Why You’ll Love This Recipe
Flourless & Sugar-Free: Made with almond flour and zero-calorie sweetener for a low-carb alternative.
5-Minute Prep: Whisk the batter together quickly before popping it in the oven.
Rich & Ultra-Moist: Cream cheese and butter create a soft, melt-in-your-mouth pound cake texture.
Essential Kitchen Equipment
Standard Loaf Pan (8×4 or 9×5 inch): Helps the dense batter bake evenly into classic pound cake slices.
Electric Hand Mixer or Stand Mixer: Essential for beating the butter, cream cheese, and sweetener until light and fluffy.
Ingredients
For the Pound Cake:
2 cups Blanched almond flour (super-fine)
1/2 cup Unsalted butter, softened to room temperature
4 oz (115g) Cream cheese, softened
3/4 cup Granulated zero-calorie sweetener (Erythritol, Monk Fruit, or Allulose)
4 large Eggs (room temperature)
1 tsp Baking powder
1 tsp Vanilla extract
1/4 tsp Almond extract (optional, for extra depth)
Pinch of salt
For the Sugar-Free Glaze (Optional):
1/3 cup Powdered zero-calorie sweetener
1–2 tbsp Heavy cream or unsweetened almond milk
1/2 tsp Vanilla extract
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly spray with non-stick cooking spray.
2. Cream Butter & Sweetener: In a large bowl, use an electric mixer to beat the softened butter, cream cheese, and granulated sweetener together for 2 to 3 minutes until light, smooth, and fluffy.
3. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (and almond extract if using).
4. Mix Dry Ingredients: Add the almond flour, baking powder, and salt to the bowl. Beat on low speed just until fully combined and smooth.
5. Bake: Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 50 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
6. Glaze & Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sweetener, heavy cream, and vanilla, then drizzle glaze over the cooled loaf before slicing.
Chef’s Tips
Cover with Foil if Needed: If the top browns too quickly after 30 minutes, loosely tent a piece of aluminum foil over the loaf pan to let the center bake through without burning the top.
Let It Cool Fully: Flourless almond flour cakes are delicate while hot! Letting it cool completely helps set the crumb so it slices perfectly without crumbling.
Nutritional Breakdown (Per Slice / 10 Slices Yield)
Servings: 10 slices
Calories: ~210 kcal
Protein: 6g
Net Carbs: 2g
Fat: 20g
Frequently Asked Questions (FAQ)
Can I store leftovers?
Yes! Keep slices stored in an airtight container in the refrigerator for up to 5 days, or wrap individual slices in plastic wrap and freeze for up to 2 months.