Low Carb Almond Flour Pound Cake Recipes
LOW-CARB ALMOND FLOUR POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan.
- Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.
- Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts, mix.
- Pour into pan and bake for 50-55 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR
The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert.
Provided by Maya | Wholesome Yum
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
- Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
Nutrition Facts : Calories 359 kcal, Carbohydrate 8.5 g, Protein 7.5 g, Fat 34 g, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
KETO POUND CAKE WITH SUGAR FREE ICING (2G CARBS)
Steps:
- Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
- Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
- Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
- When the cake has cooled, mix together the glaze ingredients and pour over the cake.
- Serve straight away, or wait until the glaze has hardened.
Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g, ServingSize 60 g
KETO POUND CAKE RECIPE THAT TASTES LIKE STARBUCKS
This keto pound cake is super moist and dense with a soft, buttery crumb. Plus, to make it even better, it's topped with a deliciously sweet sugar free glaze. And each slice has just 1.5 NET CARBS!
Provided by The Diet Chef
Time 55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F (175°C).
- Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
- Add all of the wet ingredients to an even larger bowl, and use a hand mixer to combine those ingredients.
- Once the wet ingredients are combined, add the dry ingredients, and use the hand mixer to combine the wet and dry ingredients together.
- When everything is incorporated into one another - and a batter has formed - pour the batter into a 8.5in. X 4.5in. loaf pan lined with parchment paper, and coat the paper with baking spray.
- Bake for around 40 minutes, or until the top is golden brown.
- Let the loaf cool in the tray, and while it's cooling mix the glaze ingredients together in a small dish.
- When the loaf has cooled completely, remove the loaf from the tray, and add the glaze to the top of the loaf.
- Let the glaze set on top of the loaf, and once set, cut the loaf into 12 slices.
Nutrition Facts : ServingSize 1 Slice, Calories 150 calories, Fat 13.5, Carbohydrate 3, Fiber 1.5, Protein 7
LOW CARB ALMOND FLOUR CAKE
You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.
Provided by Katrin Nürnberger
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
- Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
- Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
- Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
- Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
- Once the cake has cooled, spread the mixture on top and garnish with berries.
Nutrition Facts : Calories 361 kcal, Carbohydrate 6.4 g, Protein 11.6 g, Fat 31.5 g, SaturatedFat 4.7 g, Fiber 3.2 g, Sugar 4.5 g, ServingSize 1 serving
THE BEST LOW CARB KETO POUND CAKE RECIPE
This easy low carb keto pound cake recipe is moist, rich and buttery, with just 3g net carbs per slice! Almond flour pound cake tastes like the real deal, using 7 ingredients and 10 minutes prep.
Provided by Maya Krampf
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
- In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
- Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
- Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
- Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
- Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.
Nutrition Facts : Calories 295 kcal, Carbohydrate 5.5 g, Protein 7.3 g, Fat 28.6 g, SaturatedFat 10.2 g, Cholesterol 102.7 mg, Sodium 211.3 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving
LOW-CARB ALMOND FLOUR POUND CAKE
While making dinner, I asked my hubby to find a cake recipe for me using almond meal and this is what he found. The original recipe calls for almond flour, but I used almond meal as I like the grainy, nutty texture that the meal gives. I followed this recipe with only two changes; the almond flour for the almond meal and I...
Provided by Laura Geese
Categories Cakes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*F
- 2. Cream butter and Splenda well.
- 3. Add eggs - one at a time - beating well after each.
- 4. Mix almond flour with baking powder.
- 5. Add egg to mixture a little at a time while beating.
- 6. Add lemon and vanilla extracts.
- 7. Pour into greased 9"-10" Springform pan (or 9" round cake pan ~ which is what I used). Bake 50-55 minutes.
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- Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), and lemon juice. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and lemon juice. Cold ingredients just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise, use melted butter to prevent this to happens. Set aside.
- In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
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- Preheat oven to 325°F (160°C). Grease a non-stick 9-inch springform pan with butter or coconut oil. Add a circle of parchment paper at the bottom of the pan and grease as well. Set aside.
- In a large mixing bowl, using a manual whisk, beat eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, almond extract, and melted butter. Make sure the melted butter is not too hot, or it can cook eggs and form lumps.
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- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper, leaving overhang, as shown in the video. Lightly spray the parchment paper with oil.
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- Preheat oven to 350 degrees F. Grease an 8" cake pan with butter. Line bottom of the cake pan with parchment paper.
- In a large bowl whisk egg yolks, sugar, and almond extract until thick. Melt butter in the microwave until just melted. You don't want it too hot. Slowly stir melted butter into batter. Sift almond flour and coconut flour into the batter. Mix all together. Carefully fold egg whites into the cake batter, trying to maintain as much air as possible in the batter. Pour into a cake pan.
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