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 a low carb cream cheese lchf pound keto 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 with our family and friends. In fact, it was my go to pound cake recipe, which is why a new low carb cream cheese lchf pound cake recipe needed to make an entrance.

My Low Carb LCHF Cream Cheese Pound Cake has made a bit of a splash in the keto community. It’s been pinned thousands of times and I get tagged with pictures and videos on a pretty regular basis. This is something that frankly always surprises me. Although, I think it’s safe to say that our Low Carb Cream Cheese Pound Cake Recipe is a keeper. It’s humbling to see how much our keto pound cake has been shared.  I am so grateful that the community has embraced my little recipe and that it’s helping people stay on course.

Before my cream cheese pound cake had a makeover, I remember how my brother-in-law Paul, almost single handedly ate the entire pound cake. He kept raving how it was the best cake he had ever had. Truth is we all loved that non-low carb cream cheese pound cake. However, my family and friends deserved to have a healthier low carb keto option that was also delicious and so I was on a mission to please them.

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. As I began to understand how low carb flours worked I decided it was time to recreate a true pound cake experience, you know that rich buttery flavor we all crave? It was so rewarding to see that I was able to make a healthy low carb lchf option that I would be proud to share with everyone. If you looking for easy low carb keto recipes, my recipes are made simple on purpose. You won’t find many elaborate recipes here, just delicious low carb keto options made with simple easy to find ingredients.


The blog is my way to give back to the community. Back when I first started to journey I longed for easy low carb gluten free recipes, but they were not easy to come by. I want my readers to feel that my recipes are simple to follow, and delicious.  I truly believe this is possible without the fuss of a bunch of complicated items or steps.

As a community group pastor, it is my desire to see people whole in spirit, mind and body, something I had to learn firsthand  While on my own personal journey to wellness. It’s important to remember the value of each of these areas to be in complete harmony.

Can I encourage you to visit our almost to be be true news page? It’s my prayer that these verses will encourage you. Consider following our blog via email and never miss a post. Please reach out to us with your questions, we are always willing to assist you.

Have you been struggling to do the low carb keto lifestyle? Has it been a challenge to stay committed to this way of eating? I pray you will allow us to support you. May I introduce you to Keto//OS ?  It’s the first therapeutic exogenous ketone supplement and it has been a game changer in our lives and that of those we have shared it with.

Do you know that you can now drink bio-identical ketones and enter into ketosis? Keto//OS is a state of the art supplement that raises blood ketones allowing you to enter into ketosis in under 60 minutes. You can actually test your ketones in less than an hour after drinking and see your ketone levels raise. Why is this powerful? Elevated ketones means you will see a major reduction in appetite, carb cravings, and sustained energy. This makes the low carb keto lifestyle a viable sustainable option.

Not sure what ketosis is and why it can give you an edge when it comes to bettering your health? Can I encourage you to watch this short 4 minute explainer video to learn the science behind Keto//OS 

Feel free to reach out to us with your questions regarding Keto//os and the keto lifestyle. We can even schedule a phone call and coach you for free when you make a 15, 20, or 30 day purchase. Allow us to give you the support we craved when we first began our low carb keto journey but was in short demand.

For detail information on which plan can best suit your needs read more here

 

 

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

Serving Size 1 slice or cupcake

Low Carb LCHF Cream Cheese Pound Cake

The only low carb LCHF cream cheese pound cake you will ever need. A favorite in the low carb keto community.

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees
  2. In a large stand-up mixer bowl beat on high the butter with the sugar substitute until light and fluffy and well incorporated.
  3. 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.
  4. Lastly, add all the dry ingredients until well combined.
  5. In a well-greased cake or loaf pan or cupcake pan bake for 30 to 40 minutes until golden brown on top.
  6. If making cupcakes bake for 20-25 minutes)
  7. 1 ¼ c almond flour (use sesame seed flour for a nut free option)
Cuisine: dessert | Recipe Type: Low carb cream cheese pound cake
7.6.4
102
https://fittoservegroup.com/2014/08/01/low-carb-cream-cheese-pound-cake/
Nutrition Facts
Serving Size 1 slice
Servings Per Container 12

Amount Per Serving
Calories 102 Calories from Fat 86.4
% Daily Value*
Total Fat 9.6g 15%
Saturated Fat 4.8g 24%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 124mg 5%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 3.1g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

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Recipe Name
Low Carb LCHF Cream Cheese Pound Cake
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21star1stargraygraygray Based on 6 Review(s)
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388 Comments

  1. Hello. I do not have a stand-up mixer. Can you use a hand mixer?
  2. I cooked for 30 minutes at 350 and it is runny in the middle but the top is brown....first timer! Help!!!
  3. Do you double this recipe for 12 cupcakes or does it make 12 as listed?
  4. Hi, do you know if this could be made with stevia drops? Or have a recipe that does? My daughter is on the Keto diet for medical reasons, and I was told to use the drops.
    • Michelle Gonzalez
      Hi Grace! I personally have never done so but I believe it work. You would have to figure out what the conversion is for the drops you buy. I would suggest using one less egg in the recipe so that the batter is not too runny. Please let us know if it works out and we'll add it to the recipe. Thanks for stopping by! :)
  5. I would like to make this for camping pudgie pies. Two questions, does this freeze well and has anyone added cocoa powder for a chocolate version?
  6. Veronica Douglas
    What temperature did you bake your doubles recipe at? Mine was not was cooked throughly. Please advise.
  7. 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.
  8. 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.
  9. Is the calories per slice of the bread
  10. 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?
  11. Anyone ever made a pumpkin version? Wondering how to add pumpkin without it getting too wet?
  12. 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.
  13. Matthews Jennifer
    How long would I bake the pound cake if I did cupcakes?
  14. 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?
  15. 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??
  16. 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!
  17. You mentioned 18 muffins -- is that for a single or double recipe? Thanks
  18. 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.
  19. 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. 💞
  20. 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. 😕
  21. You said that the carb count per slice is 1.9... would the same be true in the cupcake form?
  22. 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.
  23. 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.
  24. 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. 💞
  25. Just made the lemon version with icing. How should I store this? Is it ok to leave out or should it be refrigerated?
  26. I love his recipe, can I substitute lemon extract?
  27. 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
  28. Can u use carb quick instead of almond flour
  29. How many cupcakes would this recipe make?
  30. I want to make this a chocolate one. How much coco due I use?
  31. 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!
  32. We tried this last night. It was so fluffy and delicious. Thank you we will try this again
  33. 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!
  34. 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?
  35. 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.
  36. 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. 💞
  37. How many fiber grM in total recipes?
  38. What sized pan did you use?