Description
Enjoy the comforting taste of a traditional pound cake without the blood sugar spike! This recipe uses a sugar substitute to create a moist, dense, and flavorful cake that is perfect for anyone watching their sugar intake. It’s a simple, satisfying dessert that doesn’t compromise on taste.
Ingredients
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1 ½ cups almond flour, finely ground
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½ cup coconut flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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¾ cup granular erythritol or your preferred sugar substitute
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4 large eggs
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1 teaspoon vanilla extract
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½ cup unsweetened almond milk
Instructions
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Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
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In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the softened butter and erythritol until light and fluffy.
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Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
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Slowly pour in the almond milk and mix until the batter is smooth.
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Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Variations: Add 1 tablespoon of lemon zest for a citrus flavor or ½ teaspoon of almond extract for a nutty flavor. You can also add ½ cup of sugar-free chocolate chips or chopped nuts.
Serving Suggestions: Serve slices of pound cake plain or with sugar-free whipped cream and fresh berries. Lightly toasting a slice brings out the flavors more.
Intolerances/Allergies: This recipe is gluten-free and can be made dairy-free by substituting vegan butter. However, it contains eggs and tree nuts (almonds). Use substitutes carefully based on allergies.
Taste Adjustments: If you prefer a sweeter cake, you can gradually increase the amount of sweetener used. Alternatively, adjust other flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 250
- Sugar: 2g (from natural sources and minimal from substitute)
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Diabetic Pound Cake, Sugar-Free Cake, Low-Carb Cake, Gluten-Free Cake, Keto Cake, Healthy Dessert, Almond Flour Cake, Coconut Flour Cake, Diabetic Dessert, Easy Cake, Pound Cake Recipe