Yield: 12

Low Carb Keto Cream Cheese Pound Cake (Gluten-Free)

keto pound cake

This delicious recipe for low-carb keto cream cheese pound cake uses almond flour allowing it to stay low in carbs and keto-friendly. This recipe is a favorite in the low-carb community.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized bowl, combine the almond flour, baking powder, and salt. Set aside
  3. In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  4. Next, add the room-temperature cream cheese and vanilla extract and mix well.
  5. Add the eggs one at a time, making sure to mix well after each addition.
  6. Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
  7. In a well-greased 8-inch cake pan or 8-inch loaf pan, bake for 30 to 40 minutes until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
  8. If making cupcakes, bake for 20-25 minutes. This makes 12 cupcakes.
  9. Store leftovers in the refrigerator for up to 7 days or freeze for up to 3 weeks.

Notes

This recipe doubles easily and freezes well.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 102Total Fat: 9.6gSaturated Fat: 4.8gCholesterol: 74mgSodium: 124mgCarbohydrates: 1.2gNet Carbohydrates: .9gFiber: 0.3gSugar: 0.3gProtein: 3.1g

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