Keto Pound Cake
A delicious low-carb dessert that offers all the comfort of traditional pound cake, made with almond flour and erythritol for a healthier option.
Ingredients
Dry Ingredients
- 2 cups Almond flour Key ingredient for a low-carb cake.
- 1 tbsp Baking powder Helps the cake rise.
- ½ tsp Salt Enhances flavor.
Wet Ingredients
- 4 large Eggs Binds the ingredients together.
- ½ cup Unsalted butter, melted Adds richness.
- 1 tsp Vanilla extract For flavor.
Sweetener
- ¾ cup Erythritol Zero-calorie sweetener for low-carb diets.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: almond flour, baking powder, and salt.
- In another bowl, mix together the wet ingredients: eggs, melted butter, and vanilla extract.
Mixing
- Gradually add the wet ingredients to the dry ingredients while stirring gently until the mixture is well combined.
- Pour the batter into a greased loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 45-55 minutes, checking with a toothpick for doneness; it should come out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
To customize your keto pound cake, try adding different extracts like almond or orange, or mix in fresh berries such as blueberries or raspberries for extra flavor and color. Store in a cool place and properly freeze if needed.