Guilt-Free Pound Cake

Indulge your sweet cravings without the guilt with this incredible Easy Sugar-Free Pound Cake recipe. Perfectly crafted for a low-carb and keto lifestyle, this dessert is a delightful blend of rich flavors and a wonderfully fluffy, moist texture. Using key ingredients like fresh lemon, creamy butter, fine almond flour, tangy sour cream, and velvety cream cheese, we achieve a pound cake that’s both light and satisfying. It’s the ultimate treat to enjoy on its own or topped with fresh berries, sugar-free chocolate, or your favorite keto-friendly accompaniments. Get ready to bake a truly unforgettable sugar-free dessert that everyone will love!

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Why is it Called Pound Cake? The History Behind the Name

The name “pound cake” derives from its traditional recipe, which famously calls for a pound of each of its main ingredients: a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. This straightforward, equal-parts approach made it an accessible and popular dessert in early American and European kitchens. The result was a dense, rich, and incredibly moist cake, perfect for special occasions or a simple afternoon tea. While modern recipes, like our sugar-free version, often tweak these ratios for dietary needs or lighter textures, the essence of the pound cake—its simple elegance and rich flavor—remains. Understanding its origins adds a charming layer to this classic dessert, highlighting how its fundamental structure has evolved while maintaining its beloved character.

Key Ingredients for a Perfect Keto Pound Cake

Crafting a delicious sugar-free and low-carb pound cake requires a careful selection of ingredients that mimic the texture and richness of its traditional counterpart without the added sugar and high carb count. Our recipe features a thoughtful combination designed for optimal flavor and structure:

• Blanched Almond Flour: This is the cornerstone of our low-carb cake. Unlike regular wheat flour, almond flour is gluten-free and significantly lower in carbohydrates, providing a delicate texture and subtle nutty flavor without weighing down the cake. Blanched almond flour ensures a finer crumb.
• Eggs: Essential for structure, richness, and binding the ingredients together, eggs contribute to the cake’s lift and moistness. Using room temperature eggs is crucial for a smooth batter.
• Sour Cream: A secret ingredient for ultimate moisture and a slight tang, sour cream reacts with the baking powder to create a softer, more tender crumb. It also adds a depth of flavor that complements the lemon.
• Cream Cheese: For that signature rich, dense, yet fluffy pound cake texture, cream cheese is indispensable. When softened to room temperature, it blends beautifully, contributing to the cake’s luxurious mouthfeel.
• Butter: High-quality unsalted butter provides the rich flavor and tender crumb characteristic of a classic pound cake. Like cream cheese, ensuring it’s at room temperature is key for proper creaming.
• Vanilla Extract: A staple in most dessert recipes, vanilla extract enhances all the other flavors, adding a warm, aromatic note.
• Lemon Extract: This ingredient brightens the entire cake, offering a vibrant citrusy zest that cuts through the richness and leaves a refreshing taste. For an extra kick, fresh lemon zest can also be added.
• Powdered (Confectioner’s) Sweetener: Our chosen sugar substitute, powdered monk fruit sweetener (or erythritol blend), ensures the cake is wonderfully sweet without affecting blood sugar levels. Its powdered form dissolves smoothly, preventing a grainy texture.
• Baking Powder: As a leavening agent, baking powder gives the cake its lift and airy quality, preventing it from becoming too dense.
• Salt: A pinch of salt balances the sweetness and enhances all the other flavors, making them pop.

The Importance of Room Temperature Ingredients

Achieving the perfect, smooth texture in your sugar-free pound cake hinges significantly on one crucial detail: using room temperature ingredients. Specifically, your eggs, cream cheese, butter, and sour cream should all be brought to room temperature before you begin mixing.

Why is this so important? When ingredients like butter and cream cheese are cold, they are firm and difficult to cream evenly. Cold butter, for instance, won’t properly emulsify with the sweetener, leading to a lumpy batter. Similarly, cold cream cheese will not blend smoothly, resulting in an inconsistent texture with small, firm lumps throughout your finished cake.

