yield: 12 prep time: 10 MINUTES cook time: 35 MINUTES

additional time: 5 MINUTES total time: 50 MINUTES

It’s a recipe for low carb keto cream cheese pound cake. It’s uses with almond flour allowing it to stay low in carbs and keto-friendly. This recipe is favorite in the low carb keto community.


  • 1 ¼ cups almond flour measured and sifted
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 4 tablespoons unsalted butter room temperature
  • ¾ cup of granulated sugar substitute
  • 3 ½ oz full-fat cream cheese room temperature
  • 1 teaspoon of vanilla extract
  • 4 eggs, room temperature


  1. Preheat oven to 350 degrees
  2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
  3. In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  4. Next, add the room temperature cream cheese and vanilla extract and mix well.
  5. Add the eggs one at a time making sure to mix well after each addition.
  6. Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
  7. In a well-greased 8-inch cake pan or 8-inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
  8. If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes

Nutrition Information: