Ultimate Keto Cream Cheese Pound Cake

keto pound cake

If you’ve been missing pound cake while doing keto, you’ve come to the right place. This recipe for keto cream cheese pound cake is a favorite in the ketogenic community and dare I say, it’s for good reason. It’s an almond flour pound cake that replaces wheat flour for low in carbs almond flour. 

My recipe for keto pound cake is not only the most popular recipe on our blog, but it’s also the number one pinned low carb pound cake! How cool is that?

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This low carb cream cheese pound cake was birthed out of our need to replace our family’s traditional favorite.

I wanted a keto pound cake recipe that could pass for the real thing and that it was also easy to make. Isn’t this what everyone wants though? 

In my book, a recipe for sugar-free pound cake was not a mere desire it became a must. I knew that having a basic keto-friendly pound cake would make staying on track so much easier.  Which is why a gluten-free pound cake recipe needed to make an entrance if I wanted to give the keto diet a fair chance.

Although we consider ours to be the best keto pound cake recipe since it’s quite loved, you should know we have a complete list of other Keto Pound Cakes and Keto Cakes. 

If you are wanting a keto pound cake that is a nut-free option, try our keto cream cheese coconut-flour pound cake. That keto pound cake recipe was inspired by this one and it has the correct substitutions for a coconut flour version.

This is important because you cannot just swap the almond flour for coconut flour. The great news is that keto coconut flour pound cake is just as delicious as this one and it’s even lower in carbs. 

Oh and make sure you remember to also check out our Keto Cream Cheese Recipes, where you are sure to find some more tasty options. 

Keto Pound Cake

Keto cream cheese pound cake
Photo Credit: Mel Souraya

Back when I used to bake with regular high-carb flour, I made a mean cream cheese pound cake. In fact, it was a favorite with our family and friends.

It was my go-to cake recipe and I made it regularly for birthdays, holidays, and really anytime I needed a quick basic yellow cake.

In fact, I still remember how my brother-in-law Paul, almost single-handedly ate my first cream cheese pound cake. He kept raving about how it was the best cake he had ever eaten. 

However, you should know that Paul is a type 2 diabetic and eating that much cake was the last thing he needed. The truth is we all loved that regular cream cheese pound cake. Perhaps even a little too much.

So the time had come for me to give my family and friends a healthy low carb option that was not only delicious but wouldn’t cause unnecessary sugar spikes.

Keto Cream Cheese Pound Cake

With lots of practice came more confidence and the reason why I finally decided to convert my traditional high carb pound cake. I wanted my keto cream cheese pound cake good enough to share with ALL my friends and family. Even if they were not doing a ketogenic diet.

As I began to understand how keto baking worked I decided it was time to recreate a true pound cake experience, you know that rich buttery flavor we all crave? There was no way I would be denied. Well, my stubborn streak truly paid off this time.

What’s so great about this keto vanilla pound cake is that it’s easy to customize. Favorite for our followers is to make a keto lemon pound cake. Just take a moment to read through some of the pages of comments. See for yourself how so many people are enjoying this recipe and adding their own personal twists. 

This keto-friendly cream cheese pound cake recipe not only produces a moist, pound cake, but it’s also super low in carbs. If that’s not a win, I don’t know what is. 

Do you know that this recipe also inspired a Keto Cream Cheese Almond Flour Bread? It makes the perfect white loaf bread option. 

keto cream cheese pound cake
Photo Credit: Mel Souraya

Keto Pound Cake Recipe

Keto baking was a bit of a nightmare at the beginning. More than a few times, I would have my dear hubby walk into the kitchen and say “I thought I smelled something baking”? To which I would quickly reply,” trust me it was NOT edible”, as I wiped my tears of frustration.

Let’s just say that my first attempts at converting my high carb family favorites into keto-friendly ones were a complete and epic fail. They were so bad that I made sure to toss the evidence before anyone could request a taste. To say this was heartbreaking for this experienced baker would be an understatement.

I think every family has a least one person who you can count on baking homemade treats. Well in our family that was me. And it was a badge I wore proudly. I say that to say, that I wasn’t going to risk the scorn of the family by not rising to the occasion now that keto had become a lifestyle for us.

LOL, I know this sounds dramatic but you don’t know how spoiled I had my family with my baking.

I must admit that I still craved the oohs and aahs that my traditional baking used to bring. In the end, it was the catalyst to getting this keto baking thing right.

My family mourned the loss of my traditional baking. And I remember at the beginning being begged to bring back my old family favorites. “Tia (auntie) can you just make us one last regular batch of your chocolate chip cookies”? 

But I decided pretty early on that I could not in good faith share high carb options after understanding the ramifications of a carb-filled diet.

keto pound cake
Photo Credit: Mel Souraya

How To Make A Keto Pound Cake

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.

This recipe for keto cream cheese pound cake uses a lot of the same basic ingredients found in traditional pound cake. Similar to regular pound cake it does not rise very high. Pound cakes are a bit denser, so you should keep that in mind as you make this low carb pound cake. 

The batter can be baked in an 8-inch loaf pan, 8-inch bundt pan, or 12 capacity muffin tin. What’s great is that this recipe doubles quite easily.  The pictures show this recipe doubled and baked in a 10-inch loaf pan. 

Below find the list of ingredients. Note that the full recipe card is at the bottom of this post

Sugar Substitute

I have several options when it comes to which sweetener you can use in this keto pound cake. I really like Lakanto Monk Fruit because the texture and flavor mimic sugar quite well.

I’m also partial to granulated Swerve an erythritol blend. Although it does have a cooling aftertaste that some people dislike. Personally, it’s not an issue for me and it’s why I am a fan.

You could also use the stevia and erythritol-based brand Pyure for this pound cake recipe. If the pound cake just needs to be grain-free and regular sugar is not an issue then you could, of course, use granulated sugar. But keep in mind it will no longer be a keto option. 

If you are doing a paleo diet, you can also opt to use coconut sugar, but here again, it will not be as low in carbs. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.


Grass-fed butter is best for flavor and nutrition. However, regular unsalted butter also works in this recipe. I always recommend the use of unsalted butter in my recipes. 

Cream Cheese

You want to use only full-fat cream cheese. The kind that comes in a brick and not what comes in a tub. You should not use whipped cream cheese because it will not behave the same. Let me also add that it needs to be at room temperature before baking. In fact, all your wet ingredients should be at room temperature for the best results.

Almond Flour

In order to make this a keto-friendly pound cake, it required I swap wheat flour for almond flour. It goes without saying that regular flour is just way too high in carbs to ever be considered keto-friendly. 

While I am mentioning almond flour, let me add that it needs to be finely milled almond flour. Although almond meal will work the texture would make the cake a bit heavier and it will not rise the same. That being said if you don’t have finely milled almond flour go ahead and use almond meal and just increase the baking powder by 1/2 teaspoon. 

A few favorite almond flour brands that are my go-to choices are, Anthony’s blanched, Bob Mills super-fine and Nature’s Eat’s blanched. I also like to measure then sift my almond flour even if I am using a finely milled option.

Sifting may sound like a bother but this is an extra step that helps mimic regular flour a little better. Although it’s not a must in this keto pound cake recipe, it is a step I now recommend for the best results. It will take you less than 30 seconds to sift your almond flour and it’s totally worth it. 


Unless otherwise stated, all my recipes call for the use of large eggs. Using smaller or jumbo eggs will not produce the same results. This is pretty standard with both regular and keto baking. So make sure you are using the correct size of eggs.

Baking Powder

I prefer to use aluminum-free baking powder for health reasons but regular baking powder equally works in this keto pound cake recipe. 

Vanilla Extract

This keto cream cheese pound cake uses a little vanilla extract. However, you can have fun customizing it. I have people tag me all the time mentioning the use of almond extract, lemon extract or any number of Oooflavors extracts. I encourage you to make the recipe at least once as is and then have fun experimenting with other extracts. 

How To Store Keto Pound Cake

low carb pound cake
Photo Credit: Mel Souraya

It’s important that you store any leftovers in the refrigerator. Basically, I recommend storing any of my keto baked goods in the refrigerator because they tend to spoil rather quickly. That’s because they don’t have all the typical preservatives. 

In the fridge, this pound cake will keep well for about 7 days. What’s great about this keto pound cake is that it freezes beautifully. I’ve frozen the whole cake, cupcakes or already sliced for better portion control.

Store in your freezer for up to 30 days. Then thaw it in the fridge. You can also opt to defrost by reheating your pound cake in the oven. 

Keto Pound Cake Recipe Tips

Before baking, I always recommend you take out your wet ingredients and allow them to come to room temperature. In this case that would mean the cream cheese, butter, eggs.

You’ll want to use an electric mixer in order to fully incorporate your ingredients. Also, be sure to scrape the bowl several times in the process to make sure all the ingredients are being mixed properly. 

Your baking time will depend on the size pan you use and whether you have opted to double the recipe. For an 8-inch loaf bake approximately 35-40 minutes. If you double the recipe you will need to bake anywhere between 50-70 minutes depending on your oven and use at least 10-inch loaf pan.  

This recipe also makes keto pound cake muffins. It makes 12 regular sized cupcakes. When making cupcakes bake for 20-25 minutes. And if you opt for a bundt pan it will need to be a small one unless you are doubling the recipe. For a small bundt cake (8 cup capacity) bake 35-40 minutes and for a large one (12 cup capacity) bake for 60-70 minutes.

If you’re a fan of pound cakes make sure you check out our other keto cream cheese pound cakes that were inspired by this one. 

This keto cream cheese pound cake will always have a special place in my heart since it was my first recipe to go viral, a true sign of God’s grace over my life. At the time I had little to no clue what blogging entailed and it’s was kept me encouraged to keep sharing my recipes.

Although I think it’s safe to say that our low carb cream cheese pound cake is a keeper, it’s humbling to see how much it’s been shared.

I am so grateful that the community has embraced my little recipe and that it’s helping people stay on course. My desire is to help you avoid the struggles that we encountered in the beginning, making healthy keto recipes easy.

It’s been so rewarding to create healthy low carb keto recipes. My criteria for success is that it be good enough that even my non-keto friends and family will enjoy and easy enough that a novice can duplicate.

So If you looking for easy keto recipes, you’ve come to the right place. My recipes are made simple on purpose. You won’t find many elaborate recipes here, just delicious low carb keto options made with easy to source ingredients.

Giving Back To The Community

My blog is my way to give back to the keto community. When I first started my keto journey good recipes were hard to come by. This is because a low carb keto diet was not as well-known. 

I longed for easy low carb gluten-free recipes, but all I kept finding were recipes that had ingredients I had never heard of and instructions that required some sort of formal training.

It was challenging enough to learn the keto lifestyle, I didn’t need to feel defeated by my attempts to cook this way.

I try to give my readers the recipes that they can make with just a few key ingredients.  I truly believe it’s possible to enjoy low carb keto foods without the fuss of a bunch of complicated items or steps.

