This Almond Flour Pound Cake has a moist, buttery vanilla crumb and is perfect as a breakfast cake or for an afternoon tea. This is a gluten-free pound cake made with almond flour and low-carb keto-approved with 3 grams of net carbs per slice.
I am a big fan of pound cakes, and I shared lots of my keto pound cake recipes with you earlier, including my keto lemon pound cake, keto marble pound cake, or keto strawberry pound cake. But all of these desserts use a touch of coconut flour, so today, I am sharing a 100% almond flour cake recipe for those allergic to coconut and for all almond flour lovers!
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper with coconut oil. Set it aside.
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In a mixing bowl or the bowl of your stand mixer using the paddle attachment, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla, and almond milk. Whisk on high speed for 30-45 seconds or until well combined and slightly foamy on top.
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Add in the almond flour and baking powder and stir with a silicone spatula or on low-speed with the paddle attachment until the batter is wet and slightly thick. It should be easy to pour in the pan, much thicker than wheat-based cake batter, but not overly dry either.
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Transfer the cake batter onto the loaf pan and smooth top with the back of a spoon.
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Bake in the center of your oven and at 350 °F (180 °C) for 45-55 minutes or until golden brown on top and a pick inserted in the center comes out clean and dry.
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Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
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Transfer to a cooling rack to cool completely for 3 hours before slicing.
Yogurt Glaze
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Stir together the powdered sweetener and yogurt until a thick glaze forms. Add more sweetener to thicken or more yogurt or a touch of almond milk for a runnier glazing.
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Drizzle over the cooled pound cake and decorate with fresh berries.
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You can place the cake for a few minutes in the freezer to set the glazing if too runny.
Serving: 1 sliceCalories: 244.5 kcal (12%)Carbohydrates: 5.8 g (2%)Fiber: 2.8 g (12%)Net Carbs: 3 gProtein: 7 g (14%)Fat: 23.1 g (36%)Saturated Fat: 7.5 g (47%)Polyunsaturated Fat: 1.7 gMonounsaturated Fat: 3.4 gTrans Fat: 0.1 gCholesterol: 51.3 mg (17%)Sodium: 104.9 mg (5%)Potassium: 45.7 mg (1%)Sugar: 1.2 g (1%)Vitamin A: 78.8 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.1 mgVitamin D: 0.3 µg (2%)Calcium: 107.2 mg (11%)Iron: 1.3 mg (7%)Magnesium: 9.4 mg (2%)Zinc: 0.5 mg (3%)
Ingredients and Substitutions
All you need to make this keto pound cake recipe are:
- Almond Flour – since the pound cake is entirely made of almond flour the choice and quality of your flour matters even more. I recommend blanched almond flour with lovely golden color and thin texture. Tthe recipe would work with almond meal, but your pound cake will come out much more grainy and darker in color. Learn how to choose the best low-carb flour.
- Large Eggs – this recipe doesn’t work with egg replacer. You must use fresh, large eggs.
- Melted Coconut Oil or melted butter.
- Granulated Sweetener of Choice – I am always baking with sugar-free sweeteners, preferably allulose or erythritol. However, for a paleo pound cake recipe, you can use coconut sugar or sugar if you don’t mind the carbs.
- Almond Milk or any non-dairy milk you like.
- Baking Powder – To make the cake soft and fluffy.
- Vanilla Extract – For flavor.
How To Make Almond Flour Pound Cake
A pound cake made of almond flour is the easiest recipe ever. All you need are a few ingredients and just one bowl to make pound cake.
Combine the cake ingredients until it makes a smooth batter. Pour it into a loaf pan lined with parchment paper.
Bake it in the center of your oven and at 350 °F (180 °C) for 45 to 55 minutes
Decoration
This gluten-free pound cake is even more beautiful and tasty with a simple icing on top and a few berries. To make the frosting on this keto dessert, I combine:
- Powdered sweetener – I used powdered erythritol
- Greek yogurt
- Vanilla extract for a subtle vanilla flavor. You can also use almond extract.
Stir until the mixture is thick, adding more powdered sweetener to thicken up the glazing or more yogurt for a runnier texture.
Add some of the below ingredients on top of the glazing to make this low-carb pound cake recipe looks even more beautiful on your table:
- Fresh berries like strawberries, blueberries, raspberries
- Sliced almonds
- Dust of powdered sweetener
Storage Instructions
This keto vanilla pound cake stores very well in the fridge. You can keep it on a plate covered with a piece of plastic wrap to keep it fresh and most. The texture of this sugar-free pound cake becomes even more buttery in the fridge, which I love. It lasts up to 4 days refrigerated.
You can, of course, freeze slices of this almond flour pound cake for later or freeze it whole. Thaw at room temperature the day before serving.
More Almond Flour Baking Recipes
I love to bake almond flour bread, cookies, and keto cake recipes, and below are your favorite recipes using almond flour.
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!