google.com, pub-8827853767864601, DIRECT, f08c47fec0942fa0 Tender Keto/Low Carb Vanilla Pound Cake
top of page
Search

Tender Keto/Low Carb Vanilla Pound Cake

  • Writer: Keto Upgrade
    Keto Upgrade
  • 2 days ago
  • 6 min read

A simple and deliciously tender cake great for many occasions. Can make a lemon version also by just adding lemon zest to the sweetener and lemon juice to the glaze.



The first ingredients in the recipe are fat and sweetener. Butter is the traditional fat in pound cake but I have made similar recipes with avocado oil, coconut oil and softened butter and every recipe had came out beautifully. The sweetener I like to use in granular monkfruit/erythritol blend. Any 1:1 alternative erythritol sweetener will work in this recipe. Allulose blends are not a good option for certain baking because it makes baked goods hold moisture. You can use a tiny bit of allulose but the bulk of the sweetener needs to be erythritol if using some allulose. You can minus the sweetener quite a bit if you like desserts less sweet. But a traditional pound cake ha a lot of sugar to give a crispy outside texture. I have experimented with just using just pure stevia to sweeten my pumpkin bread and it has worked but I have not gotten the right amount for adults correct, it was fine for my 8 month old though. I think with the less sweetener though the end product isn't as moist as with the bulk sweetener.


My preferred flours of choice are coconut flour and whey protein isolate. You can use 3x the amount of almond flour in place of the coconut flour. I haven't found an equal replacement for the whey protein isolate yet. Some have had success swapping it for egg white protein powder in a few of my recipes but other recipes haven't worked. To replace gluten I add xanthan gum. I use specifically Anthony's brand. I have recently found that different xanthan gums have different strengths and most are stronger than when I developed older recipes.


My whey protein isolate of choice is Isopure I always have the unflavored, creamy vanilla and dutch cocoa on hand for recipes. These are the only 0 carb flavored whey protein isolates I have found on Amazon. I have used perfect keto, keto chow and quest protein powders in baking and they have all worked, they just add some extra carbs to the final product.


For the liquid in this pound cake I used so delicious coconut milk and sour cream. You can use any milk you like but different milks my add carbs to the recipe. Heavy cream has 6-8g of carbs per 1 cup. You can use half heavy cream and half water to cut the carbs down for this recipe. But you can also use almond, oat, flax, cashew milk etc. The sour cream gives added tenderness to the cake but I'm sure you can just use more or the milk.


I used a smaller loaf pan for the recipe a 8in.x4in. but mine isn't a square bottomed pan like many are on the market. Those pans should work well for this recipe though. If using a larger loaf pan the cook time will decrease quite a bit. It does take quite a long time to bake but you want that deep golden crust on the pound cake. Bake times can vary widely with different oven so I do suggest checking with a metal skewer and I also took the internal temperature at 190 degrees.


The glaze can be customized however you would like it. I've done a thinner glaze with adding more liquid to make glazes like a donut would have or only add a tiny bit of liquid to make a thick glaze. I used powdered monkfruit/erythritol sweetener but you can use bocha sweet or allulose. Allulose will take longer to harden though.


Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Digital Thermometer- https://amzn.to/3VUbSVj

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b

Parchment Sheets- https://amzn.to/3U5kGbg

Cooling Racks - https://amzn.to/3St6u8T

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Mini Offset Spatula - https://amzn.to/3e4i09O

8x4 6pk loaf pans- https://amzn.to/3Xllx9G


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag (cheapest I use)

Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE

Danncy Pure Vanilla Extract- https://amzn.to/4cO8nqM


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


This recipe is very similar to my lemon loaf recipe- Keto/Low Carb Lemon Loaf-https://youtu.be/QmmnX7X7gUU

If you want to make a lemon pound cake just add a few tablespoons of lemon zest to the sweetener and rub the oils into it before adding to the butter then add lemon juice to the glaze instead of the low carb milk.


168g/6oz./3/4 Cup- Softened Salted Butter

144g/3/4 Cup- Granular 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs ) (sweetness level is up to you)

150g/3 -Eggs (Room Temp)

2 tsp. Vanilla Extract

1/4 Cup- Low Carb Milk of Choice (I use So Delicious Coconut Milk)

1/4 Cup Sour Cream

80 g/approximately 1 Cup - Unflavored Whey Protein Isolate (Isopure =0 Carbs)

30 g/approximately 1/3 Cup - Coconut Flour

1 tsp. -Baking Powder

1/4 tsp. -Anthony's Xanthan Gum

1/4 tsp. -Baking soda

1/2 tsp. Salt if using unsalted butter


Glaze-Optional, can make as much or little as you want and make it as thick or thin as you want

60g/1/2 Cup -Powdered Sweetener

1 Tbs. -Melted Butter

2oz./4 Tbs.- Warmed Low Carb milk/water or heavy cream (all will work)


Instruction:

  1. Preheat oven to 350 degree and pull out eggs and butter, and measure out milk and sour cream into a container to come to room temperature, once room temp., mix and add the vanilla extract, can warm eggs in some warm water and I place my butter and liquid by the oven

  2. Measure the sweetener into the mixing bowl of a stand mixer, can be done with a hand mixer but you need to beat the butter and sweetener for quite a while, add the softened butter and using the whisk attachment begin whipping the sweetener and butter

  3. Weigh/measure, sift and whisk dry ingredients together and spray and parchment the loaf pan

  4. Scrap down the butter and sweetener several times, you want the butter whipped and lightened in color, can take over 10 minutes depending on how soft the butter was

  5. Once the butter and sweetener is super light and fluffy, add one egg at a time scraping down between additions. beat until well combined

  6. Once all combined, alternate the liquid and dry ingredients in 3 additions, scraping down in between each addition

  7. Mix batter until there are no more lumps, remove from mixer and give a good stir to the bottom to make sure it's well mixed

  8. Pour into prepared loaf pan and place into the oven for 50-65 minutes. rotating after 30 minutes to bake evenly

  9. Check the center with a long skewer or thermometer to see if there is wet batter still, bake additional minutes until the skewer comes out clean and/or the temp in 190 degrees and the middle is solid and bounced back when pressed

  10. Once out of the oven, let cool until you are able to handle the pan, run an offset spatula around the sides to release

  11. Make the glaze, if using, by whisking together powdered sweetener, melted butter and low carb milk together, poke holes in the loaf with a skewer or thermometer and slowly spread the glaze over the entire top of the loaf, allowing it to absorb before adding more, let the glaze harden then remove from the pan and slice into 14-16 pieces

  12. Best enjoyed slightly warmed to warm the butter up, can freeze for a month or refrigerate for 2 weeks


Macros: Without Glaze 1/14 Slices Whole loaf is 16g Net Carbs


140 Calories

12g Fat

12g Total Carbs

less than 1g Fiber

10g Sugar Alcohol

1g Net Carbs

7g Protein


If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade  

              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com

 
 
 
bottom of page