I would hate for you to experiment trying to change this recipe and it failing. I make the bread one quite often and it's a great choice. Enjoy in good health🙌🏻
  51. Looks great!
  52. Can you clarify if the Macros listed are for doubled recipe (pic) or actual listed ingredients??
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  55. Hi, can I use maple syrup? If so, how much? I know it'll add more carbs, but not a big fan of sweeteners
  56. I'm having trouble with the double recipe. It's cooking on top but still liquid in middle. Any suggestions?
  57. Could you use coconut flour?
    • Hi Tina, coconut flour is tends to absorb a lot moisture and doesn't work. A good substitute if you want it to be nut free is sesame seed flour. Here in the states you can purchase it already ground. If not it's not too difficult to grind the sesame seeds yourself. It's also a little less expensive than the almond four. I hope this helps.
  58. I made this today and was very disappointed. The taste was there but I put it in for 40 min and it was rare on inside and burnt on the outside. I covered it the last 10 mins but didn't help. What do you think went wrong. Followed the recipe exactly. Jo
    • Hi Jo, so sorry to hear. Not sure what could have happened. As you can see from the comments it's a favorite on this site. I live in Miami, Fl where there is zero elevation. Not sure if that's a factor for you. I know how awful it is to waste product.
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  60. Hello Hilda! I was just wondering if you've ever tried make a chocolate pound cake using this recipe? or if it can be done, just adding unsweetened cocoa? any thoughts? Thank you!
    • Hi Claudita, yes I have. If you add 1/4 cup of unsweetened cocoa powder, increase the sugar substitute by 1/4 cup and add a couple of teaspoons of water or heavy whipping cream, you can easily turn this recipe into a chocolate low carb pound cake. Enjoy in good health! Don't miss a post and sign up for the blog via email. Thanks for stopping by 😜
      • Great Hilda, sounds wonderful. Thank you again :)
        • 🙌🏻 let us know how it turns out.
          • Sooo, Hilda, I wanted to share with you: I made the "chocolate pound cake" with the variation you suggested and used it to make individual mini chocolate hazelnut trifles with berry sauce for my daughter's high school graduation party. Oh my, were they a hit with all!! I also made mini vanilla berry trifles using your original recipes. Everyone raved about them ( teenagers loved them too :)! ) Your recipe is a winner, hands down! God bless you!!
          • Yay Claudita! Sounds like they looked lovely too. Thanks for sharing it means so much to me to hear how my little blog is helping people. Be well my new friend. Blessings to you and yours 💞
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  62. Hey i made this yesterday and it turned out really nice. Tasted just like the original pound cake. I and my husband ate the whole loaf in a day! Thanks for sharing the recipe 👍🏻
    • Hi Maryam, so thrilled you tried and liked our recipe. Please sign up via email and checkout all our other recipes. Thanks for stopping by and taking the time to comment.
  63. Hi my son has a nut allergy, what can I use besides almond flour?
    • Hi Keverine, can he have protein whey powder? If so I would try to do half this and half coconut flour and see if it works for you all. Let us know. Thanks for stopping by.
      • Thanks, yes I'll try that. How about all purpose gluten free flour?
        • Keverine, I am sure that would work however, after reading Dr. Peter Osborne's book no grain no pain I very weary of gluten flours made of rice and corn. Check out his website that goes by his name. Be well new friend. Consider giving our blog a follow. 🙌🏻
  64. Pound cake yummy...definitely trying this recipe. Thank you
  65. I made your recipe and did cup cakes instead. helps me with portion control . They were so moist. I think I would add a little more sweetener next time. Did not do the frosting. That may have done the trick for me.. MOIST AND YUMMY
  66. Hi, I just made this and it's not as great as I thought. I'm wondering if I did something wrong... Mine is a little eggy and soft inside. I followed everything and used soft butter and cream cheese. Also the after taste was pretty bad. I used swerve. Any tips on what I could be doing wrong. I mean it looks good but the taste is off a bit. Thanks
    • Hi Zhira, I'm sorry it did not turn out good for you. As you can see it's a favorite among here. Perhaps the temperature was a little off. Every oven is a little different. Maybe cooking it longer may have helped. I like swerve because it doesn't have an aftertaste. It is however not as sweet as say Splenda. Some here use that instead. Best wishes. Thanks for stopping by.
