This keto vanilla pound cake is rich, moist, and full of classic buttery flavor. Topped with a smooth cream cheese glaze, it makes a perfect low-carb dessert for gatherings or a sweet treat with coffee.
Ingredients
For the Cake
1½ cups almond flour
½ cup coconut flour
¼ cup erythritol or another keto-friendly sweetener
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
4 large eggs
½ cup buttermilk
1 tsp vanilla extract
For the Cream Cheese Glaze
2 oz cream cheese, softened
2 tbsp unsalted butter, softened
¼ cup powdered erythritol (or powdered keto sweetener)
1 tbsp heavy cream
½ tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch loaf pan or bundt pan.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until a thick batter forms.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
In a bowl, beat together the cream cheese and butter until smooth and creamy.
Add the powdered sweetener, heavy cream, and vanilla extract, mixing until a smooth glaze forms.
Finish
Once the cake has cooled, pour the glaze over the top, allowing it to drip down the sides.
Slice and enjoy this delicious keto vanilla pound cake that serves about 8 people.
