Almond Flour Pound Cake
Rich, dense, and perfectly moist—this low-carb almond flour pound cake is comfort in every slice. Creamy with a touch of sweetness and a golden crust, it’s perfect with a cup of coffee, topped with berries, or enjoyed just as it is.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: Serves 10–12 1x
- Category: dessert
Ingredients
6 large eggs
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup almond flour
⅓ cup golden ground flaxseed
1½ tbsp sweetener (blend of allulose and xylitol)
1 tsp baking powder
½ tbsp vanilla extract
⅓ cup heavy whipping cream
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Mix Wet Ingredients:
In a large bowl, beat cream cheese and butter until smooth.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and heavy cream.
Add Dry Ingredients:
In a separate bowl, whisk almond flour, flaxseed, sweetener, and baking powder.
Gradually mix into the wet ingredients until fully combined.
Bake:
Pour batter into the loaf pan and smooth the top.
Bake for 45–55 minutes, or until golden and a toothpick comes out clean.
Cool & Slice:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: ~210
- Fat: 19g
- Carbohydrates: 3g
- Fiber: 3g
- Protein: 7g
Find it online: https://ketospoonful.com/almond-flour-pound-cake/