Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened, room temperature
  • 4 oz full-fat cream cheese, softened, room temperature
  • 1 ¼ cups granulated keto sweetener (Erythritol/Monk fruit blend)
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups fine blanched almond flour
  • ¼ cup coconut flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup heavy cream (or sour cream), room temperature
  • Optional Glaze: ½ cup powdered keto sweetener, sifted
  • Optional Glaze: 1-2 tablespoons heavy cream or water

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan generously and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter, cream cheese, and granulated keto sweetener on medium-high speed for 5–7 minutes until the mixture is visibly pale, light, and fluffy.
  4. Beat the eggs into the creamed mixture one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl often.
  5. Beat in the vanilla extract until just combined.
  6. Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with two additions of the heavy cream (starting and ending with the dry ingredients). Mix only until the batter is just combined; do not overmix.
  7. Transfer the batter to the prepared loaf pan. Smooth the top with the spatula and draw a shallow line down the centre with a knife dipped in melted butter.
  8. Bake for 65–75 minutes at 325°F (160°C). The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  9. Remove the cake from the oven. Let it cool in the pan for 15 minutes before using the parchment sling to gently lift it onto a wire rack. Allow the pound cake to cool completely to room temperature (2–3 hours) before slicing. This is crucial for texture.
  10. Optional Glaze: Whisk together the powdered keto sweetener and heavy cream/water until a thick but pourable consistency is reached. Drizzle the glaze evenly over the fully cooled cake and allow it to set for 10 minutes before serving.