Just another keto pound cake recipe? Yes and no.
Yes, there's already a flood of keto pound cake recipes out there. And, yes, we still fall in love with pretty much every version of it.
No, this is not just another pound cake recipe, as we make great use of delicious French salted butter and no fruity flavors. Inspired by the French region of Brittany.
In case you've never thought about it: The name Pound cake comes from traditionally being made with a pound of each ingredient; A pound of flour, a pound of butter, a pound of eggs, and finally a pound of sugar.
Contrary to the above, we're tweaking the traditional recipe a lot to make a keto-friendly pound cake. Which, if we were to remain completely fair to traditions, shouldn't be called a pound cake anymore.
Whatever the name, we simply love this one. In the event that you've never thought of "wasting" money on some of the most delicious salted kinds of salted butter that originate from Brittany, France, please do so now. And don't buy only the amount for the cake. You are going to love it so much, you'll have to eat it by itself.
Whatsoever, if you are in a rush to try the recipe out, and only have some classic butter at home, don't sweat. Just add a dash or two of salt to the dry ingredients, and enjoy the recipe.
Now, let's see how it's done.
For making the keto salted butter pound cake you are going to need the following ingredients:
- coconut flour
- finely ground almond flour
- keto-friendly sweetener
- room temperature salted butter (ideally from Brittany, France)
- baking powder
Coconut flour and finely ground almond flour combine perfectly in recipes like this one. Adding some baking powder will make the cake rise just enough.
Eggs are, by no means, the essential ingredient in any pound cake recipe, or in almost all keto baking recipes for the matter.
Salted butter is the king! The butter itself provides a smooth texture, but the French salted butter provides the taste. Believe me.
Instead of sugar, I enjoy using the erythritol monk fruit blend that I sometimes prepare myself. It’s virtually completely carb-free.
The Equipment Rundown
Pound cakes are quite easy to put together. A lined loaf pan, more specifically an 8 x 4 or 9 x 5 inches pan, will do.
Next, you’re going to need a large mixing bowl to incorporate the dry ingredients, and another one for the butter, eggs, and sweetener.
A stand mixer will come in handy, too, because want to make a rich dough that needs to be well incorporated and airy.
Last but not least, remember to preheat your oven to 350°F (175°C) at least fifteen minutes before you put the batter in.
How to Bake the Salted Butter Pound Cake
- Start by preheating the oven and greasing the loaf pan with butter. Line it with a sheet of parchment paper. Leave some paper hanging out the pan; it makes the cake easier to unmold.
- Take a large mixing bowl and add the sieved coconut flour and the baking powder. Mix it well and leave it aside.
- In another large bowl, combine the room temperature salted butter with the sweetener and mix it with your electric mixer until it’s well combined. Add the eggs and beat for a couple of more minutes. Don't worry if the mixture looks kind of crumbly.
- Slowly add the coconut flour mixture to the salted butter mixture while mixing until you get a lovely batter.
- Now, add the sifted almond flour as well; it will help with consistency. The batter should now be quite thick!
- Transfer the batter into the prepared pan and bake it for 30 minutes. Stick a toothpick in to check that the cake is cooked through; it should come out clean. Remove the cake from the oven and let it cool.
- You can store the keto salted butter pound cake for 2-3 days in the fridge as long as you tightly cover it with a film of aluminum foil.
When To Prepare the Salted Butter Pound Cake?
Anytime is the perfect time for a pound cake! Make it and enjoy it all year round.
However, around Christmas eve, it will be a very nice idea to add in a couple of teaspoons of rum. It's springtime right now, but as I'm writing this, I can smell the rummy holiday version of the cake!
How to Store the Cake
The cake will be most delicious freshly baked. Nevertheless, store leftovers tightly covered with some kitchen foil in a fridge for up to 3 days.
If you definitely must, freezing the cake is also an option. However, keep in mind, that in time, the freezer will take some moisture out of the cake. I recommend freezing it sliced. That way you don't have to unfreeze the whole thing at once, besides, the process will be much quicker.
Keto Salted Butter Pound Cake
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan (8 x 4 or 9 x 5 inches) and line it with a sheet of parchment paper so that it hangs out slightly at the longer sides.
- In a bowl, combine sieved coconut flour and baking powder. Mix well and set aside.
- In a large mixing bowl, beat butter and sweetener for 2-3 minutes with an electric mixer, until creamy. Add eggs and beat again for 1-2 minutes at high speed, until combined. The mixture might look crumbly at this point but that is not an issue.
- Fold the coconut flour mixture into the butter mixture gently using a rubber spatula.
- Now, fold in the sieved almond flour. The batter will become pretty thick.
- Transfer the batter to the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean and the top turns golden brown.
- Let the cake cool for 30 minutes before serving.
- If you can, get hold of some delicious salted butter from Brittany, France to make this recipe.
- If you don't have any salted butter, use plain butter and add two dashes of salt to the coconut flour mixture.
- You can store the pound cake at room temperature for 2-3 days, tightly covered with cling film or aluminum foil.
- You can substitute a sweetener blend with erythritol, using 30% more of the indicated quantity.
MORE KETO RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try: