Low-Carb Golden Butter Vanilla Pound Cake
Enjoy a buttery, tender vanilla pound cake with a golden crust and a soft, moist center — without the regular flour or sugar. This low-carb version uses almond flour and a sugar-free sweetener for a delicious cake that fits a keto-friendly lifestyle.
15 min
Prep time
40–50 min
Bake time
10 slices
Servings
Ingredients
- 2 cups (200 g) superfine almond flour
- ½ cup (113 g) unsalted butter, softened
- ½ cup granulated erythritol or monk fruit sweetener, preferably a 1:1 sugar replacement
- 4 large eggs, at room temperature
- ¼ cup (60 ml) unsweetened almond milk
- 2 teaspoons vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum, optional, for a firmer texture
Instructions
1. Preheat the oven. Set the oven to 350°F (175°C). Grease an 8½ × 4½-inch loaf pan and line it with parchment paper.
2. Cream the butter and sweetener. Beat the softened butter and sweetener for 2–3 minutes until creamy and fluffy.
3. Add the eggs. Beat in the eggs one at a time. Mix in the vanilla extract until smooth.
4. Combine the dry ingredients. In another bowl, whisk together the almond flour, baking powder, salt, and optional xanthan gum.
5. Make the batter. Add the dry ingredients to the butter mixture. Pour in the almond milk and mix until just combined. The batter will be thicker than traditional cake batter.
6. Fill the pan. Spoon the batter into the prepared loaf pan and smooth the top evenly.
7. Bake. Bake for 40–50 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil.
8. Cool completely. Let the cake rest in the pan for 15 minutes, then transfer it to a wire rack. Allow it to cool fully before slicing, as almond-flour cakes are delicate while warm.
Estimated nutrition
Per slice, based on 10 slices:
Calories
230–260
Protein
6–8 g
Total carbs
5–7 g
Net carbs
3–5 g
Approximate values; brands and sweeteners affect the final nutrition.
Tips for the best results
- Use superfine almond flour for a finer cake texture.
- Avoid powdered sweeteners that contain substantial added sugar.
- Don’t substitute coconut flour in equal amounts; it absorbs much more liquid.
- Store covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2–3 months.
