Keto Pound Cake (2g Carbs)
Indulge in a moist and delicious keto pound cake with sugar-free icing. This easy low-carb and gluten-free recipe is perfect for satisfying your sweet cravings without compromising your dietary goals.
Servings: 12 servings
Calories: 206kcal
Ingredients
Pound Cake Ingredients:
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- ⅓ cup Erythritol or your preferred granulated sweetener
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter melted
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup Unsweetened Almond Milk
- 1 teaspoon Vanilla Essence
Glaze Ingredients:
- ⅓ cup powdered erythritol
- 1 tablespoon Unsalted Butter melted
- 1-2 teaspoons Water warm
Instructions
- Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.1 ½ cups Almond Flour, ¼ cup Coconut Flour, ⅓ cup Erythritol, 1 teaspoon Baking Powder
- Add the butter, eggs, sour cream, almond milk and vanilla. Mix into a batter.½ cup Unsalted Butter, 3 large Eggs, ½ cup Sour Cream, ¼ cup Unsweetened Almond Milk, 1 teaspoon Vanilla Essence
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
- Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
- When the cake has cooled, mix together the glaze ingredients and pour over the cake.⅓ cup powdered erythritol, 1 tablespoon Unsalted Butter, 1-2 teaspoons Water
- Serve straight away, or wait until the glaze has hardened.
Notes
STORING: Store pound cake in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.
Nutrition
Serving: 60g | Calories: 206kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 41mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
