Cream cheese pound cake is a keto-friendly pound cake dessert made with cream cheese, butter, almond flour, eggs, sour cream, and a low-carb sweetener like Swerve. It works well for keto and low-carb dessert cravings when you still want a classic cake vibe. Unlike traditional pound cake recipes made with wheat flour and sugar, this version stays rich and dense while keeping carbs low by using almond flour and a sugar substitute.
This Cream Cheese Pound Cake is pure bliss. It’s so soft, creamy, and 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 .
What If I Only Have Coconut Flour?
I would advise against it. 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.
How To Make Keto Pound Cake
- Preheat your oven. Grease a bundt pan . In a stand-up mixer, beat together the butter, cream cheese, and Swerve until light and fluffy.
- Add almond extract and mix well.
- Incorporate the eggs and sour cream and mix well.
- Add all the dry ingredients until well combined. Beat the mixture until smooth.
- Pour the batter into the greased bundt pan. Bake until a toothpick inserted to the bottom of it comes clean.
Tips and Tricks
- For an easy sweet tooth fix, cut up slices and freeze individual slices
- You MUST use almond flour for this recipe
- Beat the batter well!
- Use a Six cup bundt pan , not the large 10-12 cup pan
VARIATIONS
- Use for strawberry or raspberry shortcake with LOTS of whipped cream.
- Add lemon extract and 1 tablespoon of lemon rind for lemon pound cake.
- Add cinnamon and nutmeg for a low carb cake that resembles your favorite spice cake.
Think of this Cream Cheese Pound Cake recipe as not just a pound cake, but also as a base cake recipe you can change to suit your needs. It can be quite versatile.
How Long Does It Last?
Pound cake is high in moisture, so it doesn’t last as long as some other keto desserts. For this reason, I would suggest eating it within 3-4 days of baking. Even if you refrigerate it, the texture will change significantly and leave you with a very dense, soggy keto cake.
Can I Freeze It?
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.
A keto cream cheese pound cake with almond flour often turns out dry because almond flour absorbs moisture differently than wheat flour, and the cake can overbake quickly, especially in a bundt or loaf pan. Another common cause is ingredient imbalance, such as too much coconut flour, not enough fat or moisture boosters like sour cream, or using a sweetener like erythritol that bakes up drier than allulose. Cold ingredients can also lead to an uneven batter that bakes dense and dry, so use room temperature cream cheese, butter, and eggs, mix just until combined, and pull the cake as soon as it reaches doneness to avoid drying out further.
To convert keto cream cheese pound cake to mini loaf pans, portion the batter so each pan is filled about two-thirds full, then bake at the same temperature, but start checking early since almond flour pound cake bakes faster in smaller pans. As a general guide, mini loaves often finish in about 20 to 35 minutes, depending on size, so test with a clean toothpick and a set, lightly golden top, then cool before removing so the crumb can firm up. For best results, line the mini pans with parchment or grease well to prevent sticking, which is common with sugar-free cream cheese pound cake.
Net carbs per slice of keto cream cheese pound cake with almond flour vary by the slice size, but each serving should land around 5 grams net carbs per slice when cut into 8 slices.
More Keto Desserts
- Keto Desserts
- Low Carb Chocolate Chip Cookies
- Keto Cheesecake
Cream Cheese Pound Cake | Keto Pound Cake
Equipment
- KITCHENAID STAND MIXER
- 6 cup bundt pan
Ingredients
- ▢ 4 ounces ( 113.4 g ) Cream Cheese , at room temperature
- ▢ 4 tablespoons ( 4 tablespoons ) softened butter
- ▢ 1/2 cup ( 45.5 g ) Swerve , or Truvia
- ▢ 1 Teaspoon ( 1 Teaspoon ) Almond Extract
- ▢ 4 ( 4 ) Eggs
- ▢ 1/4 cup ( 57.5 g ) sour cream
- ▢ 2 cups ( 224 g ) Superfine Almond Flour
- ▢ 2 teaspoons ( 2 teaspoons ) Baking Powder
Instructions
Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
Add the almond extract and mix well.