Don’t Forget To Tag Us

I sure hope you will give this easy keto pound cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

If you’re a regular on the blog you may have noticed that this post was updated with new pictures and more detailed instructions. The recipe has not been changed and is the original 2014 recipe. 

Low Carb Keto Cream Cheese Pound Cake

Low Carb Keto Cream Cheese Pound Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

It's a recipe for low carb keto cream cheese pound cake. It's uses with almond flour allowing it to stay low in carbs and keto-friendly. This recipe is favorite in the low carb keto community.



  1. Preheat oven to 350 degrees
  2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
  3. In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  4. Next add the room temperature cream cheese and vanilla extract and mix well.
  5. Add the eggs one at a time making sure to mix well after each addition.
  6. Lastly, add the dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
  7. In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  8. If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes

keto pound cake cupcakes


This recipe doubles easily and freezes well.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 9.6gSaturated Fat: 4.8gCholesterol: 74mgSodium: 124mgCarbohydrates: 1.2gFiber: 0.3gSugar: 0.3gProtein: 3.1g
keto cream cheese pound cake almond flour
Pin this keto cream cheese pound cake for later!

Join Our Jesus And Keto Movement

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Click to order our book, Essential Keto Bread-Sweet and savory baked goods to satisfy any craving.

Do you know that it wasn’t until Randy and I began to combine the promises of God’s word about healing and changed our diet to a ketogenic one, that we finally began to see our health improve?

By cutting out the junk and focussing on real foods we gave our bodies the nutrition it needed. Then our bodies did what God designed it to do, to begin to heal itself. This is what we believe it means to live in divine health.

This one act of obedience is what birthed the ministry of Fittoserve Group. Today, we are seeing thousands of lives impacted by the ripple effect of our decision to combine our Christian faith with the keto diet. Truth is it’s making a difference in ways we may never know this side of eternity.

For more information on how we are doing this, visit our Keto And Jesus For Transformation page. Where you can read in detail about our story and hopefully be inspired. 

Don’t Forget To Tag Us

I sure hope you will give this easy keto pound cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

If you’re a regular on the blog you may have noticed that this post was updated with new pictures and more detailed instructions. The recipe has not been changed and is the original 2014 recipe. 

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Creating keto recipes like this pound cake that do not kick you out of ketosis has become a passion of mine. However, when you opt to use ketones (fat) for fuel and not glucose (sugar), a high carb cheat can spell disaster. 

I don’t advocate cheat days but I know that they will inevitably happen. Maybe even by accident. I know that for me if I overconsume carbs it can cause a fibromyalgia flare-up. When this happens I am always trying to find a quick way to get back into ketosis.

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I am a big fan of their products because they are 100% natural and do not have any unnecessary fillers. I especially love the use of exogenous ketones because they naturally elevate your ketones allowing you to enter into ketosis more quickly

When I am at a higher level of ketosis I notice how it reduces my appetite, carb cravings, and gives me lots of energy and focus. It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

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keto cream cheese pound cake
Keto Cream Cheese Pound Cake







    • Could I add fresh lemon juice to this to make it a lemon pound cake? I have a tree filled with lemons!

      • Yes, I am sure you can just not too much perhaps 1/4 cup or less and don’t forget to add some of that lemon peel grated. Yumm!

      • The second time I made it, I added orange and vanilla extracts – yumm!. Next time I intend to add lemon. I can see this done in a lot of flavors, but my suggestion is to be careful how much liquid you add so that it will come out right.

      • Your the best Glenda! Thanks for sharing ?

      • Hi…I did just that when I cooked mine and it was delish! Since my lmon was organic I gtated some lemon rind in as well! Sooooo good!

      • I am so jealous I would so love a lemon tree. I planted some pits this summer and started the winter with some tiny seedling only one has survived but appears to be growing slowly. It will never give lemons in my lifetime. I eat lemons every day I love them in cookin in baking and in my hot tea. Enjoy yours.

  1. I made this in a muffin pan and got a full dozen, so yummy!

  2. i am going to have to try this!

  3. Thanks for sharing this recipe. It is delicious!

  4. Could I use almond meal for the flour and get the same result?

    • Sue I have used Almond meal, because frankly it’s so much cheaper. It will be a little denser and will have flecks in it. I would also up the baking powder 1/4 tsp more to help it rise. The flavor will not be affected. Enjoy!

  5. Reblogged this on FitToServe and commented:

    You can have cake! Eating low carb does not have to be restrictive. My low carb cream cheese cake is proof that you can enjoy desserts and stay in ketosis. So what are you waiting for? Start baking!

  6. Reblogged this on By the Mighty Mumford and commented:

  7. I’m going to try making this today. I’m not a pound cake fan, but the idea of having something “dessertish” that is healthy is awesome. I love your blog by the way and all the tips you post. Thank you.

    • Oh Stephanie, that’s fab. I always have have something sweet around our home that’s low carb friendly. My friends and family tease me that they too could lose 70 pounds like hubby did if they could move into the guest room. ???? this is why I post my easy recipes so they can make themselves. Of course not all do so that’s where our lil boutique low carb bakery comes in. Mainly bake for friends and family ??

      • I made it! First, so easy!! Recipes stress me out, so I was a little nervous. But I did it. I had never used almond flour before. But I LOVE it!!! As I tried a piece, I wondered if I could add a splash of fresh lemon to it before baking? Thank you soooooo much. Will definitely make this again!

      • Ahhh so happy to hear that you liked it. I tried to make my recipes easy peasy. Many who start baking low carb do so out of necessity, since you really can’t pick these babies off shelves. Keeping that in mind I try to keep the. Simple so that even a non baker can make. As far as the lemon? I have my friend Diana who adds lemon to hers and it’s fab. It’s a great base cake and you can have fun customizing.

  8. Reblogged this on Finding Strength. Gaining Courage. Loving God. and commented:
    I made this recipe today and it was fabulous. Will definitely make again.

  9. Definitely adding this to my list of Gotta Try This! Thanks!

  10. Reblogged this on Low Carb Simple and commented:
    I am Re-Blogging this Wonderful Recipe from FITTOSERVEGROUP this is the BEST Cake I have found. Please enjoy and Serve with Low Carb Topping just like a Pound Cake. ENJOY I know I did!!

    • Thanks for the reblog! So pleased that you loved this recipe! Thanks for all the encouragement. 😉

      • No thank you! Awsome recipe. I’m pleased to do it, fumbling through recipes and learning how to re tweek them to fit LCHF is so much fun. Some fails of course,but when you have one that works with no tweeks, you want to shout it from the Clouds! Thank you for sharing.

      • That’s so kind of you. I totally understand because it can be very challenging and expensive trying out and then being disappointed. Another very easy recipe you might enjoy is my low carb chocolate bark. It’s made with coconut oil and we all know how good that is on a low carb lchf plan. Be well and thanks again!

  11. Hi! Thanks for finding me! And thank for your great blog! Kindred spirits of sorts. You have some wonderful recipes here and I look forward to trying some. I know I will be a frequent visitor.
    Though my blog is not specifically dedicated to LCHF I do have a few posts about it and plan to document my journey. Please feel free to check around. I was first introduced to this amazing lifestyle way back in the early-mid 1970’s and had some some success however unfortunate circumstances led me to abandon it. But I am so glad that there has been such a renewed global interest. It makes perfect sense!
    I wish you all the best and great success!
    Miryam – The Well Balanced Soul

  12. omgoodness! this looks so scrumptious! I am only eating green list for the next two weeks, no bread or dessert alternatives at all, but after that THIS is the first thing I am going to make!!! Can’t wait!

  13. any idea the carb count in this?

    • Hi Amanda sorry I really don’t know how to figure this out. My guess is about 6 per slice

      • I made a couple switches based on what I had (almond meal flour 1 cup & coconut flour 1/4 cup). My calculations show for 12 servings it would be 146 calories, 12 g fat, 2 net carbs (18.75 carbs – fiber – sugar alcohols), 1.8 g fiber, 5.4 protein.
        I only cut mine in 8 slices so a little more than that. It had more of a banana bread taste than pound cake but was still good. Especially since I haven’t had any bread type food in 3.5 weeks. 🙂 thanks for the recipe!

      • That’s fantastic do you use an APP to figure it. Would be so much easier and I could go back and add this info. One recipe at a time ?

  14. Yes and no. I started by using an app (lose it) and I just searched online for recipe calculators. But they didn’t take out the sugar alcohols. So I just did it by hand.

  15. Just stumbled across your site from a Pinterest link…..this cake sounds amazing. Hope to try it soon. also just signed up for e-mail notifications. Like all of the support around the LC community.

  16. Going to make this! I don’t have Swerve, I have Truvia..would it be the same amount? Do you have to grind it first? Thank you for sharing!

  17. This looks amazing!!
    My husband has requested a strawberry shortcake ice cream cake for his birthday. We have two people eating LCHF in our house, so I thought I would try making it low carb (ish). Do you have any idea how this cake would respond when frozen? The last pound cake (high carb) that I froze ended up like a brick until it thawed for about 30 minutes.

    • Hi Stacy, my hubby’s birthday fave is also strawberry shortcake. This cake freezes well but does need to be thawed completely. I thaw mine in the fridge overnight and never have a problem. Enjoy and wishing your hubby a Happy and healthy Birthday!?

      • Thanks, but since this will be an ice cream cake (think like baskin robins ice cream cake or a DQ ice cream cake with actual cake between the ice cream layer), the pound cake will be sandwiched between ice cream and has to stay in the freezer. I’m not very good with substitutions while baking, I usually follow recipes. Any clue why pound cake reacts that way, but a normal box cake doesn’t? (I’ve never tried this with any low carb cakes yet) Maybe there is a substitution that wouldn’t cause it to need to be thawed?

  18. Wow, this look so good! Thinking of giving it a try… ?

  19. Love this recipe! Just made it in 12 cupcake pan! I saw that some people were asking for the carb count it might be tedious but it really just take a few minutes to figure it out. Almond flour 15g cream cheese 1.75g baking powder 1g then depending the sugar you use(sucralose 0.4tsp) 16.2 g then add it up 33.95 g divide that in the pieces you cut it. In my case 33.95g /12 is 2.8 g a piece. Thanks again for the recipe!!????

    • Hi Francheska, thank you for stopping by. You pointed out what now seems so obvious. Thanks for doing the breakdown. Will make it a point to add the carb count in the future. BTW my maiden name is Molina. My father is from Cuban and Spaniard descent. ??

  20. This is the best almond flour recipe I’ve ever tried! Thank you!

  21. I just made this,and I’m an experienced baker. Something must have went terribly wrong. It took close to an hour to cook and was extremely eggy. I ate as much as I could so as not to be wasteful, but wound up throwing it out. The only misstep was that I added one egg before I creamed the cream cheese. I wouldn’t think that that would have caused such disastrous results. I don’t know…?

