7 Delicious Sugar-Free Pound Cake Recipes

Hello again! We’re thrilled to present this finalized collection of seven fantastic sugar-free pound cake recipes. Whether you’re adhering to a low-carb diet, managing blood sugar, or simply reducing your sugar intake, this roundup proves you don’t have to sacrifice that rich, buttery, dense cake experience.

Each recipe utilizes effective sugar substitutes to deliver great flavor and the perfect moist texture. From bright lemon versions to classic cream cheese loaves, you’re sure to find a new favorite among these reliable bakes. Let’s dive into the recipes and get baking!

1. Easy Sugar-Free Pound Cake

This recipe is designed for simplicity and uses common sugar-free baking ingredients to deliver a moist, tender pound cake that is perfect for a weekend treat. The combination of butter and cream cheese is what gives this cake its incredibly rich flavor and satisfying density.

Ingredients

The Dry Base: 1 ½ cups blanched almond flour, 1 ½ teaspoons gluten-free baking powder, and ¼ teaspoon salt. The Creamy Fats: ¼ cup sour cream, 4 oz cream cheese, and 4 tablespoons unsalted butter, all softened to room temperature. The Flavor & Sweetness: ¾ cup powdered sweetener, 4 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract.

Instructions

1. Preheat your oven to 350 degrees F (175°C). Grease a 9×5 loaf pan and set aside.
2. In a separate bowl, whisk together the almond flour, baking powder, and salt; set aside.
3. In a mixing bowl, beat the butter, cream cheese, and powdered sweetener until the mixture is smooth and creamy.
4. Add the eggs, sour cream, vanilla extract, and lemon extract, and mix until just combined.
5. Slowly add the dry ingredients to the wet ingredients and mix on low speed until the batter is smooth. Do not overmix.
6. Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Moving on from a classic loaf, let’s try a recipe that brightens things up with a wonderful lemon flavor.

2. Keto Lemon Pound Cake

This recipe delivers a zesty, buttery keto-friendly pound cake, using both vanilla and lemon zest for a truly refreshing flavor profile. Its richness comes from almond flour and a good amount of butter, making it a great option for a satisfying, low-carb dessert.

Ingredients

The Flour & Leavening: 2 cups superfine almond flour, a pinch of salt, and 2 teaspoons fresh baking powder. The Fats & Liquid: 8 tablespoons unsalted butter (melted and slightly cooled), 5 large eggs, and avocado oil spray for the pan. The Flavor & Sweetness: 1 ½ teaspoons stevia glycerite (or granulated sweetener equivalent to ½ cup sugar), 1 teaspoon vanilla extract, and 1 tablespoon lemon zest.

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang, and lightly spray the paper with oil.
2. In a medium bowl, whisk together the eggs, melted butter, sweetener, and vanilla extract until well combined.
3. Gradually add the lemon zest, almond flour, salt, and baking powder, mixing until just combined.
4. Transfer the thick batter to the prepared loaf pan. Smooth the top with a spatula and tap the pan a few times on the counter to level it.
5. Bake for about 30 minutes, or until a toothpick inserted in the center comes out dry.
6. Cool for 30 minutes before slicing and serving.

For those who love a cake mix shortcut, the next option is a fantastic way to quickly achieve a sugar-free pound cake texture.

3. Easy Pound Cake from a Cake Mix (Sugar-Free Option)

This creative recipe uses a readily available yellow or butter cake mix as a base, allowing you to easily convert it into a dense, old-fashioned pound cake texture with a sugar-free twist by substituting the sweetener. It’s a fantastic, quick way to satisfy a craving!

Ingredients

The Cake Mix Base: 1 box yellow or butter cake mix (can be sugar-free), 1 cup sour cream or yogurt, and ½ cup vegetable oil. The Sweetness & Binder: ½ cup plain white Splenda (or other white granulated sugar substitute) and 4 large eggs. The Flavor: 1 teaspoon pure vanilla extract.

Instructions

1. Preheat the oven to 350°F (175°C). Spray a bundt pan or large loaf pan with baking spray.
2. Gradually beat all ingredients together in your electric mixer until just blended, preventing the dry mix from poufing up.
3. Turn the mixer to medium-high and beat for about 2 minutes to create a uniform batter.
4. Spread the batter evenly in your prepared pan and give the pan a quick tap on the counter to break any air bubbles.
5. Bake a bundt cake for about 55-65 minutes or a loaf pan for about 40-55 minutes, checking for doneness when a cake tester comes out clean.
6. Let the cake cool at least 15 minutes in the pan before inverting the bundt pan onto a cake plate or removing the loaf cake.

