Craving Cake? This cream cheese pound cake recipe is buttery, dense, sweet, creamy, and just….luscious. I guarantee if you served it to people and didn’t tell them it was a Keto pound cake, they would never know. It’s that good.
This Cream Cheese Pound Cake is pure bliss. It’s so soft and creamy, and is delicious regardless of whether or not you’re doing Keto. I love finding Keto and low carb desserts I can eat without guilt. Often I’ve tried recipes only to make them and have them be dry, crumbly, or not taste like a dessert at all.
LOW-CARB POUND CAKE
I love, love, LOVE pound cake. Let’s be honest, I love ALL cake, but pound cake holds a special place in my heart and tummy. I really wanted a low-carb pound cake recipe, but for some reason, I was intimidated by turning this into a Cream Cheese Pound Cake recipe.
CAN I FREEZE THIS CREAM CHEESE POUND CAKE?
Why yes, yes you can. This keto pound cake is so dense (in a good way!) and buttery tasting, that it actually freezes extremely well. Here’s how to do it:
- Cool. Let the keto cake cool to room temperature.
- Slice. Slice into individual servings so it will thaw quicker.
- Wrap. Wrap in parchment paper and place in a freezer bag.
- Freeze. Pop in the freezer to enjoy later.
CAN I SUB COCONUT FLOUR FOR THE ALMOND FLOUR?
No. These two are not interchangeable. I always have people ask me this for recipes, so I’m answering the question before you even have a chance to ask. If you only have coconut flour, get almond flour too because it makes so many amazing keto cake recipes and I use it often.
