Low Carb Cream Cheese Pound Cake

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Cream cheese makes baked goods so deliciously tender and soft and that applies to low carb baked goods too! This almond flour low carb pound cake is so deceptively simple, but topped with some whipped cream and fresh berries, it makes a spectacular summer dessert. 

One little piece of advice: steer clear of the fancy bundt pans with swirls. As you notice, it made the edges quite dark while the rest of the cake was pale. Stick with simple fluted bundt pans for a more consistent browning. The fancy pans are tempting but not worth the trouble.

(102 votes, average: 3.71 out of 5)
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Low Carb Cream Cheese Pound Cake

Low Carb Cream Cheese Pound Cake

Ingredients

  • 8 ounce cream cheese, softened
  • 1/2 cup butter, softened
  • Sweetener equivalent to 3/4 cup sugar
  • 4 large eggs, room temp
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 3 cups finely ground almond flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 325F and grease a bundt pan very well.
  2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in the sweetener until lightened and fluffier, about 3 minutes.
  3. Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the extracts.
  4. Add the almond flour, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
  5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely.
  6. Serve with berries and lightly sweetened whipped cream.

Yield: 16

Food energy: 241 kcal

Total fat: 21.09g

Carbohydrate: 5.49g

Protein per serving: 6.97g

Total dietary fiber: 2.25g

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Erica
Erica
5 months ago

My carb manager app says it’s 32g of carbs!?! We made them into 6 instead of 16 so maybe that makes a difference but even so putting it at 16 servings it still says 12g??

Tana
Tana
1 year ago

Used 50/50 almond/coconut flour and greased bundt pan with coconut oil! Turned out great!! Thanks for the recipe!

Pamela
Pamela
1 year ago

Just curious and not the best at math. So how would you count this for Keto? How many Carbs protein fats??

Lisa
Lisa
1 year ago

I halved the recipe for a loaf pan. I also used half confectioners Swerve, and hand erythritol/stevia granular blend. This loaf was amazing!!!

Gina Huntley
Gina Huntley
1 year ago
Reply to  Lisa

How high was the cake in the loaf pan with half the recipe? Did it reach the top of the pan?

Laura
Laura
1 year ago

OMG this cake was perfection! I used Swerve as my sweetener and this cake was moist and fluffy and just perfect! Another winner, Carolyn!

Toni Hamilton
Toni Hamilton
1 year ago

I’m about to make this cake now, it just sounds so good and I was looking for a good pound cake to use for strawberry shortcake. My only complaint is that I wish posts would be answered in a timely manner. I just posted yesterday, but I see where another hasn’t been answered for days. I guess I’ll just have to use my own judgement and hope for the best.

Toni Hamilton
Toni Hamilton
1 year ago

Can’t wait to try! Can this be baked in a loaf pan, or maybe two?

Lisa
Lisa
1 year ago
Reply to  Toni Hamilton

Yes!! I just made this and halved it for a loaf. I made this for movie theater treats for my hubby and I tonight. He ate half already! It will not make it until this evening. Lol

Christalina
Christalina
1 year ago

Can this be baked in an 8×8 glass pan with good results?

Claudia Vela
Claudia Vela
1 year ago

I’d say that investing a little bit more in almond flour is much better than eating regular flour. Besides, you don’t eat a cake like this every day. Excellent recipe! I love Carolyn’s recipes because they are not complicated at all. Cheers from Mexico!!

Anna Hayes
Anna Hayes
1 year ago

Thank you, Carolyn, Baked this last night. Used the correct ingredients and followed the directions exactly. WOW !!! My husband (a grumpy, newly diagnosed diabetic) could not believe it was grain-free and sugar-free. He told me three times while chewing a mouthful, “This is an excellent cake!” It has a perfect pound cake crumb. Sometimes difficult to do with a nut flour but you have nailed it. Yes, it has THREE whole cups of almond flour in it, but I’m not going to bake this every week. However, it might be every other week, if Mr. Grumpy has anything to… Read more »

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