Low Carb Almond Flour Cream Cheese Pound Cake

Name: Low Carb Almond Flour Cream Cheese Pound Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 ounces cream cheese (softened); 1/4 cup butter (softened); 1/2 cup sugar substitute (like swerve); 1 teaspoon vanilla extract; 4 eggs; 1/4 cup sour cream; 2 cups almond flour (superfine); 2 teaspoons baking powder

Jump to Recipe

If you are a friend, then you know that my daughters and I are masters of the cream cheese poundcake thanks to all the knowledge shared by my late mother Gloria Jean. Today, I’m so excited to bring you a thoroughly-tested alternate recipe using super-fine almond flour for our LOW CARB ALMOND FLOUR CREAM CHEESE POUND CAKE. It’s a little different than our traditional pound cake, but you are going to love this delectable and healthier sweet treat!

Close-up of several slices of golden-yellow pound cake with a slightly browned crust, stacked on a white textured plate. The cake appears moist and dense with a soft, spongy interior.

The butter, cream cheese and sour cream are a fantastic team in this cake, working together so well to create something that is moist, yummy and delicious! And the low carb option makes it perfect for folks who are looking for a healthier dessert.

This Low Carb Almond Flour Cream Cheese Pound Cake is perfect for family and friend gatherings of all sorts because who doesn’t love pound cake? It’s also easy to make a bigger cake when you have more folks around. Just use 6 eggs instead of four, double the ingredients and make that bigger group a happy group!

This recipe is somewhat different than our traditional BUTTERMILK POUND CAKE, but uses even fewer ingredients and gives you a healthier alternative at the same time!

Why you will love this Low Carb Almond Flour Cream Cheese Pound Cake

It is fun to make this pound cake your way! Want it a little dryer than usual? Cook a little longer, and get it a little more done throughout. Want it a little more moist in the middle? Check the temperature as you’re cooking for less time, making sure it’s a little cooler in the center as you go.

Ingredients

This Low Carb Almond Flour Cream Cheese Pound Cake has very few ingredients, but you better believe they work together to create and incredible, bouncy, moist dessert!

A rectangular pound cake with a golden-brown crust is shown on a white plate. Two slices have been cut from the loaf, with one small piece broken off and placed beside the slices on a wooden surface.

What You’ll Need

Cream cheese, sour cream and butter.
Sugar substitute like swerve.
Eggs.
Vanilla extract.
Superfine almond flour.
Baking powder.

See recipe card for full ingredient list and quantities.

Instructions for the Low Carb Almond Flour Cream Cheese Pound Cake

Simple ingredients make for a delicious cake, but be sure you do not overmix!

A mixing bowl with butter and a spatula sits on a wooden countertop next to eggs in a glass bowl, a mixer, measuring cups, and a gas stove. Butter and cream cheese are in a small bowl nearby.

Preheat the oven to 350°. In a large bowl, add in 4 ounces of softened cream cheese.

A person holds a small bowl of butter over a large speckled mixing bowl on a wooden cutting board. Nearby are eggs in a glass bowl, a hand mixer, measuring cups, and a stovetop.

Also add in 1/4 cup of softened butter.

A person holds a bag of Swerve Granular sweetener over a mixing bowl with butter. Nearby are eggs in a glass bowl, measuring cups, an electric mixer, and a stovetop on a wooden counter.

And 1/2 cup of sugar replacement. I like Swerve but any cup for cup sugar substitute will work. Mix with a hand mixer until creamed, light and fluffy.

A person adds liquid from a small bottle into a mixing bowl with batter on a wooden countertop, next to eggs in a bowl, sour cream, and a gas stovetop. A hand mixer and spatula are also visible.

Stir in vanilla extract.

A person adds a cup of sour cream to a speckled mixing bowl containing other ingredients. Three eggs in a glass bowl, a hand mixer, and measuring cups are on a wooden countertop beside a stovetop.

Mix in sour cream.

A person is beating a mixture in a speckled mixing bowl with a hand mixer on a wooden cutting board. Another hand holds a small bowl with three eggs. A spatula and measuring cups are nearby beside a stove.

Add in eggs, one at at a time. Mix well after each one to incorporate. I also scrape down the sides of the bowl at this point.

A person adds Clabber Girl baking powder to a mixing bowl with a yellow batter on a wooden countertop next to a gas stove, handheld mixer, measuring cups, and a spatula.

I mix in the baking powder by hand.

A person holding a bag of almond flour above a mixing bowl with batter on a wooden countertop, next to a glass bowl, measuring spoons, and a stove.

And the superfine almond flour. Mix just until its combined. Do NOT overmix!

A person holds a can of Baker's Joy nonstick spray over a loaf pan on a wooden cutting board, with a bowl of batter and a spatula nearby, next to a stove.

Spray a loaf pan liberally with non stick spray. I like using bakers joy as it has flour in it!