If you prefer a recipe without a pre-made mix and want to use stevia as your main sweetener, the following cake is a great choice.

4. Sugar Free Pound Cake with Stevia

This simple, straightforward sugar-free pound cake uses Stevia for sweetness and sour cream for richness, making it a perfect, healthier-for-you treat to enjoy with a cup of coffee or tea. The use of baking soda helps ensure a nice, even rise.

Ingredients

The Dry Essentials: 1 ½ cups all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking soda. The Creaming Agents: ¾ cup unsalted butter and 1 ¼ cup granulated baking Stevia (or a similar granulated baking sweetener). The Moistness: 2 large eggs, 2 teaspoons pure vanilla extract, and ½ cup sour cream.

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and set it aside.
2. In a medium bowl, mix together the flour, salt, and baking soda; set aside.
3. In a separate bowl, cream together the butter and the Stevia until they are fully combined.
4. Add the eggs one at a time, mixing after each addition until incorporated. Mix in the vanilla extract and sour cream until fully smooth.
5. Slowly mix the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
6. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted comes out clean.

Next, we look at a recipe utilizing coconut flour, a great option for an alternative texture and flavor profile.

5. Keto Lemon Pound Cake Recipe (Gluten-Free, Sugar-Free)

This recipe is intensely lemony and uses a blend of almond and coconut flours for a tender, yet dense, crumb. It’s an excellent choice for a dedicated low-carb diet, and the optional sour cream glaze is the perfect finishing touch.

Ingredients

The Flour Blend: 2 cups almond flour, ½ cup coconut flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon xanthan gum (optional). The Wet Base: 8 tablespoons olive oil or butter, 4 large eggs, ⅓ cup sour cream (or coconut cream), and 1 teaspoon vanilla extract. The Lemon Zest & Sweetness: 4 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 ¼ cups granulated monk fruit sweetener. For the Glaze (Optional): ⅓ cup powdered monk fruit sweetener, zest of half a lemon, 1 tablespoon lemon juice, and 2 tablespoons sour cream.

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang to lift the cake out later.
2. In a large bowl, beat together the oil or butter and the monk fruit sweetener.
3. Add in the rest of the wet ingredients: fresh lemon juice, lemon zest, vanilla extract, eggs, and sour cream. Mix until well combined.
4. In a separate bowl, whisk together the flours, baking powder, salt, and xanthan gum (if using).
5. Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for at least 30 minutes before transferring it to a cooling rack.
8. To make the glaze, combine all glaze ingredients in a small bowl and whisk until smooth, then drizzle over the cooled cake.

This next recipe uses a lovely combination of coconut and almond flour for a delicate crumb and a rich cream cheese base.

6. Low-Carb Cream Cheese Pound Cake

This recipe creates an incredibly tender and moist low-carb pound cake, leveraging the moisture and richness of cream cheese alongside a blend of almond and coconut flours for perfect texture. It’s excellent served plain or topped with fresh berries.

Ingredients

The Flours: 1 cup almond flour, ¼ cup coconut flour, and 1 teaspoon baking powder. The Fats and Liquids: 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), and 4 large eggs. The Sweetness & Flavor: ⅔ cup erythritol or monk fruit sweetener, 1 teaspoon vanilla extract, and a pinch of salt.

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (use coconut flour for low-carb flouring).
2. In a large bowl, beat the softened cream cheese, butter, and sweetener until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Slowly mix the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan before slicing.

Finally, we finish with a pound cake that uses a large quantity of eggs, mimicking the traditional texture and richness beautifully.

7. Keto Pound Cake with Egg Yolk Base

This recipe creates a rich, classic pound cake texture primarily through the generous use of egg yolks, delivering a dense, buttery crumb that holds up well. It’s a fundamental recipe for any sugar-free baker looking for authenticity.

Ingredients

The Creaming Agents: 1 cup butter (softened) and ¾ cup erythritol or granulated sweetener substitute. The Binder & Flavor: 4 large whole eggs, 4 large egg yolks, and 1 tablespoon vanilla extract. The Dry Base: 2 cups superfine almond flour and 1 teaspoon baking powder.

Instructions

1. Preheat the oven to 325°F (160°C). Grease and lightly dust a 9×5 inch loaf pan with coconut flour or parchment paper.
2. In a large bowl, cream together the softened butter and the sweetener until light and fluffy.
3. Beat in the whole eggs, egg yolks, and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the almond flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the batter is smooth.
6. Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely before serving.

That concludes our ultimate list of seven delicious sugar-free pound cake recipes! We truly hope this collection inspires you to create some wonderful, guilt-free treats in your kitchen. Happy baking!