Skip to Content

Keto Sour Cream Pound Cake


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.

I have quite a number of keto pound cake recipes that are well-loved on the site including our keto cream cheese pound cake recipe that basically put us on the map.

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


Keto-Friendly Sour Cream Pound Cake (Almond Flour)

But why use sour cream in keto cake 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 the sour cream for creme fraiche if you prefer a milder taste.

How To Make Keto Sour Cream Cake

fittoservegroup app ad
keto sour cream pound cake sliced and ready to eat

Low carb sour cream pound cake sliced and ready to eat

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 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

close up image of keto sour cream pound cake baked in a bundt pan

Close up image of keto sour cream pound cake baked in a bundt pan

  • 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.
Cooling freshly baked a keto sour cream pound cake on a cooling kitchen rack.

Cooling freshly baked a keto sour cream pound cake on a cooling kitchen rack.

Tools Needed

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.

You’ll need a mixing bowl and an electric mixer (hand mixer or stand mixer).

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.

keto sour cream pound cake slices on a white plate

Keto sour cream pound cake slices on a white plate

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 and 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. 

Tag Us

essential keto bread

I sure hope you give this recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.

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 

Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our 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.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Favorite Keto Meal Planner

Keto Meal Plans

If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.

By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.

Real Plans will finally put an end to frustrating hours of trying to create healthy meals.  After all, we all know how challenging it can be to meet the demands of our full lives.

I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.

keto sour cream pound cake on a clear cake pedestal stand

Keto Sour Cream Pound Cake

Yield: 20
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Baking Time: 5 minutes
Total Time: 1 hour

keto sour cream pound cake 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.



    1. Preheat the oven to 350 degrees.
    2. Grease well with butter a 12-cup capacity bundt pan. Refer to the notes section if baking in other size pans.
    3. In a large-sized bowl, measure and sift the almond flour along with the baking powder and salt. Set aside.
    4. In a large-sized bowl using an electric beater mix the softened butter, sour cream, sugar substitute, and vanilla extract until light fluffy.
    5. Next, add the eggs one at a time be sure to combine well after each addition.
    6. To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
    7. Add the batter to the prepared bundt pan.
    8. Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.
    9. 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.
    10. Serve the sour cream sugar-free pound cake plain or with your favorite keto-friendly berries and whipped cream.
    11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Saturday 19th of June 2021

Thank you for this great recipe. It’s a winner in taste and looks. Also easy to make. Lynda


Friday 2nd of July 2021

I was wondering if this can be kept on the counter for a while or does it need to be kept in the fridge?


Friday 2nd of July 2021

@Hilda Solares,

Hilda Solares

Wednesday 23rd of June 2021

Hi Lynda, I am so happy to hear you are enjoying our sour cream pound cake!

Joanne Senn

Saturday 1st of May 2021

Hilda I have made this fabulous recipe about 8 times and love it. Today I was putting it together again and found I didn’t have sour cream, I had Galbanis ricotta and substituted, it is delicious. I was a little afraid to substitute as you recipes are so perfect, but I’m glad I got to try it with the ricotta, you would love it! Gods Blessings

Hilda Solares

Monday 3rd of May 2021

Hi Joanne, I so thrilled to hear that the ricotta cheese made a good replacement for the sour cream. Another good option is full-fat greek yogurt. Thanks for stopping by and encouraging me with your comment.


Thursday 25th of February 2021

I made this today in a 10x5 loaf pan. Very good! I did have to bake it for a little over an hour though, but I thought that bake time was off in the recipe. Thanks for the recipe.

LaDonna Cline

Sunday 3rd of October 2021

@Kim, I baked it in a loaf pan, yesterday. It was a complete disaster! I was so disappointed. I baked it for 40 minutes, as per the instructions, (the toothpick came out clean), but when I went to slice it, batter came running out. It was not even close to done. The outside parts that were done tasted great. I'm just worried about trying again, because I'm afraid it will burn on the outside if I bake it for over an hour, and I sure don't want to waste all of those expensive ingredients again.(My bundt pans are in storage temporarily, and I don't really want to invest in more.)

Hilda Solares

Monday 1st of March 2021

Hi Kim, depending on the oven sometimes the baking time may vary. This is especially the case with keto baking because the ingredients can be a little thicker. Here is my keto baking tips article in case you want a little more information on this

Joanne Senn

Tuesday 19th of January 2021

I made this cake today and it is simply delicious! I had purchased a blue Bundt pan you had suggested a while back, I have had numerous Bundt pans over the years and not a lot of luck until now! Love the pan but love the recipe more. I accidentally grabbed pineapple extract instead of vanilla and it is yummy. I still added a scant tsp of vanilla bean paste and it is a wonderful combination. It doesn’t need icing or powdered sugar, this is a moist cake with a crispy crust, which really adds to the taste. I love so many of your recipes, but this is one of my new favorites. Thank you and Gods Blessings.

Hilda Solares

Wednesday 20th of January 2021

Hi Joanne, So happy to hear that you enjoyed the recipe and even had fun with using different flavorings. Bundt cakes are so much fun but the right pan makes all the difference. Thank you for stopping by to encourage us with your lovely comment.

Skip to Recipe