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.
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?
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, an easy low carb cream cheese 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 keto cream cheese 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 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
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 Pound Cake Recipe
Keto baking was a bit of a nightmare at the beginning for this girl. 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.
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 10-inch loaf pan.
Below find the list of ingredients. Note that the full recipe card is at the bottom of this post.
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.
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 best results.
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 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.
I prefer to use aluminum free baking powder for health reasons but regular baking powder equally works in this keto pound cake recipe.
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
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 scape 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 for 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.
More Keto Cream Cheese Pound Cakes
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.
Keto Pumpkin Cream Cheese Pound Cake Continue Reading
Keto Chocolate Coconut Flour Pound Cake Continue Reading
Keto Cream Cheese Coconut Flour Pound Cake! Continue Reading
Dreamy Keto Cream Cheese Chocolate Pound Cake Continue Reading
The Ultimate Keto Mocha Swirl Pound Cake Continue Reading
Favorite Keto Lemon Pound Cake Continue Reading
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. To give you practical tips and easy keto recipes.
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.
Spirit, Mind, and Body
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.
I hired the very talented Mel Souraya from Healthandmellness to do a photo shoot of this well-loved recipe. Mel adheres to a ketogenic diet and her IG feed is beyond inspiring. I encourage you to give her a follow. You are sure to be swooned by her keto recipe pictures.
Perfect Keto Hack
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 over consume 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.
Perhaps, you’ve struggled to get into ketosis consistently on your low carb/ keto diet, or maybe you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s products.
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.
Honestly, it’s like having willpower in a cup. And who can’t use a little more willpower? Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.
Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.
Lastly, consider using our link and get a 20% off discount when you place your order for any of Perfect Keto’s products. Simply use the code FITTOSERVE at checkout.
- Preheat oven to 350 degrees
- In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
- 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.
- Next add the room temperature cream cheese and vanilla extract and mix well.
- Add the eggs one at a time making sure to mix well after each addition.
- Lastly, add the dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
- 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.
- If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes
This recipe doubles easily and freezes well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 102 Total Fat: 9.6g Saturated Fat: 4.8g Cholesterol: 74mg Sodium: 124mg Carbohydrates: 1.2g Fiber: 0.3g Sugar: 0.3g Protein: 3.1g
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