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Keto Strawberry Pound Cake - A Light, Berry-Filled Treat

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely blanched works best for a smooth crumb.
  • Coconut flour: Just a little for structure and lift.
  • Baking powder: For rise and a lighter texture.
  • Salt: Balances sweetness and boosts flavor.
  • Unsalted butter: Softened to room temperature for easy mixing.
  • Granulated erythritol or monk fruit blend: A 1:1 sugar substitute for baking.
  • Eggs: Room temperature, for better emulsification.
  • Sour cream: Adds moisture and that classic pound cake richness.
  • Vanilla extract: For warmth and aroma.
  • Lemon zest: Freshly grated, to brighten the flavor.
  • Fresh strawberries: Diced small and patted dry.
  • Optional glaze: Powdered erythritol, a little lemon juice, and a splash of cream.

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (165°C). Line a 9x5-inch loaf pan with parchment paper, letting the paper hang over the long sides for easy lifting. Lightly grease the paper and exposed pan.
  2. Mix dry ingredients: In a bowl, whisk 2 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Break up any almond flour clumps with your whisk.
  3. Cream butter and sweetener: In a large bowl, beat 1/2 cup softened butter with 3/4 to 1 cup granulated erythritol (to taste) until light and fluffy, about 2–3 minutes.
  4. Add eggs: Beat in 4 large eggs one at a time, mixing well after each. Scrape the bowl as needed.
  5. Add flavor and moisture: Mix in 1/2 cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest until smooth.
  6. Combine wet and dry: Add the dry ingredients to the wet mixture. Stir until just combined. The batter will be thick but spreadable.
  7. Fold in strawberries: Gently fold in 1 cup finely diced strawberries. Patting them dry first helps reduce excess moisture and prevents a soggy crumb.
  8. Fill the pan: Spread the batter evenly into the prepared loaf pan. Smooth the top with a spatula. If desired, scatter a few extra strawberry pieces on top.
  9. Bake: Bake for 55–70 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil during the last 20 minutes.
  10. Cool completely: Let the cake cool in the pan for 20 minutes, then lift it out using the parchment overhang. Cool fully on a wire rack before slicing. Keto cakes firm up as they cool, which helps clean slicing.
  11. Optional glaze: Whisk 1/2 cup powdered erythritol with 1–2 tablespoons lemon juice and 1–2 teaspoons heavy cream until pourable. Drizzle over the cooled loaf and let set before slicing.