Low-Carb Keto Pound Cake

This recipe is one of our personal favorites. It's so rich and creamy, you might even feel a bit guilty for eating a slice. It can be your go-to cake recipe for just about any occasion or just to satisfy your sweet-tooth cravings without getting kicked out.

For this recipe, you will need:

  • 2 1/2 Cups almond flour
  • 1/4 Cup coconut flour
  • 1/4 Cup milk powder
  • 1 Tablespoon aluminum-free baking powder
  • 1/2 Ground Himalayan salt
  • 1 Cup grass-fed butter (softened)
  • 1 Cup Swerve sweetener
  • 5 Eggs
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup cream
  • 1/2 Cup whole milk


  1. Preheat oven to 325 degrees F.
  2. Grease pan with a generous amount of butter and dust it with almond flour.
  3. Combine dry ingredients in a mixing bowl and whisk until well incorporated.
  4. In a large bowl, using an electric mixer, beat butter and Swerve until light and fluffy.
  5. Add in eggs one a time, then add in vanilla. Continue beating for a minute on medium speed.
  6. Add in half of the combined dry ingredients followed by the cream. Beat for one minute, stop and scrape the sides and bottom of the bowl.
  7. Add in the milk followed by the other half of the dry ingredients.
  8. Beat for another minute on medium speed.
  9. Pour batter onto prepared pan and place on the oven's medium rack.
  10. Bake for 50-60 minutes, or test using Fried Kitchen's Reusable Stainless Steel Cake Tester.

You might find the product below useful for this recipe:

cake tester