  67. I'm so happy to find this thm recipe for pound cake. I can't believe how easy it is to follow this plan and enjoy all kinds of tasty food too. Excited to try! Thanks!!
    • Hi Susan, so thrilled you found our site! Don't forget to follow via email and never miss a post 💕
      • Just pulled two of these out of the oven and they smell amazing! I cooked them perhaps 45 minutes at 350 and were still a little "jiggly" when I pulled them out - but as a first timer also didn't want to overcook them and have dry cake. Thanks so much for sharing the recipe!
  68. It amuses me that everyone comes up with different carbs and keep asking for them. Do your own math folks because ingredients are different. She doubled the recipe to get this loaf so hers were twice what one recipe would be.. I input my ingredients into MyFitnessPal and my carbs were 3 for 12 servings. And then I ate 2 servings. ;) Sure was yummy! Thanks so much for a great recipe. The rest of it is going in the freezer for those days when I just gotta have something sweet to sooth the beasties. Thanks & lots of blessings to you!
  69. This looks yummy! Will be trying. 😉
    • Hi Kimberly, it's truly a favorite around here. Snoop around and follow our blog you will find that I am always looking for ways to create simple and low carb alternatives. Enjoy in good health!
  70. Fantastic!! As a matter of fact, I'm planning to bake 2 of them this weekend to give away to my sister and a dear friend, who both suffer from Celiac Disease. I made a trifle for a church potluck and used it for the pound cake portion. People couldn't even tell and kept talking about the scrumptious tasting cake! It held its shape very well even after sprinkling it with a juice reduction. I did however added more sugar, coconut sugar, that is. Thank you, thank you...great recipe, will make many happy :)!
  71. I tried this with erthritol (i think swerve has that in it with something else), i was a little worried the batter was very liquidy but came out great! I used a 9x5 for 40min. It looks lower than the picture. Did you use a 8.5x4 loaf pan? Thanks for the recipe! My husband, who is all about regular breads, loved this too!! And my toddler and baby :)
    • Hi Michelle, yes erthritol is the same as swerve it's the generic actual ingredient. I used the 8x5 pan. So pleased the entire family loved it! Enjoy in good health!
  72. I was wondering what size loaf pan you used for this ? Thanks in advance ;)
  73. I was curious as to what was the correct nutritional value for this recipe. Here's what I came up with. I didn't count baking powder, salt, vanilla or erythritol. --Calories in each ingredient-- 1 1/4c Almond flour: 800 cal 70gfat 15carb 30protein 3.5oz Cream Cheese: 350cal 35fat 3.5 carb 7protein 4T Butter: 400cal 44 fat 0carb 0protein 4 Eggs: 280cal 20fat 0carb 24protein --Totals for entire recipe-- 1830 calories 169g fat 18.5g carb 61g protein 10 slices, each slice: 183 calories 16.9g fat 1.9g carbohydrates 6 protein Hope this helps! :)
  74. Is the picture you posted of the cake a single recipe or is it doubled? For all that are asking.... As written, I deduce that the carbs should be 2 per slice.
    • Hi Ana, I created this little number two years ago and I believe for presentation purposes I doubled it. I wanted something small and simple enough for the Fittoserve community to be able to recreate. If you are making without doubling your number of carbs is correct. I am sorry for the confusion. Enjoy in good health!
  75. I made this with lemon juice, it turned out great! Then I made a glaze of powered erythritol and lemon juice. Tasted JUST like starbucks lemon pound cake! Thank you SO much for this recipe!!!
