Why You’ll Love This Homemade Pound Cake

Hey there, baking buddy! If you’re craving something rich, buttery, and delightfully moist without breaking your keto streak, this pound cake is your new best friend. Making it at home means you get that fresh-out-of-the-oven aroma—think warm vanilla and toasted almond—that store-bought just can’t compete with.

Plus, it’s surprisingly quick and simple, relying on pantry staples like almond flour and keto-friendly sweetener. We’re talking about a tender, punchy bite that’s just sweet enough to satisfy your cravings—no guilt, just good vibes. And if you’re feeling adventurous, why not pair it with a dollop of whipped cream or a splash of berry compote? Guess what—baking this cake is easier than decoding a nutrition label, so let’s get mixing!

Fast, flavorful, and foolproof — ready in a flash!

Homemade Pound Cake

This pound cake is a dense, moist dessert with a tender crumb, created through the creaming and baking process. It features a golden-brown crust and a rich interior, characterized by its buttery flavor and classic loaf shape.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

2 cups almond flour preferably blanched
1 cup keto-friendly sweetener such as erythritol or monk fruit
4 large eggs room temperature
1/2 cup unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon baking powder

Equipment

Mixing Bowls
Loaf pan

Method

Preheat the oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and set aside.
In a large mixing bowl, combine almond flour, keto sweetener, and baking powder. Whisk together until well mixed, aiming for an even, fine mixture with no lumps.
2 cups almond flour
Add eggs one at a time to the dry mixture, whisking thoroughly after each addition until the batter is smooth and slightly thickened. The mixture should become pale and slightly viscous.
2 cups almond flour
Stir in the melted butter and vanilla extract, mixing until the batter is uniform with a glossy appearance and no streaks of butter remain.
2 cups almond flour
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to remove any air bubbles.
Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf should feel firm and spring back slightly when pressed.

There you have it, your perfect keto pound cake—moist, fluffy, and packed with flavor! For an extra special touch, try topping slices with a drizzle of sugar-free chocolate or fresh berries. Can’t wait to hear how your baking adventure turns out—share your pics or tips below and let’s keep the kitchen chatter going!

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.