Keto Cream Cheese Coconut Flour Pound Cake
This rich, moist keto pound cake is made with coconut flour and cream cheese for a nut-free, low-carb treat. Perfectly balanced and full of flavor, it's a great option for those following a ketogenic diet—only 3.2g net carbs per slice!
Ingredients
- For the Cake:
- 8 large eggs room temperature
- 8 oz full-fat cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1½ cups granulated sugar substitute e.g. monk fruit
- 1½ cups coconut flour sifted
- ½ cup full-fat sour cream
- 4 teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract pure
- Optional Keto Lemon Glaze:
- 1 cup confectioner's sugar substitute powdered erythritol works well
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
- 1 tablespoon finely grated lemon rind
Instructions
- Preheat oven to 325°F (165°C). Grease a 10x5-inch loaf pan and line with parchment paper.
- In a large bowl, cream softened butter and cream cheese with an electric mixer for 2–3 minutes.
- Add sugar substitute and beat for another 2–3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl regularly.
- Mix in vanilla extract until well combined.
- In a separate bowl, whisk together coconut flour, baking powder, and sea salt.
- Gradually add dry ingredients to the wet mixture, mixing on low just until combined.
- Gently fold in sour cream by hand using a spatula. Batter will be thick.
- Transfer batter to the prepared loaf pan and spread evenly.
- Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- If using lemon glaze, whisk all glaze ingredients together and pour over the cooled cake. Let set before slicing.
Notes
Cracks on top are normal due to the nature of coconut flour. For a lemon-poppy seed variation, add 2 tbsp poppy seeds. To make chocolate pound cake, mix in ¼ cup unsweetened cocoa powder. This cake keeps in the fridge for up to 1 week or can be frozen for up to 3 months. For muffins: Bake at 350°F for 20–25 minutes (makes ~18). Not suitable for almond flour substitution due to moisture differences. Best results come from using room temperature ingredients and not overmixing.