  76. Don't know what went wrong but mine turned out more like a nutty squidgy biscuity cake than a cake or a squidgy Cake with a crunch of nut. Keto baking and me doesn't seem to work and yet I'm a great baker and cook .... Grrrrrr
    • Hey Jacqui, so sorry this recipe didn't work for you. I understand your frustration, it took a little practice before I was able to work with the nut flours. So many factors come into play with baking including elevation. Crossing my fingers for you.
  77. Just made this bread and was really impressed with it!! I used 1/2 tsp vanilla extract and 1/2 tsp lemon extract. Next time I'll use a full tsp of lemon and no vanilla. The only thing is it didn't rise very high so I'm wondering if it may need more baking powder? I don't know. But either way it's very yummy!!!!
  78. I'm not knowledgable about baking -- to make it a lemon pound cake, what would I add? Lemon extract? Lemon juice? Both? And how much? Thank you! I'm really looking forward to trying this!
  79. Hi there! This tastes DELICIOUS! Only problem I had was it sort of caved in at the top once it cooled down. Any tips to keeping it from doing that so it looks more like yours? Thanks!
  80. Have you ever thought about writing an ebook or guest authoring on other blogs? I have a blog based on the same topics you discuss and would really like to have you share some stories/information. I know my subscribers would value your work. If you're even remotely interested, feel free to send me an e mail.
  81. Love this recipe.
  82. It is so scrumptious!!! Instead of vanilla flavor, I used almond! Oh...my....gosh! So good!
  83. This popped up on Pinterest today so I made it on a whim. So good! I was 5T short on almond flour so I used oat Fiber to finish it off. Perfect!
  84. Nutritional information on this please...looks amazing!
  85. Is there any nutritional value on it as far as calories per slice so I can log it in myfitnesspal app?
  86. I am baking it the seond time today. It IS delicious!
  87. Can I subsitute almond flour with coconut flour?
    • Hi, Llona, no unfortunately you can't. The reason being is that coconut flour is very dry. You can perhaps lower the amount of almond flour by 1/4, and sub this amount with the coconut flour but I have not done so and I am not sure how it will turn out. When I use coconut flour in recipes I usually have to increase the eggs or other liquid. Best wishes! Let me know how it goes if you decide to give it a try. 😜
      • IF my converstion from cups to grams (I live in Germany) was right I have enough of almond flour. The cake is in the oven. The dough is very liquidly. But then again my conversation could have been wrong:)! Thanks for the recipe. I will let you know how it turned out;)!
    • Recently I have used sesame seed flour and it subs well for almond flour. I hope this helps ;)
  88. I will use xylitol as my sweetener
    • It works just as well! Enjoy in good health Gayle💗
    • Hi, Gayle. I noticed your comment and would just like to add something I found out about xylitol as it was my sweetener of choice but was told by our vet that if you have animals and they get one small bite of anything with xylitol in it, it can quickly shut their system down. He has had multiple dogs who just got a small bite of like a muffin made with it and their were dead within 24 hours. I don't know if you have animals. I just want to pass the information on to anyone who might have.
  89. What's the carbs for this?
  90. What do u think about adding cocoa powder? We are a family of chocolate lovers.
  91. I want to try this yummy pound cake recipe but only have pure stevia powder. Is this an ok sub for the swerve?
  92. How many carbs in a slice ? Looks awesome !
  93. I wonder how this would be baked with like a cinnamon crunchy topping on top of it you know like a strudel popping sounds like it would be fabulous... what do you think?
    • Hi Brenda , I have made a low carb streusel by mixing equal parts cinnamon and erythritol or swerve. It is a natural sugar alcohol that is low in carbs and has a granulated texture like regular sugar. You can also add some butter and almond flour until you get the traditional crumble. let us know how it goes if you decide to give it a try 😁
  94. Wonder if you could double the recipe and make a 9X13 cake?
  95. Hi, looks delish! Do you think this would work for a basis of a cake with whipped or sour-cream frosting?
  96. This sounds so good, thank you! Do you know if I can use Stevia as the sugar substitute? Will it come out okay?
    • Yes, it will come out fine. But it must be a stevia that subs the sugar cup for cup with a bulking agent. If you are already accustomed to stevia you will be pleased. Enjoy in good health!
