Almond Flour Pound Cake (Keto, Gluten-Free)
By Carine Claudepierre
Published on 12/02/2021 - Last updated on 07/27/2023
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An easy one-bowl Almond Flour Pound Cake recipe with a moist, buttery vanilla crumb and perfect as a breakfast cake or afternoon tea.
Bonus, 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!
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.
Ingredients
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. Of course, the 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
- Vanilla Extract
Beating The Liquid Ingredients
First, in a mixing bowl or the bowl of your stand mixer using the paddle attachment, add eggs, sweetener, almond milk, vanilla extract, and melted coconut oil.
Beat on high speed for about 30-45 seconds or until well combined and slightly foamy. If you don’t have a stand mixer, a hand mixer works very well or even a hand whisk.
Stirring In The Dry Ingredients
Now, add in almond flour, baking powder and stir on the low-speed setting with a wooden spoon or the paddle attachment until the dough comes together.
Batter Texture
Almond flour batters are always thicker than wheat-based batter, and that’s normal. It should still be wet, easy to pour, and not overly dry or packed in the bowl.
If this happens, it means you are missing moisture. It can be that your eggs are too small, or you used too much almond flour or almond meal.
In this case, you can add 2-3 tablespoons of extra almond milk. But overall, if the batter looks like it’s wet and dense, it’s ready to bake!
Baking the Pound Cake
Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly oil with coconut oil.
Pour the pound cake batter in the loaf pan, smooth top with the back of a spoon or spatula.
Bake on the center rack of your oven until the top is golden brown and a toothpick inserted in the center of the pound cake comes out clean and dry. It takes between 45 and 55 minutes.
Cooling Down
Pull out the pound cake from the pan using the hanging part of parchment paper and release it on a wire rack.
Cool down for at least 3 hours or overnight before slicing or decorating.
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.
Toppings
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.
Have you made this almond flour pound cake? Share a review or comment below!
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Almond Flour Pound Cake
Ingredients
- 5 Eggs at room temperature 30 minutes
- ¾ cup Granulated Sweetener of Choice I used erythritol
- ½ cup Melted Coconut Oil or melted butter
- 3 cups Almond Flour
- 1 tablespoon Baking Powder
- ¼ cup Unsweetened Almond Milk
- 1 tablespoon Vanilla Extract
Yogurt Glazing
- 1 cup Powdered Erythritol
- 2-4 tablespoons Greek Yogurt
Instructions
- Preheat 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.
- 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.
- 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.
- Transfer the cake batter onto the loaf pan and smooth top with the back of a spoon.
- 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.
- Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
- Transfer to a cooling rack to cool completely for 3 hours before slicing.
Yogurt Glaze
- 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.
- Drizzle over the cooled pound cake and decorate with fresh berries.
- You can place the cake for a few minutes in the freezer to set the glazing if too runny.
Storage
- Store your cake in the fridge in a sealed container for up to 4 days. Slice before serving to keep the pound cake moist.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Easy to make and absolutely yummy. Thanks for your recipes!
Can I use 2% milk if I don’t have almond milk?
Absolutely, but it won’t be low in carb.
Has anyone tried freezing this cake once made, and how did it do?
You can freeze the cake in whole or slices. Place in a airtight container or zip bags and thaw at room temperature the day before.
I made it today and it’s perfect, I only lower the sugar qty since I don’t like overly sweet bread- I’m adding this recipe to my book bc I know it will be on repeat in my home. thks
This cake is the best and easy to make. It’s so flavorful that I didn’t even make the topping and its still yummy. Thanks Carine for another great recipe.
This turned out quite yummy. Although I’m not sure I can replicate the amount of truvia I used. I usually use Truvia sweet complete but I didn’t have enough so I used about 100 grams of Sweet Complete and another 40 grams of Truvia Blend (which is sweeter than Sweet Complete so I didn’t use the total of 180 grams of sugar substitute as listed in the recipe). Anyway, the texture and flavor of the cake is good – Im just wondering what exact sugar substitute you use that you use 180 grams – that’s alot in my opinion so I was curious as to what you used when you say “erythirtol.” Thanks! I added blueberries and my husband and I ate it warm from the oven and it was delicious.
Can I make it without sugar or 1 teaspoon sugar? I know it sounds weird but I want to avoid sugar for health reasons. Rest of the ingredients go with my diet. Please let me know. Thanks for sharing your recipe with us!
Hi Priyanka,
This cake doesn’t contain any sugar, it’s made with sugar-free crystal sweeteners.
This cake is AMAZING!! Thank you so much for sharing. Everyone in my family loves it!
I cannot tolerate keto sweeteners. Can I use honey as a replacement?
I didn’t try a liquid sweetener but i suppose it could work or try coconut sugar
It was my first time making a pound cake I’m so glad I ran across this recipe! it turned out moist and delicious, I even made the yogurt glaze. I found the recipe very easy to follow. Thanks for sharing.
I have never made a pound cake before, I love this recipe. I have made regular cakes before but they are always dry but this pound cake was moist and delicious. It took me a week to eat it, I had 1 piece every night and it was still moist by the end of the week. I will definitely be making this again.
I love your recipes but…. I made the almond flour pound cake, follow the directions to a “T” and the center was raw. The toothpick came out clean too. Put it back in and had to cover with foil because the top was browning too much. It’s been in another 1/2 hour and still not cooking in the cent. It’s not my stove…uts only 6 months old. What gives?
A cake that won’t bake in the center and brown too fast on top is often because too much liquid is added in the batter. Here it can be that your eggs are larger or you didn’t add enough almond flour or use a grainy almond flour that won’t absorb moisture as well. I personally triple test all my recipes and never had any issue with the cake I hope it gets better next time.
It is a lovely pound cake. Could I add lemon zest to this or would it mess up the chemistry?
No you can absolutely add some lemon zest it’s a clever idea! I would add 1-2 tablespoon with the wet ingredients. enjoy!
Great recipe!
It was my first time making a pound cake I’m so glad I ran across this recipe! it turned out moist and delicious, I even made the yogurt glaze. I found the recipe very easy to follow. Thanks for sharing.
I had to make some changes to this recipe since I don’t use artificial sweeteners. I substituted sugar.
I also used plant based butter (margarine).
The cake was delicious but a bit greasy.
Should I have left it in the oven longer or reduced the amount of fat I used?
Any suggestions?
Plant-based butter are made of vegetable oil which could explain this texture. You can probably decrease fat, but the texture of the pound cake can be on the dry side.
Hello,
Is there really 244.5 calories in one slice?
Yes, if you slice the bread into 16 slices, that’s similar to any pound cake.
can i use cream cheese instead
Feel free to experiment, I didn’t try this option so I am unsure