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    Keto Pound Cake Recipe That Tastes Like Starbucks

    Oct 7, 2021 The Diet Chef

    Jump to Recipe

    This keto pound cake is super moist and dense with a soft, buttery crumb. Plus, to make it even better, it's topped with a deliciously sweet sugar free glaze. And each slice has just 1.5 NET CARBS!

    A vanilla poundcake loaf with a slice out of the front of it on a piece of parchment paper on a black wire rack set on a white counter.

    THE BEST KETO POUND CAKE

    When it comes to a keto treat that is just as satisfying to eat for breakfast as it is for dessert, this recipe takes the cake. 

    And if you've ever had Starbucks pound cake, you're going to love this keto version. 

    This keto pound cake has it all - a dense yet soft texture, delightful vanilla flavor, and perfectly sweet glaze on top. 

    Honestly, I think this keto cake is even better than the one at Starbucks, but I guess you'll have to make it to find out.

    Oh, and did I mention that this cream cheese pound cake only has 1.5 NET CARBS per serving? I think I did, but it's certainly worth repeating. And, it's a good thing it does because you'll want to have a slice for breakfast, a mid-afternoon snack, and then dessert.

    Plus, a bonus is that this keto pound cake recipe is as easy as a recipe can get to make and takes under 10 minutes of work! 

    Then all you have to do is wait for the cake to bake while the delicious smell fills up your kitchen.

    Thick slice of pound cake lying flat on a brown plate. There is a spoon on the plate with a piece of the bottom right corner of the poundcake on it.

    INGREDIENTS

    Another reason to love this recipe is that it uses all simple keto low carb ingredients.

    And if you frequently bake keto recipes, you might have everything you need already! 

    Check out what we will be using for the cake:

    • 1 ½ Cup (125g) Almond Flour
    • Heaping ½ Cup (100g) Confectioners Erythritol
    • 1 teaspoon Baking Powder
    • Just a pinch of salt
    • 3 ½ oz (100g) Full Fat Cream Cheese (room temperature)
    • 4 Tbsps (60g) Refined Coconut oil
    • 4 Large Eggs
    • 1 teaspoon Vanilla extract 

    And for the sugar free glaze:

    • Heaping ¼ Cup (50g) Confectioners Erythritol
    • Heaping tablespoon (20g) Unsweetened almond milk

    Now, if you need any of these ingredients, make sure to pick up some extras. You can use the majority of them to make this keto cheesecake, this keto vanilla cake, and keto red velvet cake next! 

    Oh, and if you want to turn this into a keto lemon pound cake, just add in about a ½ tablespoon of lemon zest to the cake and 1-2 tablespoons of lemon juice to the frosting!

    A medium bowl with almond flour, a carton of four eggs to the left of that, a small bowl of vanilla extract and small spoon of baking powder in front of the eggs, a bowl of confectioners erythritol in front of the almond flour, in front of that a white leaf bowl with melted coconut oil, and next to that a medium white bowl with cream cheese. Everything is on a white counter.

    KETO FRIENDLY SWEETENERS TO USE

    Along with being low carb keto, this is a sugar free cake recipe! 

    And to make it sugar free, we will be using confectioners erythritol for the cake and glaze. My favorite sweetener to use is Confectioners Swerve since it has zero carbs and calories.

    Another sweetener that you can use is Lakanto's Powdered Monk Fruit. This monk fruit sweetener also has zero carbs and calories and will work just as well in this recipe. 

    With all that said, I recommend staying away from Stevia to sweeten up this keto pound cake. It tends to be way sweeter than sugar - up to 300 times sweeter - and will ruin the taste of the cake.

    A medium sized white bowl with almond flour and confectioners erythritol in it. The balls on a white counter and there is a whisk in front of it and an empty small brown bowl behind it and an empty small white ball next to that.

    KETO FLOURS TO USE

    So, to make this keto pound cake recipe low carb, we will be using almond flour instead of regular white/wheat flour.

    And almond flour is the perfect low carb flour because it will give this keto pound cake the same moist and dense texture as regular pound cake. 

    And making this an almond flour cake also makes it gluten free, so it's a win-win.

    Now, some substitutes that you can use instead of almond flour are either an equal amount of walnut flour or sunflower seed flour. Both are low carb and will work just as well in this recipe. They're both obviously gluten free flours as well.

    With that said, you DO NOT want to use coconut flour in its place since it is a highly absorbent flour and will cause the texture to turn out dry and crumbly, and we don't want that! 