      • Oh shoot, yes I don't have that kind of stevia. Darn it. No worries, but thanks for your reply!
        • So sorry Kristi 😞 if you like chocolate perhaps my recipe for low carb chocolate bark would fit the bill. Not only is it easy and requires no baking but the coconut oil will assist with eating keto. Let me know if this works for you. Be well 💐
  97. I just tried this recipe today. It was delicious but it fell after I took it out of the oven. Would more baking powder help that? I added a little of bit of unsweetened cocoa powder to mine Maybe that had something to do with it. It was really moist and delicious though.
  98. What is the NI info on this pound cake? Thanks
  99. Loved this recipe. Doing Keto/low Carb high fat and this pound cake hit the spot. I've made cheesecake pond previously before Keto and there is no difference in taste. In fact, this taste BETTER. I used truvia baking blend instead of swerve. Its gets five stars. Blessings.
    • Glad you enjoyed it. Just want to warn you that truvia baking is half and half mix of stevia and regular white sugar. When I learned this a few years back I was so upset. So keep that in mind. I personally would rather people use Splenda over regular sugar. I know that's a bit controversial but my doctors agree. Be well and choose wisely 😜
  100. Hi just want to ask if I can substitute stevia instead of swerve? We dont have swerve here in the Philippines. If yes how many sachet of stevia will be equivalent to the amount of swerve needed for the recipe? Thank you so much 😊
    • Hi Dianne, here in the states we have a stevia that has a bulking agent that allows you to substitute cup for cup. We also have Splenda this way. Which is what we use to bake. I don't know if substituting with packets would work correctly. Sorry I don't have any suggestions. I have a low carb chocolate bark that may be easier to substitute. Be well, Hilda
  101. Just wondering do you use a regular size loaf pan??
  102. How many carbs does this have ?(net)
  103. This looks wonderful! What is the carb count, please?
  104. Oh my yummy goodness!! This was the best sugar free low carb cake ever! Ok, nevermind all the disclaimers... THIS WAS BEST CAKE EVER (and not to toot my own horn, but I'm a fairly gifted baker)! It was seriously roll my eyes, huge smile, light me up good the first time I tried it exactly as written. Unfortunately after 2 of those heavenly bites I realized my tongue was tingly & slightly swollen... Reaction to Swerve I assume. :( I had to stare longingly at that cake for 3 days before my hubby got tired of eating it by himself (since he usually only eats sweets when I do), and finally tossed it. My kids complained it was boring (what do they know?), soo I made it again. Doubled the batch & used Truvia this time. I baked half as the loaf cake, the other half as muffins. Part were frozen wild blueberries, some were chocolate chip *these turned out the best*, some were frozen cherry, some had fresh blackberries. All turned out wonderfully! I had planned for the muffins to be breakfast this week, but they ate all 48 mini muffins as dessert last night! Will definitely be baking this again and again, and sharing a lot! Thank you so much for posting this. Finally a cake I can eat that tastes amazing too!
    • Hi Donna, thanks so much for sharing your experience with this recipe. I a firm believer that every recipe should be tinkered with to make it your own. I must try adding berries! I will remember this when my mulberry tree is in full bloom. Once again thanks for stopping by. Enjoy in health 😜
  105. Reblogged this on Talking to My Weight Loss Counselor-God! and commented: This looks so very good. I'm going to have to fix for my husband. I enjoyed talking with Hilda last week and she gave me permission to reblog. I wanted to keep this recipe for myself, but I know it will help yall that focus on reducing your carbs. Me, I'll just eat it for enjoyment. Thank you Hilda for all your inventive wonderful recipes and your warm friendship. All y'all, checkout her blog, http://fittoservegroup.com
  106. I tried this recipe and was skeptical, I should have trusted your recipe, it turned out great, I used Almond meal(run it through the food processor first) and baked in a 8X8 pan.
