An easy one-bowl Almond Flour Pound Cake recipe with a moist, buttery vanilla crumb and perfect as a breakfast cake or afternoon tea. Bonus, this is a gluten-free pound cake made with almond flour and low-carb keto-approved with 3 grams of net carbs per slice.
But all of them are using a touch of coconut flour, so today, I am sharing a 100% almond flour cake recipe for those allergic to coconut and for all almond flour lovers!
How To Make Almond Flour Pound Cake
A pound cake made of almond flour is the easiest recipe ever. All you need are a few ingredients and just one bowl to make pound cake.
All you need to make this keto pound cake recipe are:
- Almond Flour – since the pound cake is entirely of almond flour the choice and quality of your flour matters even more. I recommend blanched almond flour with lovely golden color and thin texture. Of course, the recipe would work with almond meal, but your pound cake will come out much more grainy and darker in color. Learn how to choose the best low-carb flour.
- Large Eggs – this recipe doesn’t work with egg replacer. You must use fresh, large eggs.
- Melted Coconut Oil or melted butter.
- Granulated Sweetener of Choice – I am always baking with sugar-free sweeteners, preferably allulose or erythritol. However, for a paleo pound cake recipe, you can use coconut sugar or sugar if you don’t mind the carbs.
- Almond Milk or any non-dairy milk you like.
- Baking Powder
- Vanilla Extract
Beating The Liquid Ingredients
First, in a mixing bowl or the bowl of your stand mixer using the paddle attachment, add eggs, sweetener, almond milk, vanilla extract, and melted coconut oil.
Beat on high speed for about 30-45 seconds or until well combined and slightly foamy. If you don’t have a stand mixer, a hand mixer works very well or even a hand whisk.
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
Stirring In The Dry Ingredients
Now, add in almond flour, baking powder and stir on the low-speed setting with a wooden spoon or the paddle attachment until the dough comes together.
Almond flour batters are always thicker than wheat-based batter, and that’s normal. It should still be wet, easy to pour, and not overly dry or packed in the bowl.
If this happens, it means you are missing moisture. It can be that your eggs are too small, or you used too much almond flour or almond meal.
In this case, you can add 2-3 tablespoons of extra almond milk. But overall, if the batter looks like it’s wet and dense, it’s ready to bake!
Baking the Pound Cake
Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly oil with coconut oil.
Pour the pound cake batter in the loaf pan, smooth top with the back of a spoon or spatula.
Bake in the center rack of your oven until the top is golden brown and a pick inserted in the center of the pound cake comes out clean and dry. It takes between 45-55 minutes.
Pull out the pound cake from the pan using the hanging part of parchment paper and release it on a wire rack.
Cool down for at least 3 hours or overnight before slicing or decorating.
This gluten-free pound cake is even more beautiful and tasty with a simple icing on top and a few berries.
To make the icing, I combine:
- Powdered sweetener – I used powdered erythritol
- Greek yogurt
- Vanilla extract
Stir until the mixture is thick, adding more powdered sweetener to thicken up the glazing or more yogurt for a runnier texture.
Add some of the below ingredients on top of the glazing to make this low-carb pound cake recipe looks even more beautiful on your table:
- Fresh berries like strawberries, blueberries, raspberries
- Sliced almonds
- Dust of powdered sweetener
This keto vanilla pound cake stores very well in the fridge. You can keep it on a plate covered with a piece of plastic wrap to keep it fresh and most.
The texture of this sugar-free pound cake becomes even more buttery in the fridge, which I love.
It lasts up to 4 days refrigerated.
You can, of course, freeze slices of this almond flour pound cake for later or freeze it whole.
Thaw at room temperature the day before serving.
More Almond Flour Baking Recipes
I love to bake almond flour bread, cookies, and cakes, and below are your favorite recipe using almond flour.
Have you made this almond flour pound cake? Share a review or comment below!
Almond Flour Pound Cake
Net Carbs 3g
An easy one-bowl Almond Flour Pound Cake recipe with a moist, buttery vanilla crumb and perfect as a breakfast cake or afternoon tea.
Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper with coconut oil. Set it aside.
In a mixing bowl or the bowl of your stand mixer using the paddle attachment, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla, and almond milk. Whisk on high speed for 30-45 seconds or until well combined and slightly foamy on top.
Add in the almond flour and baking powder and stir with a silicone spatula or on low-speed with the paddle attachment until the batter is wet and slightly thick. It should be easy to pour in the pan, much thicker than wheat-based cake batter, but not overly dry either.
Transfer the cake batter onto the loaf pan and smooth top with the back of a spoon.
Bake in the center of your oven and at 350°F (180°C) for 45-55 minutes or until golden brown on top and a pick inserted in the center comes out clean and dry.
Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
Transfer to a cooling rack to cool completely for 3 hours before slicing.
Stir together the powdered sweetener and yogurt until a thick glaze forms. Add more sweetener to thicken or more yogurt or a touch of almond milk for a runnier glazing.
Drizzle over the cooled pound cake and decorate with fresh berries.
You can place the cake for a few minutes in the freezer to set the glazing if too runny.
Almond Flour Pound Cake
Amount Per Serving (1 slice)
Calories from Fat 208
% Daily Value*
Saturated Fat 7.5g47%
Trans Fat 0.1g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 3.4g
Vitamin A 78.8IU2%
Vitamin B12 0.1µg2%
Vitamin C 0.1mg0%
Vitamin D 0.3µg2%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.