    • So sorry to hear Christa. ? this is one of the blog’s favorite recipe that has been pinned now hundreds of time. This is the first time I get a bad review. I know how devastating it can be when things go wrong and you need to toss so many ingredients. I really don’t have an answer because if you read the comments people love this one. I am deeply sorry

  22. This is my first time baking with almond flower and a sugar substitute. I used Stivia (extract). Not sure if that was the right one to buy. I have it in the oven right now and they (I cooked them in mini loaf pans) look and smell good but a little scared to try it. I have heard that you need to adjust sugar substitutes that they are not the same as the recipes call for. On the Stevia bag is says equal amounts of sugar to Stevia. What are you thoughts. Excited to try more recipes as I start to adjust. Thanks in advance.

    • Hi Karon, Sorry that I am just seeing this 🙁 It went to my junk mail for some reason and I was just notified. In any event, if its a sugar substitute that on the bag says to use cup for cup you will be fine. I use several sugar substitutes from swerve to stevia. They all have some bulking agent to help it bake better. I hope your mini-loafs turned out great!

  23. Do you by any chance know what portion of this cake is approved by trim healthy mama plan. 1/8?

  24. eelliott@uncfsu.edu

    Roughly how many carbs is in one slice of that pound cake?

  25. eelliott@uncfsu.edu

    Not bad, thank you for responding.

  26. I’m wondering if you can tell me what happened to mine – it looked so perfect out of the oven, but within 20 min, it fell. It was quite brown and I had baked it 10 min more than your instructions, but it didn’t feel done in the middle when I checked it at first. Thanks, Susan

    • Hi Susan, not every oven functions the same. Perhaps dropping the temperature a by 25 degrees and cooking it longer would help. Some people place a pan with water in the lower rack to help with not getting cracks in cheesecake. Sorry to here it was not a great experience. I hope these tips help. ?

  27. So is this carb free?? If not what’s the count? This looks sooooo delicious!!

  28. Sharon Dearmond

    These sound wonderful ty for cooking low carb, I need as much help as possible

  29. Can I use Splenda granular?

  30. YUMMMMM! This pound cake is positively the BEST thing I have eaten since I had to go gluten free, sugar free, and low carb 4 years ago. It absolutely tastes as good as any pound cake I remember eating from my “pre-gluten free” life. I used a blend of Splenda, Xylitol and Stevia to sweeten it and it tastes just like sugar sweetened to me. The texture is amazing and the flavor is wonderful. All I can say is thank you for sharing it — thank you, than you, THANK YOU!

    • Hi Glenda! thanks for stopping by and leaving such a lovely comment. I am trilled you love my recipe. I hope you will stick around and find others that will assist you on your journey to wellness. That’s what are community is here for. Enjoy and be well 😉

      • I have looked around the site a bit and do like what I see. Thank you. Oh, and by the way, I responded to someone who wanted to add lemon flavor and told her that I added orange flavor the second time I made it, just to experiment. Since I had kids coming over, I thought they might like orange flavor. They ate it up, coming back for seconds and thirds. The cake is so good that I think it could be made in many flavors. It is so yummy!

      • Wow your wonderful Glenda! Thank you so much for answering someone’s comment and giving your terrific feedback. Be well sending you hugs ?

  31. Wow! I am going to have to try this for Hubby. It looks wonderful! Did you come up with this recipe yourself? God has given you a wonderful gift and talent.
    Merry Christmas to you and all of yours.

    • Hi Deborah, yes it’s my recipe ? I have been baking for years so going low carb has not been a challenge. Praising God for all He blesses us with ? enjoy! It’s one of the favorites around here

  32. I tried this recipe and was skeptical, I should have trusted your recipe, it turned out great, I used Almond meal(run it through the food processor first) and baked in a 8X8 pan.

  33. Reblogged this on Talking to My Weight Loss Counselor-God! and commented:
    This looks so very good. I’m going to have to fix for my husband. I enjoyed talking with Hilda last week and she gave me permission to reblog. I wanted to keep this recipe for myself, but I know it will help yall that focus on reducing your carbs. Me, I’ll just eat it for enjoyment.
    Thank you Hilda for all your inventive wonderful recipes and your warm friendship.
    All y’all, checkout her blog, http://fittoservegroup.com

  34. Oh my yummy goodness!! This was the best sugar free low carb cake ever! Ok, nevermind all the disclaimers… THIS WAS BEST CAKE EVER (and not to toot my own horn, but I’m a fairly gifted baker)! It was seriously roll my eyes, huge smile, light me up good the first time I tried it exactly as written. Unfortunately after 2 of those heavenly bites I realized my tongue was tingly & slightly swollen… Reaction to Swerve I assume. 🙁 I had to stare longingly at that cake for 3 days before my hubby got tired of eating it by himself (since he usually only eats sweets when I do), and finally tossed it. My kids complained it was boring (what do they know?), soo I made it again. Doubled the batch & used Truvia this time.
    I baked half as the loaf cake, the other half as muffins. Part were frozen wild blueberries, some were chocolate chip *these turned out the best*, some were frozen cherry, some had fresh blackberries. All turned out wonderfully! I had planned for the muffins to be breakfast this week, but they ate all 48 mini muffins as dessert last night!
    Will definitely be baking this again and again, and sharing a lot!
    Thank you so much for posting this. Finally a cake I can eat that tastes amazing too!

    • Hi Donna, thanks so much for sharing your experience with this recipe. I a firm believer that every recipe should be tinkered with to make it your own. I must try adding berries! I will remember this when my mulberry tree is in full bloom. Once again thanks for stopping by. Enjoy in health ?

  35. This looks wonderful! What is the carb count, please?

  36. How many carbs does this have ?(net)

  37. Just wondering do you use a regular size loaf pan??

  38. Hi just want to ask if I can substitute stevia instead of swerve? We dont have swerve here in the Philippines. If yes how many sachet of stevia will be equivalent to the amount of swerve needed for the recipe? Thank you so much ?

    • Hi Dianne, here in the states we have a stevia that has a bulking agent that allows you to substitute cup for cup. We also have Splenda this way. Which is what we use to bake. I don’t know if substituting with packets would work correctly. Sorry I don’t have any suggestions. I have a low carb chocolate bark that may be easier to substitute. Be well, Hilda

  39. Loved this recipe. Doing Keto/low Carb high fat and this pound cake hit the spot. I’ve made cheesecake pond previously before Keto and there is no difference in taste. In fact, this taste BETTER. I used truvia baking blend instead of swerve. Its gets five stars. Blessings.

    • Glad you enjoyed it. Just want to warn you that truvia baking is half and half mix of stevia and regular white sugar. When I learned this a few years back I was so upset. So keep that in mind. I personally would rather people use Splenda over regular sugar. I know that’s a bit controversial but my doctors agree. Be well and choose wisely ?

  40. What is the NI info on this pound cake? Thanks

  41. I just tried this recipe today. It was delicious but it fell after I took it out of the oven. Would more baking powder help that? I added a little of bit of unsweetened cocoa powder to mine Maybe that had something to do with it. It was really moist and delicious though.

  42. Kristi Turchi

    This sounds so good, thank you! Do you know if I can use Stevia as the sugar substitute? Will it come out okay?

    • Yes, it will come out fine. But it must be a stevia that subs the sugar cup for cup with a bulking agent. If you are already accustomed to stevia you will be pleased. Enjoy in good health!

      • Oh shoot, yes I don’t have that kind of stevia. Darn it. No worries, but thanks for your reply!

      • So sorry Kristi ? if you like chocolate perhaps my recipe for low carb chocolate bark would fit the bill. Not only is it easy and requires no baking but the coconut oil will assist with eating keto. Let me know if this works for you. Be well ?

  43. Hi, looks delish! Do you think this would work for a basis of a cake with whipped or sour-cream frosting?

  44. Wonder if you could double the recipe and make a 9X13 cake?

  45. I wonder how this would be baked with like a cinnamon crunchy topping on top of it you know like a strudel popping sounds like it would be fabulous… what do you think?

    • Hi Brenda , I have made a low carb streusel by mixing equal parts cinnamon and erythritol or swerve. It is a natural sugar alcohol that is low in carbs and has a granulated texture like regular sugar. You can also add some butter and almond flour until you get the traditional crumble. let us know how it goes if you decide to give it a try ?

  46. How many carbs in a slice ? Looks awesome !

  47. I want to try this yummy pound cake recipe but only have pure stevia powder. Is this an ok sub for the swerve?

  48. What do u think about adding cocoa powder? We are a family of chocolate lovers.

  49. What’s the carbs for this?

  50. I will use xylitol as my sweetener

    • It works just as well! Enjoy in good health Gayle?

    • Hi, Gayle. I noticed your comment and would just like to add something I found out about xylitol as it was my sweetener of choice but was told by our vet that if you have animals and they get one small bite of anything with xylitol in it, it can quickly shut their system down. He has had multiple dogs who just got a small bite of like a muffin made with it and their were dead within 24 hours. I don’t know if you have animals. I just want to pass the information on to anyone who might have.

  51. Can I subsitute almond flour with coconut flour?

    • Hi, Llona, no unfortunately you can’t. The reason being is that coconut flour is very dry. You can perhaps lower the amount of almond flour by 1/4, and sub this amount with the coconut flour but I have not done so and I am not sure how it will turn out. When I use coconut flour in recipes I usually have to increase the eggs or other liquid. Best wishes! Let me know how it goes if you decide to give it a try. ?

      • IF my converstion from cups to grams (I live in Germany) was right I have enough of almond flour. The cake is in the oven. The dough is very liquidly. But then again my conversation could have been wrong:)! Thanks for the recipe. I will let you know how it turned out;)!

      • Hi Llona, I hope it turns out delicious. It’s one of the blog’s favorite. ??

    • Recently I have used sesame seed flour and it subs well for almond flour. I hope this helps 😉

  52. I am baking it the seond time today. It IS delicious!

  53. Is there any nutritional value on it as far as calories per slice so I can log it in myfitnesspal app?

  54. Nutritional information on this please…looks amazing!

  55. This popped up on Pinterest today so I made it on a whim. So good! I was 5T short on almond flour so I used oat Fiber to finish it off. Perfect!

  56. It is so scrumptious!!! Instead of vanilla flavor, I used almond! Oh…my….gosh! So good!

  57. Love this recipe.

  58. Have you ever thought about writing an ebook or guest authoring on other blogs? I have a blog based on the same topics you discuss and would really like to have you share some stories/information. I know my subscribers would value your work. If you’re even remotely interested, feel free to send me an e mail.

  59. Hi there! This tastes DELICIOUS! Only problem I had was it sort of caved in at the top once it cooled down. Any tips to keeping it from doing that so it looks more like yours? Thanks!

  60. I’m not knowledgable about baking — to make it a lemon pound cake, what would I add? Lemon extract? Lemon juice? Both? And how much? Thank you! I’m really looking forward to trying this!

  61. Just made this bread and was really impressed with it!! I used 1/2 tsp vanilla extract and 1/2 tsp lemon extract. Next time I’ll use a full tsp of lemon and no vanilla. The only thing is it didn’t rise very high so I’m wondering if it may need more baking powder? I don’t know. But either way it’s very yummy!!!!