  107. Wow! I am going to have to try this for Hubby. It looks wonderful! Did you come up with this recipe yourself? God has given you a wonderful gift and talent. Merry Christmas to you and all of yours. Deborah
    • Hi Deborah, yes it's my recipe 😁 I have been baking for years so going low carb has not been a challenge. Praising God for all He blesses us with 😜 enjoy! It's one of the favorites around here
  108. YUMMMMM! This pound cake is positively the BEST thing I have eaten since I had to go gluten free, sugar free, and low carb 4 years ago. It absolutely tastes as good as any pound cake I remember eating from my "pre-gluten free" life. I used a blend of Splenda, Xylitol and Stevia to sweeten it and it tastes just like sugar sweetened to me. The texture is amazing and the flavor is wonderful. All I can say is thank you for sharing it -- thank you, than you, THANK YOU!
    • Hi Glenda! thanks for stopping by and leaving such a lovely comment. I am trilled you love my recipe. I hope you will stick around and find others that will assist you on your journey to wellness. That's what are community is here for. Enjoy and be well ;)
      • I have looked around the site a bit and do like what I see. Thank you. Oh, and by the way, I responded to someone who wanted to add lemon flavor and told her that I added orange flavor the second time I made it, just to experiment. Since I had kids coming over, I thought they might like orange flavor. They ate it up, coming back for seconds and thirds. The cake is so good that I think it could be made in many flavors. It is so yummy!
  109. Can I use Splenda granular?
  110. These sound wonderful ty for cooking low carb, I need as much help as possible
  111. So is this carb free?? If not what's the count? This looks sooooo delicious!!
  112. I'm wondering if you can tell me what happened to mine - it looked so perfect out of the oven, but within 20 min, it fell. It was quite brown and I had baked it 10 min more than your instructions, but it didn't feel done in the middle when I checked it at first. Thanks, Susan
    • Hi Susan, not every oven functions the same. Perhaps dropping the temperature a by 25 degrees and cooking it longer would help. Some people place a pan with water in the lower rack to help with not getting cracks in cheesecake. Sorry to here it was not a great experience. I hope these tips help. 😁
  113. eelliott@uncfsu.edu
    Not bad, thank you for responding.
  114. eelliott@uncfsu.edu
    Roughly how many carbs is in one slice of that pound cake?
  115. Do you by any chance know what portion of this cake is approved by trim healthy mama plan. 1/8?
  116. This is my first time baking with almond flower and a sugar substitute. I used Stivia (extract). Not sure if that was the right one to buy. I have it in the oven right now and they (I cooked them in mini loaf pans) look and smell good but a little scared to try it. I have heard that you need to adjust sugar substitutes that they are not the same as the recipes call for. On the Stevia bag is says equal amounts of sugar to Stevia. What are you thoughts. Excited to try more recipes as I start to adjust. Thanks in advance.
    • Hi Karon, Sorry that I am just seeing this :( It went to my junk mail for some reason and I was just notified. In any event, if its a sugar substitute that on the bag says to use cup for cup you will be fine. I use several sugar substitutes from swerve to stevia. They all have some bulking agent to help it bake better. I hope your mini-loafs turned out great!
  117. I just made this,and I'm an experienced baker. Something must have went terribly wrong. It took close to an hour to cook and was extremely eggy. I ate as much as I could so as not to be wasteful, but wound up throwing it out. The only misstep was that I added one egg before I creamed the cream cheese. I wouldn't think that that would have caused such disastrous results. I don't know...?
