Keto cream cheese coconut flour pound cake is the nut-free version of my keto cream cheese pound cake. I am thrilled to offer a coconut flour option for those who can’t have almond flour.
This recipe for keto pound cake (coconut flour) has all the qualities that people love about our keto cream cheese pound cake but uses coconut flour instead of almond flour.
Clocking in at only 1.1 net carbs per serving, this coconut flour cake is as keto as it gets!
I also have a keto chocolate coconut flour pound cake which is the chocolate version of this recipe. So I’ve given you options.
Be sure to also check out our entire collection of coconut flour recipes for more delicious options!
Keto Cream Cheese Coconut Flour Pound Cake
Keto Coconut Flour Pound Cake
To be honest, I wasn’t too sure I could create a coconut flour pound cake that would be as good as our original recipe that used almond flour.
Without a doubt, this keto cake recipe took my faith to another level.
For years, people would ask me if there was a way to make a coconut flour keto pound cake, and each time I was asked, I would tell them no, that it was just not possible.
I gave all sorts of reasons, logical excuses as to why it just wouldn’t work. But what I failed to do was even try to make a keto cream cheese coconut flour pound cake.
Thankfully, I did, and it’s making it possible for people who’d rather use coconut flour to enjoy this classic recipe.
The best thing about this low-carb pound cake recipe is that it uses simple ingredients that are easy to source.
In fact, most people already doing a ketogenic diet probably have all the low carb ingredients needed to make this keto coconut cake.
Ingredients & Tools Needed
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients and tools needed to make a low carb pound cake with coconut flour.
Note that the full printable recipe card is at the bottom of the page as well as the nutrition facts.
- Large eggs, room temperature
- Full-fat cream cheese
- Unsalted butter
- Granulated sugar substitute
- Coconut flour
- Sour cream
- Baking powder
- Sea salt
- Vanilla extract
Optional Lemon Glaze
- Confectioner’s sugar substitute
- Lemon juice
- Lemon extract
- Lemon zest
Coconut Flour Pound Cake
It was after hearing this request from yet another reader that I felt I needed to, at the very least, give it my best effort before I said it could not be done.
So I did what I always do when I find myself in a situation that seems impossible: I began to pray. I also asked others to join their faith with mine before I attempted.
The truth is, it’s not easy for people to change their eating habits. And if your options are further limited because of food allergies, it becomes even more of a challenge.
I knew, based on the many requests, that having a keto coconut flour cream cheese pound cake option would be a blessing to the keto community.
Creating A Coconut Flour Cake
Can you guess what happened soon after I asked others to pray with me? I started to have an overwhelming desire to see it manifest.
I began to visualize the keto coconut flour pound cake in detail. Once I saw it in my mind’s eye, I was confident that it would soon be a reality.
The Bible says in Hebrews 11:1; now faith is confidence in what we hope for and assurance about what we do not see.
And that is precisely what happened. I was assured that what I and others were hoping for would soon manifest.
Once a recipe idea gets embedded in my heart, I know that it won’t be too long before it makes it to the blog. It’s how I know I have the green light to go into my kitchen and trust God for the download.
As silly as this may sound, it’s how things work for me regarding this blog. And I am not ashamed to let you know.
Because Almond Flour Isn’t An Option For Everyone
Understand that when I would tell people that coconut flour wasn’t a viable option, I wasn’t trying to be negative.
It was based on having enough experience with this flour alternative to know that it would not be an equal swap.
It’s no secret that my go-to flour when keto baking is almond flour, and I am not alone in this. In fact, the vast majority of keto bakers prefer to use almond flour because it just works so well.
Generally, almond flour can be swapped for traditional flour in a recipe with little issue. However, as good as almond flour acts as a substitute, if you have a nut allergy, it’s not something you can even consider.
Knowing this is why I try to offer several coconut flour recipes on the site, like the following cookies.
If you’re looking for some other keto treats that are made with coconut flour, check out our keto coconut flour cookies.
- Easy Keto Cream Cheese Cookies
- Keto Tangy Lemon Cookies
- Low Carb Orange Cranberry Cream Cheese Cookies
- Keto Cream Cheese Chocolate Cookies
NOTE: Although coconut flour is an excellent alternative for many who have nut allergies, some highly allergic individuals can’t do this flour either.
So I would tell those who aren’t sure to get the clearance before attempting.
Coconut Flour Versus Almond Flour
If I was going to create a keto cream cheese coconut flour pound cake recipe, it meant I had to find a way to add more moisture to the batter.
Usually, that equates to more eggs. But I didn’t want to add any more eggs to this recipe for fear that it would have an eggy aftertaste, and that is just yucky in my book.
So I opted to keep the limit at eight. Yes, there are eight eggs in this keto pound cake recipe, but it makes a sizeable 10-inch pound cake, so it’s ok.
Plus, it does not have an eggy taste. I promise.
Once I gave myself permission to believe, I began to toil with the idea of using sour cream in this keto coconut pound cake.
I use quite a bit of sour cream in my baked recipes, and it works well when you need to add more moisture to a recipe.
After thoroughly mixing the batter, I folded in the half cup of sour cream, being careful not to over-mix the batter.
This recipe uses 1 1/2 cups of coconut flour versus the 2 1/2 cups of almond flour I use when I double my original keto pound cake recipe.
