Almond Sour Cream Keto Pound Cake

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.

Almond Sour Cream Pound Cake with Berries

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!

Almond Sour Cream Pound Cake with Berries

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!

Almond Sour Cream Pound Cake with Berries

Check out some of our other favorite keto desserts!!

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Almond Sour Cream Keto Pound Cake

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Keyword: almond, cake, keto, keto lemon pound cake, low carb, low carb dessert
Servings: 12
Calories: 182kcal


  • 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.


Calories: 182kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Sodium: 172mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Calcium: 86mg | Iron: 1mg

Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.

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11 thoughts on “Almond Sour Cream Keto Pound Cake”

  • I can’t wait to try your almond flour cream cheese pound cake. I am preparing for a Keto Christmas this year so I am trying out recipes now. Is the lemon blueberry cream cake a pound cake also? Thank you. Have a blessed day.

    • I’m so excited to hear that! The Lemon Blueberry Cream cake does have the texture of a pound cake…it’s delish! The Pecan Toffee Crunch and Keto Muddy Buddies would be great for Christmas as well! I have some great things in store for the holiday season so stay tuned! Enjoy your Sunday!

  • This was sooo good. Thanks for the recipe. It seems like it can be very versatile and made many different ways.

    • Trisha –
      I’m so glad you liked it! We love using it for strawberry shortcake or in place of a pound cake…the possibilities are endless!

      • I am in the mood right now for Pumpkin Pound Cake and Cinnamon Swirl. Also want to try to make some Gingerbread. Do you have any recipes for gingerbread?

        • I have a great recipe for Pumpkin Bread but not gingerbread. Gingerbread is difficult because of the molasses but I have an idea for that! I’ll work on this!

  • Hi this is sooo good! Everyone LOVES it. Can I add pumpkin puree and if so do I need to do any adjustments? Would it still bake correctly if I also added a streusel tipping?

    • Thanks Patricia! I’m not sure about adding pumpkin purée to this…I have not tried it! I believe the batter may be a little too wet. You may want to check out my Chai Spiced Pumpkin Bread for a sure thing!

  • As you know we LOVE this cake. I recently used it as a base for a pineapple upside down cake for my husband’s birthday and it was perfect! Thanks once again for this perfect cake recipe. Today we are trying the chocolate sour cream cake.

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