With its soft crumb and buttery texture, this Keto Cream Cheese Pound Cake is full of nostalgic goodness and can be served in so many ways!
Some of my fondest childhood memories are of spending weekends with my grandmother. She would pick me up from school on Friday, and after a stop for pizza, we’d head to the supermarket to stock up on my favorite treats. My grandmother loved nothing more than spoiling me, so there was never a shortage of boxed macaroni and cheese (my special request) and baked goods for our afternoon tea parties—the kind where we’d get dressed up and pretend we were British royalty!
One of my favorite baked treats back then was Entenmann’s pound cake, that golden, buttery loaf so irresistible it was hard to stop at just one slice. In fact, it was that very cake that made me fall in love with pound cake in the first place. And it’s probably why I came up with so many pound cake recipes once I started experimenting with baking. Some of those recipes turned out quite good, but none were exactly keto-friendly. This one, however, is. No processed sugars or flours here! And let me tell you, it has a moist, tender crumb that is utterly addictive. The cream cheese adds richness and just a hint of tang, making every bite melt-in-your-mouth delicious.
The little girl in me almost wants to put on a floral dress and a hat, brew a pot of tea, and travel down memory lane. But whether you’re in the mood for a tea party of your own or simply want something delightful to enjoy with your afternoon coffee, this recipe is a true winner.
Ways to use and serve this pound cake
Sure, this pound cake is lovely with a warm drink or a tall glass of cold milk. But there are so many other delicious ways to enjoy it. One of my favorite tricks is to repurpose it when it starts to go slightly stale. A great option is to turn it into a trifle. Simply slice it up or cut it into cubes and layer it in a glass trifle bowl with whipped cream or Greek yogurt, fresh berries, and maybe even a sprinkle of dark chocolate shavings.
Another fun idea is to transform it into French toast. Dip thick slices into a mixture of eggs whisked with milk and a dash of cinnamon and vanilla extract, then fry the slices in butter until golden. Serve warm with a dusting of cinnamon or a fresh grating of nutmeg.
And, of course, you can always go the classic route and enjoy it strawberry shortcake–style, crowned with a generous dollop of whipped cream and sliced, beautifully ripe strawberries!
How do I store leftovers?
Leftover pound cake will keep well in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze this cake (sliced or whole) for up to 3 months. Double-wrap it in plastic wrap and place it in a resealable, freezer-safe bag. Thaw it in the fridge overnight.
Similar recipes to try
Looking for a good buttery cake recipe to host your own tea party? This Keto Lemon Cake With Lemon Frosting is full of bright, zingy goodness and a real stunner when served on an elegant cake stand. For autumn gatherings, I highly recommend this Spice Cake With Maple-Vanilla Frosting. In fact, it makes a pretty delicious Thanksgiving dessert, too! And if you love chocolate, be sure to check out our Dairy-Free Chocolate Cake.
Keto Cream Cheese Pound Cake
Ingredients
- 8 ounces cream cheese softened
- 3 tablespoons unsalted butter softened, about 2 1/2 ounces
- 1 cup monk fruit
- 3 eggs
- 3/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese, butter, and monk fruit until well combined, about 1 minute.
- Add the eggs one at a time, on medium speed. Make sure to incorporate each egg fully before adding the next.
- Add the extracts and beat until combined.
- Add the almond flour, baking powder, and salt, and beat on low speed until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan.
- Bake for 55 to 65 minutes. The top should be golden and a toothpick inserted in the center should come out clean.
- Remove the cake from the oven and place the pan on a wire rack to cool completely before unmolding.
Delicious! It’s perfect for a strawberry shortcake. The only trouble I had was that it browned on the outside before cooking all the way through. By the time it was cooked the outside was a little dark. Not burnt though. The inside was moist and it didn’t sink at all. It was perfect. The sweetness was on par with store bought pound cake. I like things lightly sweetened so I’m going to try again with a little bit less sugar. This is going to be my go to pound cake.
So glad to hear you love this recipe!