There is no cake I love more than a sour cream pound cake…versatile, moist, decadent and absolutely scrumptious! No way I was going to make it through berry season without a great keto pound cake recipe that could give the real thing a run for its money. Enter this keto and low carb Almond Sour Cream Pound Cake.
This time of year strawberry shortcake is the perfect low carb and keto friendly dessert to beat the Texas heat! While pound cake is not traditional “shortcake”, it’s the way we do our shortcake around here…well, at least in my house. It is a combination that can’t be beat…fresh, sweet berries cascading over dense, moist sour cream pound cake…pure heaven. It’s also my go to dessert when entertaining low carb ranch guests during the summer…this keto pound cake recipe is always a huge hit and better yet… it’s super easy to make!
This keto pound cake recipe is all made in one bowl and is so quick to whip up! The combination of cream cheese and sour cream ensures a moist, flavorful cake sturdy enough to stand up to all those berries.
Don’t worry if you don’t like berries or don’t have any around! This cake is perfectly delicious on its own!
Perfect for your next summer celebration, this keto pound cake is a real crowd pleaser!! So grab some of those berries that look so good at the grocery store or pick up some locally grown berries at the Farmers Market and whip up this keto friendly Almond Sour Cream Pound Cake.
Blueberries, blackberries, raspberries, strawberries…you can’t go wrong and don’t forget the whipped cream!
Check out some of our other favorite keto desserts!!
- Chocolate Sour Cream Cake
- Keto Key lime Bars
- Keto Chocolate Cake with Ganache
- Coconut Pecan Cheesecake Brownies
- Dairy Free Low Carb Coconut Cake
- 1/4 cup butter softened
- 1/2 cup Lakanto Golden Granulated Sweetener
- 4 oz. cream cheese softened
- 2 Tbsp. sour cream
- 4 eggs room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 11/2 cups almond flour
- 2 Tbsp. coconut flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- Mixed Berries optional
- Whipped Cream optional
Preheat oven to 350 degrees and grease a 9×5 inch loaf pan. Set aside,
In a medium bowl combine almond flour, coconut flour, baking powder and salt.
In a large mixing bowl, cream butter and cream cheese with sweetener until smooth and fluffy. Add sour cream, mixing well making sure there are no lumps. Add eggs to butter mixture one at a time, mixing well after each addition. Add vanilla and almond extracts.
Add dry ingredients to butter and eggs mixture. Mix well until well combined.
Pour batter into greased and lined 9×5 inch loaf pan. Bake for 35-40 minutes or until set and a tester comes out clean. Start checking for doneness after 30 minutes.
Remove from oven and let cool for 25 minutes then turn out onto rack to cool completely. Serve with berries and whipped cream.
Nutritional information for the recipes are provided as a
courtesy and only an approximation. Nutritional facts will vary
depending on ingredients used. Sugar alcohols are not
included in carb counts as it has been shown not to impact
blood sugar. Net carbs are the total carbs minus fiber.