Add the eggs and sour cream and mix well.
Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
For an easy sweet tooth fix, cut up slices and freeze individual slices
You MUST use almond flour for this recipe
Beat the batter well!
Use a [eafl id=“21727” name=“6 cup bundt pan” text=“Six cup bundt pan”], not the large 10-12 cup pan
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Cream cheese pound cake is a keto-friendly pound cake dessert made with cream cheese, butter, almond flour, eggs, sour cream, and a low-carb sweetener like Swerve. It works well for keto and low-carb dessert cravings when you still want a classic cake vibe. Unlike traditional pound cake recipes made with wheat flour and sugar, this version stays rich and dense while keeping carbs low by using almond flour and a sugar substitute.
This Cream Cheese Pound Cake is pure bliss. It’s so soft, creamy, and 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 .
What If I Only Have Coconut Flour?
I would advise against it. 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.
How To Make Keto Pound Cake
- Preheat your oven. Grease a bundt pan . In a stand-up mixer, beat together the butter, cream cheese, and Swerve until light and fluffy.
- Add almond extract and mix well.
- Incorporate the eggs and sour cream and mix well.
- Add all the dry ingredients until well combined. Beat the mixture until smooth.
- Pour the batter into the greased bundt pan. Bake until a toothpick inserted to the bottom of it comes clean.
Tips and Tricks
- For an easy sweet tooth fix, cut up slices and freeze individual slices
- You MUST use almond flour for this recipe
- Beat the batter well!
- Use a Six cup bundt pan , not the large 10-12 cup pan
VARIATIONS
- Use for strawberry or raspberry shortcake with LOTS of whipped cream.
- Add lemon extract and 1 tablespoon of lemon rind for lemon pound cake.
- Add cinnamon and nutmeg for a low carb cake that resembles your favorite spice cake.
Think of this Cream Cheese Pound Cake recipe as not just a pound cake, but also as a base cake recipe you can change to suit your needs. It can be quite versatile.
How Long Does It Last?
Pound cake is high in moisture, so it doesn’t last as long as some other keto desserts. For this reason, I would suggest eating it within 3-4 days of baking. Even if you refrigerate it, the texture will change significantly and leave you with a very dense, soggy keto cake.
Can I Freeze It?
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.
A keto cream cheese pound cake with almond flour often turns out dry because almond flour absorbs moisture differently than wheat flour, and the cake can overbake quickly, especially in a bundt or loaf pan. Another common cause is ingredient imbalance, such as too much coconut flour, not enough fat or moisture boosters like sour cream, or using a sweetener like erythritol that bakes up drier than allulose. Cold ingredients can also lead to an uneven batter that bakes dense and dry, so use room temperature cream cheese, butter, and eggs, mix just until combined, and pull the cake as soon as it reaches doneness to avoid drying out further.
To convert keto cream cheese pound cake to mini loaf pans, portion the batter so each pan is filled about two-thirds full, then bake at the same temperature, but start checking early since almond flour pound cake bakes faster in smaller pans. As a general guide, mini loaves often finish in about 20 to 35 minutes, depending on size, so test with a clean toothpick and a set, lightly golden top, then cool before removing so the crumb can firm up. For best results, line the mini pans with parchment or grease well to prevent sticking, which is common with sugar-free cream cheese pound cake.
Net carbs per slice of keto cream cheese pound cake with almond flour vary by the slice size, but each serving should land around 5 grams net carbs per slice when cut into 8 slices.
More Keto Desserts
- Keto Desserts
- Low Carb Chocolate Chip Cookies
- Keto Cheesecake
Cream Cheese Pound Cake | Keto Pound Cake
Equipment
- KITCHENAID STAND MIXER
- 6 cup bundt pan
Ingredients
- ▢ 4 ounces ( 113.4 g ) Cream Cheese , at room temperature
- ▢ 4 tablespoons ( 4 tablespoons ) softened butter
- ▢ 1/2 cup ( 45.5 g ) Swerve , or Truvia
- ▢ 1 Teaspoon ( 1 Teaspoon ) Almond Extract
- ▢ 4 ( 4 ) Eggs
- ▢ 1/4 cup ( 57.5 g ) sour cream
- ▢ 2 cups ( 224 g ) Superfine Almond Flour
- ▢ 2 teaspoons ( 2 teaspoons ) Baking Powder
Instructions
Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
Add the almond extract and mix well.
