Go Back

Sugar Free Pound Cake

This sugar-free pound cake is soft, buttery, and delicious—without any added sugar! I used a sugar substitute to keep it sweet but diabetic-friendly. It has a rich texture, just like a classic pound cake, and it’s perfect for anyone cutting back on sugar. Whether you serve it plain, with berries, or a dollop of whipped cream, it makes a guilt-free dessert or snack. Plus, it's easy to make with simple ingredients and bakes up beautifully every time.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert/Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

✅ Step 1: Prep the Oven
  1. 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
  1. In a bowl, I whisked together almond flour, coconut flour, baking powder, and salt.
✅ Step 3: Cream Butter and Sweetener
  1. Using a mixer, I beat the softened butter and erythritol until light and fluffy—about 3–4 minutes.
✅ Step 4: Add Eggs and Vanilla
  1. 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
  1. 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
  1. 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
  1. I let the cake cool in the pan for 10 minutes, then moved it to a wire rack to cool completely.

Notes

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.