Room temperature ingredients, on the other hand, incorporate much more easily and uniformly. They create a smooth, cohesive batter that traps air more effectively, which is vital for a light and fluffy pound cake. This emulsification leads to a finer crumb, a more even rise, and an overall superior texture. Planning ahead and taking your ingredients out of the refrigerator a couple of hours before baking can make all the difference in the success of your low-carb pound cake.

Step-by-Step Guide: How to Make Sugar Free Pound Cake

Baking this delectable sugar-free pound cake is surprisingly simple, even for novice bakers. Follow these detailed steps to ensure a perfect, moist, and fluffy result every time. Full measurements and specific quantities can be found in the comprehensive recipe card at the bottom of this article.

1. Prepare Your Pan and Preheat Oven: First, preheat your oven to 350°F (175°C). Next, select your baking vessel. While a standard 9×5 loaf pan works wonderfully, a bundt pan can also be used for an elegant presentation (note that baking times may vary slightly with a bundt pan). Thoroughly grease your chosen pan with butter or cooking oil to prevent sticking and ensure easy release.
2. Cream Wet Ingredients: In a large mixing bowl, combine your softened butter, room temperature cream cheese, and powdered sweetener. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients together on medium speed until the mixture is light, creamy, and smooth, with no lumps of butter or cream cheese remaining.
3. Incorporate Eggs and Extracts: Gradually add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Then, stir in the sour cream, vanilla extract, and lemon extract. Continue mixing until the wet ingredients are well combined and smooth.
4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the almond flour, baking powder, and salt. Ensure these dry ingredients are thoroughly mixed to guarantee even distribution in the batter.
5. Add Dry to Wet: Gently add the dry ingredient mixture to the wet ingredients. Mix on low speed, just until the dry ingredients are fully incorporated. Be careful not to overmix the batter, as this can lead to a dense or crumbly cake. Stop mixing as soon as no streaks of flour are visible.
6. Fill Pan and Bake: Pour the prepared batter evenly into your greased loaf pan. Gently tap the pan on the counter a few times to release any air bubbles. Place the pan in the center of your preheated oven.
7. Bake Until Golden: Bake for approximately 30-35 minutes. Baking time can vary depending on your oven and pan type. To test for doneness, insert a toothpick into the very center of the cake. If it comes out clean, the cake is ready.
8. Cool Before Slicing: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for about 10 minutes. This allows the cake to set and firm up.
9. Release and Fully Cool: After 10 minutes, carefully run a thin knife or cake spatula around the edges of the pan to loosen the cake. Invert the pan onto the cooling rack, gently releasing the pound cake. Allow it to cool completely on the rack for at least another 10-15 minutes before slicing and serving. This step is crucial for maintaining the cake’s structure and preventing it from falling apart.

Choosing the Best Sweetener for Keto Baking

When baking sugar-free and low-carb desserts, the choice of sweetener is paramount. Not all sugar substitutes are created equal, especially regarding taste, texture, and how they affect blood sugar. For this delicious pound cake, we highly recommend using powdered monk fruit sweetener, which serves as an excellent substitute for traditional confectioner’s sugar.

Monk fruit sweetener is a natural, zero-calorie, and zero-carb option derived from monk fruit. Its key advantages for keto baking include:

• No Aftertaste: Unlike some artificial sweeteners, high-quality monk fruit blends rarely leave an unpleasant aftertaste, ensuring your cake tastes genuinely sweet and delightful.
• Blood Sugar Friendly: It has a glycemic index of zero, meaning it won’t cause spikes in blood sugar, making it ideal for those managing diabetes or following a ketogenic diet.
• Bakes Like Sugar: Powdered monk fruit sweetener behaves similarly to powdered sugar in terms of volume and mixability, contributing to a smooth batter and a tender cake crumb.

Another excellent alternative is a powdered erythritol blend. Erythritol is also a natural sugar alcohol that is zero-calorie and doesn’t spike blood sugar. Many popular keto sweeteners are blends of erythritol and monk fruit or stevia. Ensure you use the powdered (confectioner’s) form, as granular sweeteners can lead to a slightly grainy texture in cakes. Always check the conversion ratios if you are substituting one sweetener for another, as their sweetness levels can vary. Using a reliable brand ensures consistency and the best possible outcome for your sugar-free pound cake.

