This Keto Vanilla Pound Cake is an incredibly simple dessert with excellent macros and just the right amount of sweetness. It also stores very well, that is…if there are any leftovers!
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.
If it looks overly wet place it back in the oven in 5 minute intervals until cooked. It should bounce back when gently touched but may have a little jiggle. This is typical with almond flour desserts until completely cool.
The edges are going to start getting dark brown and looking burnt pretty quickly. They’re not burnt. (see photo in post for reference)
You can make this vanilla pound cake with coconut flour, but I have not tried it and do not know the correct amounts.
You can easily half the recipe or alter the shape to make cupcakes or a loaf. You can also easily customize the flavor by adding strawberries or blueberries to the cake batter, or to the dish once it’s done, like I’ve shown in the pictures (nutritional info does not include strawberries or whipped cream).
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.