    A large white bowl with wet poundcake ingredients and pound cake ingredients on top of that. There is a whisk in the bowl and the bowl is on a white counter.

    HOW TO MAKE KETO POUND CAKE

    So, the process of making this keto pound cake is super easy. All it takes is a little mixing and baking - that's it! 

    Now gather your ingredients, get out an 8.5 inch x 4.5 inch loaf pan, and let's get baking! 

    STEP 1: MIXING THE INGREDIENTS

    First things first, preheat the oven to 350 degrees Fahrenheit (175°C). 

    Then, take out a large bowl and add the almond flour, confectioners erythritol, baking powder, and salt to it and whisk to combine. 

    Next, take out an even larger mixing bowl and add in the cream cheese, coconut oil, eggs, and vanilla extract. Use a hand mixer to combine these ingredients until well incorporated. 

    Once they're thoroughly combined, add the dry ingredients to the bowl of wet ingredients and use the hand mixer to combine the two until a smooth batter forms. 

    A large white bowl on a white counter with mixed what ingredients for poundcake in it.

    STEP 2: BAKING THE CAKE

    So, for this step, the first thing you'll want to do is line an 8.5inch X 4.5inch loaf pan with parchment paper and coat it with a bit of baking spray. 

    Then, evenly pour your batter into the loaf pan and bake it in the oven for around 40 minutes, or until the top is golden brown. 

    Once your keto pound cake has baked to perfection, let it cool in the tray. Then, while it's cooling, you can make the glaze.

    A loaf pan on a white counter filled with pound cake batter.

    STEP 3: MAKING THE GLAZE

    For the glaze, take out a small bowl and mix the confectioners erythritol and unsweetened almond milk until a glaze forms. 

    Then when the cake has cooled completely, remove it from the loaf pan and pour the glaze on top.

    Finally, let the glaze set, cut the vanilla pound cake into 12 slices, and enjoy!

    Part of the top of a pound cake loaf with three slices cut out leaning against one another in front of the loaf. The loaf is on a piece of parchment paper on top of a black wire rack on the white counter.

    HOW TO STORE KETO POUND CAKE

    So, this recipe will make about 12 slices, depending on how big you cut them. And that means you should have plenty of leftovers to enjoy for the next couple of days! 

    Just transfer the low carb pound cake to an airtight container, and you can keep it at room temperature for up to 3 days. 

    And if you want to keep it for even longer, you can wrap the cake in plastic wrap or foil and either refrigerate it for up to a week or freeze it for up to 6 months.

    If you end up freezing it, just thaw the wrapped cake on the counter before eating it.

    Pound cake loaf on a piece of parchment paper on top of a black wire rack on a white counter. There are three slices of poundcake staggered against one another leaning against the front of the loaf.

    WRAPPING IT UP

    Well, that is how you make the most delicious keto pound cake out there. 

    Not only does it have a dreamy texture and flavor, but it is gluten free, has no sugar, and is as low carb as it gets.

    Share this keto cake with your friends and family - they are sure to love it and will have no clue that it's low carb! Heck, they might even think you got it from Starbucks!

    Anyway, I hope you enjoy this pound cake recipe! Make sure to leave a comment below if you make it to let me know what you think.

    Part of a slice of poundcake lying flat on a brown plate. There is a spoon with a piece of the poundcake on it.

    KETO CAKE RECIPES

    If you loved how tasty this recipe was, I have a ton of other keto cakes on the blog that I think you'll like just as much.

    Try making one of these next:

    • Keto Chocolate Cake 
    • Keto Coffee Cake
    • Keto Almond Cake
    • Keto Chocolate Yogurt Cake
    • Keto Angel Food Cake
    • Keto Carrot Cake
    • Keto No Flour Mug Cake
    Print

    Keto Pound Cake Recipe That Tastes Like Starbucks

    Pound cake loaf with a slice out of the front of it on a piece of parchment paper on a black wire rack.
    Print Recipe

    5 from 20 reviews

    This keto pound cake is super moist and dense with a soft, buttery crumb. Plus, to make it even better, it's topped with a deliciously sweet sugar free glaze. And each slice has just 1.5 NET CARBS! 