Pound Cake vs. Sponge Cake: Understanding the Difference

While both pound cake and sponge cake are beloved dessert classics, they differ significantly in their ingredients, preparation methods, and resulting textures. Understanding these distinctions can help appreciate the unique qualities of each.

• Pound Cake: As discussed, traditional pound cake is butter-based and gets its name from using a pound of each main ingredient (flour, butter, sugar, eggs). This generous amount of fat (butter) and eggs contributes to its characteristic dense, rich, moist, and tender crumb. The leavening typically comes from aerating the butter and sugar (creaming method) and often a small amount of baking powder or soda, giving it a solid yet yielding texture. Our sugar-free version maintains this rich, buttery essence while adapting for low-carb needs.
• Sponge Cake: In contrast, sponge cake is typically lighter and more airy, with a distinctly “foamy” texture. Its primary leavening agent is whipped eggs (often separated yolks and whites), which create a stable foam that gives the cake its volume and light consistency. Sponge cakes usually contain very little or no butter, relying on the fat from egg yolks or sometimes a small amount of oil for moisture. The texture is open and porous, making it excellent for absorbing syrups or fillings. Popular variations include Genoise, Chiffon, and Angel Food Cake.

For those who prefer a cake with substantial body, rich flavor, and a satisfying chew, pound cake is often the preferred choice. If you’re seeking something exceptionally light and delicate, sponge cake might be more your style. Our keto pound cake strikes a beautiful balance, offering the desired richness and moisture without being overly heavy.

Can You Substitute Coconut Flour for Almond Flour in Pound Cake?

A common question in low-carb baking is whether almond flour and coconut flour are interchangeable. The answer, particularly for recipes like this pound cake, is a firm no. These two gluten-free flours behave very differently due to their unique properties, and a direct substitution will almost certainly lead to a failed recipe.

• Almond Flour: Made from finely ground blanched almonds, almond flour is relatively low in carbohydrates and higher in fat. It provides a tender crumb and a delicate flavor, absorbing moisture at a moderate rate. This makes it an excellent 1:1 substitute for wheat flour in many recipes (though often requiring more eggs or liquid for proper binding).
• Coconut Flour: This flour is made from dried, defatted coconut meat. It is incredibly high in fiber and acts like a sponge, absorbing an astonishing amount of liquid. Just a small amount of coconut flour can absorb as much liquid as a much larger quantity of almond or wheat flour.

If you were to swap coconut flour directly for almond flour in this pound cake recipe, the cake would become extremely dry, dense, and crumbly, likely inedible. While it is possible to bake with coconut flour, it requires significant adjustments to the liquid content, egg ratio, and often other binders. Therefore, for the best results and to ensure the success of this sugar-free pound cake, stick to blanched almond flour as specified. If you have a specific recipe that calls for coconut flour, it’s best to follow that recipe’s instructions precisely.

Delicious Sugar-Free Pound Cake Topping Ideas

This sugar-free pound cake is delightful on its own, but a thoughtful topping can elevate it to an even more impressive dessert. Here are some fantastic keto-friendly ideas to complement its rich flavor:

• Fresh Berries: A vibrant mix of strawberries, raspberries, blueberries, or blackberries adds natural sweetness, a burst of flavor, and beautiful color.
• Sugar-Free Whipped Cream: A dollop of homemade whipped cream, sweetened with your preferred keto sweetener, is a classic and light accompaniment. (Recipe included in notes below!)
• Sugar-Free Chocolate: Melted sugar-free chocolate drizzled over the top, or a sprinkle of sugar-free chocolate chips, adds a decadent touch for chocolate lovers.
• Lemon Curd: A bright and tangy sugar-free lemon curd provides a zesty contrast to the cake’s richness, enhancing its inherent lemon flavor.
• Toasted Pistachios: For a sophisticated crunch and a touch of green, finely chopped toasted pistachios make an excellent garnish.
• Fresh Mint: A few sprigs of fresh mint add an elegant visual appeal and a refreshing aroma.
• Sugar-Free Caramel Sauce: A drizzle of rich, gooey sugar-free caramel sauce adds another layer of sweet indulgence. (Check out options like ChocZero for store-bought keto-friendly caramel.)

