Keto Pound Cake

This incredibly rich and buttery keto pound cake is made with almond flour and flavored with vanilla and lemon zest.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Rest time 30

Total Time 1 15

Servings slices

Calories 208kcal

Preheat the oven to 350°F. Line a small loaf pan (8 x 4 inches) with parchment paper, leaving an overhang, as shown in the photo. Lightly spray the parchment paper with oil.
In a medium bowl, whisk the eggs, melted butter, sweetener, and vanilla extract.
Gradually add the lemon zest, almond flour, kosher salt, and baking powder.
Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and tap the pan on the kitchen counter a few times to help spread the batter evenly.
Bake the cake until puffed, golden, and fragrant, and a toothpick inserted in its center comes out clean, about 30 minutes.
Remove the cake from the oven to a cooling rack. Let it cool slightly until easier to handle, then use the parchment overhang to remove the cake from the pan. Carefully peel the parchment away and place the cake directly on the cooling rack. Cool for 30 more minutes.
Slice and serve.

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces (dry measurements are different from liquid measurements). It's best to measure almond flour by weight, not by volume.
Dairy-free option: I only tested this recipe with butter. However, Judy says in the comments below that she successfully used butter-flavored coconut oil.
It's important to use a small loaf pan. A standard loaf pan will result in a flat cake.
The lemon or orange zest is truly an important part of this recipe. The cake will taste good without it, but it will taste amazing with it.
You can use ½ to ¾ cups of granulated sweetener instead of stevia.
You can replace the vanilla extract with pure lemon extract for a lemony flavor.
Storage: Once the cake is completely cool, line the bottom of an airtight container with wax paper, place the cake in the container, and store it in the fridge for up to five days. I like to gently warm each slice for about 10 seconds in the microwave.
You can also slice the entire cake and freeze the slices in freezer bags, separating layers with wax paper. If you'd like to freeze it whole, let it cool completely, wrap it in cling wrap and then in foil, and freeze it for up to three months.