Add the eggs and sour cream and mix well.
Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
For an easy sweet tooth fix, cut up slices and freeze individual slices
You MUST use almond flour for this recipe
Beat the batter well!
Use a [eafl id=“21727” name=“6 cup bundt pan” text=“Six cup bundt pan”], not the large 10-12 cup pan
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Cream Cheese Pound Cake | Keto Pound Cake
Ingredients
- 4 ounces Cream Cheese at room temperature
- 4 tablespoons softened butter
- 1/2 cup Swerve or Truvia
- 1 Teaspoon Almond Extract
- 4 Eggs
- 1/4 cup sour cream
- 2 cups Superfine Almond Flour
- 2 teaspoons Baking Powder
Instructions
Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
Add the almond extract and mix well.
Add the eggs and sour cream and mix well.
Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
For an easy sweet tooth fix, cut up slices and freeze individual slices
You MUST use almond flour for this recipe
Beat the batter well!
Use a [eafl id=“21727” name=“6 cup bundt pan” text=“Six cup bundt pan”], not the large 10-12 cup pan
Cream Cheese Pound Cake | Keto Pound Cake https://twosleevers.com/cream-cheese-pound-cake/
These Maple Pecan Bars are topped with Sea Salt and made in the Air Fryer. These bars will give you that pecan pie bite, but made in half the time it takes to roll out the crust for a traditional pie.
What Makes Maple Pecan Bars With Sea Salt So Good
- Fast. Done in nearly 30 minutes .
- Easy. Made in your air fryer for easy cleanup.
- Vegetarian. A great vegetarian-friendly dessert option .
- Delicious. The most decadent flavors you crave in a comforting dessert.
I wanted to make an indulgent Air Fryer Dessert Recipe because of the time it saves, and find a way to beat the heat! If you are hosting a holiday party or need a quick dessert to bring as a gift, these maple pecan bars will hit both the sweet and salty cravings.
Here in Texas, pecans are available year-round, so for me, this is a great base of a pecan pie recipe to make any time.
Maple Syrup or Corn Syrup?
While Pecan pies and tarts are typically made with corn syrup, I wanted to use maple syrup for its distinctive taste.
Corn syrup can sweeten—but it doesn’t provide the distinct flavor that maple does.
Corn syrup is basically just glucose, water, and no flavor. Maple syrup is sucrose with water, but there are a lot of other flavor compounds that add a complex, smoky sweetness to the finished dish.
There’s just something about maple syrup and sea salt together that is absolutely divine.
Watch the Video On How to Make Air fryer Maple Pecan Bars
How to Make Maple Pecan Bars in the Air Fryer
Step 1: Start with the crust. It couldn’t be easier!
Mix together softened butter and brown sugar until light and fluffy. Add the flour and salt and mix until crumbly. Then place it evenly in the foil-lined baking pan . Press it down into the pan. Place the crust in the air fryer and cook first for 13 minutes.
Step 2: The delicious filling
In a saucepan, combine the butter, brown sugar, maple syrup, and milk. When it begins simmering, cook for 1 minute, stirring occasionally. Remove from the heat and stir in the vanilla and pecans.
Place the filling on the par-baked crust, and spread into an even layer. Place back in the air fryer and bake for 12 minutes. When it comes out of the air fryer, immediately sprinkle sea salt on the top, and allow to cool completely.
Why Make Air Fryer Desserts?
The biggest advantage of using Air Fryers to make desserts is simply, they use less energy. If you were to translate an air fryer recipe to a regular oven, you’d want to increase the temperature by 25-50 degrees, and increase the time by 25%.
Not only is this more energy-efficient, but think of the energy you’re saving by not having to cool down the house that got heated up when you ran a large oven at 400F–only to make a small little pecan tart in it.
