Today I’m sharing a recipe that I know you’re going to fall in love with: Keto Pound Cake. There’s just something timeless about pound cake. It’s soft, rich, slightly dense, and pairs well with just about anything. Whether you’re having it with your morning coffee or serving it as a dessert with whipped cream or berries, this keto pound cake checks all the boxes.
Want to save this recipe?
I'll email this post to you, so you can come back to it later! -Sarah
But this isn’t just any keto pound cake. It’s made with a secret ingredient that keeps it ultra-moist while giving it that slightly dense, classic pound cake texture we all know and love. Plus, I’ve added sugar-free chocolate chips because, well, why not? They add the perfect touch of sweetness to every bite.
Here’s the best part: one slice of this keto pound cake is only 145 calories and 2 net carbs, even with the chocolate chips! And if chocolate chips aren’t your thing, don’t worry. This recipe is super versatile—you can add lemon for a keto lemon pound cake, or even chopped nuts, unsweetened coconut, or sprinkle of cinnamon for your own personal twist.
The Secret to the Perfect Keto Pound Cake
Before we jump into the step-by-step, let’s talk about the ingredients. Every single one is carefully chosen to create the perfect keto pound cake that’s low carb, gluten-free, and irresistibly delicious.
The Dry Ingredients
1. Blanched Almond Flour
Almond flour is the foundation of many keto baked goods, and it’s a superstar in this recipe. Its fine, soft texture mimics traditional flour, creating a pound cake that’s dense but not heavy. Plus, it’s packed with healthy fats and protein to keep this dessert low carb and high in nutrients.
2. Coconut Flour
A little bit of coconut flour goes a long way! It’s highly absorbent, which helps give the pound cake structure without needing a lot of flour overall. The combination of almond flour and coconut flour is what makes this cake perfectly balanced—not too dry and not too crumbly.
3. Granulated Sugar-Free Sweetener
To keep this pound cake keto-friendly, I use a granulated sugar-free sweetener. You’ll want one that measures cup-for-cup like sugar and doesn’t have a bitter aftertaste. Monk fruit blends or erythritol are my go-to choices. The sweetener gives the cake its classic, slightly sweet flavor while keeping it low carb.
4. Baking Powder
Just a little baking powder helps the cake rise and keeps it from being too dense. It’s a simple yet essential ingredient for creating the perfect texture.
5. Salt
A touch of salt enhances the overall flavor of the cake and balances the sweetness. Never underestimate the power of a pinch of salt in your baked goods!
The Wet Ingredients
6. Ricotta Cheese (The Secret Ingredient!)
Now for the star of the show: ricotta cheese. This is what makes this keto pound cake different from all the others out there. The ricotta gives the cake a rich, creamy texture while keeping it moist and tender. Plus, it adds a hint of natural sweetness without the need for extra sweeteners. If you’ve never baked with ricotta before, prepare to be amazed!
7. Unsalted Butter
Melted butter adds richness and flavor to the pound cake. It also helps create that dense yet soft texture we all expect from a traditional pound cake. If you’re dairy-free, you can easily substitute with coconut oil or a dairy-free butter alternative.
8. Eggs
Eggs are essential for binding all the ingredients together and giving the pound cake structure. They also contribute to the cake’s moistness.
9. Vanilla Extract
A touch of vanilla extract enhances the overall flavor and adds a warm, sweet aroma. It’s a must-have in any cake recipe!
The Fun Add-In
10. Sugar-Free Chocolate Chips
What’s better than a classic pound cake? A pound cake studded with chocolate chips, of course! I use sugar-free semi-sweet chocolate chips to keep the carbs low while adding little pockets of melty chocolate to every bite. If chocolate isn’t your thing, feel free to swap them out for your favorite mix-ins, like chopped nuts, fresh berries, or shredded coconut.
