Irresistibly Moist Diabetic-Friendly Pound Cake Recipe

Pound Cake
Pound Cake

Thank you for being here today, my friend! I’m truly excited to share this diabetic-friendly pound cake recipe with you—a dessert that’s not only delicious but also mindful of your health. If you’ve been searching for a sweet treat that feels indulgent without spiking your sugar levels, this recipe will be a game-changer.

I still remember my nonna baking pound cakes on Sundays—the smell of vanilla drifting through the kitchen was pure comfort. Today, I’ve reimagined her classic recipe into a low-carb, diabetic-conscious version. And trust me, it’s just as cozy and satisfying.

If you’d love more wholesome recipes like this one, be sure to subscribe to my email list—you’ll never miss a sweet bite!

Overview of Recipe Content

This diabetic-friendly pound cake is perfect for holidays, birthdays, or a simple family tea-time treat. It’s buttery and moist (yes, even without sugar!), with a soft crumb that pairs beautifully with coffee or fresh berries.

Why you’ll love it:

  • Naturally low in carbs and sugar-free.
  • Easy to make with pantry staples.
  • Kid-approved and family-friendly.
  • Perfectly moist and tender, thanks to almond and coconut flour.

What it tastes like: Lightly sweet, slightly nutty, with a rich pound cake texture. You’ll never guess it’s sugar-free.

Health perks:

  • Low-carb and keto-friendly.
  • Rich in fiber and healthy fats from almond and coconut flour.
  • Sweetened naturally with erythritol.

Ingredients:

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ½ cup erythritol (or another sugar substitute)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened almond milk

Tools you’ll need:

  • Mixing bowls
  • Hand mixer or stand mixer
  • Loaf pan (8×4 works best)
  • Parchment paper

Substitutions & Additions:

  • Swap butter for coconut oil for a dairy-free version.
  • Add lemon zest for a citrus twist.
  • Top with fresh berries and a dollop of sugar-free whipped cream.

How to Make Diabetic-Friendly Pound Cake

  1. Preheat & prep. Heat your oven to 350°F (175°C). Line a loaf pan with parchment paper for easy release.
  2. Mix dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
  3. Cream butter & sweetener. In another bowl, beat softened butter and erythritol until light and fluffy—about 2-3 minutes.
  4. Add eggs & vanilla. Beat in eggs one at a time, then add vanilla.
  5. Combine & finish. Slowly add dry mixture and almond milk, mixing until smooth. Batter will be slightly thick.
  6. Bake. Spread into the loaf pan and bake for 40–45 minutes, or until a toothpick comes out clean.
  7. Cool & serve. Let it cool before slicing—this helps the texture set perfectly.

The result? A golden, tender loaf that fills your kitchen with pure joy.

What to Serve with Diabetic-Friendly Pound Cake

  • Fresh strawberries, blueberries, or raspberries.
  • Sugar-free whipped cream.
  • A drizzle of melted sugar-free chocolate.
  • A warm cup of coffee or herbal tea.

Tips for Making It Perfect

  • Don’t overmix the batter—gentle mixing keeps it tender.
  • Use room temperature eggs and butter for best results.
  • Tent with foil halfway through baking if it browns too quickly.
  • Always let it cool before slicing for clean cuts.

Storage Instructions

  • Room Temp: Store in an airtight container for up to 3 days.
  • Fridge: Keeps well for 1 week.
  • Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge.

General Information

Did you know? Pound cake got its name because it was originally made with a pound each of butter, sugar, eggs, and flour. This version honors that tradition while keeping it light and diabetic-conscious.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Use coconut oil or a vegan butter substitute.

2. Can I use stevia instead of erythritol?
Yes, but reduce the amount—stevia is much sweeter.

3. How do I know it’s done baking?
A toothpick inserted should come out mostly clean with just a few crumbs.

4. Can I make muffins instead of a loaf?
Absolutely! Just bake for 18–20 minutes in muffin tins.

Conclusion

This diabetic-friendly pound cake is proof that dessert can be joyful, satisfying, and health-conscious. Moist, tender, and full of flavor—you’ll want to make it again and again.

If you loved this recipe, you might also enjoy these treats:

Happy baking, friend!

Interactive Elements

I’d love to see your creations! Leave a review below, or snap a photo and share it on Pinterest at Poulef Recipes or tag me on Instagram.

Nutritional Information (per slice, 10 servings)

CaloriesCarbsFiberNet CarbsProteinFat
1906g3g3g7g16g
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Irresistibly Moist Diabetic-Friendly Pound Cake Recipe


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  • Author: Poulef
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

This moist and buttery Diabetic-Friendly Pound Cake is a sugar-free twist on the classic dessert. Made with almond flour, coconut flour, and erythritol, it’s low-carb, keto-friendly, and perfect for anyone looking to enjoy dessert without the sugar spike.


Ingredients

Scale

1 ½ cups almond flour

¼ cup coconut flour

½ cup erythritol

½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

4 large eggs

2 tsp vanilla extract

2 tbsp unsweetened almond milk


Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.

2. Whisk almond flour, coconut flour, baking powder, and salt in a bowl.

3. Cream butter and erythritol until light and fluffy.

4. Beat in eggs one at a time, then add vanilla.

5. Add dry mixture and almond milk; mix until smooth.

6. Spread batter in loaf pan and bake 40–45 minutes.

7. Cool before slicing and serving.

Notes

Store in an airtight container for 3 days, in the fridge for 1 week, or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 190
  • Sugar: 1g
  • Sodium: 90mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 95mg
Product Image

26-Piece Stainless Steel Mixing Bowls Set

A versatile set of mixing bowls with airtight lids and non-slip bottoms. Includes 3 grater attachments for added convenience in the kitchen!

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I’m Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!. Let’s be friends!