Keto Cottage Cheese Vanilla Pound Cake

Pound cake has always been one of my favorite baked treats to enjoy with a warm cup of coffee.

Traditional recipes are loaded with regular flour and sugar, but this keto cottage cheese vanilla pound cake gives you that same rich texture without the carbs.

Because it is low carb and keto friendly, you can enjoy a thick slice without worrying about your daily carb count.

Blending the cottage cheese into the batter keeps the crumb soft and moist, and you will not taste the cheese at all.

It is very simple to make, and it actually tastes even more buttery the next day after it sits.

Why You’ll Love This Recipe

Incredible Moisture – Blended cottage cheese creates a super soft crumb that never tastes dry or crumbly.

Classic Bakery Taste – Real butter and sweet vanilla give this loaf the rich taste of traditional pound cake.

Sneaky Protein Boost – Full-fat cottage cheese adds extra protein while melting completely into the batter without a trace.

Perfect Dense Crumb – The almond and coconut flour blend creates an authentic, velvety texture you will love.

Recipe Ingredients

• 1/2 cup Unsalted Butter, Softened
• 2/3 cup Granulated Erythritol Sweetener
• 4 Large Eggs, Room Temperature
• 3/4 cup Full-Fat Cottage Cheese
• 2 tsp Vanilla Extract
• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt

How To Make

Step 1

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper.

Step 2

Blend the cottage cheese until completely smooth and set it aside.

Step 3

Beat the softened butter and sweetener for 2 to 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each one.

Step 4

Mix in the blended cottage cheese and vanilla until smooth. The batter may look slightly curdled at this point, which is normal.

Step 5

In another bowl, whisk the almond flour, coconut flour, baking powder and salt. Add to the wet mixture and mix on low just until combined and thick.

Step 6

Spread the batter into the pan and smooth the top. Bake for 60 to 70 minutes, until deep golden and a toothpick comes out clean, covering with foil after 35 minutes if needed.

Step 7

Cool in the pan for 20 minutes, then move to a wire rack and cool completely before slicing. The crumb gets even better and more buttery the next day.

Tips

Blend the Cottage Cheese Completely

You want to blend the cottage cheese until there are zero curds left. If you skip this, little white spots will show up in the cake and ruin the velvety texture.

A small blender or food processor works best for this step. I find that scraping down the sides halfway through helps catch every last clump.

Make Sure the Eggs Are at Room Temperature

If you add cold eggs to the creamed butter, the butter will harden into tiny chunks. That will make the batter separate and bake unevenly.

I recommend setting your eggs on the counter an hour before you begin. If you are in a rush, let them sit in a bowl of warm water for ten minutes.

Cover the Pan with Foil Partway Through

Low carb flours like almond and coconut flour get dark very quickly in the oven. Because this loaf bakes for over an hour, the top can get too dark before the center finishes.

I always check the cake at the 35-minute mark. If the top looks golden, loosely place a sheet of aluminum foil over the pan for the rest of the baking time.

More Recipes

• Keto Cottage Cheese Lemon Blueberry Bread
• Keto Lemon Blueberry Pound Cake
• Keto Marble Pound Cake
• Keto Strawberry Swirl Pound Cake
• Keto Whipping Cream Pound Cake

Frequently Asked Questions

Do I really need to blend the cottage cheese first?

Yes, blending is an essential step to achieve a smooth and velvety texture.

If you skip blending, the unmixed curds will create small wet pockets throughout the cake instead of an even crumb.