How to Make the Perfect Keto Pound Cake
Making this keto pound cake recipe is super simple and doesn’t require any fancy equipment. Here’s the step-by-step process:
- Preheat the Oven
Start by preheating your oven to 350°F and lining two mini loaf pans with parchment paper. This ensures the pound cake doesn’t stick and makes it easy to lift out after baking. If you only have one standard loaf pan, that works too—you’ll just need to adjust the baking time. - Combine the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. This step ensures everything is evenly distributed and eliminates any lumps. - Add the Wet Ingredients
In a separate bowl, mix together the ricotta cheese, melted butter, eggs, and vanilla extract. Make sure the butter isn’t too hot, or it could cook the eggs! - Mix Everything Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pound cake too dense. - Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter, reserving a few to sprinkle on top if desired. - Bake
Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Enjoy
Let the pound cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle them with the optional icing or enjoy them as is!
Optional Icing for Extra Sweetness
If you want to take your low carb pound cake to the next level, try adding a simple powdered sweetener glaze. All you need is powdered sugar-free sweetener and a little water to create a smooth, sweet icing. Drizzle it over the cooled cakes for an extra touch of sweetness.
Tips for Customizing Your Keto Pound Cake
One of my favorite things about this keto pound cake recipe is how versatile it is. Here are a few ideas to make it your own:
- Add-Ins: Instead of chocolate chips, try mixing in chopped pecans, walnuts, or unsweetened shredded coconut. Fresh or frozen berries also work well!
- Flavor Variations: Add lemon juice and/or lemon zest for a lemon pound cake. Add a teaspoon of almond extract for an almond-flavored pound cake, or a pinch of cinnamon for a warm, spiced twist.
Why You’ll Love This Gluten-Free Pound Cake
This pound cake has everything you could ever want in a keto dessert:
- Low Carb: Only 2 net carbs per slice, making it perfect for a ketogenic lifestyle.
- Gluten-Free: Made with almond flour and coconut flour, so it’s naturally gluten-free.
- Moist and Delicious: Thanks to the ricotta cheese, this cake stays moist without being heavy or greasy.
- Customizable: You can easily make this recipe your own with different mix-ins and flavors.
Serving Suggestions
This chocolate chip pound cake is delicious on its own, but if you’re looking to dress it up, here are a few serving ideas:
- Serve it with a dollop of whipped cream and fresh berries for a light dessert.
- Toast a slice and spread with sugar-free jam for a sweet breakfast treat.
- Pair it with a scoop of keto ice cream for the ultimate indulgence.
Try It and Share!
I hope you love this keto pound cake as much as I do. It’s become a staple in my household, and I can’t wait for you to try it! If you do, don’t forget to:
- Rate the Recipe below to let me know how it turned out.
- Leave a Comment and tell me what add-ins or toppings you used.
- Post a Photo and tag me on Instagram @sarahsfitfood —I’d love to see your creations!
XO,
Sarah
Keto Pound Cake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Pound cake:
- 1 cup blanched almond flour 112g
- 3 Tbsp coconut flour 21g
- 1/3 cup granulated sugar-free sweetener 64g
- 1 1/2 tsp baking powder 6g
- 1/4 tsp salt 1.5g
- 1/2 cup ricotta cheese 120g
- 1/4 cup unsalted butter melted (56g)
- 2 large eggs
- 1 tsp vanilla extract 5ml
- 1/4 cup sugar-free chocolate chips 56g
Icing:
- 5 Tbsp powdered sugar-free sweetener 60g
- 2 1/2 tsp water 12ml
Instructions
- Preheat oven to 350°F. Line two mini loaf pans with parchment paper. You can also use one standard size loaf pan, but you may need to increase baking time.
- Combine all dry ingredients except chocolate chips in a large bowl, then add ricotta, melted butter, eggs, and vanilla. Mix until combined, then fold in chocolate chips.
- Spread batter evenly into pans and bake for 30-35 minutes. Allow to cool, then drizzle with icing if desired.
- Icing instructions: Stir powdered sweetener and water together until smooth. If too thick, add a tiny bit more water. If too thin, add a tiny bit more sweetener.
- Slice, and enjoy!
The texture was perfect!
Perfect!