This Easy Sugar-Free Pound Cake is a quick and easy recipe using lemon, butter, almond flour, sour cream, and cream cheese to get it nice and fluffy. This low-carb dessert is light and moist! Add fresh fruit, chocolate, or your favorite toppings.
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This post was originally published in 2018. It has since been updated.
Why is it Called Pound Cake
Pound cake traditionally calls for 1 pound of each ingredient used in the recipe. One pound of sugar, eggs, and flour is used. Check out this post on How to Make Pound Cake.
Ingredients
The ingredients include:
- Blanched Almond Flour
- Eggs
- Sour Cream
- Cream Cheese
- Butter
- Vanilla Extract
- Lemon Extract
- Powdered (Confectioner’s) Sweetener
Room Temperature Eggs and Cream Cheese
Your ingredients for this recipe will need to be at room temperature, the cream cheese and the eggs. This will create a smooth textured pound cake. Cold cream cheese will firm and create lumps. Cold ingredients will not incorporate easily.
How to Make Sugar Free Pound Cake
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine the wet and dry ingredients separately.
- Beat the wet ingredients with a mixer.
- Add the dry ingredients to the wet and mix.
- Bake at 350 degrees.
What Type of Sweetener to Use
I use powdered monkfruit sweetener (to substitute Confectioner’s sugar). These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar. I love that sweetener doesn’t have an aftertaste.
The Difference Between Sponge Cake and Pound Cake
A sponge cake is very foam like. What’s interesting is, I’m not a huge fan of sponge cake. A pound cake is made with butter, which creates a different texture.
Can You Substitute Coconut Flour for Almond Flour
No, coconut flour is not interchangeable. It absorbs moisture much differently than almond flour.
Optional Pound Cake Topping Ideas
- Berries
- Whipped Cream
- Chocolate
- Lemon Curd
- Pistachios
- Fresh Mint
How to Store Leftover Cake
The cake can be stored on the counter or at room temperature for up to 2 days. It will last in the fridge (tightly sealed) for up to a week.
Freezer Tips
You can freeze the cake (tightly sealed and wrapped) for 4-6 months.
More Sugar Free Dessert Recipes
Sugar Free Cheesecake
Sugar Free Vanilla Cupcakes
Sugar Free Blueberry Muffins
Healthy Sugar Free Banana Bread
Sugar Free Apple Butter
Sugar Free Apple Pie
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies
Sugar Free Cookie Dough
Recipe Tips
- Remove the wet ingredients (eggs, cream cheese, sour cream, and butter) from the fridge and allow them to come to room temperature.
- While using a mixer, beat at medium speed.
- Do not overbeat the batter. Over mixing will lead to crumbles in the cake.
- If you use a bundt pan for this recipe, sizing will vary.
- Place the cake in the center of the oven. Keep the door closed. Limit your check-ins, when you do check in, open and close the oven door gently, to avoid a loss of heat and/or the cake falling.
Get more pound cake cooking tips here.
Top this with Sugar Free Caramel or our Sugar Free Whipped Cream recipe.
Easy Sugar-Free Pound Cake
Ingredients
- 4 eggs room temperature
- 2 cups blanched almond flour I use Nature’s Eats
- 3/4 cup powdered sweetener
- 1/4 cup sour cream
- 4 oz cream cheese softened, at room temperature
- 4 tablespoons unsalted butter softened, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 teaspoons baking powder gluten-free, if necessary
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- I used a 9×5 loaf pan, but you can also use a bundt pan. Grease the pan with butter or cooking oil. I used butter.
- Add the butter, cream cheese, and Confectioner's sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sugar is smooth.
- Add the eggs, sour cream, vanilla extract, and lemon extract. Mix.
- Combine the dry ingredients: almond flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients. Mix.
- Pour the batter into the greased pan.
- Bake for 30-35 minutes. Use a toothpick to gauge when it has finished baking. Insert a toothpick into the very middle. Test if the toothpick comes out clean.
- Remove the loaf pan from the oven and place it on a cooling rack for 10 minutes.
- Use a cake spatula to dig into the sides and edges of the cake to loosen. Flip the cake over and remove the loaf pan. Cool for an additional 10 minutes on a cooling rack.
Video
Notes
Recipe Tips:
- Remove the wet ingredients (eggs, cream cheese, sour cream, and butter) from the fridge and allow them to come to room temperature.
- While using a mixer, beat at medium speed.
- Do not overbeat the batter. Over mixing will lead to crumbles in the cake.
- If you use a bundt pan for this recipe, sizing will vary.
- Place the cake in the center of the oven. Keep the door closed. Limit your check-ins, when you do check in, open and close the oven door gently, to avoid a loss of heat and/or the cake falling.
1/2 cup heavy whipping cream
1 tablespoon sweetener Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms. Sugar Free Buttercream Frosting
1/2 cup butter
1/2 teaspoon vanilla
1 tablespoon heavy whipping cream
3/4 cup Confectioner’s sweetener
-
Combine the butter, heavy cream, and vanilla. Mix.
-
Add in half of the confectioner’s sugar. Mix. Add the other half and mix.
Nutrition (displayed with net carbs)
Shellie
Saturday 6th of July 2024
Can I use raw monkfruit sweetener?
staysnatched
Monday 8th of July 2024
Maybe. I've never used it. If you try it let me know how it turns out.
Mindy Johnson
Tuesday 2nd of July 2024
Carb count would be useful since it's Keto.
staysnatched
Tuesday 2nd of July 2024
It's in the recipe card. This is listed for every single recipe, not just keto.
Pat
Monday 17th of June 2024
Just a great recipe. Topped with lemon curd! Guests did not realize it was low carb!
staysnatched
Monday 17th of June 2024
So glad to hear it!
Kim
Friday 5th of April 2024
Stay snatched; Hi,I hope that you don't mind it that I just copied down your easy sugar free pound cake recipe. I am a 59 year old type 2 diabetic that is visually impaired with limited vision and I use large print,easy to read measuring cups and spoons as well as a talking kitchen scale to help me to bake and cook at home. I am going to make your pound cake at home after I buy blanched almond flour,sour cream,light cream cheese,and lemon extract.I have the rest of the ingredients at home in my kitchen. I will let you know how your pound cake turns out and how good it tastes and I am going to share it with my senior mom who I help her at home as well.Well we help out each other. Kim
Vonnie
Monday 6th of November 2023
Hello, I want to make this for my mom who is sugar free. is there something I can put in the place of the powder sugar like apple sauce or bananas? something with natural sugar.
staysnatched
Monday 6th of November 2023
I don't use powdered sugar, I use monkfruit.