Low-Carb Almond Flour Pound Cake

Faith Erickson: "Great, added an extra tsp of vanilla but that’s a…" Read More


  • 1 cup butter (softened at room temperature)
  • 1 cup sugar substitute (Splenda)
  • 5 eggs (at room temperature)
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
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    NutritionView More

    Sodium23% DV550mg
    Fat118% DV77g
    Protein37% DV19g
    Carbs4% DV12g
    Fiber20% DV5g
    Calories790Calories from Fat690
    Total Fat77g118%
    Saturated Fat33g165%
    Trans Fat
    Calories from Fat690
    Total Carbohydrate12g4%
    Dietary Fiber5g20%
    Vitamin A35%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Faith Erickson 9 months ago
    Great, added an extra tsp of vanilla but that’s all I changed. Icing for the kids :)
    Dee 10 months ago
    Delicious but the calorie count is way off on the recipe.its 200+ per 12 piece slice. I don't care about calories. No sugar low carbs with high protein is fantastic.
    Pam a year ago
    Very easy to make and really good flavor. I had left over blueberries I added to it. What I didn’t see and should have thought of when using spring form pan was that it’s a little runny so I had a slight mess in my oven. Next time I will put it on a pan or wrap the bottom in foil.
    Juliana a year ago
    Really good One of my favorite recipes
    j r. 2 years ago
    Made 1/2 recipe with 3 eggs, swerve, 1T of lemon juice, and lemon zest (no lemon extract on hand) in a 9-in square pan to see if I would like it. Turns out that my 5yo and I love it! Drats! Sigh! Remorse! Now I wish I made full recipe! Like many almond flour recipes, it has a slight crumb that resembles cornbread, yet the dense, buttery, sweetness says pound cake. Add a low-carb lemon glaze and your dessert just got kicked up a notch. Hmm, cornbread!? Will have to experiment with this recipe....
    Nay F. 3 years ago
    Fourth time making it and awe what a treat!!! The first two times it came out great the third time I use coconut flour because I was out of almond flour and it came out horrible. I read how coconut flour absorbs moisture so I over compensated with extra butter and cooked for only 30 mins and it just crumbled. Following the directions it is perfect every time. Love watching it bubble with moisture as it cooks!