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Tender Keto/Low Carb Vanilla Pound Cake

  • Writer: Keto Upgrade
    Keto Upgrade
  • Jan 30
  • 6 min read

This cake is simple, tender, and perfect for many occasions. You can also make a lemon version by adding lemon zest to the sweetener and lemon juice to the glaze.



This recipe starts with fat and sweetener. Butter is the traditional choice for pound cake, but I have also had great results with avocado oil, coconut oil, and softened butter. My preferred sweetener is a granular monk fruit/erythritol blend, though any 1:1 erythritol-based sweetener should work. Allulose blends are less ideal for some baked goods because they retain moisture, so if you use allulose, keep it to a small portion and let erythritol make up most of the sweetener. You can reduce the sweetener if you prefer a less sweet dessert, but traditional pound cake uses more sugar to help create a crisp exterior. I have also tested pure stevia in other recipes, but using less bulk sweetener can make the final texture less moist.


My preferred flour combination is coconut flour and whey protein isolate. If needed, you can substitute almond flour for the coconut flour at about three times the amount. I have not found a true replacement for whey protein isolate, although some people have had partial success using egg white protein powder in certain recipes. To help replace the structure gluten would normally provide, I add xanthan gum. I typically use Anthony’s brand, but keep in mind that xanthan gums can vary in strength, and many seem stronger than the ones I used when developing older recipes.


My go-to whey protein isolate is Isopure, and I usually keep the unflavored, creamy vanilla, and Dutch cocoa varieties on hand. These are the only flavored zero-carb whey protein isolates I have found on Amazon. I have also baked with Perfect Keto, Keto Chow, and Quest protein powders, and they all worked well, though they do add a few 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 keep in mind that some options may increase the carb count. Heavy cream contains about 6 to 8 grams of carbs per cup, so using half heavy cream and half water can help lower the carbs. Almond, oat, flax, and cashew milk can also work. The sour cream adds tenderness, but you could likely replace it with more milk if needed.


I used a smaller 8 x 4-inch loaf pan for this recipe, although mine does not have the square bottom common in many pans. Standard 8 x 4-inch pans should still work well. If you use a larger loaf pan, the baking time will be shorter. This cake takes a while to bake, but that longer time helps develop the deep golden crust that makes pound cake so good. Because oven times can vary, I recommend testing with a metal skewer and checking that the internal temperature reaches 190 degrees.


The glaze is easy to customize. Add more liquid for a thinner, donut-style glaze, or just a small amount for a thicker finish. I used a powdered monk fruit/erythritol sweetener, but Bocha Sweet or allulose can also work. Just note that allulose takes longer to set.


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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


To make a lemon pound cake, rub a few tablespoons of lemon zest into the sweetener before creaming it with the butter, then use lemon juice in the glaze instead of low-carb milk.


Ingredients


168 g (6 oz/3/4 cup) softened salted butter

144 g (3/4 cup) granular 1:1 erythritol sweetener blend (see sweetener video for more on why I use this option: https://youtu.be/vvSSp3kgyCs). Adjust sweetness to taste.

150 g (3) room-temperature eggs

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 (about 1 cup) unflavored whey protein isolate (Isopure has 0 carbs)

30 g (about 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


Optional glaze: make as much or as little as you like, and adjust the consistency to your preference.

60 g (1/2 cup) powdered sweetener

1 tbsp melted butter

2 oz (4 tbsp) warmed low-carb milk, water, or heavy cream


Instructions

  1. Preheat the oven to 350 degrees. Set out the eggs and butter, and measure the milk and sour cream so they can come to room temperature. Once the liquids are no longer cold, stir in the vanilla. If needed, warm the eggs briefly in warm water.

  2. Add the sweetener to the bowl of a stand mixer. A hand mixer will also work, but it may take longer. Add the softened butter and beat with the whisk attachment until the mixture begins to lighten.

  3. Measure, sift, and whisk together the dry ingredients. Spray and line the loaf pan with parchment.

  4. Scrape down the bowl several times while mixing. Continue beating until the butter and sweetener are light in color and fluffy, which may take 10 minutes or more depending on how soft the butter is.

  5. Add the eggs one at a time, scraping down the bowl between additions, and beat until fully combined.

  6. Alternate adding the liquid mixture and dry ingredients in three additions, scraping down the bowl between each addition.

  7. Mix until the batter is smooth and free of lumps, then stir by hand from the bottom to make sure everything is evenly combined.

  8. Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes, rotating the pan after 30 minutes for even baking.

  9. Check the center with a long skewer or thermometer. Continue baking until the skewer comes out clean or the internal temperature reaches 190 degrees and the center feels set and springs back lightly when pressed.

  10. Let the loaf cool until the pan is comfortable to handle, then run an offset spatula around the edges to release it.

  11. If using the glaze, whisk together the powdered sweetener, melted butter, and low-carb milk. Poke holes across the top of the loaf with a skewer or thermometer, then slowly spread the glaze over the surface, letting it soak in before adding more. Let the glaze set, then remove the loaf from the pan and slice into 14 to 16 pieces.

  12. This loaf is best enjoyed slightly warm. It can be refrigerated for up to 2 weeks or frozen for up to 1 month.



Macros without glaze (based on 1/14 of the loaf): 16 g net carbs for the whole loaf.


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, you can visit my website to order high-protein, low-carb white bread, pizza crusts, keto brownies, and keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade participates in the Perfect Keto Associates Program, an affiliate advertising program that allows sites to earn advertising fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate, I earn from qualifying purchases.


I created a Patreon account to support the future of this channel and the ideas I hope to pursue, including more behind-the-scenes content, recipe testing updates, and possibly a future keto dessert line. If you would like to support my work, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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