Dense, tender, and ultra-moist, a good keto pound cake has all the hallmarks of the classic recipe. Achieving a keto-friendly pound cake that mirrors the taste and texture of the traditional version requires careful consideration of ingredients and techniques. This article explores a variety of keto pound cake recipes, offering detailed guidance on how to create the perfect low-carb dessert.
Understanding Keto Pound Cake
Pound cake differs from regular cake due to its higher proportion of butter/fat and eggs, and fewer leavening agents. This results in a denser and often moister texture. The key to a successful keto pound cake lies in replicating this texture using low-carb ingredients.
Keto Chocolate Pound Cake
This Keto Chocolate Pound Cake boasts a rich chocolate flavor, perfect crumb, and sweet drippy chocolate glaze. It exemplifies the possibilities of keto baking, delivering a decadent experience without the carbs.
Ingredients
- Almond Flour: Fine blanched almond flour provides the best results for keto cakes.
- Cocoa Powder: A combination of Dutch process cocoa powder and black cocoa powder deepens the chocolate flavor.
- Protein Powder: A little protein powder helps improve the texture. Chocolate protein powder from Just Ingredients is recommended, but any whey, egg white, or vegan protein should work.
- Sweetener: A brown sugar substitute is recommended for the best flavor. A granulated sweetener is needed for texture.
- Sour Cream: Sour cream makes the pound cake extra tender. Greek yogurt can be substituted if necessary.
- Sugar-Free Chocolate Chips: Use your preferred brand.
Preparation
- Combine Dry Ingredients: Whisk together the almond flour, cocoa powders, whey protein, baking powder, espresso powder, and salt.
- Combine Wet Ingredients: Beat the butter with the sweetener until well combined and fluffy (about 2 minutes). Add the sour cream and vanilla extract and beat until smooth. Add the eggs one at a time, beating after each addition.
- Bake: Spread the batter in a greased 9×5 inch metal loaf pan lined with parchment paper and smooth the top. Bake at 325ºF for 60 to 75 minutes, until the top is risen and just firm to the touch. Do not over-bake.
- Cool: Cool in the pan for 30 minutes. Loosen the edges with a sharp knife and lift the loaf out by the overhanging parchment. Let cool completely.
- Prepare the Glaze: Combine the cream and allulose in a small saucepan over medium heat. Bring to a simmer. Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth.
- Drizzle: Drizzle the glaze over the cooled pound cake.
Tips for the Perfect Keto Chocolate Pound Cake
- Ensure all cake ingredients are at room temperature.
- Scrape down the sides of the bowl and beaters multiple times to ensure proper mixing.
- Whisk the dry ingredients together before starting to make a smooth batter.
- Monitor the cake closely while baking to avoid over-baking.
- Use a granular sweetener for the cake itself to whip air bubbles into the butter.
- Allulose is recommended for the glaze to prevent re-crystallization.
Storing Instructions
Store the cake, tightly covered, on the counter for up to 4 days or in the fridge for up to a week. It can also be frozen for several months.
Keto Lemon Pound Cake
This Keto lemon pound cake is incredibly moist and fluffy, offering a zingy, fresh, and fragrant flavor. Topped with a rich coconut butter drizzle, it’s a perfect treat for lemon lovers.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- Almond Flour: Ground almonds (or regular/coarser almond flour in the US) are recommended. If using superfine almond flour, reduce the amount by 2-3 tablespoons.
- Coconut Flour: This complements the almond flour for the perfect texture.
- Sweetener: Lakanto Classic Monkfruit Sweetener or any other 1:1 low-carb sugar substitute, such as allulose or Bocha Sweet, works well.
- Yogurt: Plain full-fat yogurt increases moisture and complements the lemon flavor.
- Lemon Zest: This is crucial for enhancing the lemon flavor.
Preparation
- Melt the Butter: Melt the butter in a saucepan or microwave until just warm, then whisk to combine.
- Combine Dry Ingredients: Place all the dry ingredients (almond flour, coconut flour, gluten-free baking powder, sweetener, lemon zest) in a clean mixing bowl and stir to combine.
- Combine Wet and Dry: Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
- Whisk Egg Whites: Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
- Fold Egg Whites: Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!).
- Bake: Spoon the batter into your non-stick bundt tin and level. Bake the low carb pound cake in the oven for about 45 - 50 minutes until golden and a skewer can be inserted and removed without crumbs sticking.