  62. Don’t know what went wrong but mine turned out more like a nutty squidgy biscuity cake than a cake or a squidgy Cake with a crunch of nut. Keto baking and me doesn’t seem to work and yet I’m a great baker and cook …. Grrrrrr

    • Hey Jacqui, so sorry this recipe didn’t work for you. I understand your frustration, it took a little practice before I was able to work with the nut flours. So many factors come into play with baking including elevation. Crossing my fingers for you.

  63. I made this with lemon juice, it turned out great! Then I made a glaze of powered erythritol and lemon juice. Tasted JUST like starbucks lemon pound cake! Thank you SO much for this recipe!!!

  64. Is the picture you posted of the cake a single recipe or is it doubled?
    For all that are asking…. As written, I deduce that the carbs should be 2 per slice.

    • Hi Ana, I created this little number two years ago and I believe for presentation purposes I doubled it. I wanted something small and simple enough for the Fittoserve community to be able to recreate. If you are making without doubling your number of carbs is correct. I am sorry for the confusion. Enjoy in good health!

  65. I was curious as to what was the correct nutritional value for this recipe. Here’s what I came up with. I didn’t count baking powder, salt, vanilla or erythritol.

    –Calories in each ingredient–
    1 1/4c Almond flour:
    800 cal 70gfat 15carb 30protein
    3.5oz Cream Cheese:
    350cal 35fat 3.5 carb 7protein
    4T Butter:
    400cal 44 fat 0carb 0protein
    4 Eggs:
    280cal 20fat 0carb 24protein

    –Totals for entire recipe–
    1830 calories
    169g fat
    18.5g carb
    61g protein

    10 slices, each slice:
    183 calories
    16.9g fat
    1.9g carbohydrates
    6 protein

    Hope this helps! 🙂

  66. ravennightmyst

    I was wondering what size loaf pan you used for this ?

    Thanks in advance 😉

  67. I tried this with erthritol (i think swerve has that in it with something else), i was a little worried the batter was very liquidy but came out great! I used a 9×5 for 40min. It looks lower than the picture. Did you use a 8.5×4 loaf pan?
    Thanks for the recipe! My husband, who is all about regular breads, loved this too!! And my toddler and baby 🙂

  68. Fantastic!! As a matter of fact, I’m planning to bake 2 of them this weekend to give away to my sister and a dear friend, who both suffer from Celiac Disease. I made a trifle for a church potluck and used it for the pound cake portion. People couldn’t even tell and kept talking about the scrumptious tasting cake! It held its shape very well even after sprinkling it with a juice reduction. I did however added more sugar, coconut sugar, that is. Thank you, thank you…great recipe, will make many happy :)!

  69. Kimberly Yates

    This looks yummy! Will be trying. ?

    • Hi Kimberly, it’s truly a favorite around here. Snoop around and follow our blog you will find that I am always looking for ways to create simple and low carb alternatives. Enjoy in good health!

  70. It amuses me that everyone comes up with different carbs and keep asking for them. Do your own math folks because ingredients are different. She doubled the recipe to get this loaf so hers were twice what one recipe would be.. I input my ingredients into MyFitnessPal and my carbs were 3 for 12 servings. And then I ate 2 servings. 😉 Sure was yummy! Thanks so much for a great recipe. The rest of it is going in the freezer for those days when I just gotta have something sweet to sooth the beasties. Thanks & lots of blessings to you!

  71. I’m so happy to find this thm recipe for pound cake. I can’t believe how easy it is to follow this plan and enjoy all kinds of tasty food too. Excited to try! Thanks!!

    • Hi Susan, so thrilled you found our site! Don’t forget to follow via email and never miss a post ?

      • Just pulled two of these out of the oven and they smell amazing! I cooked them perhaps 45 minutes at 350 and were still a little “jiggly” when I pulled them out – but as a first timer also didn’t want to overcook them and have dry cake. Thanks so much for sharing the recipe!

      • Hi Susan, so glad you enjoyed this recipe. Note that it can be easily doubled. Consider following our blog to get the latest post. ?

  72. Hi, I just made this and it’s not as great as I thought. I’m wondering if I did something wrong… Mine is a little eggy and soft inside. I followed everything and used soft butter and cream cheese. Also the after taste was pretty bad. I used swerve. Any tips on what I could be doing wrong. I mean it looks good but the taste is off a bit. Thanks

    • Hi Zhira, I’m sorry it did not turn out good for you. As you can see it’s a favorite among here. Perhaps the temperature was a little off. Every oven is a little different. Maybe cooking it longer may have helped. I like swerve because it doesn’t have an aftertaste. It is however not as sweet as say Splenda. Some here use that instead. Best wishes. Thanks for stopping by.

  73. I made your recipe and did cup cakes instead. helps me with portion control . They were so moist. I think I would add a little more sweetener next time. Did not do the frosting. That may have done the trick for me.. MOIST AND YUMMY

  74. Pound cake yummy…definitely trying this recipe. Thank you

  75. Hi my son has a nut allergy, what can I use besides almond flour?

    • Hi Keverine, can he have protein whey powder? If so I would try to do half this and half coconut flour and see if it works for you all. Let us know. Thanks for stopping by.

      • Thanks, yes I’ll try that. How about all purpose gluten free flour?

      • Keverine, I am sure that would work however, after reading Dr. Peter Osborne’s book no grain no pain I very weary of gluten flours made of rice and corn. Check out his website that goes by his name. Be well new friend. Consider giving our blog a follow. ??

  76. Hey i made this yesterday and it turned out really nice. Tasted just like the original pound cake. I and my husband ate the whole loaf in a day! Thanks for sharing the recipe ??

    • Hi Maryam, so thrilled you tried and liked our recipe. Please sign up via email and checkout all our other recipes. Thanks for stopping by and taking the time to comment.

  77. Thanks for linking our site to your article! Will make sure and give your site a follow 😉

  78. Hello Hilda! I was just wondering if you’ve ever tried make a chocolate pound cake using this recipe? or if it can be done, just adding unsweetened cocoa? any thoughts? Thank you!

    • Hi Claudita, yes I have. If you add 1/4 cup of unsweetened cocoa powder, increase the sugar substitute by 1/4 cup and add a couple of teaspoons of water or heavy whipping cream, you can easily turn this recipe into a chocolate low carb pound cake. Enjoy in good health! Don’t miss a post and sign up for the blog via email. Thanks for stopping by ?

      • Great Hilda, sounds wonderful. Thank you again 🙂

      • ?? let us know how it turns out.

      • Sooo, Hilda, I wanted to share with you: I made the “chocolate pound cake” with the variation you suggested and used it to make individual mini chocolate hazelnut trifles with berry sauce for my daughter’s high school graduation party. Oh my, were they a hit with all!! I also made mini vanilla berry trifles using your original recipes. Everyone raved about them ( teenagers loved them too :)! ) Your recipe is a winner, hands down! God bless you!!

      • Yay Claudita! Sounds like they looked lovely too. Thanks for sharing it means so much to me to hear how my little blog is helping people. Be well my new friend. Blessings to you and yours ?

  79. I made this today and was very disappointed. The taste was there but I put it in for 40 min and it was rare on inside and burnt on the outside. I covered it the last 10 mins but didn’t help. What do you think went wrong. Followed the recipe exactly. Jo

    • Hi Jo, so sorry to hear. Not sure what could have happened. As you can see from the comments it’s a favorite on this site. I live in Miami, Fl where there is zero elevation. Not sure if that’s a factor for you. I know how awful it is to waste product.

  80. Tina Vidrine

    Could you use coconut flour?

    • Hi Tina, coconut flour is tends to absorb a lot moisture and doesn’t work. A good substitute if you want it to be nut free is sesame seed flour. Here in the states you can purchase it already ground. If not it’s not too difficult to grind the sesame seeds yourself. It’s also a little less expensive than the almond four. I hope this helps.

  81. I’m having trouble with the double recipe. It’s cooking on top but still liquid in middle. Any suggestions?

  82. Hi, can I use maple syrup? If so, how much? I know it’ll add more carbs, but not a big fan of sweeteners

  83. Can you clarify if the Macros listed are for doubled recipe (pic) or actual listed ingredients??

  84. Looks great!

  85. Hallo, thank you for sharing this. I’m thinking of leaving out the sweetness and vanilla and then I have a nice white bread for lunch or so. I don’t know what swerve is but do you think I should use more almond flour instead then?

    • Hi Line, if what your looking for is a low carb bread, I suggest you go to our search engine and look for my recipe low carb corn bread. This has no corn, so don’t worry. It’s made with almond flour. It has a tiny amount of sugar substitute and you can use stevia or leave out completely. I would hate for you to experiment trying to change this recipe and it failing. I make the bread one quite often and it’s a great choice. Enjoy in good health??

  86. This pound cake is awesome! Shared the recipe with a fire and her husband said it tasted like his grandmother’s pound cake ! What a compliment. Thank you so much for sharing this .

  87. Hello,
    I accidentally purchased confectioners style Swerve. Do you think I can get away with using that?

    • Hi Sherri, although I haven’t tried with low carb flours there was plenty of recipes that used confectioners sugar in cakes and cookies. If it were me, I wound try. Let me know if you decide. If not, consider saving in for frosting. Today I posted a low carb pumpkin bread that is amazing and has a delicious cream cheese frosting that uses swerve confectioners sugar.

      • I borrowed Rissa’s idea and used a bundt pan. It is still warm from the oven, smells delicious and is awaiting my husband’s arrival. Wish I could post a pic!

      • Hi Sheri, that’s fantastic! Do you have an Instagram account? If so look me up under Fittoservegroup and tag me. Would love to see it. ??

  88. I uses my bundt pan for this recipe and I brought it to our couples bible connection group and everyone loved it and couldn’t believe it was sugar free and low carb. Thank you for this wonderful and delicious cake. GOD bless you because this is a very easy recipe and it will help me when I just crave a dessert or a great treat without feeling the bad affects like the other desserts.

    • Hi Rissa, so thrilled you and your church family enjoyed it. It’s a favorite among here but thankfully not the only one. Make sure you sign up via email and never miss a post. God bless you and yours ?????

  89. MommyTraveler

    I just made this cake, doubled the recipe but forgot to double the eggs….. aaaagh! It’s in the oven cooking right now, so I will have to see what it’s like when it comes out. Duh! I hope it’s not a complete failure. If it’s too crumbly, I will use it as a base for a trifle type dessert – crumbles on the bottom, raspberries and blueberries mixed in and top it with fresh whipped heavy cream.

  90. Danielle Mills

    Can u use coconut flour instead and if so how much

    • Hi Danielle, we have had people substitute up to half of the almond flour with coconut flour with success. I have not personally tried so I can’t vouch for it. If you decide to make it with only coconut flour I suggest you use 1/3 less of the amount of flour called for since coconut flour is much drier. Please let me know if you do and if you were pleased with the results ???

  91. I don’t know if you still answer questions to this recipe, but if you do, can you tell me if you used salted or unsalted butter? I thought I asked this awhile ago, but I don’t see it anywhere (must have been another recipe). Thanks!

