For those embracing a ketogenic or low-carb lifestyle, finding satisfying desserts can sometimes be a challenge. However, this keto cream cheese pound cake recipe offers a delightful solution, delivering a buttery, dense, sweet, and creamy experience that rivals traditional pound cake. This recipe uses almond flour, cream cheese, and sugar substitutes to create a treat that won't spike your blood sugar.
Why This Keto Pound Cake Works
This cream cheese keto pound cake is a game-changer. It's incredibly soft, creamy, and delicious, making it a hit whether or not you're following a keto diet. The cake's dense and buttery texture makes it ideal for freezing, ensuring you always have a keto-friendly dessert on hand.
Ingredients and Substitutions
This keto pound cake utilizes several key ingredients to achieve its low-carb profile:
- Almond Flour: Almond flour serves as the base of this cake, replacing traditional wheat flour. It provides a moist and slightly nutty flavor. Ensure you use finely milled almond flour for the best texture. Brands like Anthony's blanched, Bob's Red Mill superfine, or Nature's Eats blanched are excellent choices. Walnut flour or sunflower seed flour can be used as substitutes for those with almond allergies.
- Cream Cheese: Full-fat cream cheese is essential for the cake's creamy texture and rich flavor. It should be at room temperature before baking to ensure smooth incorporation.
- Sugar Substitute: A sugar substitute is crucial for sweetness without the carbs. Erythritol-based sweeteners like Swerve (both granulated and confectioners) are popular choices. Monk fruit or xylitol can also be used. Avoid Stevia, as it may not provide the best flavor.
- Eggs: Eggs bind the ingredients together and contribute to the cake's structure. Room-temperature eggs are recommended for optimal results.
- Butter: Butter adds richness and flavor to the cake. Grass-fed butter is preferred for its superior taste and nutritional value, but regular unsalted butter works well too.
- Lemon Extract and Zest (Optional): For a lemon pound cake, add lemon extract and lemon rind. Vanilla extract can also be used.
Step-by-Step Instructions
Here’s how to create this delectable keto cream cheese pound cake:
- Preheat the Oven: Preheat your oven to 325-350°F (160-175°C).
- Prepare the Pan: Grease a 6-cup bundt pan or a loaf pan (5 3/4″ x 3 1/4″ or 8x4") and set aside. For a loaf pan, consider lining it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, sift together the almond flour, baking powder, and salt. Sifting helps to mimic the texture of regular flour.
- Cream Wet Ingredients: In a large mixing bowl, beat together the softened butter and sugar substitute until light and fluffy. Add the room-temperature cream cheese and mix until just combined.
- Incorporate Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extract (if using).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and bake for 35-60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the pan size.
- Cool: Let the cake cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
- Frost (Optional): While the cake cools, prepare the frosting by beating together cream cheese, Swerve confectioners, and lemon zest (if using) until creamy. Spread the frosting over the cooled cake.
Variations and Customizations
One of the great things about this keto cream cheese pound cake recipe is its versatility. Consider these variations:
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- Chocolate Pound Cake: Add cocoa powder to the dry ingredients and melted baking chocolate to the wet ingredients for a chocolate version. You can also create a keto chocolate ganache by melting butter and baking chocolate, then adding confectioners sugar alternative, heavy cream, and avocado oil.
- Lemon Pound Cake: Add lemon extract and lemon zest for a tangy lemon flavor.
- Vanilla Pound Cake: Simply use vanilla extract instead of lemon extract.
- Nutty Pound Cake: Add chopped nuts to the top of the pound cake for extra crunch.
- White Chocolate Pound Cake: Replace the dark chocolate with keto-approved white chocolate chips.
Tips for Success
- Room Temperature Ingredients: Ensure that your cream cheese, butter, and eggs are at room temperature for smooth incorporation.
- Don’t Overbake: Overbaking can result in a dry cake. Use a toothpick to check for doneness around the 45-minute mark.
- Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Finely Milled Almond Flour: Use finely milled almond flour.
- Sifting: Sifting may sound like a bother, but this is an extra step that helps mimic regular flour a little better.
Serving and Storage
This keto cream cheese pound cake is best enjoyed within 3-4 days of baking. Store it in an airtight container at room temperature or in the refrigerator. For longer storage, wrap the cake in aluminum foil and freeze it for up to 3 months. If freezing, consider omitting the frosting until serving.
Serve the pound cake with fresh berries and sugar-free whipped cream for an extra touch of elegance. To make keto-friendly whipped cream, simply whip heavy cream and add powdered Swerve sweetener to taste.
Nutritional Information
Assuming you slice the cake into 10-12 equal slices, one slice (without frosting) contains approximately 1.5-3 net carbs. This may vary depending on the brand of almond flour and sugar substitute used.
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