Description
A moist and buttery keto pound cake made with almond and coconut flour, offering a classic texture and flavor with low carbohydrates.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup granulated erythritol or keto sweetener
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 180°C (350°F) and prepare a loaf pan.
- Mix almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
- In another bowl, beat butter until creamy, then add eggs one at a time.
- Mix in almond milk, vanilla extract, and lemon zest.
- Gradually combine dry ingredients with wet mixture until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a rack to cool completely.
- Slice and serve.
Notes
- Do not overbake to avoid dryness.
- Use both almond and coconut flour for best texture.
- Cover with foil if browning too quickly.
- Can add chocolate chips or nuts for variation.
- Stores well and freezes easily.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