- Cool: Run a sharp knife around the edge of the tin after baking. Allow to fully cool.
- Make Coconut Butter Drizzle: Melt the coconut butter and oil using the bain marie method. Remove from the heat and stir through the vanilla.
- Drizzle and Decorate: Remove the keto lemon pound cake from the mould and drizzle with coconut butter. Option to top with lemon zest and slices for decoration.
Tips for the Perfect Keto Lemon Pound Cake
- Grease the tin generously with butter.
- After baking, run a sharp knife around the edge of the tin.
- Check the cake after 45 minutes and cover it with aluminum foil if the top has browned enough.
- Be sure to check the cake after 45 minutes.
Dairy-Free Option
Replace the butter with coconut oil and use coconut yogurt instead of yogurt.
Storing Instructions
This keto lemon cake is fine on the kitchen counter for 1-2 days, provided your kitchen is not hot. Store it in the fridge in an airtight container for 5-6 days.
Cream Cheese Keto Pound Cake
This cream cheese keto pound cake recipe is buttery, dense, sweet, creamy, and luscious. It's a delightful dessert that even non-keto eaters will enjoy.
Ingredients
- Almond Flour: Use almond flour for a buttery, sweet, and creamy texture.
- Cream Cheese: Softened cream cheese adds creaminess and richness.
- Sweetener: Swerve or another keto-friendly sweetener is recommended.
- Sour Cream: Adds moisture and tenderness to the cake.
Preparation
- Preheat Oven: Preheat oven to 350 degrees.
- Grease Bundt Pan: Grease a 6-cup bundt pan and set aside.
- Combine Wet Ingredients: In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
- Add Flavorings: Add the almond extract and mix well.
- Incorporate Eggs and Sour Cream: Add the eggs and sour cream and mix well.
- Combine Dry Ingredients: Add all the dry ingredients until well combined.
- Mix Until Light and Fluffy: Beat the mixture until it is light and fluffy.
- Pour and Bake: Pour the batter into the greased bundt pan.
Tips for the Perfect Cream Cheese Keto Pound Cake
- Beat the wet ingredients until light and fluffy for the best texture.
- Ensure all ingredients are well combined for a smooth batter.
Storing Instructions
Pound cake is high in moisture, so it doesn't last as long as some other keto desserts. Eat within 3-4 days of baking. Freezing works well; cool the cake, slice, wrap, and freeze.
Basic Keto Pound Cake
This basic keto pound cake recipe offers a versatile foundation that can be adapted with various extracts and flavors to suit personal preferences.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients
- Almond Flour: This is the base for the keto-friendly cake.
- Butter: Softened unsalted butter contributes to the cake's richness.
- Sweetener: Erythritol is used for sweetness.
- Eggs: Room temperature eggs are essential for a smooth batter.
- Extracts: Vanilla and lemon extracts enhance the flavor.
- Cream Cheese: Softened cream cheese adds creaminess and richness.
Preparation
- Preheat Oven: Preheat oven to 350°F.
- Cream Butter and Sweetener: Cream together the butter and erythritol until smooth.
- Add Cream Cheese: Add in softened chunks of cream cheese and blend together until smooth.
- Incorporate Eggs and Extracts: Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
- Combine Dry Ingredients: In a medium sized bowl, mix together the almond flour, baking powder, and salt.
- Blend Wet and Dry: Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
- Pour and Bake: Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
- Create Glaze: Blend together the powdered erythritol, vanilla extract, and heavy whipping cream until smooth.
Tips for the Perfect Basic Keto Pound Cake
- Cream together the butter and erythritol until smooth.
- Blend the batter until very smooth to avoid clumps.
- Use a toothpick to check for doneness in the middle of the cake.
Storing Instructions
This pound cake freezes well whole or in individual slices. Slice before freezing for easy access. Thaw on the counter for a couple of hours before serving.
General Tips for Keto Pound Cakes
- Use Room Temperature Ingredients: This helps ensure a smooth and well-combined batter.
- Avoid Over-Baking: Monitor the cake closely to prevent it from becoming dry.
- Cool Completely: Allow the cake to cool completely before slicing and serving.
- Experiment with Flavors: Adapt the recipes with different extracts, zests, and spices to create unique variations.
- Use a Small Loaf Pan: Be sure to use a small loaf pan.
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