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
- Preheat & prep. Heat your oven to 350°F (175°C). Line a loaf pan with parchment paper for easy release.
- Mix dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
- Cream butter & sweetener. In another bowl, beat softened butter and erythritol until light and fluffy—about 2-3 minutes.
- Add eggs & vanilla. Beat in eggs one at a time, then add vanilla.
- Combine & finish. Slowly add dry mixture and almond milk, mixing until smooth. Batter will be slightly thick.
- Bake. Spread into the loaf pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- 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)
Calories | Carbs | Fiber | Net Carbs | Protein | Fat |
---|---|---|---|---|---|
190 | 6g | 3g | 3g | 7g | 16g |
Irresistibly Moist Diabetic-Friendly Pound Cake Recipe
- 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
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
Hello!! My name is Poulef
The heart and hands behind this blog. Inspired by my grandma’s kitchen, where fresh ingredients and love created magic, I now share recipes to bring that same warmth to your home. Let’s cook something special together! Let’s be friends!