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