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There’s something incredibly comforting about a classic pound cake. It’s rich, buttery, and slightly dense yet soft, melting in your mouth with every bite. But traditional pound cake is packed with sugar and carbs, making it off-limits for a keto lifestyle. That’s where this Keto Pound Cake With Icing comes in!
This low-carb version delivers all the decadence of the classic, but without the sugar and flour. Made with almond flour, keto-friendly sweeteners, and real butter, it has that moist, slightly crumbly texture you love. And the icing? It’s pure keto magic! A silky-smooth, lightly sweetened vanilla icing takes this cake to the next level.
Perfect as a dessert, breakfast, or mid-day snack, this pound cake will keep you on track while satisfying your cravings.
If you’re loving keto-friendly recipes like this, why not take your journey to the next level? Discover meal plans crafted to suit your taste and help you stay on track with your goals. Start your custom plan today!
Why You’ll Love Keto Pound Cake With Icing
✔️ Rich & Buttery Flavor – Just like a classic pound cake, but without the carbs!
✔️ Perfect Texture – Dense yet tender with a soft crumb.
✔️ Keto & Low-Carb – Only 3g net carbs per slice, making it completely guilt-free.
✔️ Easy to Make – No complicated steps—just simple ingredients and a straightforward process.
✔️ Pairs Perfectly with Coffee or Tea – A delicious companion for your morning or afternoon break.
✔️ Customizable – Add lemon zest, almond extract, or cinnamon for extra flavor variations.
My Personal Experience
When I first started keto, I thought I had to say goodbye to my favorite treats—pound cake included. But after experimenting with different flours and sweeteners, I finally nailed this recipe.
The first time I made it, I was worried it wouldn’t have the same moist, buttery texture as the original. But after that first bite? I was hooked. The flavor is spot-on, and the icing takes it to a whole new level.
Now, I always keep a loaf in my fridge because it’s the perfect keto-friendly treat to satisfy a sweet craving without going off track!
Required Equipment
Mixing Bowls
You’ll need at least two mixing bowls—one for dry ingredients and another for wet. I always choose bowls with a non-slip base to keep them steady while mixing.
Hand Mixer or Stand Mixer
A hand mixer makes it much easier to cream the butter and sweetener properly. If you have a stand mixer, it’s even better—you can let it do the work while you prepare other ingredients.
Loaf Pan
A well-greased loaf pan ensures your cake bakes evenly and releases without sticking. Lining it with parchment paper makes lifting the cake out effortless.
Whisk & Spatula
A whisk is perfect for mixing dry ingredients, while a sturdy spatula helps fold the batter without overmixing. Trust me—having a good spatula makes all the difference!
Wire Cooling Rack
Letting the cake cool properly on a wire rack prevents sogginess and keeps the texture light and fluffy.
Ingredients & Substitutions
For the Pound Cake:
- Almond Flour (2 cups) – Provides structure and a soft, slightly nutty texture.
- Coconut Flour (2 tbsp) – Helps absorb extra moisture.
- Baking Powder (1 ½ tsp) – Adds lightness and rise.
- Salt (¼ tsp) – Enhances flavors.
- Unsalted Butter (½ cup, softened) – Adds richness and moisture.
- Keto Granulated Sweetener (¾ cup) – Sweetens the cake without the carbs.
- Eggs (4, room temperature) – Helps bind everything together.
- Vanilla Extract (2 tsp) – Adds warmth and depth of flavor.
- Heavy Cream (¼ cup) – Keeps the cake moist.
For the Icing:
- Powdered Keto Sweetener (½ cup) – Creates a smooth, creamy icing.
- Heavy Cream (2 tbsp) – Adjusts the consistency.
- Vanilla Extract (½ tsp) – Enhances the flavor.
How to Make Keto Pound Cake With Icing
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. Cream the Butter & Sweetener
In another bowl, beat butter and sweetener until light and fluffy.
4. Add Eggs & Vanilla
Mix in the eggs, one at a time, beating well after each. Stir in vanilla extract and heavy cream.
5. Combine Wet & Dry Ingredients
Slowly fold the dry ingredients into the wet mixture, stirring gently.
6. Bake the Pound Cake
Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
7. Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Icing
Whisk together the powdered sweetener, heavy cream, and vanilla extract until smooth.
9. Drizzle & Serve
Once the cake is completely cool, drizzle the icing on top, slice, and enjoy!
Tips for the Best Keto Pound Cake
✅ Use Room Temperature Ingredients – Cold butter and eggs won’t mix well.
✅ Don’t Overmix – Overmixing can make the cake dense.
✅ Use a Toothpick to Check for Doneness – If it comes out clean, your cake is ready!
Optional Additions
- Lemon Zest – Adds a fresh citrusy twist.
- Cinnamon – Warms up the flavor.
- Almond Extract – Adds depth to the vanilla.
Serving Ideas
- With Coffee or Tea ☕
- With Fresh Berries & Whipped Cream 🍓
- Toasted with Butter 🧈
Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and store for up to 3 months.
- Reheat: Microwave for 10-15 seconds for a fresh-baked taste.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs too much moisture.
What’s the best sweetener for this recipe?
A granulated keto sweetener like monk fruit or erythritol works best.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g
Keto Pound Cake With Icing Recipe
Ingredients
- Almond Flour – 2 cups
- Coconut Flour – 2 tbsp
- Baking Powder – 1 ½ tsp
- Salt – ¼ tsp
- Butter – ½ cup
- Sweetener – ¾ cup
- Eggs – 4
- Vanilla – 2 tsp
- Heavy Cream – ¼ cup
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper to prevent sticking.
- Mix the dry ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- Cream the butter and sweetener. In a large bowl, use a hand mixer or stand mixer to beat the softened butter and keto sweetener until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time. Beat in each egg individually, making sure it is fully incorporated before adding the next.
- Stir in the vanilla and heavy cream. Add the vanilla extract and heavy cream, mixing just until combined.
- Incorporate the dry ingredients. Gradually fold in the dry ingredient mixture, stirring gently with a spatula or on low speed with a mixer until fully combined. Do not overmix.
- Transfer the batter to the loaf pan. Spread the batter evenly in the prepared loaf pan, smoothing the top with a spatula.
- Bake the pound cake. Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake. Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire cooling rack to cool completely before icing.
- Prepare the icing. In a small bowl, whisk together the powdered keto sweetener, heavy cream, and vanilla extract until smooth. Adjust the consistency by adding more cream if needed.
- Drizzle the icing over the cooled pound cake. Let the icing set for a few minutes before slicing and serving.
- Enjoy! Serve as is, or with berries and whipped cream for an extra treat.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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