Tips For Making A Keto Cream Cheese Coconut Flour Pound Cake
There are some noticeable differences between the batter of my original keto pound cake recipe and this coconut flour one.
- For one, the batter is much thicker. You won’t be pouring the batter into your prepared loaf pan. But rather spreading it in. I used a 10 X 5-inch loaf pan.
- Greasing your pan with butter generously is important. Plus, you should consider using a non-stick 10-inch loaf pan and lining it with parchment paper for consistent results.
- This recipe must also be baked a little longer than the almond flour version. This keto coconut cream cheese pound cake must be baked anywhere from 1 1/4 -1 1/2 hours. I recommend you check after one hour by inserting a toothpick into the cake. If the toothpick is not wet but comes out clean with just a few tiny crumbs, your cake is done.
- Note that the top of the pound cake will crack, but don’t let that be of concern because it’s only on the surface of the cake.
Best Sugar Substitutes For A Sugar-Free Coconut Flour Pound Cake
When choosing the best sugar-free sweetener, I have several options for you to choose from.
I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste, plus it uses only natural ingredients.
This is a great one, especially if you are new to sugar substitutes, because it mimics sugar the most, in my opinion.
I’m also partial to Swerve an erythritol blend, although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use a stevia and erythritol-based brand like Pyure.
This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
Optional Keto Lemon Icing
After the cake was baked and allowed to cool in the pan for about 10 minutes. I unmolded the cake onto a cake rack and then allowed the cake to cool completely for about 20 minutes.
Once I sampled the cake, I took a moment to rejoice.
I was in awe that the much-requested cake had finally manifested. I then returned to the kitchen and created a keto lemon icing to help celebrate its arrival.
Don’t ask me why. But for some reason, I wanted a tangy lemon icing on our first coconut flour cake. And guess what? It was amazing.
You will thank me for this keto lemon glaze. Can I tell you, don’t be surprised by the deluge of coconut flour recipes that will come as a result of this recipe?
Because after seeing this cake, I refuse to be intimidated by coconut flour again. Stay tuned as I bravely make more options with this alternative flour.
Make sure you remember to also check out our Keto Cream Cheese Recipes for both savory and sweet recipes that use cream cheese.
Oh, and click here for an easy keto cream cheese bread recipe that was inspired by this keto coconut pound cake.
Do you know what goes fabulously with this recipe? My favorite nootropic coffee supplement.
Do remember to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Coconut Flour Cream Cheese Pound Cake
- 8 eggs, room temperature
- 8 ounces full-fat cream cheese, room temperature
- ½ cup of unsalted butter, room temperature
- 1 ½ cups granulated sugar substitute
- 1 ½ cups coconut flour
- ½ cup of full-fat sour cream
- 4 teaspoons of baking powder
- ½ teaspoon of sea salt
- 2 teaspoons of vanilla extract
Keto Lemon Glaze (Optional)
- 1 cup of confectioner's sugar substitute
- 3 tablespoons of lemon juice
- 1/2 teaspoon of lemon extract
- 1 tablespoon of grated lemon rind
- Allow your eggs, cream cheese, and butter to come to room temperature.
- Preheat your oven to 350 degrees.
- Grease your 10-inch loaf pan generously with butter.
- Next, in a medium-sized bowl combine your coconut flour, baking powder, and sea salt. Set aside.
- In a large bowl, using a handheld electric mixer or a standup mixer, beat together the room-temperature butter, cream cheese, sugar substitute, and vanilla extract until light and fluffy.
- To this butter and cream cheese mixture add the 8 eggs one at a time. Making sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not thoroughly combine; this is normal once you add the dry ingredients to this wet mixture, the ingredients will come together perfectly.
- To the wet ingredients, slowly add all the dry ingredients to a low mixing setting. Making sure to scrape the bowl a couple of times.
- Once the two mixtures are fully combined, stop using the electric mixer and fold in the 1/2 cup of sour cream gently. Making sure the sour cream gets fully incorporated into the batter but be careful to not over-mix.
- Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
- Spread the cake batter into the greased loaf pan.
- Bake the cake for 1 1/4-1 1/2 hours, for about 75-90 minutes. At the 1-hour baking, check your cake for doneness with a toothpick. If not done, allow the cake to bake for the necessary additional time. Check for doneness by inserting a toothpick, and if it comes out clean with just a tiny amount of cake crumb, your cake will be completely baked.
- Allow your cooked cake to cool in the pan for about 10 minutes before unmolding. Once your cake is unmolded, allow the cake to cool on a baking rake for 20 minutes.
- While the cake bakes, make the optional lemon icing.
- Store leftovers in the refrigerator for up to five days and freeze well for up to three weeks.
Keto Lemon Icing Optional
- Combine all the ingredients in the icing except the grated lemon peel.
- To the fully cooled cake, add the optional icing by drizzling it on top of the cake. Sprinkle the top of the glaze with the grated lemon peel.
Note the coconut flour pound cake recipe nutrition facts do not factor in the optional lemon icing. If you opt to use the icing add one more carb to the net carbs.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 19.9gSaturated Fat: 11.4gCholesterol: 169mgSodium: 170mgCarbohydrates: 1.7gNet Carbohydrates: 1.1gFiber: 0.6gSugar: 0.4gProtein: 6.1g