Almond Pound Cake

By: Toya.L

This Low-carb Almond Pound Cake is a delightful treat for those seeking a delicious dessert option with fewer carbohydrates. Made with almond flour, this pound cake offers a nutty flavor profile and a dense, moist texture reminiscent of traditional pound cakes.

The recipe utilizes a low-carb sweetener to provide sweetness without the added sugar. Eggs and butter contribute to the richness and structure of the cake, while vanilla and almond extracts enhance its flavor with subtle hints of sweetness and nuttiness.

With a golden-brown crust and a tender crumb, this Almond Pound Cake is perfect for satisfying cravings without compromising on taste or texture. Enjoy it as a dessert or snack, either on its own or paired with your favorite toppings such as whipped cream or sugar-free fruit sauce. Whether you’re following a keto lifestyle or simply looking for a healthier alternative, this low-carb almond pound cake is sure to impress with its delicious flavor and satisfying texture.

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This Low carb Almond Pound Cake is truly delicious. It is the perfect treat for a nice afternoon dessert, or you can even eat it for breakfast. I enjoyed slices of this pound cake with a fresh cup of my morning coffee.

Can I eat regular Almond Pound Cake on a low carb or ketogenic diet?

Traditional Almond Pound Cake is typically high in carbohydrates, as it is made with ingredients like all-purpose flour and granulated sugar. Therefore, it is not suitable for a strict keto diet, which requires a significant reduction in carbohydrate intake. We have created this delicious recipe that we think you will love. Even your friends and family won’t notice the difference.

❤️What is there to love about this Low Carb Almond Pound Cake recipe❤️

• Nutty Flavor: Almond flour brings a rich, nutty flavor to the pound cake, adding depth and complexity to each bite.
• Low in Carbs: For individuals following a low-carb or ketogenic diet, this pound cake allows them to indulge in a dessert while staying within their dietary restrictions.
• Moist and Dense Texture: Despite being low in carbohydrates, almond flour creates a dense and moist texture, similar to traditional pound cakes, making it satisfying and enjoyable to eat.
• Versatile: This Almond Pound Cake can be enjoyed on its own as a sweet treat, or paired with various toppings such as whipped cream, fresh berries, or a sugar-free glaze, offering versatility in serving options.
• Easy to Make: With a straightforward recipe and readily available ingredients like almond flour and low-carb sweeteners, this pound cake is simple to whip up, requiring minimal effort for a delicious homemade dessert.

Ingredients:

Instructions:

• Preheat your oven: Preheat your oven to 350°F (176°C). Grease a loaf pan or line it with parchment paper.
• Prepare the Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, and the sweetener. Whisk until all of the lumps are removed from the flour mixture.
• Add in the Wet Ingredients: To the same mixing bowl add in 2 whisked eggs, the melted butter, the milk, the almond extract, and the vanilla extract.
• Transfer to the Pan: Pour the pound cake batter into the prepared loaf pan, spreading it evenly.
• Bake: Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool: Allow the pound cake to cool in the pan for about 15-20 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
• Slice and Serve: Slice the Almond Pound Cake into servings and enjoy!

*Nutrition Disclaimer:

Tips for Low Carb Almond Pound Cake:

• Use Finely Ground Almond Flour: Opt for finely ground almond flour rather than almond meal for a smoother texture in your pound cake.
• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before using them in the recipe. Room temperature ingredients blend together more smoothly, resulting in a better-textured cake.
• Add Flavor Extracts Carefully: Use high-quality vanilla and almond extracts for the best flavor. Be cautious not to add too much, as extracts can be potent. Start with the recommended amount in the recipe and adjust to taste if necessary.
• Cool Completely Before Slicing: Allow the pound cake to cool completely in the pan before slicing. This allows the cake to set properly and prevents it from crumbling when sliced.

Flavor Variations:

• Lemon Almond Pound Cake: Add lemon zest and a tablespoon of fresh lemon juice to the batter for a bright and citrusy flavor. You can also top the cake with a lemon glaze made from powdered low-carb sweetener and lemon juice.
• Orange Almond Pound Cake: Substitute orange zest and orange extract for the vanilla and almond extracts for a refreshing twist. Drizzle the cooled cake with an orange glaze made from powdered low-carb sweetener and orange juice.
• Coconut Almond Pound Cake: Fold in shredded unsweetened coconut into the batter for a tropical flair. You can also use coconut extract in place of almond extract for a stronger coconut flavor.
• Chocolate Almond Pound Cake: Mix in sugar-free cocoa powder or melted unsweetened chocolate into the batter for a rich chocolatey version. Consider adding sugar-free chocolate chips for extra indulgence.
• Nutty Almond Pound Cake: Incorporate chopped toasted nuts such as pecans, walnuts, or hazelnuts into the batter for added crunch and nuttiness. You can also sprinkle some on top of the cake before baking for a decorative touch.
• Berry Almond Pound Cake: Gently fold fresh or frozen berries such as raspberries, blueberries, or strawberries into the batter for bursts of fruity flavor throughout the cake. Be cautious with the amount of berries to prevent the cake from becoming too moist.
• Spiced Almond Pound Cake: Add warming spices like cinnamon, nutmeg, and cloves to the batter for a cozy and aromatic version. Consider topping the cake with a sprinkle of cinnamon or a drizzle of sugar-free caramel sauce.
• Almond Poppy Seed Pound Cake: Stir in poppy seeds along with the almond flour for a delightful crunch and subtle nutty flavor. This variation pairs well with a simple lemon glaze for a classic combination.

Storage, Freezing, and Thawing Instructions:

Storage:

• Once the almond pound cake has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap.
• Keep the cake at room temperature if you plan to consume it within a few days. It should stay fresh for up to 3-4 days when stored properly.
• If you prefer to refrigerate the pound cake, place it in the refrigerator, where it can last for up to a week. Allow it to come to room temperature before serving for the best texture and flavor.

Freezing:

• To freeze the almond pound cake, first, ensure it has cooled completely to room temperature.
• Wrap the entire cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or sealable freezer bag.
• Label the container with the date of freezing for easy reference.
• The almond pound cake can be stored in the freezer for up to 2-3 months.

Thawing:

• When ready to enjoy the frozen almond pound cake, remove it from the freezer and let it thaw in the refrigerator overnight.
• Alternatively, you can thaw individual slices on the countertop at room temperature for a few hours until they are soft and fully thawed.
• Once thawed, you can warm the slices in the microwave for a few seconds if desired, or simply enjoy them at room temperature.

Frequently Asked Questions:

• Is almond flour the same as almond meal? Almond flour and almond meal are similar but not identical. Almond flour is typically made from blanched almonds with the skins removed, resulting in a finer texture. Almond meal, on the other hand, may include the almond skins and has a coarser texture. For a smoother texture in your pound cake, it’s best to use almond flour.
• Can I use regular sugar instead of a low-carb sweetener? While you can use regular sugar in place of low-carb sweeteners, it will significantly increase the carbohydrate content of the pound cake. If you’re aiming to keep the cake low-carb, it’s best to stick to low-carb sweeteners such as erythritol, stevia, or monk fruit sweetener.