    • Hi Lynda, I certainly do my best to answer questions no matter how long the recipe was posted. ? I always use unsalted in all my baking recipes unless indicated. Enjoy in good health ??

  92. Hi! So I made this tonight and somehow I am not getting the same carb count. I’m getting way more. Like 8 carbs? What kind of almond Flour did you use? Other than that I did everything else the same except I used stevia and the less fat cream chees which has less carbs than regular

    • Hi Lauren, the fat free cream we see in these parts has more carbs. The stevia should not be an issue. Are you subtracting the fiber? Lastly, maybe it’s the serving size. Be encouraged many people love this recipe and stay on course with it. Enjoy in good health.

  93. Hello! This was awesome! We got 10 slices and entered thru FatSecret that I use daily, it was:
    Cal:140, Fat:11.75, TOTAL Carbs: 5.95, Fiber:0.4, Sugar: 2.92, Protein:3.95
    We use:
    Natural Grocers Almond flour – 3lb bag
    Trader Joe’s brown eggs
    FULL fat original Cream Cheese
    Kerrygold Unsalted butter
    Truvia Baking Blend

  94. I made this cake tonight and added a lemon glaze! It was amazing! Thank you!

  95. Josephine Cuffaro

    Hi, I was wondering where you said 18.5 carbs for the for entire recipe for 10 slices – is that for a double batch – since you said you doubled for the picture – or for a single batch. It looks delicious and can’t wait to try it. Thanks so much.

    • Hi Josephine, thanks for stopping by and commenting. I believe you will enjoy this recipe as it’s one of the favorites on our site. The carb count is based on the exact recipe not the double one. ????

  96. I don’5 have swerve but have both Nativa and Erythritol can I just sub gram for gram?

  97. Can wait to make it for my mother in law. She’s type 2 diabetic. I have been coking for her and I have gotten her levels down to under 120. Thanks for sharing

  98. I’m so glad to find this recipe!!! I’m gonna make it today!!! Thank you for the recipe! : )

  99. What sized pan did you use?

  100. How many fiber grM in total recipes?

  101. Would I be able to use this with coconut oil?

  102. I made this exactly as called for, the consistency when I put it in the loaf pan was more of a cookie dough, very think, not pourable at all. It looks exactly like yours, but very dry. Wondering what I might have missed, should it look like cookie dough and not batter?

    • Hi Teri, I don’t know what it could have caused this. Could it be possible that the baking powder was not fresh? It’s definitely batter like not cookie dough. As you can see it’s a favorite here and I have people tagging me constantly with their pictures. ?

    • Patricia Peterson

      Did you level the flour cups with the back of a knife? If they are a little heaping it could add to much of the flour and make it too thick.

  103. This looks like a wonderful recipe! If I were to double the ingredients as you did, how much additional baking time should I allow assuming I’m using the same sized loaf pan you used?

  104. Thank you for this recipe! It tastes like actual pound cake. My husband totally loved it…we have tried a lot of keto recipes since starting this journey and sincerely, this is the best I have tasted. Keep up the great work!

    • Awww thanks! It means so much to me that you would take the time to encourage me. Honestly, I just want to make this lifestyle easier for everyone ??

      • Hi!
        When I made this recipe it did not cook through in the center. The only thing I did different was to use room temperature eggs. Could that have been the problem?

      • Hi Katherine, I actually recommend using room temperature eggs so that should not have been the problem. That being said every oven is a little different and perhaps it just needed to bake a little longer.

  105. We tried this last night. It was so fluffy and delicious. Thank you we will try this again

  106. I will not double but want to make cupcakes. Idea on cook time?

    • Hi Erica, I make cupcakes all the time using this recipe. In my oven it’s about 15 minutes at 350 degrees

      • Ok so I made this morning as I’m meal prepping for the week and I was nervous because I’ve made a chocolate mug cake that was disgusting! This was awesome I tasted a half of a cupcake and gave my husband a pinch and I am sold. I am a skeptic with this kind of stuff and I am so grateful for this recipe. I did 20 minutes then 8 more watching carefully. A million times thanks!

  107. Debra Creech

    I want to make this a chocolate one. How much coco due I use?

  108. How many cupcakes would this recipe make?

  109. Can u use carb quick instead of almond flour

  110. Could you use maple syrup for sweetener instead of swerve? I know it wouldn’t be keto then but not looking for keto just looking for me healthy recipes

  111. I love his recipe, can I substitute lemon extract?

  112. Just made the lemon version with icing. How should I store this? Is it ok to leave out or should it be refrigerated?

  113. I tried it with double of the ingredients and it came out great. Delicious.

    • Hi Millie, thanks for stopping by and commenting. We have lots of others I am sure you will enjoy. I just posted a low carb shortbread brownie that has just become my new favorite. Enjoy in good health! Let me know if I can assist you in any way. ?

  114. Q1. Could you sub some of the almond flour for coconut flour?
    Q2. Could I use granulated Splenda?

    Looking forward to giving this a whirl tomorrow

    • Hi Naomi, you can use sub 1/2 cup of coconut flour for the almond flour with good results. You can also use granulated Splenda with great success. Enjoy in good health. ?

      • Do you mean sub out 1/2 cup of the almond flour for 1/2 cup of coconut flour? So still us 3/4 cup almond flour as well? 🙂

      • Hi Naomi, yes. You can’t do this recipe with only coconut flour. I do have other recipes on the blog that use coconut flour exclusively. Just search coconut or coconut flour for those recipes.

  115. 2 questions:

    Regular Philadelphia cream cheese is 2g carbs per serving. Light is 1g. Which are you using?

    Also, can I use THM Gentle Sweet which is a powdery blend of xylitol, erythritol and Sucralose as my sweetener?

    Can’t wait to make this. Thanks!

  116. You said that the carb count per slice is 1.9… would the same be true in the cupcake form?

  117. Hi there recipe looks awesome. I only have liquid stevia on hand right now – could I use that and if so, would you know how much to use?

    • Hi! I’ve never only used liquid only when baking. I don’t believe it will act the same because the sugar substitutes have some bulking agents that also help give the baked good structure. I would hate for you to waste all those pricy ingredients and it not work. ?

  118. Absolutely love this cake! Switched it up with some lemon extract and grated lemon zest. So good! Thanks for the recipes!

  119. If using Truvia, would the amount you use stay the same?

  120. Simone T Major

    You mentioned 18 muffins — is that for a single or double recipe? Thanks

  121. I just made this and while I didn’t use the correct amount of Stevia, my husband loved it! I tried making an almond biscuit which was dense and was worried this would turn out that way…so not the case! It was so fluffy and just the consistency we Love! Thank you!

  122. This turned out great and was delicious. When I type the ingredients into the VeryWell calculator I get all the same numbers except the carb count is 16.2. Do you have any idea why that would happen??

  123. Miriam J Zappala

    Hi just used this recipe and made cupcakes. I used cupcake baking cups and the cupcake came out stuck to the paper…..I can’t pull the cupcake from the paper. Any suggestions?

  124. Matthews Jennifer

    How long would I bake the pound cake if I did cupcakes?

  125. I love this recipe; so versatile! I usually add about 1/2 cup of cranberries or blueberries, lemon or orange zest, and 1/4 cup Carbquick which helps keep the added berry moisture in check. Never doubled it, always bakes-up nicely in my loaf pan.

  126. Anyone ever made a pumpkin version? Wondering how to add pumpkin without it getting too wet?

  127. melanie tucker

    If doubling the recipe shown, I’m guessing the macros would be doubled as well, but just want to make sure! Is that correct?

  128. Tracy Turner

    Is the calories per slice of the bread

  129. Debby Bonisolli

    Love this recipe❣I usually use vanilla and almond extract (1/2 of each) and top with fresh whipped cream and toasted coconut. My husband thinks it’s perfect as a base for strawberry shortcake. I’ve also made it in a bundt pan ( you have to double for that) and cook for 50 minutes. I topped with fresh whipped cream and dark chocolate curls. The curls make it extra beautiful for bringing to functions.

  130. can i use regular flour ?

    • Hi Fargeen, This is a low carb gluten free option. I don’t believe you would get the same results with regular flour. I am sure there are plenty of lovely regular pound cake recipes you can find on the web. Have a blessed day.

  131. Veronica Douglas

    What temperature did you bake your doubles recipe at? Mine was not was cooked throughly. Please advise.

  132. I would like to make this for camping pudgie pies. Two questions, does this freeze well and has anyone added cocoa powder for a chocolate version?

  133. Hi, do you know if this could be made with stevia drops? Or have a recipe that does? My daughter is on the Keto diet for medical reasons, and I was told to use the drops.

    • Michelle Gonzalez

      Hi Grace!

      I personally have never done so but I believe it work. You would have to figure out what the conversion is for the drops you buy. I would suggest using one less egg in the recipe so that the batter is not too runny. Please let us know if it works out and we’ll add it to the recipe. Thanks for stopping by! 🙂

  134. Do you double this recipe for 12 cupcakes or does it make 12 as listed?

  135. I cooked for 30 minutes at 350 and it is runny in the middle but the top is brown….first timer! Help!!!

  136. Hello. I do not have a stand-up mixer. Can you use a hand mixer?

  137. Alexandria Camarata

    Is there anyway that I can use Coconut Flour in place of the Almond Flour?

  138. Just tried this recipe….It’s great! I needed to bake it about 45 minutes because center was not done. I covered the sides and done parts with foil,put back in oven. I checked cake every 2or 3 minutes and was finally baked through at 45 minutes…..I added chopped pecans and another teaspoon of vanilla……my husband loves this cake. It will be a regular in our house! Thank you!

    • Hilda Solares

      Hi Michelle, glad you all are enjoying the recipe. Sorry about the baking issue. I can’t really explain why this happened. Maybe the pecans played a role? In any case I hope you will continue to try our recipes darling. 💞

  139. i tried it today it raise nicely. but after the cake is cooled it collapse. i followed the recipe correctly. but the batter seems too runny. is there something wrong?

    • Hilda Solares

      Hi Vera, not sure what could have gone wrong for you. My guess is that it needed to be baked a little longer. Since every oven is a little different, you may have to adjust your cooking time. The batter isn’t runny darling. I use the Philadelphia style cream cheese. Perhaps you used a softer cream cheese? In any case, I hope you will give it another try because as you can see it’s favorite in our keto community.💞

  140. Hi, I am new to the lifestyle! I am so happy to have found this recipe. I will be trying it later today! My only question is, is it necessary to use the vanilla? If so, why? I don’t know a lot of the logistics of baking. Honestly, I never have vanilla in the house and usually forget to buy it.

    • Hilda Solares

      Hi Caterra, glad you found our site. It’s my hope that it will assist you in the keto lifestyle. As far as vanilla it’s not a requirement. It just enhances the flavor but I’ve made the pound many times without it and it doesn’t affect the flavor at all. 💞

  141. Thank you for working so hard on your recipe development, Hilda. I am so happy that I was able to bake something that turned out and tasted great that I can share with my mom who is diabetic and has wonderful self-control. She is now able to “indulge” again!!! It’s really revamping my husband’s and my commitment to Keto as well. Blessings!

