Sugar Free Pound Cake Recipe

I love baking classic treats with a healthy twist, and this sugar-free pound cake is one of my go-to recipes when I want something sweet without the guilt.

It has all the rich, buttery flavor of a traditional pound cake—but without the refined sugar. Instead, I use a natural low-carb sweetener that keeps it delicious and diabetic-friendly.

Whether you’re following a low-sugar lifestyle or just looking for a lighter dessert, this pound cake fits right in. It’s perfect for breakfast, an afternoon snack, or a cozy dessert after dinner.

❤️ Why You’ll Love This Sugar-Free Pound Cake

This sugar-free pound cake has everything I love about a classic dessert—rich flavor, soft texture, and pure comfort—but without the guilt. It’s naturally sweetened with low-carb alternatives like erythritol or monk fruit, so I can enjoy a slice without worrying about blood sugar spikes.

The combination of almond flour and coconut flour gives it a moist, tender crumb that never feels dry. Whether you’re cutting back on sugar, following a keto lifestyle, or just want a lighter dessert option, this cake fits perfectly. I love serving it with berries or a dollop of whipped cream for an easy, satisfying treat.

How To Make Sugar-Free Pound Cake Recipe

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Course: Dessert, Snack
• Cuisine: American
• Difficulty: Easy
• Yield: 1 loaf (8 servings)

🧰 Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups & spoons
• Cooling rack

📝 Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup erythritol or monk fruit sweetener
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk alternative)
• Optional: zest of 1 lemon or orange for extra flavor

👩‍🍳 Step-by-Step Instructions

✅ Step 1: Prep the Oven

I preheated my oven to 325°F (165°C) and lightly greased a 9×5 loaf pan. I also lined it with parchment paper for easy removal.

✅ Step 2: Mix Dry Ingredients

In a bowl, I whisked together almond flour, coconut flour, baking powder, and salt.

✅ Step 3: Cream Butter and Sweetener

Using a mixer, I beat the softened butter and erythritol until light and fluffy—about 3–4 minutes.

✅ Step 4: Add Eggs and Vanilla

I added the eggs one at a time, beating well after each one. Then I mixed in vanilla extract and lemon zest.

✅ Step 5: Combine Everything

I reduced the mixer speed and gradually added the dry ingredients to the wet, alternating with almond milk. I mixed just until smooth.

✅ Step 6: Bake

I poured the batter into the prepared pan and smoothed the top. Then I baked it for 45–55 minutes until a toothpick came out clean.

✅ Step 7: Cool

I let the cake cool in the pan for 10 minutes, then moved it to a wire rack to cool completely.

🥄 Nutrition Facts (Per Serving)

• Calories: 280
• Fat: 25g
• Carbs: 6g (Net Carbs: 3g)
• Protein: 6g
• Sugar: 0g
• Fiber: 3g

🍽️ Serving Suggestions

• I like to serve it with sugar-free whipped cream and fresh berries.
• It’s also great toasted and topped with almond butter or cream cheese.
• For a holiday twist, try a drizzle of warm keto chocolate sauce.

🔁 Tips and Variations

• Dairy-free: Use coconut oil instead of butter.
• Citrus Glaze: Mix powdered erythritol with lemon juice for a zesty topping.
• Mini Loaves or Muffins: Divide batter and adjust baking time.

🌿 Health Benefits

• Low Carb: Great for keto or diabetic-friendly diets.
• No Refined Sugar: Sweetened with erythritol or monk fruit.
• Healthy Fats: From almond flour and butter.
• Gluten-Free: Naturally gluten-free using almond and coconut flours.

How to Store Sugar-Free Pound Cake

To keep your sugar-free pound cake fresh and delicious:

• At Room Temperature: Wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
• In the Refrigerator: For longer storage, place it in an airtight container and refrigerate. It will keep well for up to 1 week. Let it come to room temperature before serving for the best texture.
• In the Freezer: You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter before enjoying.

Tip: Always store in a cool, dry place away from direct sunlight to prevent it from drying out or molding.

📝 Note

Store the cake in an airtight container at room temperature for 3 days or refrigerate for up to 7 days. It also freezes beautifully—just wrap it tightly and freeze for up to 2 months.

❓ FAQ

🧁 Conclusion

I tried this sugar-free pound cake, and honestly, I loved how moist and buttery it turned out—without any added sugar! It tasted just like a classic pound cake but felt lighter and better for me.

If you’re cutting back on sugar or baking for someone who is, this recipe is a game changer. It’s sweet, soft, and incredibly satisfying. I’ll definitely make it again!