Storing Your Low-Carb Pound Cake for Freshness

To keep your sugar-free pound cake tasting fresh and delicious for as long as possible, proper storage is essential.

• Countertop/Room Temperature: If you plan to enjoy the cake within a couple of days, it can be stored on the counter at room temperature. Ensure it is tightly wrapped in plastic wrap or placed in an airtight container to prevent it from drying out. It will stay fresh for up to 2 days.
• Refrigerator: For longer storage, especially if your kitchen is warm or humid, refrigerate the cake. Wrap it tightly in plastic wrap and then place it in an airtight container. Stored this way, it will remain fresh and moist for up to a week.

Freezing Tips for Your Keto Pound Cake

This sugar-free pound cake freezes beautifully, making it an excellent option for meal prepping desserts or saving leftovers for later.

• Whole Cake: Ensure the cake is completely cooled. Wrap the entire loaf tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection prevents freezer burn.
• Individual Slices: For easy portioning, slice the cooled cake before freezing. Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or airtight container.
• Freezer Duration: Properly wrapped, the pound cake can be stored in the freezer for 4-6 months.
• Thawing: When ready to enjoy, simply transfer the frozen cake (or slices) to the refrigerator overnight to thaw. For a quicker thaw, individual slices can be left at room temperature for about an hour.

More Irresistible Sugar Free Dessert Recipes

If you loved this sugar-free pound cake, you’re in for a treat! Explore more delicious low-carb and keto-friendly dessert options from our collection:

• Sugar Free Cheesecake
• Sugar Free Vanilla Cupcakes
• Sugar Free Blueberry Muffins
• Healthy Sugar Free Banana Bread
• Sugar Free Apple Butter
• Sugar Free Apple Pie
• Sugar Free Apple Crisp
• Sugar Free Blueberry Crisp
• Sugar Free Oatmeal Raisin Cookies
• Sugar Free Cookie Dough

Expert Baking Tips for the Best Pound Cake

Achieving a flawless sugar-free pound cake is easy with these expert tips and tricks, ensuring a moist, tender, and perfectly baked result every time:

• Room Temperature Ingredients are Key: As emphasized, always ensure your wet ingredients – eggs, cream cheese, sour cream, and butter – are at room temperature. This promotes smooth blending and a uniform batter, which is critical for the cake’s final texture.
• Proper Mixing Technique: When combining the wet ingredients, beat them with a mixer on medium speed until creamy and well emulsified. However, once you add the dry ingredients, mix on low speed just until combined.
• Avoid Overmixing: Overmixing the batter, especially after adding the flour, can develop the gluten (even in almond flour, though less so than wheat) and result in a tough, dense cake. Mix only until no streaks of dry ingredients remain.
• Pan Choice and Preparation: While a 9×5 loaf pan is ideal, a bundt pan can also be used. Always grease your pan thoroughly with butter or a non-stick spray to prevent sticking and ensure easy release. For a bundt pan, consider dusting with a little extra almond flour after greasing for added security.
• Center Oven Placement: Place your cake pan in the center of the oven. This ensures even heat distribution and consistent baking.
• Resist the Urge to Peek: Try to limit opening the oven door during baking, especially in the first 20-25 minutes. Each time you open the door, the oven temperature drops, which can cause the cake to sink in the middle. When checking, open and close the door gently.
• Test for Doneness Accurately: Use a wooden skewer or toothpick inserted into the very center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.
• Cooling is Crucial: Allow the cake to cool in the pan on a wire rack for at least 10 minutes before attempting to invert it. This cooling period helps the cake to firm up and prevents it from breaking apart when removed from the pan. After inverting, let it cool completely on the rack before slicing.

For more general pound cake cooking tips, you can explore resources like Southern Living’s guide to the perfect pound cake.

