Easy Sugar-Free Pound Cake
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.
Servings 8 slices
Calories 314kcal
Equipment
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
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Combine the butter, heavy cream, and vanilla. Mix.
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Add in half of the confectioner's sugar. Mix. Add the other half and mix.
Nutrition
Serving: 1slice | Calories: 314kcal | Carbohydrates: 2g | Protein: 10g | Fat: 29g