    • So sorry to hear Christa. 😔 this is one of the blog's favorite recipe that has been pinned now hundreds of time. This is the first time I get a bad review. I know how devastating it can be when things go wrong and you need to toss so many ingredients. I really don't have an answer because if you read the comments people love this one. I am deeply sorry
  118. This is the best almond flour recipe I've ever tried! Thank you!
  119. Love this recipe! Just made it in 12 cupcake pan! I saw that some people were asking for the carb count it might be tedious but it really just take a few minutes to figure it out. Almond flour 15g cream cheese 1.75g baking powder 1g then depending the sugar you use(sucralose 0.4tsp) 16.2 g then add it up 33.95 g divide that in the pieces you cut it. In my case 33.95g /12 is 2.8 g a piece. Thanks again for the recipe!!👍🏽👍🏽
    • Hi Francheska, thank you for stopping by. You pointed out what now seems so obvious. Thanks for doing the breakdown. Will make it a point to add the carb count in the future. BTW my maiden name is Molina. My father is from Cuban and Spaniard descent. 😁💗
  120. Wow, this look so good! Thinking of giving it a try... 😋
  121. This looks amazing!! My husband has requested a strawberry shortcake ice cream cake for his birthday. We have two people eating LCHF in our house, so I thought I would try making it low carb (ish). Do you have any idea how this cake would respond when frozen? The last pound cake (high carb) that I froze ended up like a brick until it thawed for about 30 minutes.
    • Hi Stacy, my hubby's birthday fave is also strawberry shortcake. This cake freezes well but does need to be thawed completely. I thaw mine in the fridge overnight and never have a problem. Enjoy and wishing your hubby a Happy and healthy Birthday!🎉
      • Thanks, but since this will be an ice cream cake (think like baskin robins ice cream cake or a DQ ice cream cake with actual cake between the ice cream layer), the pound cake will be sandwiched between ice cream and has to stay in the freezer. I'm not very good with substitutions while baking, I usually follow recipes. Any clue why pound cake reacts that way, but a normal box cake doesn't? (I've never tried this with any low carb cakes yet) Maybe there is a substitution that wouldn't cause it to need to be thawed?
  122. Going to make this! I don't have Swerve, I have Truvia..would it be the same amount? Do you have to grind it first? Thank you for sharing!
  123. Just stumbled across your site from a Pinterest link.....this cake sounds amazing. Hope to try it soon. also just signed up for e-mail notifications. Like all of the support around the LC community.
  124. Yes and no. I started by using an app (lose it) and I just searched online for recipe calculators. But they didn't take out the sugar alcohols. So I just did it by hand.
  125. any idea the carb count in this?
    • Hi Amanda sorry I really don't know how to figure this out. My guess is about 6 per slice
      • I made a couple switches based on what I had (almond meal flour 1 cup & coconut flour 1/4 cup). My calculations show for 12 servings it would be 146 calories, 12 g fat, 2 net carbs (18.75 carbs - fiber - sugar alcohols), 1.8 g fiber, 5.4 protein. I only cut mine in 8 slices so a little more than that. It had more of a banana bread taste than pound cake but was still good. Especially since I haven't had any bread type food in 3.5 weeks. :) thanks for the recipe!
  126. omgoodness! this looks so scrumptious! I am only eating green list for the next two weeks, no bread or dessert alternatives at all, but after that THIS is the first thing I am going to make!!! Can't wait!
  127. Hi! Thanks for finding me! And thank for your great blog! Kindred spirits of sorts. You have some wonderful recipes here and I look forward to trying some. I know I will be a frequent visitor. Though my blog is not specifically dedicated to LCHF I do have a few posts about it and plan to document my journey. Please feel free to check around. I was first introduced to this amazing lifestyle way back in the early-mid 1970's and had some some success however unfortunate circumstances led me to abandon it. But I am so glad that there has been such a renewed global interest. It makes perfect sense! I wish you all the best and great success! Miryam - The Well Balanced Soul
  128. Reblogged this on Low Carb Simple and commented: I am Re-Blogging this Wonderful Recipe from FITTOSERVEGROUP this is the BEST Cake I have found. Please enjoy and Serve with Low Carb Topping just like a Pound Cake. ENJOY I know I did!!