Step by Step Instructions to Make Maple Pecan Bars
Step 1: Finely chop pecans.
Step 2: Beat together the butter and sugar until light and fluffy. Then add in all-purpose flour and salt.
Step 3: Press the crust down into a square baking dish and place in the Air Fryer . Bake for 13 minutes. When you have 5 minutes left of cook time, start the filling.
Step 4: In a medium saucepan, melt the butter, brown sugar, maple syrup, and milk until simmering.
Step 5: Add the vanilla and pecans.
Step 6: Carefully pour the maple and pecan filling into the baking dish , and spread the filling with a spatula until evenly distributed. Bake for 12 minutes.
Step 7: Remove from the Air Fryer , and sprinkle the top with sea salt. Cool completely on a wire rack. I recommend refrigerating overnight if possible before cutting the bars.
Tips and Tricks:
- Finely chop the pecans small for easier cutting of finished bars
- Chill the bars before serving. It’s a must!
- Leave extra foil to hang over the sides of the baking dish to create handles to easily remove the cooked tart.
- To make this in an oven, try 325F. You will likely have to bake for 3-4 minutes longer than specified in the recipe.
Need More Desserts?
- Keto Maple Pecan Blondies
- Air Fryer Eggless Farina Cake
- Pumpkin Spice Bread Pudding
- Instant Pot Mango Cheesecake
Maple Pecan Bars With Sea Salt
Equipment
- PHILLIPS AIR FRYER
- 8 x 8 Baking Dish
Ingredients
For the Crust
- ▢ Non-Stick Cooking Spray
- ▢ 1/3 cup Butter , softened
- ▢ 1/4 cup Brown Sugar , firmly packed
- ▢ 1 cup All Purpose Flour
- ▢ 1/4 tea Kosher Salt
For the Filling
- ▢ 4 TBS Butter (1/2 stick) , diced
- ▢ 1/2 cup Brown Sugar
- ▢ 1/4 cup Pure Maple Syrup
- ▢ 1/4 cup Whole Milk
- ▢ 1/4 tea Vanilla extract
- ▢ 1 1/2 cup Pecans , Finely Chopped
- ▢ 1/4 teaspoon Flaked Sea Salt , for Topping
Instructions
For the Crust
- Line a 8x8-inch square baking pan with foil, leaving a couple of inches of overhang. Spray the foil with nonstick baking spray.
- In a medium bowl, combine the butter and brown sugar. Beat with an electric mixer on medium-low speed until light and fluffy. Add the flour and salt and beat until thoroughly combined. Transfer the mixture (it will be crumbly) to the prepared pan. Press it evenly into the bottom of the pan.
- Transfer the mixture (it will be crumbly) to the prepared pan. Press it evenly into the bottom of the pan. (use the bottom of a coffee mug to help press it in the pan if needed.)
- Place the pan in the air-fryer basket. Set the air fryer to 350°F for 13 minutes. When the crust has 5 minutes left to cook, start the filling.
For the Filling
- In a medium saucepan, combine the butter, brown sugar, maple syrup, and milk. Bring to a simmer, stirring occasionally. When it begins simmering, cook for 1 minute. Remove from the heat and stir in vanilla and finely chopped pecans.
- Carefully pour the filling evenly over the crust, gently spreading with a rubber spatula so the pecans and liquid are evenly distributed.
- Set the air fryer for 12 minutes or until mixture is bubbling. (The center should still be slightly jiggly–it will thicken as it cools.)
- Remove the pan from the air fryer and sprinkle with the salt. Cool completely on a wire rack. When cooled to room temperature, transfer the pan to the refrigerator. Use the foil overhang to remove from the pan and cut into 8 bars.
- Serve at room temperature.
Watch The Video
- Finely chop the pecans small for easier cutting of finished bars
- Chill the bars before serving. It’s a must!
- Leave extra foil to hang over the sides of the baking dish to create handles to easily remove the cooked tart.
- To make this in an oven, try 325F. You will likely have to bake for 3-4 minutes longer than specified in the recipe.
Get support & connect with our community on Facebook!
Nutrition
Originally Published December 23, 2019
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