    • Hilda Solares

      Awww Michele your going to make me cry. It means so much to know that my little recipes are making this lifestyle easier. My heart is to give people the support we so desperately wanted and had a difficult time finding when we first began. Thanks for the encouragement darling. God bless you and your precious family. 😘💞

  142. Jim Stephens

    Holy Shnikies! This cake is awesome! I’ve been doing Keto now for over a year and am just now beginning to explore using almond flour and Swerve. The things I have missed for so long like pizza, biscuits and gravy….and now POUND CAKE!!! I have lost over 60 pounds so far and now finally I can have my cake…..and eat it too!

    • Hilda Solares

      Hi Jim, Way to go buddy! 60 pounds is nothing to sneeze at. You should be proud of yourself. AND yesss you’ve been missing out just a little 😝 Cuz there are a lot of great things you can create to help make the lifestyle sustainable. I hope you will look around further because this girl has lots of great options for you. Thanks for stopping by to comment. 🤗

  143. This recipe is the best! I swapped out the vanilla for lemon and added poppyseeds to make lemon poppyseed muffins and they were an instant hit. Even my picky eaters loved them. I will be making these again.

    • fittoservegroup

      Way to go Brianna! So thrilled you found a way to easily customize this recipe. Going to have to try lemon and poppyseed idea soon. 🙂

  144. Barbara Benton

    I made this today. I decided to make muffins, so I would not have to wonder if the slices were the right size for computing nutritional values. This is a GREAT recipe. I got 12 full-sized muffins out of it. My husband liked it also. I ate it with just a little whipped cream. Delish. Almost felt like I was cheating on keto! Thanks.

  145. I made this too, and while the taste was very nice, it wasn’t tall like yours. Mine is about 1.5″ tall. Is it supposed to rise? The only thing I did different was added 1/2 ts. of lemon juice like some of the commenters mentioned. Would that lemon juice have caused it not to rise?

    • Hilda Solares

      Hi Barbara, to recreate that same picture you would have to double the recipe and use a 10 inch loaf pan. I don’t think the lemon juice would have prevented the rise but, I would have used extract instead. 😉

  146. Hilda Solares, I enjoyed this blog post. But sadly . I wonder if I’ll ever be able to do the keto diet completely. I cannot do any of those sweeteners.none. I cannot process them. or pork. Or chicken. or brussel sprouts, broccoli, peppers or cauliflower or salads, of any kind. I always feel like I’m on the outside.. looking in☹

    • fittoservegroup

      Hi Blue, sorry to hear how limited you are with your food choices. The keto diet is great but it isn’t necessarily for everyone. I pray you find what best suits your needs.

  147. Hello! Made this recipe as cupcakes this weekend, they are yummy! Made 12 full cupcakes. I am a bit confused on net carbs though…the nutrition facts say 1.5 per slice but then some comments read 6 carbs ??? Which one is correct? Thank you.

    • Hilda Solares

      Hi Vicky, the net carbs are 1.5 those that are stating 6 carbs are including Swerve in their count. Swerve is the name brand of Erythritol it’s unlike other sugar alcohols has a 0 % impact on blood sugar. (unlike Xylitol and Malitol) It is completely safe to eat on a keto diet and you do not need to count the carbs in your Net carb count for the day.
      Erythritol is only 0.2 Calories per gram. It is listed as 25 grams of carbs by difference. In the US at least, anything that is not protein or fat when tested is automatically listed as a carb by difference. Erythritol is a sugar alcohol that is 90% processed in the small intestine. The human body cannot derive energy from erythritol (hence the low calorie count), and it has 0 glycemic impact and load (no insulin response).

  148. Daphne Reynolds

    OMGosh! This came out perfect! I’ve tried so many other OF pound cake recipes and had to just throw them away. Not this one! I added lemon flavoring.

  149. Hi Nanette, So sorry to hear the pound cake didn’t turn out for you. It’s a very popular one and don’t see too many one stars. However, you must take into account that not all ovens are the same. If you decide to attempt again. I would suggest you try lowering the temperature to 325 and bake for an hour, perhaps that would work better for you.

  150. Could the almond flour in this recipe be substituted with Carb Quick Baking mix?

  151. I never comment on these things, but I have to because this was one of the best recipes I’ve ever tried. Holy cow wow, melt in your mouth perfectly good, better than any regular pound cake I’ve tried. I can’t believe how delicious this was. I feel bad for all the commenters that disagree because this recipe truly just changed my life and I’ll be baking it constantly

    • Hi Pr, So thrilled you enjoyed the cake and that it’s going to assist you on your keto journey. I appreciate that you took the time to comment. Here to support and encourage you in any way I can.

  152. Wow! I can’t believe it’s not the real deal. I think the almond flavor is far superior to almond cake (that usually tastes chemically). Nope. This cake is light, fluffy, and goes perfectly with a cup of tea. Next time, I’m going to take 1/4 of the batter out and melt in some 100% bakers chocolate and marble it up! Cannot wait.

  153. Would this be something sturdy enough to use in a chocolate fondue situation? I have a fondue event coming up and would like to make something I can eat but also share with non-gluten-free/sugar-free ladies to use in the chocolate waterfall.

    • Hi Alicia! Can I be one of your friends??? Chocolate fondue sounds amazing. This cake should work because the cream cheese really makes it sturdy. I would bake it the day before and put in the fridge overnight and it will work even better. 💞

  154. Just made this cake. Left it in for 45 minutes. It is SOOOOOOOOO freaking good. Will make a cream cheese icing to drizzle over it later. Yummy yummy in my tummy.

  155. The recipe states:
    3 ½ oz cream cheese (room temperature )
    4 tablespoons (room temperature)
    Is the 4 tablespoons also cream cheese or is something missing here?

  156. Thank you for sharing your recipe. I have made it twice and both times it fell and was dense and heavy. i seem to do better baking with almond flour when the ingredients are measured in grams instead of cup measurements since all cups seem to be different. do you know how many grams of almond flour would be used in this recipe. your picture looks so light and fluffý. I would like to try one more time if you could tell me the ingreduents in grams. thanks so much! I love your website!

  157. Love the pound cake especially with cream and berries! The texture for this would be perfect as a regular bread and doesn’t taste too eggy. Have you or anyone tried it without sugar and maybe add some seasonings to make it as a bread? The keto bread recipes are too eggy for me! Please let me know your thoughts. Thanks so much!!

  158. Deeeeelish!!! Can’t believe it turned out so good!

  159. I love the recepy and have made it twice just last week. It is so moist and light. I modify it a bit, instead of 3/4 cup sweetener I use 1 cup. I have also taken a third of the dough and mixed 100% cacao in to it. I filled the plain dough in a bundt cake form and topped it with the cacao mixture, then I drag a fork through up and down to create a marbled effect. I have also sprinkled walnuts or chopped pecans in to it before. You can turn this cake on to anything and not sacrifice moisture, I LOVE it. My daughter usually likes nothing Keto I make, specially baked stuff but this one I have to fight her for it. Since it is naturlly glutenfree she can eat it too.

  160. Dolores Martinez

    I made this recipe and followed all the ingredients and directions. The batter itself was yummy. Mine overflowed from my loaf pan and I used the size it indicated. It did seem like a lot of batter.. was I supposed to be able to make two loafs out of this better? I didn’t want to waste all the ingredients so I ended up using a glass cake pan. I’m waiting for it to cool down overnight because I tried out this recipe so late but so far it tastes pretty good.

  161. Ashleigh Gwynn

    Should you use salted or unsalted butter in the batter?

  162. Susan Graham

    Hi Hilda! I withheld my excitement for this at first because I’ve gone through a number of Keto recipes that promised so much, only to be disappointed. So I tried this with a little fear and trembling, but what a surprise, I really, really like it! Just wanted to say thanks for not giving up on your determination to make Keto as enjoyable as the food we left behind. God bless!

    • Hi Susan, so thrilled you enjoyed the recipe Darling. It truly is my heart’s desire to be able to show people that the Keto Lifestyle is sustainable and that have some key recipes that actually deliver can make things so much easier. Thanks for stopping by and encouraging me with your lovely comment. Blessings

  163. Looked beautiful-completely raw in the center. I guess the outer part was cooked so nicely that it wiped the doughy batter off of the toothpick…:( it kills me to have throw that money in the trash! Do you think it may work to lower the temperature and bake it longer?

    • Hi Nat, Since every oven is a little different you may need to cook a little longer. Reducing the temp is an option but it’ss a shame you tossed the cake because you could have easily added some foil and popped back in the oven.

  164. I’ve made a LOT of Keto dessert recipes and this cake was, by far, the BEST! So close to the white flour/sugar version that I doubt I’d have known if I didn’t make it myself! I HIGHLY recommend! Btw…I baked mine in a bundt pan, scooped out some of the batter and threw in a little cocoa powder then swirled the chocolate batter into the other batter for a vanilla/chocolate marble version. SO. DANG. GOOD!!!

  165. Christine Rickert

    Made it this morning and I must say it’s a hit – hubby wants it a tad sweeter but we’ll, he can make it the next time! My question: it was only about 2-3 inches tall in the 8” loaf pan but yours looked taller. Is this correct? Can I add vital wheat gluten?

    • Hi Christine, Glad the hubs enjoyed the recipe. What’s great is that you can certainly add more sweetener or less. In fact, some people use this as a bread substitute removing all the sweetener. So you have options. If what you want is a taller loaf you could double the recipe and bake in a 10 inch pan. You’ll have to adjust the baking time by adding at least another 20 minutes. I would not add the vital wheat for several reasons. Number it’s got gluten and not a good option on keto plus it will change the recipe entirely require a major update. Hope my tips help.

  166. Did you double the recipe for the picture in this blog? Did you use the granular swerve in your recipe or a different sweetener and did you weigh the cream cheese to get the 3 1/2 oz or just use half the brick? Thanks I can not wait to try it but I am not having any luck liking any sweeteners yet…

  167. Victoria O'Connor

    I made it this morning and at 30 minutes my baking wire came out clean so I took it out. It was high and fluffy at first then it deflated. It tastes good but it has a slight custardy consistency in the middle. Not sure why. Did yours deflate?

    • Hi Victoria, Baking with substitute flours can be a little tricky. However, a cake will certainly deflate if taken too soon out of the oven. My suggestion is to bake for 5 more minutes in your oven since every oven is a little different.

  168. I made these in a muffin pan today. My only modification was to do half almond and half coconut flour. I also didn’t have baking powder and that was no problem. Delicious!!!

  169. I have made this so many times, it is my favorite.
    I also have added 1 tsp lemon extract and 1TB lemon juice, so good!
    And another alternative, l added 2tsp cinnamon, for cinnamon bread.
    So many ways to chnge up the flavor.
    Thanks so much for this delicious cake.

