Wednesday, June 27, 2012

Pound Cake (Low Carb)

Last week I baked a low carb cake. Yes... I said a low carb CAKE. And it tasted just like regular pound cake... except that the texture was a tad bit grainy, due to the almond flour. Todd even told me that it tasted just like he remembered cake tasting like... Score! This recipe has 9 carbs per 8 servings but Todd and I probably got more like 10-12 slices out of our pound cake.

NOTE: The recipe below says 1/2 c water when it should say 1/2 c unsalted butter, softened!

Pound Cake (Low Carb)

by Lindsey
Keywords: bake dessert low-carb

Ingredients (8-12)
  • 1/2 c water
  • 4 oz softened cream cheese
  • 1 c splenda
  • 5 large eggs
  • 2 tsp vanilla
  • 1 1/2 c plus 2 tbs almond flour
  • 1 tsp baking powder
  • 1/8 tsp salt
Preheat the oven to 325* and grease a loaf pan.
Beat the butter, cream cheese and splenda with an electric mixer until smooth.
Add the remaining ingredients and beat until well combined.
Pour into the loaf pan and bake for 45-50 minutes or until the top is golden brown.
Let cool in the loaf pan for 10 minutes and then carefully turn out onto a wire rack to cool completely.


  1. Oops! Forgot this: 1/2 cup butter, softened (equals 1 stick)

    1. Do you add the water before or after blending the butter and cream cheese? or, is the 1/2 c. water referred to in the ingredient list supposed to be 1/2 c butter. Thanks.

    2. Please clarify: Is it 1/2 cup butter instead of water or a 1/2 cup of each??

    3. Is it 1/2 cup water or butter?????

    4. Sorry everyone for the typo! It is 1/2 c unsalted butter, softened INSTEAD of the water. (Not sure what I was thinking when I was typing that!)

  2. I used both butter and water. Used baking blend instead of almond flour, came out excellent.

  3. Could I use coconut flour instead of almond flour?

    1. Yes, looks dry, add another egg or some olive or avocado oils.

    2. Yes, looks dry, add another egg or some olive or avocado oils.


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