vanilla keto pound cake

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Have your cake and eat it, too.  This keto-friendly vanilla pound cake will become a staple in your dessert rotation. With its rich vanilla flavor and only 3 grams of net carbs per slice, you can rest assured that you will remain in ketosis with this sweet treat.

Some of the ingredients in this cake:

Sometimes baking can be difficult on a ketogenic diet.  Most traditional recipes for cake and baked goods are made with plain white flour.  This type of flour not only contains wheat, but also too many carbs that will kick you out of ketosis.  Fortunately there are a couple of alternative options that are perfectly keto friendly, and actually good for us: almond flour and coconut flour.  This recipe combines the two options leaving this loaf with a rich, cake-like texture.

Why use almond flour?

Almond flour is gluten and grain free, low carb with only 3 grams of net carbs per serving, it is inexpensive and can be made at home using whole almonds ground in a food processor or blender. It also has nutritional benefits such as improving heart health, controlling blood sugar, and is rich in vitamins and minerals.

Why use coconut flour?

Coconut flour is also gluten and grain free, low in carbs, extremely absorbent (so you need less in baked goods!), a good source of monounsaturated fats, can help to control blood sugar, and can also help with digestive health due to its rich fiber content.

The addition of the Perfect Keto Vanilla Grass Fed Collagen (with MCT) will not only add a rich vanilla flavor, but will also provide a wide variety of nutritional and health benefits.  Collagen can help boost metabolism, help heal leaky gut, strengthen hair, nails, and teeth, reduce joint pain, protects the heart, and helps keep our skin looking fresh and youthful.  It is such an easy ingredient to add to baked goods and will make a big difference when it comes to taste.

Go ahead and bake this cake right up.  It is so simple and easy to prepare. Slice it fresh out of the oven, add a couple of tablespoons of velvety whipped cream, and possibly a few berries if you like.  This cake is also wonderful served cold, right out of the fridge as well. Any way you slice it, you will not be disappointed.

 

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Ultra-Moist Vanilla Keto Pound Cake

vanilla keto pound cake

A moist and delicious keto pound cake that is easy to prepare with classic vanilla flavor.

  • Author: Corina Nielsen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 slices
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 scoops Perfect Keto Vanilla Collagen Powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large whole eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup milk of choice
  • 1/4 cup melted butter

Instructions

Preheat oven to 350 degrees and coat an 8×4 loaf pan with nonstick spray, butter, or coconut oil. You can also add parchment paper to ensure the cake comes out properly.

Add all dry ingredients to a medium-sized bowl (almond flour, coconut flour, collagen, baking powder, and salt). Whisk to combine.

In a large bowl or stand mixer, add eggs and vanilla. Beat on high for 1 minute until light and fluffy. Add in sour cream, melted butter, and milk. Beat on high for 30-45 seconds.

Slowly add dry ingredients to wet ingredients in 2 to 3 batches. Mix well until combined. Let sit for 2 minutes. Mix one more time on low speed.

Pour batter into prepared pan and bake for 50-60 minutes until tops and edges are golden brown and a toothpick comes out clean when poked through the center. Add additional baking time if needed.

Nutrition

  • Serving Size: 1 slice
  • Calories: 175
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 7g

Keywords: vanilla keto pound cake

Corina Nielsen-Thomas lives in sunny San Diego with her real life super hero and her beautiful daughter. A handful of years ago she was diagnosed with an incurable spinal disease and an array of medical conditions which left her nearly bed bound and losing every aspect of her normal life, one by one. Corina has used a ketogenic diet to turn her life around and now works as a nutritional coach specializing in a paleo/keto way of eating for optimally health and healing. She also works as a full recipe developer and blogger who is passionate about utilizing food as fuel and medicine.

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Responses (5)

  1. Ummmm just making this now realizing this recipe has -zero- sugar substitute ? In a pound cake ? I’ll try 1/4 cup of Truvia and hope it works ! Otherwise this will taste like an unsweetened Keto quick bread ……

  2. Definitely needs to be sweetened with swerve or some stevia. The cake was moist all around. Just needed the sweetness to make it more of a dessert recipe.

  3. I used 1/2 cup Sukrin to sweeten the cake. Perfect,a very tasty recipe. Also 2 scoops vanilla whey protein powder. I didn’t have the Keto Collagen Powder.
    Thank you for the very luscious recipe.

  4. I made this recipe just as noted above. I used almond milk and I’m not sure if that was what went wrong here, but my cake remained with a wet texture to it no matter how long I baked it. Also, I added a few drops of monk fruit sweetener (vanilla flavor) however it was not sweet.

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