Almond Flour Pound Cake (Taste the Difference!)

Cake for breakfast? Don’t mind if I do! Incorporate this Almond Flour Pound Cake into your keto diet to taste the difference – it’s low in carbs and gluten-free! The taste isn’t overly sweet providing you with numerous options to customize and add a twist with many of the suggested additions. You need to try it!

This Almond Flour Pound Cake is…

• Gluten-Free
• Keto
• Low in Carbs
• Super versatile!

Almond Flour Pound Cake Ingredients

Large Eggs – For this recipe, you’ll need to separate the egg whites from the yolks. By whisking the egg whites until light and fluffy you’ll incorporate air into the batter. The yolks serve as a fat agent, imparting an extra-rich flavor to this Almond Flour Pound Cake.

For the best result in baking, make sure to use eggs at room temperature.  

Almond Flour – It provides a gentle sweetness, and richness and adds moisture. For this recipe, blanched almond flour is the preferred choice due to its fine, smooth and fluffy texture. It is the base of this recipe. 

Stevia – This ingredient adds sweetness to the recipe. While the Almond Flour Pound Cake is not overly sweet, you can adjust the amount of stevia to suit your taste. Alternatively, you can experiment by substituting with Erythritol or another sweetener of your choice.

Baking powder  – It will help expand the batter, leading to a softer and fluffier texture in the Almond Flour Pound Cake.

Salt – In this case, just a pinch of fine salt will work. Salt will enhance the flavor of the other ingredients and provide a balance to the sweetness. 

Pure Almond extract – It adds both flavor and aroma. Feel free to substitute with vanilla extract – both options work perfectly. 

Refined Coconut oil – Serves as the primary fat in this recipe, it imparts a subtly sweet taste. Refined coconut oil has a neutral taste. Please note that you can also substitute for butter if you prefer. 

The key distinction between refined coconut oil and butter lies in their water content: coconut oil is 100% fat, resulting in a crispier exterior. However, if you wish to experiment with butter, a 1:1 ratio can be attempted.

Greek yogurt – While a small quantity is incorporated into this recipe, its presence helps to provide a creamy texture, tanginess, and moistness to the final result.

Lemon  – In this recipe, you’ll use the zest and juice of a lemon (in case you decide to do the frosting). The zest will impart a fragrant aroma, while the juice will balance and enhance the flavors. 

Raspberries – While optional, they add sweetness and tartness to this recipe. 

How to Make Almond Flour Pound Cake

Here is a quick walk-through on how to make Almond Flour Pound Cake (Taste the Difference!). The complete directions for this recipe can be found in the printable recipe card below.

Step One: Preheat the oven to 350°F. Line a medium-sized loaf pan with parchment paper. 

Step Two: Separate the egg whites from the yolks and place them in two separate medium-sized bowls.

Step Three: In another bowl, combine your dry ingredients. Mix them until there are no lumps and set aside.

Step Four: Melt the coconut oil and allow it to cool. Once chilled, add the melted coconut oil to the yolk bowl with the remaining wet ingredients and combine. 

Step Five: Incorporate the dry ingredients into the wet ones.

Step Six: With the help of a stand mixer or hand mixer, whisk the egg whites until they reach a light and fluffy consistency.

Step Seven:: Using a spatula, gently incorporate the whisked egg whites into the yolk bowl in three separate additions. 

Step Eight: Transfer the mixture to a medium-sized loaf pan and bake for 25 minutes or until a toothpick comes out clean. Once ready, remove the cake from the oven to a cooling rack and allow it to cool for 20/25 minutes before slicing. 

Ways to Customize the Flavor of Almond Flour Pound Cake (Taste the Difference!)

The taste isn’t overly sweet, providing you with numerous options to customize and add a twist with some of these ideas:

• Swap the pure almond extract for vanilla extract, or even add some lemon juice to the batter.

• Add a crunchy element by incorporating a few blanched almonds into the dough.
• Use virgin coconut oil and coconut yogurt to give it a more pronounced coconut profile. 
• Frosting alternative: Create a simple raspberry jam by mashing the raspberries and briefly cooking them with just a few drops of water, lemon juice and stevia. 

If you are following a keto diet, please keep in mind that any modifications will affect the nutritional value of the recipe. 

Tips for Success

-Pro tip: I strongly recommend using blanched almond flour for optimal results. 

-Feel free to adjust the sweetness of this recipe by tweaking the amount of stevia or choosing your preferred sweetener.  

-Ensure that your egg whites are whisked in a spotlessly clean bowl, as any residue of fat hinders proper beating. Always use room-temperature eggs when baking. 

-Opt for refined coconut oil over a virgin coconut oil for a more versatile and neutral option. 

Storing Almond Flour Pound Cake 

To store any leftovers, place the cake in an airtight container in the fridge for up to 5 days (if it doesn’t have frosting) or 2 to 3 days (if it has frosting). 

Alternatively, if you prefer to freeze them, slice the Almond Flour Pound Cake (without frosting) and freeze the slices separated with wax paper in a freezer bag or airtight container.

FAQ

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