    • Author: The Diet Chef
    • Prep Time: 15 Minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    • Yield: 12 Slices 1x
    • Cuisine: Keto & Low Carb

    Ingredients

    Scale

    1 ½ Cup (125g) Super Fine Almond Flour

    Heaping ½ Cup (100g) Confectioners Erythritol

    1 Tsp Baking Powder

    Just a pinch of salt

    3 ½ oz (100g) Full Fat Cream Cheese (room temperature)

    4 Tbsps (60g) Coconut oil

    4 Large Eggs

    1 Tsp Vanilla extract (This one has no added sugar)

    Glaze

    Heaping ¼ Cup (50g) Confectioners Erythritol

    Heaping tablespoon (20g) Unsweetened almond milk

    Instructions

    1. Pre-heat the oven to 350°F (175°C).
    2. Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
    3. Add all of the wet ingredients to an even larger bowl, and use a hand mixer to combine those ingredients.
    4. Once the wet ingredients are combined, add the dry ingredients, and use the hand mixer to combine the wet and dry ingredients together.
    5. When everything is incorporated into one another - and a batter has formed - pour the batter into a 8.5in. X 4.5in. loaf pan lined with parchment paper, and coat the paper with baking spray.
    6. Bake for around 40 minutes, or until the top is golden brown.
    7. Let the loaf cool in the tray, and while it's cooling mix the glaze ingredients together in a small dish.
    8. When the loaf has cooled completely, remove the loaf from the tray, and add the glaze to the top of the loaf.
    9. Let the glaze set on top of the loaf, and once set, cut the loaf into 12 slices.

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 150
    • Sugar: 0
    • Sodium: 0
    • Fat: 13.5
    • Saturated Fat: 0
    • Unsaturated Fat: 0
    • Trans Fat: 0
    • Carbohydrates: 3
    • Fiber: 1.5
    • Protein: 7

    Keywords: Keto pound cake, how to make keto pound cake, keto pound cake with cream cheese, keto vanilla pound cake recipe, best keto pound cake recipe, how to make low carb pound cake, keto pound cake using almond flour, low carb pound cake, sugar free pound cake, low carb pound cake recipe, sugar free pound cake recipe

    Did you make this recipe?

    Share a photo and tag me on Instagram @thejoeduff — I can't wait to see what you've made!

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    About The Diet Chef

    Comments

    1. Jamie says

      February 18, 2019 at 1:46 pm

      I’ve made this 3 times already!! My boyfriend LOVES it :)






      Reply
      • The Diet Chef says

        February 18, 2019 at 1:54 pm

        Glad you and the family have enjoyed it!

        Reply
    2. Missnikkiee says

      February 22, 2019 at 6:11 pm

      I just made this and it taste so good!!!

      Reply
    3. Ruth says

      April 01, 2019 at 11:19 pm

      Thank you for another great recipe. I forgot to grease the parchment paper but it came out perfectly anyway. Delicious.

      Reply
    4. Angie says

      July 05, 2019 at 10:06 pm

      Awesome! Can you store the leftovers at room temperature?






      Reply
    5. Flip says

      July 06, 2019 at 11:38 pm

      I made 2 of these tonight. I did change the flavor so instead of adding vanilla, I made one lemon and one orange. I also colored the icing so I would know which one was which flavor ;) Turned out great. Thanks for the recipe.






      Reply
    6. Alina says

      July 07, 2019 at 2:04 pm

      This was delicious!!! I substituted lemon extract for vanilla extract and it turned out just like my favorite lemon pound cake from Starbucks! I really appreciate the weights of the ingredients listed in the recipe!






      Reply
    7. Pat Woods says

      July 07, 2019 at 7:23 pm

      Very easy to follow recipe. Thank you! I doubled the recipe except I used 6 eggs instead of 8 (when doubled) and baked in a bundt pan about 48 mins. It came out great. Then I tried it again, doubled the recipe (except the eggs again) and added pecan pieces, no sugar added peanut butter, cinnamon, and lily's no sugar added chocolate chips. It was heavenly. The 2nd attempt, I also used 1/2 coconut oil and 1/2 Kerrygold unsalted butter with the doubled recipe. Amazing!






      Reply
    8. Mary says

      July 24, 2019 at 8:34 am

      I am new to Keto and have been a little overwhelmed trying to navigate recipes, but this one is so easy that it came out beautifully the first time. I followed the directions exactly and it worked! I am going to keep this recipe as my go to for a nice dessert.






      Reply
    9. Mike says

      October 07, 2019 at 8:26 pm

      Holy sh** this is good. I just had this at a party. I don’t even like pound cake. Phenomenal.






      Reply
    10. Clara Billington says

      January 20, 2020 at 6:20 pm

      Amazing!!! Nice flavour! Will definately make this again and again!!






