This almond-flour “pound cake” brings the buttery richness and cozy warmth of a classic loaf — but without the carbs. Imagine slicing into a golden, slightly firm crust, then pulling out a tender, moist crumb that melts with vanilla-scented buttery softness. It’s perfect for morning coffee, afternoon tea, or a light dessert with berries. Easy to make, simple to store, and satisfying even for those avoiding sugar or gluten.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: ~45 minutes
- Total Time: ~55 minutes
- Servings: 12 slices
- Cuisine: American / Keto-style
- Course: Dessert / Snack
Ingredients
- 1 cup unsalted butter (softened)
- 2/3 cup sugar-free sweetener (monk-fruit or similar)
- 4 large eggs (at room temperature)
- 1/2 tablespoon vanilla extract
- 2 1/2 cups fine blanched almond flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum (optional — adds structure)
Instructions
- Preheat the oven to 350°F (177°C). Line an 8.5×4.5-inch loaf pan with parchment, letting the paper overhang the long sides for easy removal.
- In a large bowl, cream together the softened butter and sweetener using a hand mixer until light and fluffy.
- Add eggs one at a time, mixing briefly after each until combined. Stir in the vanilla extract.
- Lower mixer speed and gradually beat in almond flour, baking powder, and salt until mostly combined. If using, sprinkle xanthan gum over the batter and blend briefly until just mixed. Batter will be thick and creamy.
- Scrape down the bowl sides and pour the batter into the prepared loaf pan. Smooth the top and round it slightly with a spatula.
- Bake for 25–30 minutes until the top turns golden. Then tent the pan with foil and bake another 20–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool in the pan. After 10–15 minutes, use the parchment overhang to lift it out and let it finish cooling on a rack. Slice when cooled completely.
Tips & Variations
- If you prefer a lighter texture, omit the xanthan gum — the cake will still hold together but may be a bit more tender.
- For a zesty twist, stir in 1 teaspoon of lemon or orange zest before pouring batter.
- Want a bundt version? Use a 10″ bundt pan and double the recipe; adjust bake time accordingly.
- To keep it moist longer, store slices in an airtight container at room temperature for 1–2 days, or refrigerate up to a week.
Approximate Nutrition (per slice, 1 of 12)
- Calories: ~295 kcal
- Fat: ~29 g
- Protein: ~7 g
- Total Carbs: ~5.5 g
- Fiber: ~2.6 g
- Net Carbs: ~3 g
- Sugar: ~1 g
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line an 8.5×4.5-inch loaf pan with parchment, letting the paper overhang the long sides for easy removal.
- In a large bowl, cream together the softened butter and sweetener using a hand mixer until light and fluffy.
- Add eggs one at a time, mixing briefly after each until combined. Stir in the vanilla extract.
- Lower mixer speed and gradually beat in almond flour, baking powder, and salt until mostly combined. If using, sprinkle xanthan gum over the batter and blend briefly until just mixed. Batter will be thick and creamy.
- Scrape down the bowl sides and pour the batter into the prepared loaf pan. Smooth the top and round it slightly with a spatula.
- Bake for 25–30 minutes until the top turns golden. Then tent the pan with foil and bake another 20–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool in the pan. After 10–15 minutes, use the parchment overhang to lift it out and let it finish cooling on a rack. Slice when cooled completely.
Notes
- Fat: ~29 g
- Protein: ~7 g
- Total Carbs: ~5.5 g
- Fiber: ~2.6 g
- Net Carbs: ~3 g
- Sugar: ~1 g
FAQs
Can I use a different sweetener or sugar instead of monk-fruit?
Yes — you can substitute with another granular sweetener of choice. Just know texture and sweetness intensity may vary slightly.
What if the cake is still wet in the middle after baking?
The recipe uses a two-step bake: first uncovered, then tented with foil. If center remains wet, return to oven for 5–10 extra minutes until toothpick comes out clean.
Can I freeze the cake?
Yes — once completely cooled, wrap the whole cake or individual slices tightly, and freeze. Thaw on counter or fridge before serving.
Is it gluten-free?
Yes — using almond flour and no wheat ensures it’s naturally gluten-free.