    • Thanks for the reblog! So pleased that you loved this recipe! Thanks for all the encouragement. ;)
      • No thank you! Awsome recipe. I'm pleased to do it, fumbling through recipes and learning how to re tweek them to fit LCHF is so much fun. Some fails of course,but when you have one that works with no tweeks, you want to shout it from the Clouds! Thank you for sharing.
        • That's so kind of you. I totally understand because it can be very challenging and expensive trying out and then being disappointed. Another very easy recipe you might enjoy is my low carb chocolate bark. It's made with coconut oil and we all know how good that is on a low carb lchf plan. Be well and thanks again!
  129. Definitely adding this to my list of Gotta Try This! Thanks!
  130. Reblogged this on Finding Strength. Gaining Courage. Loving God. and commented: I made this recipe today and it was fabulous. Will definitely make again.
  131. I'm going to try making this today. I'm not a pound cake fan, but the idea of having something "dessertish" that is healthy is awesome. I love your blog by the way and all the tips you post. Thank you.
    • Oh Stephanie, that's fab. I always have have something sweet around our home that's low carb friendly. My friends and family tease me that they too could lose 70 pounds like hubby did if they could move into the guest room. 😜😭😭😭 this is why I post my easy recipes so they can make themselves. Of course not all do so that's where our lil boutique low carb bakery comes in. Mainly bake for friends and family 😁💞
      • I made it! First, so easy!! Recipes stress me out, so I was a little nervous. But I did it. I had never used almond flour before. But I LOVE it!!! As I tried a piece, I wondered if I could add a splash of fresh lemon to it before baking? Thank you soooooo much. Will definitely make this again!
        • Ahhh so happy to hear that you liked it. I tried to make my recipes easy peasy. Many who start baking low carb do so out of necessity, since you really can't pick these babies off shelves. Keeping that in mind I try to keep the. Simple so that even a non baker can make. As far as the lemon? I have my friend Diana who adds lemon to hers and it's fab. It's a great base cake and you can have fun customizing.
  132. Reblogged this on By the Mighty Mumford and commented: OOOOHHHH!!!!! THIS SOUNDS RICH,---RICH---,RICH!!!
  133. Reblogged this on FitToServe and commented:

    You can have cake! Eating low carb does not have to be restrictive. My low carb cream cheese cake is proof that you can enjoy desserts and stay in ketosis. So what are you waiting for? Start baking!

  134. Could I use almond meal for the flour and get the same result?
    • Sue I have used Almond meal, because frankly it's so much cheaper. It will be a little denser and will have flecks in it. I would also up the baking powder 1/4 tsp more to help it rise. The flavor will not be affected. Enjoy!
  135. Thanks for sharing this recipe. It is delicious!
  136. i am going to have to try this!
  137. I made this in a muffin pan and got a full dozen, so yummy!
    • Could I add fresh lemon juice to this to make it a lemon pound cake? I have a tree filled with lemons!
      • Yes, I am sure you can just not too much perhaps 1/4 cup or less and don't forget to add some of that lemon peel grated. Yumm!
      • The second time I made it, I added orange and vanilla extracts - yumm!. Next time I intend to add lemon. I can see this done in a lot of flavors, but my suggestion is to be careful how much liquid you add so that it will come out right.
      • Hi...I did just that when I cooked mine and it was delish! Since my lmon was organic I gtated some lemon rind in as well! Sooooo good!
      • I am so jealous I would so love a lemon tree. I planted some pits this summer and started the winter with some tiny seedling only one has survived but appears to be growing slowly. It will never give lemons in my lifetime. I eat lemons every day I love them in cookin in baking and in my hot tea. Enjoy yours.