Keto Whipping Cream Pound Cake

I have always loved having a thick slice of pound cake with my morning coffee.

Traditional pound cake is packed with sugar and white flour, so I wanted to make a version that fits a low carb lifestyle.

This keto whipping cream pound cake gives you that classic rich texture while keeping the net carbs low.

The heavy cream and butter keep the crumb tender, so it stays keto friendly without feeling dry or bland.

To finish it off, I add a simple sweet glaze that makes every single bite taste like a treat from a real bakery.

Why You’ll Love This Recipe

Authentic Pound Cake Texture – Heavy cream and cream cheese create a dense, velvety crumb that truly mimics traditional bakery pound cake.

Never Dry or Crumbly – The smart blend of almond and coconut flour locks in moisture so every bite stays wonderfully tender.

Rich Vanilla Butter Flavor – Real butter and a full tablespoon of vanilla deliver that classic, nostalgic flavor you miss on keto.

Stunning Bundt Presentation – This golden cake slides out of the pan beautifully, making it an impressive centerpiece for any gathering.

Recipe Ingredients

For the Pound Cake

• 3 cups Superfine Blanched Almond Flour
• 1/3 cup Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, Softened
• 4 oz Cream Cheese, Softened
• 1 1/4 cups Granulated Erythritol Monk Fruit Sweetener
• 6 large Eggs, Room Temperature
• 3/4 cup Heavy Whipping Cream
• 1 tbsp Vanilla Extract

For the Cream Glaze

• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 3 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease a 10-cup bundt pan very thoroughly with softened butter, getting into every groove, then dust it lightly with almond flour and tap out the excess.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 3

In a large bowl, beat the softened butter, cream cheese and granulated sweetener for 3 minutes until very light and fluffy. Beat in the eggs one at a time, mixing well after each one.

Step 4

Add half of the dry ingredients and mix on low speed. Pour in the heavy cream and vanilla extract, mix again, then add the remaining dry ingredients and mix just until the batter is smooth and thick.

Step 5

Spoon the batter into the bundt pan and smooth the top. Bake for 50-60 minutes, until deep golden and a toothpick inserted in the center comes out clean. Cover loosely with foil after 35 minutes if the top is browning quickly.

Step 6

Let the cake cool in the pan for 30 minutes so it firms up. Carefully turn it out onto a wire rack and cool completely.

Step 7

Whisk the powdered sweetener, heavy cream and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for 15 minutes before slicing.

Tips

Bring All Cold Ingredients to Room Temperature

Make sure your cream cheese, butter, eggs, and heavy cream sit out on the counter before you start. Cold ingredients will make your batter curdle and split instead of turning smooth.

If the cream cheese is even slightly cold, it will leave tiny white lumps throughout your batter that will not mix in. I recommend setting everything out on the counter about an hour before you plan to bake.

Prep the Bundt Pan Thoroughly

Keto cakes are much more delicate than standard cakes, so they tend to stick to metal grooves very easily. You need to coat every single fold and corner of the pan with soft butter using your fingers or a pastry brush.

After buttering, dust the whole inside with a light layer of almond flour. You’ll get the best results if you tap the pan upside down over the sink to shake out any loose flour before filling it.

Measure the Coconut Flour Carefully

Coconut flour absorbs a massive amount of liquid compared to other flours. Even one extra tablespoon can turn a tender pound cake dry and dense.

I’ve found that the best method is to fluff the flour with a fork, spoon it gently into your measuring cup, and sweep a knife across the top. Never scoop directly from the bag with your measuring cup because it packs the flour down too tightly.

More Recipes

• Keto Lemon Blueberry Pound Cake
• Keto Marble Pound Cake
• Keto Strawberry Ice Cream
• Keto Strawberry Swirl Pound Cake
• Low Carb No-Churn Vanilla Ice Cream

Frequently Asked Questions

Can I bake this in loaf pans instead of a bundt pan?

Yes, you can easily divide the batter between two standard 8×4-inch loaf pans. Line them with parchment paper for easy removal.

Keep the oven temperature the same, but begin checking for doneness around 40 to 45 minutes since smaller pans bake faster.