Ultimate Keto Cream Cheese Pound Cake
From the kitchen of Marti Pooley
A low-carb pound cake made with almond flour, cream cheese, and sugar substitute, baked in an 8 inch pan or as cupcakes.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
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Steps
Preheat the oven to 350°F.
In a medium sized bowl, combine the almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, blend the butter with the sugar substitute on high until light and fluffy and well incorporated.
Add the room temperature cream cheese and vanilla extract and mix well.
Add the eggs one at a time, mixing well after each addition.
Lastly, add the dry ingredients and mix well until the batter is fully combined.
Pour into a well greased 8 inch cake pan or 8 inch loaf pan and bake for 30-40 minutes, until golden brown on top.
The cake is done when a toothpick inserted comes out clean.
Notes & tips
- If making cupcakes, bake for 20-25 minutes. This makes 12 cupcakes.
- Store leftovers in the refrigerator for up to 7 days or freeze for up to 3 weeks.
You'll need
From the family table
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