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
- 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.
📝 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
Can I use stevia instead of erythritol?
Yes, but adjust the amount—stevia is much sweeter. Start with a small amount and taste as you go.
Why is my pound cake dry?
Be careful not to overbake it. Almond and coconut flours absorb more moisture, so keep an eye on your oven.
Can I make this nut-free?
Try sunflower seed flour instead of almond flour, but the flavor and texture will slightly change.
🧁 Conclusion
This sugar-free pound cake is proof that you don’t need refined sugar to enjoy a rich, buttery, and satisfying dessert. I love how easy it is to make with simple ingredients, and it always turns out moist and flavorful.
Whether you’re living low-carb, managing diabetes, or just want a better-for-you treat, this cake fits the bill. It’s one of those recipes I keep on hand for any occasion—tea time, brunch, or a cozy slice after dinner. Give it a try, and I think you’ll keep coming back to it just like I do.
Sugar Free Pound Cake
Ingredients
Equipment
Method
- 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.
- In a bowl, I whisked together almond flour, coconut flour, baking powder, and salt.
- Using a mixer, I beat the softened butter and erythritol until light and fluffy—about 3–4 minutes.
- I added the eggs one at a time, beating well after each one. Then I mixed in vanilla extract and lemon zest.
- I reduced the mixer speed and gradually added the dry ingredients to the wet, alternating with almond milk. I mixed just until smooth.
- 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.
- I let the cake cool in the pan for 10 minutes, then moved it to a wire rack to cool completely.