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.