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This keto-friendly pound cake is literally the easiest guilt-free dessert. Best of all - one slice has 3 grams of net carbs and less than 300 calories!
All it takes is one bowl and a few simple ingredients to whip up this fluffy low-carb cake. Eat alone or with whipped cream!
Hands-on Overall
Serving size slice
Nutritional values (per slice)
Net carbs3.2 grams
Protein9.1 grams
Fat25.4 grams
Calories275 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs5.1 gramsFiber1.9 gramsSugars2.3 gramsSaturated fat9.7 gramsSodium113 mg(5% RDA)Magnesium56 mg(14% RDA)Potassium191 mg(10% EMR)
Ingredients (makes 8 servings)
- 5 large eggs
- 115 g full-fat cream cheese (4 oz)
- 1/4 cup melted butter or ghee (60 ml/ 2 fl oz)
- 1/4 cup heavy cream (60 ml/ 2 fl oz)
- 2 tsp sugar-free vanilla extract
- 1 tsp sugar-free almond extract
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/2 cup granulated Swerve or Erythritol, or to taste (100 g/ 3.5 oz)
- pinch of sea salt
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a loaf pan with parchment paper.
- Place the eggs, cream cheese, butter, cream, vanilla, and almond extract in a large mixing bowl and beat using a hand mixer until smooth. Add in the remaining dry ingredients and beat once more until incorporated.
Note: Instead of vanilla and almond extract, you can use freshly grated lemon zest and lemon juice or cinnamon.
- Transfer the batter to the prepared loaf pan and bake 30-40 minutes until a toothpick inserted into the middle comes out clean.
- Optionally, dust with some powdered Swerve or Erythritol. Slice and enjoy it on it's own or serve with some whipped cream!
Store at room temperature for up to two days or in the fridge for up to a week.
Ingredients
- 5 large eggs
- 115 g full-fat cream cheese (4 oz)
- 1/4 cup melted butter or ghee (60 ml/ 2 fl oz)
- 1/4 cup heavy cream (60 ml/ 2 fl oz)
- 2 tsp sugar-free vanilla extract
- 1 tsp sugar-free almond extract
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/2 cup granulated Swerve or Erythritol, or to taste (100 g/ 3.5 oz)
- pinch of sea salt
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a loaf pan with parchment paper.
- Place the eggs, cream cheese, butter, cream, vanilla, and almond extract in a large mixing bowl and beat using a hand mixer until smooth. Add in the remaining dry ingredients and beat once more until incorporated.
Note: Instead of vanilla and almond extract, you can use freshly grated lemon zest and lemon juice or cinnamon.
- Transfer the batter to the prepared loaf pan and bake 30-40 minutes until a toothpick inserted into the middle comes out clean.
- Optionally, dust with some powdered Swerve or Erythritol. Slice and enjoy it on it's own or serve with some whipped cream!
Store at room temperature for up to two days or in the fridge for up to a week.
Nutrition (per slice)
Calories275kcal
Net Carbs3.2g
Carbohydrates5.1g
Protein9.1g
Fat25.4g
Saturated Fat9.7g
Fiber1.9g
Sugar2.3g
Sodium113mg
Magnesium56mg
Potassium191mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 3.2 g | 9.1 g | 25.4 g | 275 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 4 g | 9.8 g | 111 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.9 g | 3 g | 45 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1 g | 4 g | 35 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
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