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5 from 18 votes

Easy Sugar-Free Pound Cake Recipe Card

This Easy Sugar-Free Pound Cake is a quick and easy recipe using lemon, butter, almond flour, sour cream, and cream cheese to get it nice and fluffy. This low-carb dessert is light and moist! Add fresh fruit, chocolate, or your favorite toppings.

Course:
Dessert

Cuisine:
American

Keyword:
gluten free pound cake, low carb pound cake, sugar free pound cake

Prep Time:
10 minutes

Cook Time:
35 minutes

Cooling Time:
20 minutes

Total Time:
1 hour 5 minutes

Servings:
8 slices

Calories:
314 kcal

Author:
Brandi Crawford

Ingredients

• 4 eggs (room temperature)
• 2 cups blanched almond flour (I use Nature’s Eats)
• ¾ cup powdered sweetener
• ¼ cup sour cream
• 4 oz cream cheese (softened, at room temperature)
• 4 tablespoons unsalted butter (softened, at room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 ½ teaspoons baking powder (gluten-free, if necessary)
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. I used a 9×5 loaf pan, but you can also use a bundt pan. Grease the pan thoroughly with butter or cooking oil. I prefer butter for extra flavor.
3. Add the softened butter, cream cheese, and powdered sweetener to a large mixing bowl. Using a hand mixer or standing mixer, beat until the mixture is light, smooth, and creamy, ensuring no lumps remain.
4. Gradually add the room temperature eggs, one at a time, mixing well after each addition. Then, stir in the sour cream, vanilla extract, and lemon extract until fully combined.
5. In a separate bowl, whisk together the almond flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients. Mix on low speed just until fully combined. Be careful not to overmix; stop as soon as no dry streaks are visible.
7. Pour the batter into the greased pan, smoothing the top with a spatula if needed.
8. Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.
9. Remove the loaf pan from the oven and place it on a cooling rack for 10 minutes.
10. After 10 minutes, gently run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto the cooling rack and allow it to cool for an additional 10-15 minutes before slicing and serving.

Notes and Pro Tips

For the best results with your sugar-free pound cake, remember these vital tips:

1. Remove all cold ingredients (eggs, cream cheese, sour cream, and butter) from the fridge at least 1-2 hours before baking to allow them to reach room temperature.
2. When using a mixer, beat the wet ingredients at medium speed until light and fluffy.
3. Do not overmix the batter once the dry ingredients are added. Overmixing can lead to a tough and crumbly cake texture.
4. If opting for a bundt pan, remember that baking times may vary. Keep an eye on the cake and use the toothpick test.
5. Always place the cake in the center of the oven for even baking. Avoid frequently opening the oven door, as this can cause the cake to fall.

Homemade Sugar-Free Whipped Cream

½ cup heavy whipping cream
1 tablespoon powdered sweetener

Add the heavy whipping cream to a cold mixing bowl. Using a hand mixer, beat on high speed for 1-2 minutes until soft peaks form. Add in the sweetener and continue to beat until stiff peaks are achieved.

Sugar-Free Buttercream Frosting

½ cup softened unsalted butter
½ teaspoon vanilla extract
1 tablespoon heavy whipping cream
¾ cup powdered sweetener

1. In a mixing bowl, combine the softened butter, heavy cream, and vanilla extract. Beat with an electric mixer until smooth.
2. Gradually add half of the powdered sweetener, mixing until fully incorporated. Add the remaining half and continue to beat until the frosting is light, fluffy, and smooth.

Recipe Tools Used in this Recipe

As an Amazon Associate I earn from qualifying purchases.

• 9×5 Loaf Pan
• Cooling Rack
• Hand Mixer or Stand Mixer
• Mixing Bowls

Nutrition (displayed with net carbs)

Serving: 1 slice | Calories: 314 kcal | Carbohydrates: 2g | Protein: 10g | Fat: 29g

Looking for more healthy, low-carb options? Check out 20 Keto Low-Carb Chicken Recipes here!

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Nutrition Data Disclaimer: Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.