A metal loaf pan filled with unbaked batter sits on a wooden cutting board next to a black gas stove on a dark kitchen countertop.

Spread evenly in the prepared pan. Bake for 30 to 40 minutes until internal temperature reaches 200-205°.

A loaf of pound cake with a golden brown crust is sliced, revealing a dense, yellow interior. Two slices are lying flat on a white plate on a wooden table.

Cool in the pan for 10 minutes or so. Turn out onto a cake plate, slice, serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Because I absolutely adore pound cake! My momma made the best pound cake I’ve ever had, and it is great fun to take her recipe and test out different and healthier approaches to this classic dessert. It’s easy to mix up and easy to bake it the way you want it. And it’s easy to love! Just like Momma!

Variations and Substitutions

We love to share recipes that you can take and easily make your own. Here are ideas to help you do that.

Sugar – you can always use regular sugar instead of the sugar substitute, but be aware that it will alter the nutritional value of the recipe.
Almond flour – for a grainer, more textured cake, you can use regular almond flour instead of super-fine.
Greek yogurt – you can use plain Greek yogurt in place of sour cream. Not only is it a little healthier, but you’ll get a nice little boost of protein.

A loaf of pound cake sits on a white plate atop a wooden surface. Two slices have been cut from the loaf, with one slice partially separated and a small crumb in the foreground.

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Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

How to Store the Low Carb Almond Flour Cream Cheese Pound Cake

This recipe stores best at room temperature! Just cover and keep it out, and it’ll be good for a week or two.

Don’t store it in the fridge! That’ll dry it right out, and you’ll be unhappy!

Freeze: It’s totally fine to freeze it. It should keep for about a month in the freezer.

To reheat: If you like your pound cake nice and warm, just pop it in the oven at low temperature for about 5 minutes and enjoy!

A hand holds up a thick slice of yellow pound cake with a bite taken out of it. Several more slices of the same cake are arranged on a white plate on a wooden tray in the background.

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A close-up of a rectangular loaf cake on a white plate, with two slices cut and laid on top. The cake has a golden brown crust and a light yellow, dense interior. The plate rests on a wooden surface.

Low Carb Almond Flour Cream Cheese Pound Cake

One of the most beloved pound cake recipes, re-imagined for a healthier version. We use sugar substitutes and almond flour to make a delicious alternative for those who love their pound cake but are watching their carbs!

Prep Time 10

Cook Time 40

Total Time 50

Serving Size

Ingredients

4 ounces cream cheese softened
1/4 cup butter softened
1/2 cup sugar substitute like swerve
1 teaspoon vanilla extract
4 eggs
1/4 cup sour cream
2 cups almond flour superfine
2 teaspoons baking powder

Instructions

Preheat oven to 350°. In a large bowl, combine cream cheese, butter and sugar substitute. Cream with a hand mixer until combined and nice and fluffy.
4 ounces cream cheese, 1/4 cup butter, 1/2 cup sugar substitute
Add in the vanilla and stir in. Add the sour cream and mix. Add the eggs one at a time and blend in until each are combined. Scrape down the sides with a spatula.
1 teaspoon vanilla extract, 1/4 cup sour cream, 4 eggs
Add in the baking powder and mix well. Mix in the almond flour and mix just until combined. Do not over mix. Pour into a greased loaf pan and spread evenly.
2 teaspoons baking powder, 2 cups almond flour
Bake until the cake is browned and an internal thermometer in the center of the cake reads 195-200°. I set my timer for 20 minutes and start checking then. Depending on your oven, this could take 30-40 minutes.

See How To Make It!

Notes

**PRO TIP**

This makes a small cake (loaf pan size) if you wanted a larger cake, double all of the ingredients except for eggs. Use 6 instead of 4!

A loaf of plain pound cake with a golden-brown crust is shown on a plate. Two slices have been cut, with one partially separated from the rest of the loaf. The cake has a dense, moist texture.

🍴 PRO TIP!

You can slightly undercook the cake for that yummy, softer “sad spot” in the center, which is always good, in my opinion! Just cook almost up to the 30-minute mark, checking it every 15 minutes. Use that meat thermometer to test the center, making sure you’ve got it up to 190-195 degrees. Then you are good to go for that little bit of a tasty extra in the center!

🗹 RECIPE FAQ’S

Why is my cake darker when it’s done?

Remember that almond flour cooks a little darker than normal flour. You can cut off those darker edges after it’s done, or tent the edges with aluminum foil when cooking to make it look less brown.

How did my cake get so dry?

If the cake is dry, then you have overcooked it. Be sure to keep an eye on it while cooking, checking it at about 20 minutes. Be sure to use a meat thermometer to check the center for a temperature between 200-205 degrees, or a little less for a more moist middle. And don’t store it in the fridge, which can really dry it out further.

Why is my cake tough?

You have likely overmixed the ingredients. Be sure to blend on the low setting, just until the ingredients are combined to avoid the toughness.

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