This low-carb pound cake is a soft, buttery dessert made without traditional flour or added sugar. This version uses almond flour and a sugar substitute for a tender, moist texture. Prep takes about 5 minutes, with additional time needed for baking and cooling.
Important: The recipe below is a flourless-in-the-traditional-wheat-sense version, not a completely flour-free recipe, because almond flour is still a flour.
Ingredients
- 2 cups (200 g) finely ground almond flour
- 3 large eggs
- ½ cup (113 g) unsalted butter, softened
- ½ cup granulated erythritol or monk-fruit sweetener blend
- ½ cup (120 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat: Heat the oven to 350°F (175°C). Grease and line a small loaf pan with parchment paper.
- Cream butter and sweetener: Beat the softened butter and sweetener until creamy.
- Add wet ingredients: Beat in the eggs one at a time. Mix in the Greek yogurt, vanilla, and optional lemon zest.
- Add dry ingredients: Stir in almond flour, baking powder, and salt until just combined.
- Fill the pan: Transfer the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for approximately 40–55 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool: Let the cake rest in the pan for 15 minutes, then transfer it to a rack to cool completely before slicing.
Optional Sugar-Free Glaze
Mix ½ cup powdered sugar-free sweetener with 1–2 teaspoons lemon juice or milk. Drizzle over the cooled cake.
Nutrition Information
Estimated per slice, assuming 10 slices. Values vary by ingredients and sweetener.
| Nutrient | Approximate amount |
|---|---|
| Calories | 280–330 |
| Protein | 6–8 g |
| Carbohydrates | 6–9 g |
| Fiber | 2–3 g |
| Fat | 26–30 g |
| Added sugar | 0 g, if using a sugar-free sweetener |
All Nut Information
- Contains: Almonds (tree nuts).
- Peanut-free: The ingredients do not include peanuts, but check labels for cross-contact.
- Tree-nut-free: No. Almond flour is a tree-nut ingredient.
- Gluten-free: Naturally gluten-free when all ingredients are certified or verified gluten-free.
- Dairy-free: No. Butter and Greek yogurt contain dairy.
- Egg-free: No. Eggs are essential to this version.
Nut-free alternative: If you have a nut allergy, do not substitute coconut flour in the same quantity. A different recipe using a suitable seed-based flour or a nut-free baking blend will be needed.
Questions & Answers
Q1: Is this pound cake really made without flour?
It contains no wheat flour, but it does contain almond flour. For a recipe without any flour, a different formula is necessary.
Q2: Is it completely sugar-free?
It contains no added regular sugar when made with a zero-sugar sweetener. However, yogurt and other ingredients may contain naturally occurring sugars.
Q3: Can I make it in 5 minutes?
The batter can usually be prepared in about 5–10 minutes. Baking and cooling take considerably longer.
Q4: Why is my cake too crumbly?
Almond flour cakes can be delicate. Measure ingredients accurately, allow the cake to cool completely, and avoid slicing it while warm.
Q5: Can I use coconut flour instead of almond flour?
Not in equal amounts. Coconut flour absorbs much more moisture and requires a specifically adjusted recipe.
Q6: How should I store the cake?
Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for around 2–3 months for best quality.
Q7: Can I make this cake dairy-free?
You can experiment with a plant-based butter alternative and unsweetened dairy-free yogurt, though the texture may change.
Q8: Is this cake keto-friendly?
It may fit some low-carbohydrate diets because it uses almond flour and a sugar substitute. Check your sweetener label and calculate the carbohydrates for your own ingredients.
Enjoy a moist, buttery slice with tea or coffee!
