Cream Cheese Pound Cake | Keto Pound Cake

This cream cheese keto pound cake recipe is buttery, dense, sweet, creamy, and just….luscious. I guarantee if you served it to people and didn’t tell them it was a Keto pound cake, they would never know. It’s that good.

Cream Cheese Pound Cake | Keto Pound Cake

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This Cream Cheese Pound Cake is pure bliss. It’s so soft, creamy, and delicious regardless of whether or not you’re doing Keto. I love finding Keto and low carb desserts I can eat without guilt. Often I’ve tried recipes only to make them and have them be dry, crumbly, or not taste like a dessert at all.

Low-Carb Pound Cake

I love, love, LOVE pound cake. Let’s be honest, I love ALL cake, but pound cake holds a special place in my heart and tummy. I really wanted a low-carb pound cake recipe, but for some reason, I was intimidated by turning this into a Cream Cheese Pound Cake recipe.

How To Make Keto Pound Cake

  1. Preheat your oven. Grease a bundt pan. In a stand-up mixer, beat together the butter, cream cheese, and Swerve until light and fluffy.
  2. Add almond extract and mix well.   
  3. Incorporate the eggs and sour cream and mix well. 
  4. Add all the dry ingredients until well combined. Beat the mixture until smooth.
  5. Pour the batter into the greased bundt pan. Bake until a toothpick inserted to the bottom of it comes clean. 

Tips and Tricks

  • For an easy sweet tooth fix, cut up slices and freeze individual slices
  • You MUST use almond flour for this recipe
  • Beat the batter well!
  • Use a Six cup bundt pan, not the large 10-12 cup pan

Can I freeze It?

Why yes, yes you can. This keto pound cake is so dense (in a good way!) and buttery tasting, that it actually freezes extremely well. Here’s how to do it:

  • Cool. Let the keto cake cool to room temperature.
  • Slice. Slice into individual servings so it will thaw quicker.
  • Wrap. Wrap in parchment paper and place in a freezer bag.
  • Freeze. Pop in the freezer to enjoy later.

What If I Only Have Coconut Flour?

I would advise against it. These two are not interchangeable. I always have people ask me this for recipes, so I’m answering the question before you even have a chance to ask. If you only have coconut flour, get almond flour too because it makes so many amazing keto cake recipes and I use it often.

VARIATIONS

  • Use for strawberry or raspberry shortcake with LOTS of whipped cream.
  • Add lemon extract and 1 tablespoon of lemon rind for lemon pound cake.
  • Add cinnamon and nutmeg for a low carb cake that resembles your favorite spice cake.

Think of this Cream Cheese Pound Cake recipe as not just a pound cake, but also as a base cake recipe you can change to suit your needs. It can be quite versatile.

Tips and Tricks for Cream Cheese Pound Cake:

  • For an easy sweet tooth fix, cut up slices and freeze individual slices
  • You MUST use almond flour for this recipe
  • Beat the batter well!
  • Use a Six cup bundt pan, not the large 10-12 cup pan
  • This cake is even better with my Keto Cream Cheese Frosting spread over it!

How Long Does It Last?

Pound cake is high in moisture, so it doesn’t last as long as some other keto desserts. For this reason, I would suggest eating it within 3-4 days of baking. Even if you refrigerate it, the texture will change significantly and leave you with a very dense, soggy keto cake.

More Keto Desserts

Cream Cheese Pound Cake, Keto Friendly on a white dish being cut by a knife

If you love this Cream Cheese Keto Pound Cake as much as we do, make sure you share it with your friends on Facebook and Instagram so they can like it too! Don’t forget to Pin it so you can make it again soon.

Cream Cheese Pound Cake | Keto Pound Cake

This Cream Cheese Pound Cake is keto, low-carb, and oh so delicious! Keto pound cake with almond flour that is buttery, sweet, and creamy.

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Desserts

Cuisine: American

Keyword: cream cheese pound cake, keto cake recipe, low carb cake recipe

Servings: 8

Calories: 304kcal

Author: URVASHI PITRE

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated. 
  • Add the almond extract and mix well.   

  • Add the eggs and sour cream and mix well. 

  • Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.

  • Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean. 

  • For an easy sweet tooth fix, cut up slices and freeze individual slices
  • You MUST use almond flour for this recipe
  • Beat the batter well!
  • Use a Six cup bundt pan, not the large 10-12 cup pan

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Nutrition

Calories: 304kcal | Carbohydrates: 7g | Protein: 9g | Fat: 27g | Fiber: 2g | Sugar: 1g

Tried this recipe?Follow @twosleevers and Pin it!

Don’t forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.

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