Allow me to introduce you to my morning coffee’s new best friend: Perfect Pound Cake.
What makes it perfect? Let me count the ways.
- Its texture and flavor is exactly that of traditional, highly fattening pound cake made with butter, sugar, cake flour, and cream.
- This pound cake is low-carb, sugar-free, and gluten-free.
- It’s an on-plan, Trim Healthy Mama-friendly S.
- It’s made without any special ingredients.
- It only takes a few minutes to prepare.
- The entire family loves it, especially my husband who is very sensitive to alternative sweeteners.
It takes just 7 common Trim Healthy Mama-friendly ingredients to whip this new staple up:
- almond flour,
- eggs,
- sweetener (I used xylitol[, but you can also use Gentle Sweet in half the amount),
- butter,
- baking powder,
- vanilla extract[,
- and salt.
The trick to getting a perfect pound cake consistency is in the separation of the eggs. The yolks are first beaten with the sweetener, followed by the butter, and then the other ingredients. The egg whites are folded in last after they’ve been beaten until stiff. This gives the cake a great rise and keeps it from being too dense.
Perfect Pound Cake is a little calorie dense since it uses almond flour exclusively, so be careful not to have a huge piece at a time or too often, or you may experience a stall in your weight loss. However, a little slice is very filling, and topped with a swirl of whipped cream and a pile of strawberries, it truly is a perfect Trim Healthy Mama S dessert!
This Perfect Low-Carb Pound Cake is a marvelous, THM S dessert that feels and tastes just like the traditional version! No special ingredients. For a different variation, you could use ground walnuts or hazelnuts instead of almond flour. Perfect Pound Cake | THM: S
Ingredients
Instructions
Notes
Any advice on what to use if you don’t have a spring form pan? Angle food cake pan? Not sure if I have one of those anymore either. I may have gotten rid of it when I went healthy a while ago. 🙂 Thanks
Hi Janelle! You can just use a regular 8″ baking dish or pie plate.
Use a layer pan (maybe 2) and use cream cheese icing in between or sugar free jam in middle and cream cheese icing on top. Should be delicious!
I do t ha e a springform
Pan. Can I use something else?
Any other 8-9″ baking dish will work too.
Looks amazing and I will be trying this tomorrow! Is it possible to switch out some of the almond flour for thm baking blend to reduce the calories a bit? Thanks!
Hi Tasmin! I think you would need a little less of the baking blend, if you substitute. It is thirstier than plain almond flour. Hope that helps some!
I should have read this comment prior to making the poundcake with THM….LOL! Maybe I will pour a drizzle over it!
I can’t do any sweetner other than monk fruit. Do you recommend same amount of sugar if using monk fruit surgar?
Hi Trinette,
You would only need 1/2 a tsp of pure monk sweetener in this recipe. I’m not sure if it would effect the texture of the final product at all, but I think it could work!
I cant have dairy…is it possible to use Ghee for this?
I’m sure that would work!
Any way you can use baking blend instead of almond flour?
I haven’t tried substituting with Baking Blend yet, but I think it would work if you used a little less of the BB.
I would like to make an Egg Nog version of this to bring for our school bake sale next week. How do you think I should add my THM egg nog in ratio to the other ingredients?
Thanks for your input!
Just followed the recipe using a tiny bit of Stevia instead of the THM sweetener or xylitol. Hoping it turns out! Is the batter supposed to be fairly thick and lumpy?
This will not fit in an 8″ pan
It is full on a 9″. In the oven now.
You need to add what size spring form pan to use.
It should be a 10″ spring form pan. The 9″ cake pan was too full and had to bake longer to get inside done but outside was too done.
Thank you! I was just wondering about this.
is this ok to eat for hcg phase 3?
Do you think I could make these into cupcakes? If so, would the temp or cooking time need to be changed? Thanks!
Would love to know if you’ve done this recipe in a single serve mug size. Any chance you have the ratios for that?
Thank you Jacinda! This really is the perfect pound cake.
Could this be baked in a Bundt pan?
This looks lovely as do all your recipes.
I really, really wish you would add a nutritional breakdown block. I am tracking (Keto) and knowing the calories, fat, carbs, and protein would be super helpful.
Thanks!
Hello. I’m wondering if this could be baked in a loaf pan or maybe two if necessary.
Thank you!
Toni Hamilton