  170. made it today using splenda. It was more affordable than other option and more readily available in local stores. It does require about 7 more minutes to cook in my gas oven with a clear loaf pan. I love the taste and texture. I feel like I got a real cake and I can totally see leaving the sweetener out and making bread. I may make a ganache out of some unsweeteend chocolate to drizzle on top. This is my 2nd try. the first was a total failure using saccharine (will NEVER do that again!)

  171. It came out perfect, should it go in the fridge?

  172. Kelly Zoglmann

    I can’t wait to try this! Do you know how many net carbs/carbs it has in a serving?

  173. Made this recipe tonight for the first time. Made them as cupcakes. Absolutely amazing. I didn’t have any vanilla so used lemon extract. I will definitely be making again.

  174. I made this today and it’s a great recipe, next time I will probably only use 2 eggs. It’s a small portion so the 4 eggs kind of dominated the taste for me. May also add a tad bit more vanilla. Nonetheless it’s a great blueprint to start and be able to tweak the recipe to personal taste in the future. Thank you for sharing.

  175. I made this tonight and not so sure what I did wrong, but I didn’t like the way it came out! Was kinda greasy inside moist. I put the 4 tablespoons of butter like it said, what kind of butter did you used? Other was taste was good

  176. Can you make this without sweetener? – i live in a small town and can find any sweetener that I’m comfortable using.

  177. Angela Steele

    How does your bread look so white when you use almond flour?

  178. I LOVE this recipe! With the caveat that I’m 7 months Keto and may not be the best judge. But my hubs is new to Keto and he thinks it’s awesome too! We tried it as written, using Granular Swerve as a sweetener, and it’s great! Also, I had lemon-coconut cream cheese left over from fat bombs and used that for another dreamy version. Since then I’ve flavored it Orange-Cardamom, Cinnamon, Amaretto (almond extract and cherry oil), and I’ve also replaced the Swerve with 10 drops of liquid Monkfruit extract making a perfect bread for grilled cheese. Thank you for this keeper!

  179. Hi there my son recently been diagnosed diabetes type 1 so looking for low carb cake so he can snack on whenever he wants so my question is if baking in loaf tin do you know carbs for each slice please thank you .

    • Hi April…If you notice, she did list the info under the photo of the muffins. If you slice the loaf into 12 servings, that would make each slice 1.2 gr. Not bad right??

  180. Hi April
    I do not like the artificial sweenters, just a personal preference. Is it possible to use honey in this recipe?

  181. Can you use regular salted butter?

  182. Thank you so very much for sharing this scrumptious little dessert. It is so spot on as a pound cake should be. I followed your recipe exactly and instead of a loaf pan I did cupcakes. They turned out fantastic.

  183. Oh bless you!! I found the CAKE texture I’ve been hunting and hunting for…! Split the vanilla with orange extract and tossed in some poppy seeds. Opted for the 12 CUPCAKES and got 12 CUPCAKES! DELICIOUS! Family is wowwed!

  184. I’m very impressed with the recipe… definitely a keeper. Great to have low carb, Keto desserts that taste GREAT😀Thanks so much for sharing ❤️❤️

  185. This cake is absolutely fantastic. I have made a lot of recipes and this is the one that will be my birthday cake.(and I am all about the cake) I made mocha buttercream slide it into 2 layers and fantastic.
    Thanks for posting this recipe

  186. Vanessa Somershoe

    How much Truvia should be used?

  187. I made this yesterday and it had awesome texture. However, I didn’t think it tasted sweet enough. I used Swerve confectioner’s sugar sub. Should I have used something else? My two kids (who aren’t Keto) loved it.

    • Hi Syd, I’ve made this recipe with Swerve granulated, not confectioners sugar. However, I don’t think that would have affected the sweetness of the recipe. I personally feel it could just be a difference in palate. If you’re relatively new to keto perhaps you still want more sweetness in your desserts.Know that you can easily add 1/4 cup more of sugar substitute without issue. If you haven’t tried Lankanto Monk Fruit, it’s one you might want to try since I find it tastes the most like real sugar.

  188. Tried it twice. Once with orange extract and the second time with almond extract and everyone loved it (non keto followers). I liked it but found it a little too sweet but I think that’s because I’ve been on the keto diet for a few months now. All in all a great recipe. Thanks.
    Makes a loaf 2 inches high.

  189. Delicious

  190. Mary Prado

    Instead of vanilla I used “cake batter” flavoring from Mc Cormier and omg! I also made icing 1 ounce cream cheese and 1 tablespoon hwc., vanilla and stevia to taste. Delicious! Thanks so much for sharing!

  191. Love this recipe! 5 stars for sure!
    Personally would put less sweetener (personal pref.)

  192. I would put less Monk Fruit next time, I felt I was chewing on sugar- a bit too sweet for me.
    Other than that it was good and super easy to make!

  193. Turned out fantastic, I have made three times. Used 1 tsp espresso powder once, and nutmeg once. Just to make a bit different. It was a wow at both events I took to. An all year keeper. Thanks so, much.

  194. OMGosh this is by far a TEN STAR recipe! Absolutely perfect & so simple/easy! I used half of batter in muffin top pan for Whoopie pies, and the remaining batter for 6 cupcakes. Also used “cake batter” flavored extract as suggested by another commenter, which made it taste just like a regular bakery style cake. This will be my go to recipe for all things “cake” whether it be lbirthday cakes, strawberry shortcake, layered coconut cream cake … this recipe has us covered. Thank you so much!

  195. The waa delicious! Thank you I made it for my husband’s birthday!

  196. mine turned out a little eggy. what do you suppose I did wrong? good flavor tho.

  197. Oh my goodness! I’m not one to post on these things. But I have to tell you…I’ve made so so so many recipes in my 2 years of being Keto…every sweet thing or “bread-y” thing I tried to make, ALWAYS tasted like eggs! This was sooo incredibly easy and I cannot even believe how amazing it tastes! Even if you’re not Keto…this is such an easy and yummy recipe! I’m so so so thankful to you for sharing this after all of your hard work. I don’t think you’ll ever know how much this will completely change my life! Again, amazing. So many ways to change and try new flavors…but this will probably be a staple around our house forever!!!

  198. I want to make this today just double checking that there’s only 1 1/4C almond flour. Doesn’t sound like much flour. I’m going to use coconut sugar which I know adds sugar calories but I’m going to cut to 1/2 c. I’ll let you know how it turns out.

  199. Would coconut sugar do for this? I’m not really keto but want to try this recipe.

    • Hi Victoria, You can certainly use coconut sugar if you are not concerned about the carbs. It will give it more of a brown sugar flavor but it will not affect the integrity of the recipe.

  200. What is the best way to store the cake? I sliced it up, wrapped the slices in cling wrap, and put in the fridge. How long will it be good for stored in this way?

    • Hi Julia, You can keep in the fridge for about 5 days or freeze for up to 3 weeks. 😉

      • Can I use honey….dont have tthe sugar substitute.Thanx

      • Hi Barbara, Honey is not permitted in the keto diet because it’s too high in carbs. I’m sorry but I have not tried it with honey. I don’t think it will work as well. If you can do regular sweeteners and just need a grain-free option, just use regular sugar or coconut sugar.

  201. Hi, if I made it a day ahead, does it have to go into the refrigerator or can I leave it out covered overnight?

  202. I made this, its taste pretty good but in every bite felt like i was chewing on sugar. Any idea what went wrong? I used granulated monk fruit for my sugar substitute.

    • Hi Maribel, Not sure what brand you used of monk fruit but I used Lankanto and never had this happen. Perhaps you needed to beat the sweetener a little longer with butter and cream cheese.

  203. Monica Jaramillo

    I used 1/2 cup gluten free flour and 3/4 cup superfine almond flour and Splenda sugar substitute and made them into cupcakes. Very tasty and good texture but cupcakes only need 20:00 minutes in the oven. One of the best low carb recipes I’ve tried.

  204. does the baking powder have to be aluminum free?

  205. Nick lake's

    Mine came out a bit dry. Will adding milk or heavy cream help?

  206. I’m new to low-carb baking and this was delicious! My husband, who is fighting the low-carb thing even though his doctor told him to cut carbs, said it was just ok, but then ate 3 pieces, so it must have been better than just ok. The day I made it, the center had an egg custard taste (which was great since I love custard pies) and the next day it wasn’t as noticeable. I used King Arthur Almond Flour and Swerve. Any ideas on why I got the egg taste? I will definitely be making this recipe again. Thank you!

  207. Cindy Cavanagh

    I used your link to get a buy 2 get one free exogenous base from Perfect Keto. Thanks!

  208. Cindy Cavanagh

    Loved this recipe! Dense and moist, my non-keto husband liked it too. May add lemon zest to it and make a lemon glaze next time.

  209. I am making this right now hope it comes out great,I used coconut sugar,I doing low carb😀 will post if it looks great 😀

  210. Melissa Rhodes

    I have stevia liquid as well as trivia granular. Stevia has zero carbs and is preferred but I am not sure of the ratio to use. Is 3/4 cup the same as you would for regular cane sugar? Or is that the sugar substitute ratio? I know most sugar substitutes use less so I am wondering if the ratio would be to a larger number (like a cup) if it were the regular white sugar. Can’t wait to try it!

    • Hi Melissa, I have not tried making this with any liquid sweetener but since it’s a concentrated sweetener it should work. There are many people who leave out the sweetener completely as a bread substitute so you could use your preferred choice without issue.

  211. Can I substitute oatflour? My husband is allergic to tree nuts, which takes almond and coconut flour/coconut sugar out for me to use.

    • Hi Sheryl, I have not used oat flour so I can’t tell you if that would work. Sesame seed flour is one I’ve tried although the flavor isn’t as good since it has a more pronounced flavor.

  212. My daughter wants to make an Easter lamb cake which is made from pound cake in a lamb mold. Do you think this would work well in that cake?

    • Hi Amy, Sorry just seeing this but someone else made the pound cake in a lamb pan. Not knowing the size of the pan, my guess is that it would need a little more batter and so you might need to double the recipe and make cupcakes with any leftover batter.

  213. It’s Easter and my daughter and I used your recipe in a lamb cake mold! Did’t rise quite enough to fill his back completely, but our half-a-lamb looks great and tastes even better! Any ideas on how I can make it rise a bit more? I’ll definitely make it again and again year after year. Thanks so much for sharing.

    • Hi Kimberly, Ohhh I wish I could see a picture. I’m sure it was adorable. Not knowing the size of the pan, I would guess it just needed a little more batter. You could easily double the recipe and fill your lamb pan a little more and make cupcakes with the remaining batter.

  214. I made this recipe as cupcakes and baked them for 20 minutes. They were beautiful when I took them out of the oven, then they fell. I opened the first one and it was a little too moist so I put them back in the oven for 5 minutes. You know I had to try another one 🙂 . I love pound cake and the flavor is really good, which just goes to prove looks aren’t everything. I didn’t have the grainy texture others talked about, I used erythritol for my sweetener, I don’t know if that makes a difference. Will definitely make again, thanks for the recipe.

    • Hi Theresa, Glad you enjoyed the recipe. Sounds like they only needed 5 more minutes and they would have not collapsed. Since every oven is a little different it’s important to keep that in mind.

