This keto sour cream pound cake is absolutely delicious! It’s a classic favorite and for good reason.
It’s got the perfect dense, moist texture and has all the flavor you love about a rich sour cream pound cake minus all the carbs you are avoiding while doing keto.
Truth is that pound cake recipes are my favorite because they are not temperamental and totally lend themselves to all sorts of toppings and flavor variations.
Not to mention that a rich keto-friendly sour cream pound cake like this one can be enjoyed for breakfast as a snack or anytime dessert.
Keto Sour Cream Pound Cake
But why use sour cream in a keto cake recipe anyway?
Well, because the high content of fat in sour cream lends itself perfectly when doing a keto diet and because it adds moisture to the cake without sacrificing the dense texture we all love in a traditional pound cake.
Plus the natural acidity in sour cream reacts beautifully with baking powder giving it the perfect tender crumb texture.
Without a doubt, the star of this recipe is the full-fat sour cream but if you don’t have any on hand a good thick Greek yogurt can also be substituted, just be sure it’s a full-fat yogurt.
Alternatively, you can substitute sour cream for creme fraiche if you prefer a milder taste.
How To Make Keto Sour Cream Cake
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The following are all the ingredients needed. Note that the full printable recipe is at the bottom of the page.
- Finely milled almond flour– You’ll want to measure then sift your almond flour even if it’s finely milled for best results.
- Sugar substitute-This recipe calls for a granulated sugar substitute.
- Eggs-The recipe calls for 6 large eggs which are not uncommon in a pound cake recipe but don’t be alarmed it does not have an eggy flavor.
- Sour cream– Choose full fat only.
- Butter-Choose unsalted butter and make sure it’s at room temperature
- Vanilla extract-It’s a classic extract choice for pound cake but feel free to experiment with other extracts.
- Baking powder-Is the leavening agent that works best with heavy flour alternatives like almond flour.
- Salt-Sea salt is best but regular table salt also works. Salt helps bring out all the flavors in the cake.
Tips To Making A Great Keto Sour Cream Cake
- Always choose real butter and full-fat sour cream.
- Make sure your almond flour is fresh and from a quality brand. It will make a difference in the final outcome of the cake.
- Always use large grade A eggs as it’s the standard in most recipes.
I recommend using a sifter anytime a recipe calls for almond flour. It makes a big difference in the final outcome of the baked good as it ensures that no big pieces of almonds are in the batter.
I baked the pound cake in a well-greased non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan.
Or if you prefer a 10×5 inch loaf pan. If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove from the pan once baked.
I always like to use a silicone spatula when using an electric mixer to scrape the sides of the bowl to ensure everything is being mixed well.
Best Sugar-free Sweetener Options For Low Carb Sour Cream Cake
As far as which sugar substitute to use for this sour cream keto pound cake, I have a few recommendations. If you are regular on our site you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve another erythritol blend. It works well in this keto-friendly sour cream pound cake recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0 % impact on blood sugar.
I know some of you are stevia fans, If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it’s important to note that if you are using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Looking for a sure way to master your keto baking skills? Be sure to check out my tried and proven keto baking tips that will make you a pro in no time.
Join Our Jesus And Keto Movement
Our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.
I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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- 3 cups of finely milled almond flour, measured and sifted
- 1 1/2 cups of granulated sugar substitute
- 6 eggs, room temperature
- 1 1/4 cup of full fat sour cream
- 1/2 cup of unsalted butter, room temperature
- 2 1/2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- Preheat the oven to 350 degrees.
- Grease well with butter a 12-cup capacity bundt pan. Refer to the notes section if baking in other size pans.
- In a large-sized bowl, measure and sift the almond flour along with the baking powder and salt. Set aside.
- In a large-sized bowl using an electric beater mix the softened butter, sour cream, sugar substitute, and vanilla extract until light fluffy.
- Next, add the eggs one at a time be sure to combine well after each addition.
- To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Add the batter to the prepared bundt pan.
- Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack to cool completely for another 20 minutes or so.
- Serve the sour cream sugar-free pound cake plain or with your favorite keto-friendly berries and whipped cream.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
I used a 9.5 inch 12-cup bundt pan to make this recipe because it allows the cake to bake evenly on all sides and produces a lovely golden crust.
Bake in 12x12 pan for 35-40 minutes.
Bake in two 9-inch pans for 25-35 minutes.
To bake in a 10x5 inch loaf pan. Bake for 35-40 minutes. If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove from the pan once baked.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 16.9gSaturated Fat: 5.8gCholesterol: 68mgSodium: 65mgCarbohydrates: 4.3gNet Carbohydrates: 2.5gFiber: 1.8gSugar: 0.1gProtein: 5.8g