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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.

keto pound cake on a plate with berries
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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:

almond flour, raw eggs, butter, vanilla, and sweetener in separate bowls

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.

  1. Combine the wet and dry ingredients separately.
  2. Beat the wet ingredients with a mixer.
  3. Add the dry ingredients to the wet and mix.
  4. Bake at 350 degrees.
a collage photo showing how to combine butter, eggs, and almond flour for keto cake mix

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.

a collage photo showing how to combine butter, eggs, and almond flour for keto cake mix
keto low carb pound cake in a loaf pan

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
keto low carb pound cake on a cooling rack

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

keto low carb pound cake on a wooden board

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.

keto low carb pound cake on a wooden board

Top this with Sugar Free Caramel or our Sugar Free Whipped Cream recipe.

keto pound cake with whipped cream and strawberries on a white plate
Print Pin
5 from 15 votes

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.
Save this recipe here.
Course Dessert
Cuisine American
Keyword gluten free pound cake, low carb pound cake, sugar free pound cake
Prep Time 10 minutes
Cook Time 35 minutes
cooling 20 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 314kcal

Ingredients

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:

  1. Remove the wet ingredients (eggs, cream cheese, sour cream, and butter) from the fridge and allow them to come to room temperature.
  2. While using a mixer, beat at medium speed.
  3. Do not overbeat the batter. Over mixing will lead to crumbles in the cake.
  4. If you use a bundt pan for this recipe, sizing will vary.
  5. 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.
Homemade Whipped Cream 
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
  1. Combine the butter, heavy cream, and vanilla. Mix.
  2. Add in half of the confectioner’s sugar. Mix. Add the other half and mix. 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 314kcal | Carbohydrates: 2g | Protein: 10g | Fat: 29g
Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
keto pound cake with whipped cream and strawberries on a white plate
Recipe Rating




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.

Kevin

Thursday 26th of October 2023

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.

Brittney J

Sunday 26th of February 2023

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

Tuesday 28th of February 2023

Glad to hear it!

Winky

Tuesday 31st of May 2022

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

Tuesday 31st of May 2022

I’m not sure I’ve never done it. When I test recipes I just try things until it works.

Sateria

Sunday 4th of July 2021

Another amazing recipe! I haven’t made anything yet from your site that my family doesn’t love! Thanks for sharing!

staysnatched

Tuesday 6th of July 2021

You're welcome! So glad you enjoyed it!