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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.
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Low Carb Almond Flour Cream Cheese Pound Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Brooke Burks

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.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 348kcal | Carbohydrates: 19g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 230mg | Potassium: 61mg | Fiber: 3g | Sugar: 12g | Vitamin A: 531IU | Vitamin C: 0.1mg | Calcium: 153mg | Iron: 2mg
**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!

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