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
- ¾ cup powdered sweetener
- ¼ 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 ½ teaspoons baking powder gluten-free, if necessary
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- I used a 9x5 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.
½ 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
½ cup butter
½ teaspoon vanilla
1 tablespoon heavy whipping cream
¾ 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)
Tayler Ross says
This pound cake looks so amazing! Sharing with all of my Keto friends!
Joanie says
Such a wonderful dessert! Pound cake is one of my favorite cakes and I love that this version has all the flavors I love but is keto too!
Jo Ann DAntonio says
Awesome pound cake but I didn’t see how many carbs.
Thank you
staysnatched says
Hi scroll to the top of the post.
Nyree says
Can I use salted butter? I don’t have any unsalted on hand.
staysnatched says
I have not tested this recipe with salted butter. I always use unsalted for pound cake.
Wanda says
Yes the salted butter worked for me, Very tasty recipe
Joy says
Suoerb!
Michelle says
This pound cake was fabulous. Didn’t need any icing.
staysnatched says
Wonderful! I’m glad you liked it!
Karen says
Made this today and it’s delicious and moist. I added a tablespoon of cinnamon and substituted orange extract because I didn’t have lemon. The only problem I had was when I flipped over the semi cooled cake in my nonstick (generously buttered) bundt pan, half of the cake got stuck. Although I’m relatively new to gluten free baking, I should have known to either use a pan I can line with parchment paper or use a silicone bundt pan next time,
staysnatched says
I love your modifications! I do find that parchment paper works best.
Jennifer Marston says
Can I sub monk fruit sweetener?
staysnatched says
Yes. You can use whatever sweetener you want.
Adriana says
this pound cake is absolutely delicious! I had to bake it for like 20 minutes longer... makes me think my pan was a bit smaller (I thought all loaf pans were the same size, guess not). either way, this came out delicious! I didn't have blanched almond flour so it came out a bit darker but this is an amazing and easy recipe ! the hint of lemon is divine! i can always count on your recipes, they never fail! thanks for allowing me to have a kitchen success during this rough time!
staysnatched says
I love that it turned out! You're welcome. I hope you try more recipes!
Lila says
One of my favorite recipes! This pound cake is so moist and delicious, my boyfriend couldn’t even tell it was keto and ate almost all of it! Perfect for a guilt free dessert with a cup of coffee.
staysnatched says
I love the coffee idea!
Dana says
This pound cake is everything! I love lemon so I used 2 teaspoons instead of 1. This is the best keto dessert recipe I’ve made yet. Thanks
staysnatched says
You're welcome! Glad you enjoyed it.
catherine says
Amazing pound cake! I loved the flavour and texture 😊 Super easy to make too!
staysnatched says
Yes! This is my favorite keto cake recipe.
Olivia says
Thank you for the delicious recipe looks so tasty! Here's a great way I found to better your Keto Diet. I Hope it helps some others.
staysnatched says
I'm so glad you enjoyed the pound cake!
Amy says
@staysnatched,
Amy says
@staysnatched, I was wondering how many pieces are you supposed to cut the cake into?
Also could you make it in cupcake size servings how many cupcakes would it be?
I loved this recipe it definitely hit the spot just hoping my piece wasn’t to big! 🙂
staysnatched says
I assume you can make it into cupcakes. I haven't done it.
Sharon Brown says
This pound cake is so good. I added Hershey unsweetened cocoa mix to satisfy my chocolate craving. Amazing both ways. Try this for sure!
staysnatched says
I love that twist!
Marisa says
Made this tonight. De-freaking-licious. I was not sure about this at first. But I love lemon and I love pound cake. I just had a warm piece. Cannot wait to have a slice with coffee for breakfast in the morning since I have a day off. Your recipes are killer. Thank you for creating them.
staysnatched says
Thank you! I'm glad you enjoyed it!
Mona says
Another hit! I made this for myself on Mother's day and added a little lemon glaze (Lakanto powdered sweetener and lemon juice) on top. It tastes just like my favorite lemon cake. Thanks for always sharing such great recipes Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Sateria says
Another amazing recipe! I haven’t made anything yet from your site that my family doesn’t love! Thanks for sharing!
staysnatched says
You're welcome! So glad you enjoyed it!
Winky says
I want to be able to adapt this to black walnut. Should I make any other adjustments other than replacing lemon with Almond or black walnut flavoring and black walnuts?
staysnatched says
I’m not sure I’ve never done it. When I test recipes I just try things until it works.
Brittney J says
I found this pound cake recipe last week, I finally made it today. When I tell you I almost ate the entire thing at once. I had to stop myself. I’m in the process of controlling my blood sugar and I’ve been looking for recipes that are healthier and actually taste good. I love this. I’ll definitely be making it again soon.
staysnatched says
Glad to hear it!
Kevin says
I doubled the recipe. I used stevia sweetened vanilla yogurt instead of sour cream. Instead of lemon extract, I used lemon zest, lemon juice, and a couple of straws of "true lemon" lemonade drink mix (I like lemon 😁). I also added about a tablespoon of Grand Marinier. Then I sweetened the batter to taste with powdered stevia. Next time I might try substituting coconut oil for butter and see what happens.
Vonnie says
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 says
I don't use powdered sugar, I use monkfruit.
Kim says
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
Pat says
Just a great recipe. Topped with lemon curd! Guests did not realize it was low carb!
staysnatched says
So glad to hear it!
Mindy Johnson says
Carb count would be useful since it's Keto.
staysnatched says
It's in the recipe card. This is listed for every single recipe, not just keto.
Shellie says
Can I use raw monkfruit sweetener?
staysnatched says
Maybe. I've never used it. If you try it let me know how it turns out.