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Sugar Free Pound Cake Recipe

This Easy Sugar-Free Pound Cake is a quick and easy recipe using lemon, butter, almond flour, sour cream, and cream cheese to get it nice and fluffy. This low-carb dessert is light and moist! Add fresh fruit, chocolate, or your favorite toppings.


  • Prep Time 10minutes
  • Cook Time 35minutes
  • cooling 20minutes
  • Total Time 1hour 5minutes


  • 4 eggs room temperature
  • 2 cups blanched almond flour I use Nature’s Eats
  • 3/4 cup powdered sweetener
  • 1/4 cup sour cream
  • 4 oz cream cheese softened, at room temperature
  • 4 tablespoons unsalted butter softened, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 teaspoons baking powder gluten-free, if necessary
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees.
  • I used a 9×5 loaf pan, but you can also use a bundt pan. Grease the pan with butter or cooking oil. I used butter.
  • Add the butter, cream cheese, andConfectioner’s sweetener to a mixing bowl. Mix with a hand mixer or standing mixer until the butter and sugar is smooth.
  • Add the eggs, sour cream, vanilla extract, and lemon extract. Mix.
  • Combine the dry ingredients: almond flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients. Mix.
  • Pour the batter into the greased pan.
  • Bake for 30-35 minutes. Use a toothpick to gauge when it has finished baking. Insert a toothpick into the very middle. Test if the toothpick comes out clean.
  • Remove the loaf pan from the oven and place it on a cooling rack for 10 minutes.
  • Use a cake spatula to dig into the sides and edges of the cake to loosen. Flip the cake over and remove the loaf pan. Cool for an additional 10 minutes on a cooling rack.

Recipe Tips:

  1. Remove the wet ingredients (eggs, cream cheese, sour cream, and butter) from the fridge and allow them to come to room temperature.
  2. While using a mixer, beat at medium speed.
  3. Do not overbeat the batter. Over mixing will lead to crumbles in the cake.
  4. If you use a bundt pan for this recipe, sizing will vary.
  5. Place the cake in the center of the oven. Keep the door closed. Limit your check-ins, when you do check in, open and close the oven door gently, to avoid a loss of heat and/or the cake falling.

Homemade Whipped Cream 1/2 cup heavy whipping cream1 tablespoon sweetener

Add the whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in the sweetener. Mix until whipped cream forms.

Sugar Free Buttercream Frosting1/2 cup butter1/2 teaspoon vanilla1 tablespoon heavy whipping cream3/4 cup Confectioner’s sweetener

  1. Combine the butter, heavy cream, and vanilla. Mix.

  2. Add in half of the confectioner’s sugar. Mix. Add the other half and mix.

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