Low Carb LCHF Cream Cheese Pound Cake

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Sometimes you just want something buttery rich, 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.

I remember distinctly the day my brother-in-law Paul, almost ate my entire 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 diet a 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 grateful that my readers have made it their number one pick too.

NOTE: That you can easily make this recipe into cup cakes and freeze for later.


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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.

This recipe was doubled for the picture. For same results do the same.

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381 thoughts on “Low Carb LCHF Cream Cheese Pound Cake

  1. Josephine Cuffaro says:

    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.

    Liked by 1 person

  2. Teri says:

    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?

    Liked by 1 person

    • fittoservegroup says:

      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. 🙁


  3. Vicki says:

    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?

    Liked by 1 person

  4. Lindsyjo says:

    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!

    Liked by 1 person

      • Erica says:

        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!


    • fittoservegroup says:

      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. 💞


  5. Shelia says:

    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!

    Liked by 1 person

    • fittoservegroup says:

      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. 😕


  6. Erin says:

    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!

    Liked by 1 person

  7. Miriam J Zappala says:

    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?

    Liked by 1 person

  8. Fay says:

    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.

    Liked by 1 person

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