Keto Pound Cake

Keto Pound Cake

Hands On Time: 15 minutes

Total Time: 1.5  hours

Serves 24


Nutritional Information: 

Net Carbs – 4.7g

Protein – 9.7g 

Fat – 26.5g 

Calories – 302kcal 


Pound cake must be just about the most versatile cake in the world, right? I mean, you can add a million different flavors to the batter. You can serve it iced or naked. You can even flavor your icing!

If you’ve got a pound cake in the pantry, you’re ready for any unexpected visitor.

Plus, it freezes wonderfully – just slice it and freeze the individual portions.

See? Perfect Pound Cake

This recipe makes one very large Bundt cake, or two smaller ones or two loaves.

If you don’t want to feed a crowd, or make one and freeze one, you can easily halve the numbers of the ingredients to make one cake.

The icing is completely optional, but gives a lovely finish.





2 cups of cream cheese

6 ounces of butter softened

1 ½ cups of Sukrin Monk

1 tablespoon of vanilla extract

12 eggs

1 pound of almond flour

1 cup of coconut flour

2 tablespoons of baking powder

1 teaspoon of xanthan gum



1 cup of Sukrin Icing blend

1 teaspoon of vanilla extract

½ teaspoon of lemon juice

1-2 tablespoons of water



Lemon thyme or other edible flowers or herbs


Optional flavors:

2 tablespoons of lemon zest

2 tablespoons of orange zest

¼ cup of strawberry puree

2 tablespoons of rum




Preheat your oven to 350° F, conventional.

Spray the inside of a standard 12 cup Bundt pan or two standard loaf tins with cooking oil.

Place the softened butter, cream cheese, and Sukrin Monk Fruit in the bowl of your stand mixer. Beat on med-high until fluffy.

Add the eggs, vanilla, almond and coconut flour, baking powder, and any additional flavors. Beat on medium until well combined.

Transfer the batter to your prepared pan(s).

The batter will be quite thick, so don’t be concerned by this.

Smooth the surface gently with a spoon.

Bake for 60-70 min or until the center feels firm when lightly pressed and a skewer inserted in the center comes out clean.

If you’re using loaf tins, you may want to tent with foil at the halfway mark to avoid over browning.

Cool for 10 minutes in the pan.

Carefully remove from the pan and leave on a rack to cool completely.


To make the drizzle, sift the Sukrin Icing into a small bowl and then add the lemon juice and vanilla.

Slowly add sufficient water to bring it to a glaze consistency.

Drizzle over cold cake and scatter with garnish of choice.

Store wrapped or in a covered container for up to 7 days.


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for the PDF version of this recipe.