      Reply
    11. Erica says

      April 13, 2020 at 11:09 am

      So delicious!!! I didn’t have coconut oil so I used melted butter & I used whole milk instead of almond milk (didn’t have that). I’ve been so pleased with all your recipes! Thank you for sharing them with us!






      Reply
    12. Carla Long says

      June 02, 2020 at 3:56 pm

      I tried this last week for the first time and doubled the recipe then. Wonderful!!!!! My family loves it!!!!! I’ve already made it twice since then and tripled the recipe just this morning!!!!
      I have multiple food allergies and this works for me. Thank you for a low carb sweet that is s easy to make, delicious, and easy on my system!!!!!!






      Reply
    13. Christine Bayer says

      July 25, 2020 at 1:30 pm

      I would give the healthy snacks to my son Christian, who’s only 20 years old and had a heart ❤️ transplant. He’s finally getting his strength back and has started his cardiac rehabilitation workouts. He’s so beautiful and amazing, kindhearted and strong. He’s my favorite person and my inspiration to enjoy your life every day.






      Reply
    14. Denease says

      December 25, 2020 at 3:51 pm

      Awesome cake! I made a cranberry mixture with apple and orange rind and sprinkled on top of icing. Very good!






      Reply
    15. Kenzie says

      January 09, 2021 at 7:38 pm

      Surprised how well this turned out! Keto dessert recipes tend to be hit or miss. This one was a hit! Added a teaspoon of lemon zest to the glaze and it turned out wonderful. Thank you!






      Reply
    16. Ammy says

      February 12, 2021 at 2:16 am

      Is it possible to use Swerve granular for the dry ingredients instead of the confectioners?






      Reply
      • The Diet Chef says

        February 12, 2021 at 2:15 pm

        Yes!

        Reply
      • Cheryl says

        October 08, 2021 at 8:09 pm

        Not sure if you tried it with the granular, but if I’m out of confectionery then I use my Vita Mix to powder it.

        Reply
    17. Lauren says

      October 07, 2021 at 4:37 pm

      Super delicious pound cake!! Flavor, texture, everything is incredible!!






      Reply
    18. Liz says

      October 18, 2021 at 4:51 am

      This turned out so well, light & delicious!
      I adjusted the recipe a little as I only had 110g of almond flour so I added 1 sccop (15g) of MCT & Collagen from Glonua (@glonua on instagram) and the juice & zest from 1/2 lemon, I had to add 1 tsp coconut flour to the mixure as it looked a little liquidy.
      I didn't do the icing - it's 100% my intention though!






      Reply
    19. Marloes says

      January 23, 2022 at 3:42 pm

      Joe, I have a question, when I put all the ingredients in my fitnesspal, it tells me that 1 slice is 10.3 carbs, how is it that you inly get 1.5 carbs in a slice ?

      Reply
      • The Diet Chef says

        January 24, 2022 at 10:07 pm

        It's counting swerve as carbs even though you shouldn't. There are no calories ... so no carbs.

        Reply
    20. MG says

      February 28, 2022 at 2:26 pm

      You make doing Keto easy! Yet another awesome recipe! Thank you!!! 😊






      Reply
    21. ShareLynn Schumamcita says

      April 04, 2022 at 2:47 pm

      I made this last night although cream cheese has a shortage at Walmart they substituted me for 1/3 less fat cream cheese, I also had some full fat so was able to put that in. I used less sugar substitute. I can say mine came out excellent a little of sweetness with some coconut flavor. Not so much keto when you have more slices. It was so delicious and very moist. Oh, and I didn't use the glaze and it was perfect for me. Joe Duff, can you use butter instead of coconut oil?






      Reply
    22. Carla says

      June 03, 2022 at 8:18 pm

      I make this a lot. Everyone loves it. I actually use blueberry cream cheese as a topper. Thank you for this easy recipe.
      My diabetic husband has normal A1C on Keto. We are not deprived of anything with your delicious recipes.






      Reply
      • The Diet Chef says

        June 06, 2022 at 9:27 pm

        That's amazing! I'm so happy to hear that.

        Reply
    23. Sne says

      December 11, 2022 at 7:05 am

      This cake turned out beautifully moist! Thank you, Joe ! :)






      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Hey there! I'm Joe Duff - The Diet Chef, and I've been creating low carb keto recipes for over 15 years. Initally, I started making these recipes to help myself lose weight - I lost over 75 pounds doing so - but now I make recipes for the entire low carb keto community!
    About The Diet Chef →

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