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Low-Carb Almond Flour Pound Cake
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Don't deny yourself a sweet treat just because you're on a low carb diet! This tasty cake is made with almond flour and Splenda to satisfy your sugar craving without all the carbs.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
13 reviews
3 comments
ingredients
1 cup butter, softened
1 cup Splenda sugar substitute
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F. Grease a 9 or 10-inch springform pan (or a deep 9-inch round cake pan).
Combine the butter and Splenda in a mixing bowl. Beat on medium speed until creamed together. With the mixer running, add the eggs one at a time, beating well after each addition.
In another bowl, mix together the almond flour and baking powder. With the mixer running, add the flour mixture a little at a time to the egg mixture. Mix in the lemon and vanilla extract.
Transfer the cake batter to the prepared pan. Place in the oven and bake at 350 degrees F for 50-55 minutes or until the top springs back when lightly touched (time will depend on pan used).
Remove from the oven and let cool in the pan for 10 minutes then remove the sides of the springform pan and let the cake cool completely.
Store the cake in an airtight container.
nutrition data
262 calories, 22 grams fat, 7 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 26, 2020
I added 8oz cream cheese and a pinch of salt. 40 minutes at 350 was perfect. This cake is delicious, moist and tender. We loved it!
July 19, 2019
I made this cake and added 8 oz of cream cheese and 2 cups of fresh blueberries! It came out perfect and delicious. My cousin is allergic to gluten but loves my motherâs blueberry pound cake, now he can have all of this cake he can eat! I wish I could post a picture somewhere so you can see how it turned out.
January 20, 2019
Very, very good. I would check on doneness after 40-45 minutes, though, because I checked at 50 and it was done, and somewhat dry. Next time I make it, I will check it at the 40 minute mark. Like others said, the best low carb cake or dessert I ever had. Tastes just like regular pound cake. I used almond extract instead of the lemon.
I used stevia, ghee, added extra lemon and did a lime glaze; and it came out tasting like bland almond flour.
Try making it as written maybe. Stevia and splenda aren't interchangeable one for one and since you didn't mention how you adjusted for the difference that could definitely be the problem. And the ghee - it too can't be substituted equally for the butter.
October 9, 2018
My Wife made it and it was great. We didn't change a thing either.
September 12, 2018
I cooked it 30 min instead of 50-55 min. It would have burned had I not taken it out at 30 min. Too expensive ingredients to burn it. I added almond and vanilla instead of lemon. Thank you for this recipe ...we are enjoying it!
June 2, 2018
Super sabroso
May 23, 2018
Oh my goodness! Just made this for my first time and I can heraldry sit still and eat it! May even be better than a regular pound cake!! Outstanding!
i would rather use real sugar, how much should i use--i find that substitutes often are too sweet
Splenda and regular sugar can be used interchangeably in recipes.
October 31, 2016
I made this using swerve. Came out excellent.
May 16, 2016
I made half the amount as seemed a bit big for one person to get through. I had to add a little soya milk as mixture was a little thick. I did enjoy the cake but it still had a sweetener after taste but worth it. May add a little lemon zest next time or may try almond essence instead of lemon! Oh and you been some muscles to blend the butter and sweetener but be patient it does come together.
August 10, 2014
Fantastic recipe! Best low carb pastry I have ever made. Very nice slightly crunchy and smooth texture. Mind and buttery flavor. If there is any downside I would say it was a bit too buttery. Next time I will probably use about 25% less butter. I used an 8" square non-stick caphalon backing pan that was well lubricated with non stick spray. The cake popped out without any problems at all into a nice light brown square about 1-1/2 inches high. I may have cooked it abot 45 minutes at 425 degrees though as my oven tends to cook hot. Refrigerated and the next morning it was perfect!
July 2, 2013
I tried this because I can't have wheat flour anymore. It turned out great for me. Tasted like regular pound cake probably because it's got a good dose of extract and butter in it.
June 8, 2010
was great tasted just like a real pound cake. I add black walnut extract instead of lemon. One word of caution refrigerate leftovers it will get moldy
June 25, 2007
Making this cake was a mistake. The inside of the cake hollowed out and the outside stuck to the baking dish. When I cut into the cake, the whole thing crumbled...very scary and very disappointing (considering how much money the ingredients cost).