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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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups almond flour preferably blanched
  • 1 cup keto-friendly sweetener 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
  • 2 tablespoons coconut oil optional

Equipment

  • Mixing Bowls
  • Whisk
  • 9-inch loaf pan
  • Spatula
  • Sifter (optional for almond flour)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine almond flour, keto sweetener, and baking powder.
  3. In a separate bowl, whisk together the eggs and vanilla extract until smooth.
  4. Add the melted butter to the egg mixture and mix until combined.
  5. After mixing the wet ingredients, add 2 tablespoons of coconut oil to the batter for extra moisture and richness. Gradually fold the wet ingredients into the dry ingredients, mixing until well combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so be sure to check for doneness around the 25-minute mark
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Serve the cake on its own or with homemade sugar-free cream cheese frosting.