  215. I do have to say this is really good! I did 1/3 monk sugar and wish I did what it called for. I have more of a sweet tooth and this was my first time using monk fruit and didn’t want to over sweeten. Have a road trip coming up next week so I’ll be making more to snack on!

    Mine came out a little brown but we are full time RVers and getting use to cooking and baking with our new toaster oven.

    Will be my go to for cupcakes for sure.

  216. Rachel headrick

    Amazing recipe! I kept everything exactly the same but I used ¼ cup coconut flour instead of almond and the cake still cake out perfect! I’ve already made 6 of these this week upon requests. I also substituted the vanilla extract for three tablespoons of lemon juice and oh my word delicious! I’m gonna try to add cocoa to this recipe since it’s so simple and easy and try to get a chocolate one I saw where you have a few options but I really like how simple and minimum ingredients this one is. Thank you so much for the recipe!

  217. Lorraine Hudson

    Made this a few times and it tastes really good, have done the recipe exactly and also done it with lemon and orange juice/extract and its lovely. Might try adapting to chocolate next.
    Great recipe thanks

  218. I am having a hard time with the moisture. My cake will cook well at the top then be very moist at the bottom. Any suggestions?

  219. Just put it in the oven! I added sugar free chocolate chips. Can’t wait to see and taste the finished product. This could be my go-to base recipe if all goes well.

  220. Made this pound cake today and I have to say it is the best KETO Dessert I have tasted!!! Was easier than making my recipe for cream cheese, sour cream pound cake with 3 cups of sugar… took no time to put together and bake…..Will definitely make again… Absolutely delicious and Guilt Free😋

  221. How long should I bake in a standard loaf tin if i double the recipe? I like tall cake 🙂

  222. How are you getting so few carbs? I come out with 14.5 per muffin. Trader Joe’s almond flour, kerrygold butter, Swerve sweetener, Philadelphia cream cheese. It’s delicious but I’m not getting the same nutrition info.

    • Hi, Tiffany, this is because you are counting the carbs in Swerve. However, Swerve is an Erythritol it’s unlike other sugar alcohols it has 0 % impact on blood sugar. (unlike Xylitol and Malitol) It is completely safe to eat on a keto diet and you do not need to count the carbs in your Net carb count for the day.
      Erythritol is only 0.2 Calories per gram. It is listed as 25 grams of carbs by difference. In the US at least, anything that is not protein or fat when tested is automatically listed as a carb by difference. Erythritol is a sugar alcohol that is 90% processed in the small intestine. The human body cannot derive energy from erythritol (hence the low-calorie count), and it has 0 glycemic impacts and load (no insulin response). You can read more about this on their site here

  223. Chelsea Sherwood

    Help! I left the cake out overnight on the counter(about 16hrs) after coming out of the oven. Would it still be safe to eat?

  224. Just put this in the oven! I added small amount of fresh lemon juice! Can’t wait to try!

  225. So I made a mistake and used one cup of coconut flour and 1/4 cup of almond flour instead and I was so upset it was going to be terrible because I haven’t been able to make any good keto deserts yet… and it didn’t matter! Cake still tasted so good and so much like actual pound cake!!! So happy, thank you for sharing.

  226. Judy Anbro

    Just took my cake out of the oven, it rose some and then fell some when I was letting it cool, my tooth pick cane out clean. So I assumed it was done. Regardless it is wonderful!!! Can not wait to make some other variations. Oh and I didn’t have extra fine almond flour so I put it in my bullet blender and blended it up dry to try and make it finer, then I sifted it as well. Thank you!!

  227. I found this recipe on Pinterest and it is a winner!!! So delicious! Even my non-Keto friends enjoyed it. I used allulose for the sweetener and added a tiny drop of fiori di sicilia extract (from King Arthur flour). The taste and texture were both amazing. Finally a Keto sweet I can enjoy!

  228. mary burton

    Honestly Amazing recipe, my husband made this for my birthday yesterday. He claims he cannot bake but this was so delicious I wouldn’t have known it was keto if I hadn’t been told. Everything was perfect with this cake. Topped with a few berries and whipped cream ! will definitely be a staple recipe from now on.

  229. Tried and loved it. It’ll be my go to recipe.
    One question; carb manager is stating 2 net carbs, 12g fat and 5g protein. Any ideas why?

    • Hi Farita, I’m glad you are enjoying the pound cake. As far as nutritional stats, each can be a little different. My best advice is to stick with one and let that one dictate your macros.

  230. Hi Hilda
    Just made this as muffins. I reserved 1/4 cup of batter and added 2Tbsp cocoa as we are chocolate lovers. Put a dab in the center of each muffin as too thick to swirl. It’s so good! Thanks for this recipe. Even my non Keto friends will enjoy.

  231. Wow! You guys are my new favorite people because of this recipe! I was just like you in that baking yummy treats for my family made me feel good. I, too, decided that processed carbs and sugar came with too high of a price for my family to pay. We have been eating low carb, keto friendly foods now for some time. I made this pound cake this morning. My 6 year old asked if I would make her one for her birthday breakfast in January! It really is just delicious! Thank you for going through the stress of figuring out this recipe and that you for sharing it too.

    • Hi Talisha, thanks for stopping by to encourage us with your lovely comment. Don’t forget to give the recipe a 5 star rating if your such a fan. Blessings to you and your family.

  232. Can you use liquid sugar?

    • Hi Tashya,if it’s only a couple of tablespoons of liquid sweetener it will work but anything more may make the cake batter too watery and will effect the final outcome of the cake.

  233. Anthony Maiello

    So I followed the directions to the tee but it came out jiggly and undone. Had to leave it in longer. Any ideas what I did wrong?

    • Hi Anthony, unfortunately, every oven is slightly different so I would just increase the baking time another 10-15 minutes you can add foil to the top if you notice it begins to brown too quickly.

  234. Kathleen LaValley

    Hi. Made this. Last night and it is wonderful! A couple questions, what do you use to grease your pan? I used ghee but the cake stuck.
    And on technique …as you beat the eggs in do you try to whip each one up as high as you can to have the whites support the flour? Then just gently folding in the dry ingredients and put the batter gently in the pan. Since I love to watch British Bake Off and I remember a discussion on the importance of beating up the eggs since you don’t have gluten. I tried to treat this like a soufflé and placed it gently in the oven…God bless! Kathleen

    • Hi Kathleen, I use butter to grease my pan, never tried ghee. You can also use coconut oil and line the bottom with parchment paper. As for as beating the eggs I do not beat the eggs the way you mentioned although I don’t see why you couldn’t if you decide to try let me know. It does sound like a promising technique.

  235. Am I the only one that can’t find the nutritional info?

  236. I’m so amazed thank you so much made this fabulous pound cake what a great dessert served with berries and real whip cream that I made. Look forward to more recipes

  237. Looking forward to trying this this weekend! Quick question. I have Stevia granulated sweetener and Swerve confectioner’s sweetener. Which would be more appropriate to use?

    • I would go with the Swerve personally Crystal, but that’s because I’m not a fan of stevia, it’s too bitter for me. But if you use the swerve confectioner’s use half of what the recipe calls for because it’s doubly sweet. Enjoy!

  238. Just made your Keto cream cheese pound cake and must give you mad props for this recipe. It was soooo easy AND is soooo good!!! I’ve only been doing Keto for 3+ months and have found a few tolerable “sweets.” This recipe is a must have. I can’t wait to try a lemon version. Thanks so much!

  239. Hello Hilda, my question is will the cake taste the same using saltes butter instead of “unsalted” butter eliminating the 1/4 salt in recipe. Fyi I use swerve in my baked goods.

  240. Hi, I so want to give this recipe a try been craving so badly for a pound cake(sad i know) but the only thing is you mentioned to use brick cream cheese but here in uk i can only find the tub ones. What shall I do?

  241. Hi Hilda,
    I want to make this cake but we don’t have brick cream cheese here in uk just the tub one. Please suggest what I can do?

  242. Sneha Epstein

    Hilda, what a winner of a recipe! I followed it down to a tee and the result was a magically moist pound cake! My husband’s been on the Keto lifestyle for a few years now and he relished two slices with childlike innocence and joy ! 🙂 He thought the cake was light and fluffy. Thank you very much!!

  243. I really enjoyed this and will definitely make it again. So moist and delicious. I found I had to cook it a little bit longer, but not a big deal, maybe about 10 extra minutes.
    Also I found it overly sweet. I had reduced it to less than half of the sweetener in the recipe but found it still a bit too sweet, so next time I make it I will reduce it even more.
    Overall, a great recipe!

    • Hi Rebecca, the best part is that the sweetness can be adapted easily. Depending on where you are on your keto journey it may be easier to cut back on the sweetener. Finding a middle ground for the majority isn’t always easy but I aim to do my best.

  244. Wendy Kavelman

    I made this pound cake a few times and love it! I do have one issue though and that is with my finished loaf always falling. It rises beautifully but always falls! Any suggestions???

  245. I made the cream cheese pound cake tonight. I have to say it took an extra 15 minutes to cook but it was so worth it!! Cake is amazing. Perfect pound cake, holds together well, just delicious.
    Thank you for perfecting this recipe 🙂

  246. Heidi Romines

    Would it work if I added some Lily’s Chocolate Chips to this to make it a chocolate chip pound cake?

  247. I just took this out of the oven and it is delicious!!!

  248. I made your recipe tonight and was so excited! I followed the instructions but two things happened… my cake sunk while it was cooling AND it only cooked halfway… the bottom half didn’t cook or it didn’t seem like it…. I was sooo disappointed… the top half (the cooked part) was so delicious! In the recipe you say to mix the butter and sweetener until it’s light and fluffy… well it never really got to the light and fluffy I thought it should be but I sure mixed it with the beater for a while! I’m wondering if this could of caused the problem… everything else I followed to the T. I did cook the bread an extra 10 minutes bc I noticed when I pulled it out of the oven it seemed jiggly in the center. I did test it with a small slim knife in the center and it came out clean but the other half was more like jellied… could you offer some advise as to what I did wrong?? I’m not giving up til I get it right!!
    Also thanks for your testimony it’s encouraging!!

    • Hi Charmayne, I am wondering if the baking powder for whatever reason didn’t rise, even when it’s not expired this can sometimes happen if it’s been opened for a while. The other could have just been that it needed to bake a little longer since every oven is a little different.

  249. I found this recipe yesterday and made it last night. I mistakenly put all the wet ingredients in my mixer first and mixed them well. I also put the dry ingredients in a bowl and mixed them thoroughly with a fork. I then added the dry ingredients slowly as I ran the mixer. I scraped the sides down a couple times and it seemed to do well.

    I filled 12 cupcake liners and baked at 350 for 30 minutes. The tops were just turning brown. I let them cool for a few minutes then tried one…then another…then a third. I couldn’t stop they were so delicious. This morning I ate one with sugar free strawberry jam smeared on top. Oh my!

    Thank you! Thank you! Thank you!

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